ANIMAL FEED TECHNIQUE
Learning outcomes of the course unit
The student must acquire knowledge related to organizational and managerial aspects of animal feed and as well as have the techniques for a correct formulation of rations implement good standards of animal feed. The student must show mastery of the feed and the factors that influence the digestibility and utilization of the same so as to know the additives and supplements according to criteria of necessity and function. Depth must be the knowledge of the laws governing the preparation and sale of all substances of nutritional interest for the animals.
Course contents summary
TECHNICAL AND PRODUCTION OF ANIMAL FEED ANIMAL FEED (Professor African Quarantelli)
Procurement of raw materials: cereal, cake and flour extraction of oil seeds, flours of animal origin, feed materials and other products.
Receiving, storage and preservation of foods.
Quality of raw materials and the finished product.
Treatments to improve the nutritional value of individual commodities: the process of flaking, diestrusione, blowing, micronization and roasting.
Heat treatments for the destruction of anti-nutritional factors thermolabile.
Manufacture of compound: techniques of milling, blending of the components, addition of liquids, compression of simple and compound feed by the process of extrusion and pelleting.
Aghina C. and MALETTO S. "Technical Feedstuff" Soc Ed Aesculapius Antongiovanni M., M. GUALTIERI: Nutrition and Animal Nutrition, Agricultural Editions of Calderini srl, Bologna, 1998. Assalzoo:
"Statement on Animal Feed"
Lectures and practical exercises on farms
Assessment methods and criteria