Learning outcomes of the course unit
To acquire good knowledge on Functional Anatomy of domestic animals oriented to application aspects of agro-alimentary field.
Provide students with the fundamentals of production techniques of the principal animal-based food products, with special emphasis on DOP and IGP products;
Examine the primary characteristics of the following products: meat, milk, eggs;
Provide students with the tools necessary to evaluate the principal factors affecting the quality of products of animal origin
Course contents summary
During the course the following theoretical concepts will be given:
Characteristics of meat quality: beef, pork, lamb and goat, poultry, horsemeat and wild game. Factors affecting meat quality. Overview of techniques used in raising animals for meat production. Primary Italian and foreign bovine, ovine and swine breeds raised for meat production and commercial swine and poultry hybrids. Particularities in raising animals for main Italian DOP and IGP meat products.
Milk characteristics: physical-chemical properties, variability factors of the composition of cow, buffalo, sheep and goat milk. Milk quality factors for fresh consumption and production of dairy products – Main Italian and foreign bovine, ovine and caprine breeds raised for milk production. Particularities in raising animals for main Italian DOP and IGP cheeses.
Egg production, characteristics and quality factors
BORTOLAMI R., CALLEGARI E., CLAVENZANI P., BEGHELLI V.: Anatomia e Fisiologia degli animali Domestici, Calderini – Edagricole, Bologna, 2009.
Bittante G., Andrighetto I., Ramanzin M. Tecniche di produzione animale. Liviana Editrice, Padova
L'allevamento ovino. Associazione Nazionale della Pastorizia, Roma
Alais C. Scienza del Latte. Tecniche Nuove (terza Edizione)
Classroom lectures with Power Point presentations
Assessment methods and criteria