NUTRITION, FOOD AND TECHNICAL FEED
Learning outcomes of the course unit
The student must acquire knowledge for chemical and biological evaluation of feeding animals. Must have knowledge about the organizational and managerial aspects of animal feed and be able to possess the techniques for proper diet formulation. The student must show mastery of the factors that influence the digestibility and utilization of food as it should known additives and supplements according to criteria of necessity and function. Must also acquire concepts related to diet and nutritional requirements for different
domestic species in various moments of production and reproduction. Depth must be the knowledge of the laws governing the preparation and sale of all substances of nutritional interest for animals raised.
Course contents summary
The first part of of the teaching takes into consideration the study of animal feed in relation to their chemical composition and the presence of proximate factors anitinutrizionali. We will also examine the techniques for improving the nutritional value of foods as well as the processes applied to industrial production of animal feed.
In the second part you will learn more metabolimi that regulate the growth and maintenance of the animals as well as all the factors involved in the production processes of meat, milk and eggs.
The final part of the course deals with the study of the nutritional requirements of animals, the techniques to be adopted to meet them as well as the mode of rationing and formulation of rations for the optimization of performance and for the prevention of nutritional disorders.
TECHNICAL AND PRODUCTION OF ANIMAL FEED
Supply of raw materials: grains, oil cakes and flour extraction of oilseeds, flours of animal origin, feed materials and other products. Receiving, storage and preservation of foods. Quality of raw materials and the finished product.
Treatments to improve the nutritional value of individual commodities: the process of flaking, extrusion, blow molding, micronization and roasting. Heat treatments for the destruction of heat-labile anti-nutritional factors. Manufacture of compound feedingstuffs: techniques of milling, blending components, addition of liquids, compression of feed materials
and compounds by the process of extrusion and pelleting.
General properties and nutritional roles of carbohydrates, fats and proteins.
The metabolism of carbohydrates, lipids and proteins in ruminants and monogastric animals.
Vitamins: general considerations and definitions. vitaminosi, avitaminosis. Hypo-, dis-, hypervitaminosis. Pro-vitamins, Antivitamins, requirements, deficiencies, units, names, classifications. Water-soluble and fat-soluble vitamins: metabolism, signs of deficiency, sources of supply needs.
The mineral elements: general definitions. The calcium, phosphorus, sodium, potassium, chlorine, magnesium, iron, copper, cobalt, manganese, zinc, iodine and other trace elements. Metabolism, deficiency symptoms, needs. The sources of supply. The problem of mineral ration in intensive and agrozootecnica within the company.
Food additives: antibiotics, probiotics, prebiotics, enzymes. Generalities, definitions, mechanism of action.Pigmenting, antioxidants, emulsifiers, flavorings.
THE NEEDS OF ANIMALS AND rationing
Cattle: Nutritional requirements and formulation of rations for dairy cows, the
calves at weaning, the heifers and heifers, veal calves for white meat, the light and heavy bullocks.
Poultry: nutrient requirements and formulation of rations for laying hens, broiler chickens. Rabbits: nutrient requirements and formulation of rations for breeders, the rabbits during weaning and fattening rabbits.
Feeding the dog and cat. Digestive processes in domestic carnivores.
Diets preventive and therapeutic action.
Aghina C. and MALETTO S. "Animal feed Technology" Soc Ed Aesculapius
- Antongiovanni M., M. Gualtieri: Animal Nutrition and Feeding, Agricultural Editions of Calderini srl, Bologna, 1998.
- CAVANI, CASTELLINI, etc.. "Poultry and Rabbit" 2008 Point Veterinaire Italie.
- BERTACCHINI F., I. CAMPANI: Manual of pig breeding, published by the Agricultural Calderini srl, Bologna, 2001.
- Bittante G., I. ANDRIGHETTO, Ramanzin M.: Fundamentals of Animal Husbandry, Liviana Publishing Ltd., 1990.
- CASE LP, CAREY DP, DA HIRAKAWA: "The power of the dog and cat." Mosby-Year Book, Inc.
(1997) Edition IAMS reserved.
- MCDONALD, P., EDWARDS RA., GREENHLGH J.F.D. : Animal Nutrition, Ed New Techniques, Milan, 1992.
- NATIONAL RESEARCH COUNCIL (NRC): Nutrient requirement of domestic animals: no. 1 Poultry (1994), no. 2 Pigs (1998), no. 3 Dairy Cattie (2001), no. 4 Beef Cattle (2000) Nat. Acad. Sci, Washington. D.C. - SUCCI G.: "LIVESTOCK SPECIAL" Ed CittàStudi Editions 1995.
- Verstegen M: W: A:, MOUGHAN PJ, SCHRAMA JW: The lactating sow, Wageningen Pers,
Wageninge, The Netherlands, 1998 ..
The course NUTRITION, FOOD AND TECHNICAL Feedstuff provides for the holding of lectures by the projections of power point slides and other materials to help engage the student in the different phases of the educational activity. Classroom activities are designed to raise awareness of the current computer applications for animal feed as well as tutorials at farms with the aim of identifying practical solutions to the problems outlined theoretical.
Assessment methods and criteria
The oral examination is expected to ensure the achievement of the objectives of the course. The student must demonstrate expertise detailed issues that govern the basis of animal as well as demonstrate adequate mastery of nutritional factors that may cause and / or the cause of the main technopathies breeding. Through questions about the role of power in the process of optimization of performance and prevention of nutritional disorders will be determined whether the student has achieved the aim of applying the acquired knowledge.