LEARNING OUTCOMES OF THE COURSE UNIT
Provide basics of breeding techniques of animals for bovine, swine and equine meat production
Provide knowledge necessary to evaluate the principal factors of animal breeding and management influencing the quality of meat
Provide the means for horse morpho-functional evaluation and correctly compiling a horse identification report.
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. Horse morpho-functional evaluation
Bittante, Andrighetto, Ramanzin. Tecniche di produzione animale.
ASSESSMENT METHODS AND CRITERIA
Classroom lectures and practical activity in farms