ZOOTECHNICAL, BIODIVERSITY AND GENETIC IMPROVEMENT
Learning outcomes of the course unit
To give students the base concepts of the genetic transmission of traits.
To give students the elements for breeders selection.To give students the knowledge for animal populations management. To give students the basis for the breed recognition.
Course contents summary
Base genetics. Genetic improvement. Etnology
Structure of animal populations.
GENETIC IMPROVEMENT OF ANIMALS IN ZOOTECHNICAL PRODUCTION
Quantitative traits (variability of traits, composition of phenotypic variability, environmental variability, additive and non-additive effect of genes, heritability, repeatability). Genetic improvement of animals in zootechnical production. Organisation of selection in Italy (genealogical books, registers). Animal productions recording. Relativeness. Methods of estimating the genetic merit of breeding animals (performance test, Sib test, progeny test, BLUP-animal model, genomic selection). Direct and indirect selection, genetic progress, selection for multiple traits. Reproduction methods: inbreeding and crossbreeding. Application of genetic improvement to the main zootechnical productions (bovine: milk and meat; swine: meat).
ZOOTECHNICAL ETHNOGRAPHY AND ETHNOLOGY
General characters, origin, evolution, diffusion, classification and selection objectives of the main breeds:
bovine breeds for milk, meat, dual purpose and local breeds in Italy;
ovine breeds bred in Italy depending on their aptitude; foreign ovine breeds of major interest for Italian breeding farms;
BITTANTE G., ANDRIGHETTO L., RAMANZIN M.: Fondamenti di Zootecnica. Liviana Ed., Padova, 1990 CALAMARI L., FAVERZANI S.: Atlante delle razze bovine (CD ROM) PAGNACCO G.: Genetica applicata alle produzioni animali. Città Studi Ed., Milano, 1997. PIERCE B.A.: Genetica, Zanichelli Ed., 2003. Website: http://www.unipr.it/~sabbioni/ http://www.unipr.it/arpa/facvet/dol/dol.htm
Oral lessons and practical training on breed recognition.
Assessment methods and criteria