ANATOMICAL STRUCTURES OF PRIMARY PRODUCTIONS OF ANIMAL ORIGIN
Learning outcomes of the course unit
The primary purpose of the course of Anatomical Structures of Primary Animal Origin Products is to transfer to students knowledge in the field of the transformation of the muscle in meat products, both for the fresh and weathered consumption, as in the case of Pig. Another important purpose it is to study in detail the morphology of the bovine udder to understand the structural elements that are the based milk production. Another goal is to study the morphostructure of the ovary and oviduct of laying hen so that the student understands the phenomena that lead to the formation egg.
In order to better follow the course of the Anatomical Anatomical Structures of Primary Animal Origin Products is essential to have good knowledges of Normal Veterinary Anatomy.
Course contents summary
The course of the Anatomical Structures of Primary Animal Origin Products studies some chapters of Anatomy which are the basis of main products of animal origin. The first part of course is dedicated to the muscle of which are described: structural characteristics such as muscle fiber type, presence and type of connective tissue and adipose tissue; anatomical basis of meat cuts of various species, particularly ruminants and pigs. The second part of the course is dedicated to: morphology and structure of the bovine udder, with particular attention to the udder of bovine with high milk production; morphology and structure of the ovary and oviduct of laying hen; morphology of the main seafood products.
The course of the Anatomical Structures of Primary Animal Origin includes theoretical and practical lessons. During the hours of practical teaching, the student has: cadavers and parts of animal cadavers on which recognize the various meat cuts; cadavers and organs of laying hens; cadavers of fish of various species. For the student are also available the anatomical specimens of the Veterinary Anatomical Museum. There are also educational visits at laboratories of meat processing.
Assessment methods and criteria
The exam will be oral; no tests will be in progress. The student must demonstrate a good knowledges about the types of muscle fibers, the anatomical basis of meat cuts, the morphological structure of the bovine udder and genitals of laying hens. The student must also demonstrate basic knowledges of the morphology of main fish products.