PIGS: Characteristics of the swine breeds and parameters for their choice. Farming typologies for the reproduction and fattening. Boars rearing: reproduction activity and semen evaluation, management and feeding. Sows rearing: fertility and reproduction, management and feeding. Piglets rearing: from birth to weaning and the post-weaning. Fattening pigs rearing: management, farm structures and equipment, feeding, light and heavy pig production techniques. Disease prevention and animal welfare. Swine farm costs. Organic swine farming: guidelines, techniques, productivity and meat quality. Notes on the environmental impact of swine farms. Slaughter and carcass evaluation. Meat characteristics and quality. EQUINES: Classification of equines. The main breeds of horses and mules. Elements of anatomy and physiology of the digestive system of horses. Management and breeding of the horse. Equine nutrition and feeding. Nutrient requirements of the horse. Nutritive values of feedstuffs. Basic ration formulation. Grassland and pasture management. Donkey milk production.
Prerequisites for admission
No prior knowledge is required.
The teacher will carry out the course mainly using lectures. However, educational outings are provided to learn about realities in the livestock sector and classroom work (such as exercises on computer programs or analysis of specific texts / problems) to deepen some topics covered during the course.
The material used for the lessons of the course is made available to students during the course, but it is also available on the ARIEL online teaching website. The following texts are also indicated: "Appunti di Suinicoltura", Pier Giorgio Monetti - Cristiano Giraldi Ed.; "Manuale di allevamento suino", Francesco Bertocchini e Iller Campani - Edagricole; "Riproduzione nel suino", Chiara Spelta, Roberto Spelta and Emilio Tirloni - Edizioni -Informatore Agrario; "Prontuario degli alimenti per il suino", Daniele Cevolani - Edagricole. Online course: http://ariel.unimi.it/User/Default.aspx
Assessement methods and criteria
Final individual test with oral exam. The test consists of an interview on the program topics aimed at ascertaining the level of knowledge and skills acquired by the candidate. The mark is expressed in thirtieths.