The student will be able to:
Acquire good knowledge on Functional Anatomy of domestic animals oriented to production aspects in the agro-alimentary sector.
Know the fundamentals of breeding techniques of animals destined to the production of the principal food products of animal origin, with special emphasis on the particular aspects of DOP and IGP products
Know the main characteristics of the following products: meat, milk, eggs
Acquire the tools necessary to evaluate the principal factors affecting the quality of products of animal origin
Course contents summary
During the course basical elements of animal anatomy will be given, with particular accent on rumen, muscle and udder.
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
Oral exam with questions to assess the acquired knowledge. The ability of expression and the use of an appropriate terminology will be evaluated and considered in the attribution of the mark.