Learning outcomes of the course unit
To supply to the student knowledge about the techniques of animal breeding for the production of bovine, equine and swine meat. To make the student in condition to estimate the main factors that influence the quality of animal productions with particular reference to DOP and IGP meat products.
Course contents summary
Beef production: cattle breeding techniques. Functional parameters. Production of: veal, baby beef, beef. Carcass characteristics and meat quality in the different cattle categories. Equine meat production. Carcass characteristics and horse meat quality. Pork production: breeding techniques of young sows, boars, gestating and lactating sows, piglets from birth to weaning. Light and heavy swine production. Carcass characteristics and pork quality.
Bittante, Andrighetto, Ramanzin. 'Tecniche di produzione animale.' Liviana Ed.
Notes from the lessons.