Learning outcomes of the course unit
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 and management techniques of animals destined to the production of the main food products of animal origin, with special emphasis on the particular aspects of PDO and PGI 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
Basic elements of anatomy: digestive system, muscle and udder.
Characteristics of meat quality: beef, pork, lamb and goat, poultry, horsemeat and wild game. Factors affecting meat quality. Carcass and cuts evaluation. Overview of techniques used in raising animals for meat production. Main Italian and foreign bovine, ovine and swine breeds raised for meat production and commercial swine and poultry hybrids. Particularities in breeding and management of animals for main Italian PDO and PGI 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 the management of animals for main Italian PDO and PGI cheeses.
Egg production, characteristics and quality factors
Elements of classification of fishes, shellfishes and molluscs used as human food; characteristics of fish meats.
Power Point presentations from website. Notes from classroom lectures
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
Classroom lectures with PowerPoint presentation
Assessment methods and criteria
Written and oral exam