Rabbit, poultry and aquaculture productions

A.Y. 2019/2020
8
Max ECTS
64
Overall hours
SSD
AGR/20
Language
Italian
Learning objectives
The main goal is to provide students the essential knowledge about production and consumption of poultry and rabbit meat, egg and fish products, rearing systems, feeding and nutrition of rabbit, broiler, laying hen and aquatic species. Moreover, aspects relating to animal welfare, environmental impact and quality of the products will also be discussed.
Expected learning outcomes
In this course and following technical visits the student will acquire the essential knowledge to work in rabbit and poultry farms and in aquaculture sector. In particular, the student will develop basic knowledge about rearing techniques and will acquire specific skills in the management of different production factors and in the evaluation of the qualitative characteristics of products.
Course syllabus and organization

Unique edition

Responsible
Lesson period
Second semester
Course syllabus
Main data about commercial meat and egg industries; perspectives and problems.
Rabbit production: anatomy and physiology of digestive and reproductive systems; main breeds and commercial hybrids; environment, equipment and facilities; breeding systems and reproductive rhythms; rearing systems of rabbit does; weaning and production of growing rabbits; nutrition and feeding; slaughtering and characteristics of rabbit slaughter; chemical composition and nutritional value of meat; environmental pollution and nitrogen excretion; basic aspects of hygiene and pathology.
Poultry production: anatomy and physiology of digestive and reproductive systems of broiler and laying hen; species and avian breeds; commercial hybrids for meat and eggs production; environment, equipment and building; broiler and laying hen production; rearing of laying hen in enriched cages and alternative systems; hatchery management and artificial incubation of eggs; nutrition and feeding; slaughtering and characteristics of avian slaughter; chemical composition and nutritional value of meat and eggs; basic aspects of hygiene and avian disease.
Aquaculture: fishery and aquaculture; chemical and physical characteristics of water; water management; basic aspects of systematic and biology of main fish and shellfish species; production systems and equipment; nutrition and feeding; production of euryhaline species (sea bass, sea bream and mullet); production of trout, ell and sturgeon; shellfish production; basic aspects of hygiene and pathology of fish; processing of fish products; characteristics and quality of fish products.
Prerequisites for admission
Fondamental knwoledge of animal biology and nutrition.
Teaching methods
Frontal lesson and technical visit to food companies and farms.
Bibliography
Notes from the lessons.
Material downloadable from the online course on the Ariel Platform.
Zoocolture e allevamento delle specie acquatiche (Cerolini S., Marzoni Fecia di Cossato M., Romboli I., Schiavone A. - Le Point Veterinaire).
Assessement methods and criteria
With the purpose of evaluating knowledge and ability, the student assessment is based on an oral exam. The test includes some questions for each of the different parts of the program carried out in the course (management techniques, feeding and nutrition, slaughter and quality of products obtained).
AGR/20 - AQUACULTURE, POULTRY AND RABBIT SCIENCE - University credits: 8
Lessons: 64 hours