Learning outcomes of the course unit
Prof. Sabbioni: To identify the main sheep, goat and pig breeds in Italy and species of hunting interest. To use common management software for genetic indexes.
Prof. Catalano, Prof. Martuzzi: To provide students with an understanding of the main dog and cat breeds as well as their ethology and morphofunctional evaluation.
Dr. Summer: To provide students with a basic understanding of the main cattle breeds. To allow students to familiarise themselves with internet sites on the main cattle breeds. To formulate rations by computerised systems.
Prof. Mariani: To provide students with an understanding of some chemical/physical aspects of milk and cheese. Students will be able to put into practice the theoretical knowledge acquired during the course by practising in the laboratory.
Prof. Quarantelli: To put students in the condition of “knowing how to do” based on the theoretical knowledge acquired during the course.
Prof. Superchi: To learn how to formulate animal rations using computerised systems.
Dr. Righi: To provide students with the instruments necessary to operate correctly in terms of resolving nutritional problems on dairy farms.
Prof. Catalano, Prof. Quarantelli, Prof. Superchi: Students must have taken the exams in Zootechnics and the exam in Food, Nutrition and Food Technology.
Dr. Righi: (see above) Students must also have knowledge of the productive-reproductive cycle and of the welfare of livestock, with particular emphasis on dairy.
Course contents summary
Dr. Summer: General characteristics, evolutionary origin, prevalence and classification of the main dairy breeds, beef breeds and dual purpose breeds (beef and milk and vice versa); internet sites of main cattle breeds. Identification exercises.
Prof. Superchi: Calculation of rations for animals using computerised programmes.
Prof. Mariani: Composition of milk. Physical/chemical properties of milk: pH, titratable acidity, density, freezing point, stability in alcohol. Quality milk payment. Coagulation properties and milk dynamographic analysis. Soluble nitrogen fractions in milk: casein and whey protein. Proteose-peptone and its meaning. Micelle structure. Acid coagulation and presamic coagulation. Kjeldahl method for determining soluble nitrogen fractions in milk. The genetic polymorphism of casein and whey protein. The technological-dairy meaning of the A and B variants of k-casein and the A and B variants of beta-lactoglobulin. Parmigiano-Reggiano’s production line and the differences with Grana Padano. General information on cheese analysis. Minerals in milk: determination by atomic absorption. Colorimetric method for phosphorus determination. Chloride determination. Laboratory practice in some of the subjects covered.
Prof. Catalano, Prof. Martuzzi: Equine breeds: identification and passports. Morphofunctional evaluation of horses. Rationing for horses. Cat and dog breeds. Ethology.
Prof. Quarantelli: Intern activity will consist of the practical application of the knowledge acquired during the Food, Nutrition and Food Technology course. In particular, students will be asked to formulate new rations and/or correct rations being used for animals in companies where nutritional and dismetabolic pathologies can be found. Students will also be requested to complete cards which accompany complete and complementary feeds for both animals being breed and farm animals.
Dr. Righi: Identification of the most modern systems in characterisation of food nutrition for use in zootechnics and of nutritional evaluation in dairy cattle. Collection of company data relating to animal and environment characteristics, as well as the collection and interpretation of production and reproduction data for rationing. Company findings relating to characteristics of grass, rations and herd. Computerised rationing for dairy cattle.
Prof. Mariani: ALAIS C.: Scienza del latte - principi di tecnologia del latte e derivati. Ed. Tecniche Nuove, Milano,2000
Material supplied by lecturer
Prof. Catalano, Prof. Martuzzi, Dr. Summer: Files and lecture notes