Animal production and quality of meat and aquaculture products

A.Y. 2020/2021
6
Max ECTS
56
Overall hours
SSD
AGR/19
Language
Italian
Learning objectives
The course aims to provide students with knowledge of the qualitative characteristics of meat obtained from the main species of zootechnical interest (cattle, pigs, sheep-goats, poultry, burrows, fish, molluscs and crustaceans) and eggs, examining the relationships that exist between these characteristics and the breeding factors that condition them.
Expected learning outcomes
At the end of the course the students will be able to carry out qualitative evaluations on the different types of meat on the market, on commercial cuts, as well as knowing how to carry out qualitative, freshness and health evaluation of the eggs.
Course syllabus and organization

Unique edition

Responsible
Lesson period
First semester
AGR/19 - ANIMAL SCIENCE - University credits: 6
Field activity: 16 hours
Lessons: 40 hours
Professor: Bava Luciana
Professor(s)