Learning outcomes of the course unit
1. Provide students with the fundamentals of breeding techniques of animals destined to the production of the principal animal-based food products, with some mention regarding particular breeding techniques aimed to DOP and IGP products;
2. Examine the primary characteristics of the following products: meat, milk, eggs;
3. Provide students with the knowledge of the main factors, of genetic origin or coming from breeding techniques, affecting the characteristics of the principal animal products.
Students must have taken Animal Biology.
Course contents summary
Overview of techniques used in raising animals for meat production. Primary Italian and foreign bovine, ovine and pig breeds raised for the production of meat and commercial pig and poultry hybrids – Genetic factors and breeding techniques affecting quality traits of meat: beef, pork, lamb and goat, poultry, horsemeat and hooved game.
Overview of techniques used in raising animals for milk production – Principal Italian and foreign cow, sheep and goat breeds raised for milk production - 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.
Breeding techniques for egg production.
Bittante G., Andrighetto I., Ramanzin M. Tecniche di produzione animale. Liviana Ed., Padova
L’allevamento ovino. Ass. Naz. della Pastorizia, Roma
Alais C. Scienza del latte.Tecniche Nuove (3 ed.)
Classroom lectures with Power Point presentations