Learning outcomes of the course unit
Provide students with the fundamentals of husbandry techniques of animals for beef, pork and horse meat production, with particular attention to animal welfare.
Put the students in condition to evaluate main breeding factors affecting the quality of meat products.
Provide the basis to perform a correct horse morphofunctional evaluation and compilation of identification documents.
General Zootechnics exam passed
Course contents summary
Beef production: techniques of cattle raising for meat production. Functional parameters. Production of: veal, baby beef, steers. Carcass characteristics and meat quality in the various categories. Equine meat production. Carcass characteristics and quality of horse meat. Pork production: breeding techniques of: gilts, boars, gestating and lactating sows, weaners. Light and heavy swine production. Carcass characteristics and meat quality.
Morphofunctional evaluation of horses. Age evaluation. Identification documents compilation
Power Point presentations from website. Notes from classroom lectures
Classroom lectures and practical activity in farms
Assessment methods and criteria