Poulty Science

A.Y. 2019/2020
Overall hours
Learning objectives
The aim of the course is to provide knowledge on some biological characteristics of birds and on poultry productions. Basic knowledge considers notions of genetics, description of some anatomical systems and embryo development. In addition, the course considers different aspects of poultry production: organization of the sector and productive statistics, selection strategies, management of poultry breeders, artificial incubation, systems of production for meat and eggs, quality of products.
Expected learning outcomes
The student must build up knowledge on the organization of the avian production sectors, the husbandry systems and management guidelines and productive traits of different breeds/genetic lines reared for meat and egg production. In particular, the student must know the and poultry sectors, and understand the most important factors affecting productive performance. Furthermore, the student has to be conscious of the relevance to use appropriate terminology, fundamental for the correct professional communication. The student must be able to apply the theoretical knowledge for the identification of breeds within species and for the assessment of different factors according to the different productive systems: facilities, environment, critical/strength points. The student must acquire ability of critical analysis of the information studied and be able to relate different factors to provide correct assessments. The student must have communication ability using the correct terminology peculiar to avian productive sector, according to the information provided in lectures and practices.
Course syllabus and organization

Unique edition

Lesson period
First semester
Course syllabus
Description of the poultry sector and national and international statistics of poultry production
Genetic and selection
Anatomy and physiology of some apparatus
Embryo development and artificial incubation
Equipments for poultry farms
Management of chicken and turkey breeders: natural mating and artificial insemination
Meat poultry productiom systems and meat quality
Table egg production systems and egg quality

Semen quality assessment
Candling and fertility assessment
Prerequisites for admission
No compulsory preparatory exams are required: basic knowledge of animal biology and animal anatomy and physiology is a valid aid for understanding the contents.
Teaching methods
Lectures (40 hours), practical activities (6 hours) and visits to poultry farms (10 hours)
Avicoltura e Coniglicoltura (2008) Eds. Cerolini S, Marzoni M., Romboli I., Schiavone A. e Zaniboni L., Point Veterinaire Italie, Milano.
The online course is active on the University's ARIEL portal.
Assessement methods and criteria
The final exam is a oral test about the topics included in the teaching program. The student has to answer the question in such a way as to demonstrate sufficient knowledge of the subject to pass the exam.
Practicals: 16 hours
Lessons: 40 hours
Professor: Zaniboni Luisa
Professor: Zaniboni Luisa
Turno 1 da 6 ore per gruppo di studenti
Professor: Zaniboni Luisa
Turno 2 da 6 ore per gruppo di studenti
Professor: Zaniboni Luisa
Turno 3 da 6 ore per gruppo di studenti
Professor: Zaniboni Luisa
Turno da 10 h per tutti gli studenti
Professor: Zaniboni Luisa
Educational website(s)