The main goal is to provide students the essential knowledge about commercial meat and egg industries, rearing systems, feeding and nutrition, meat quality obtained by rabbit, poultry, fish and shellfish.
Expected learning outcomes
In this course the student will acquire the essential knowledge to work in rabbit and poultry farm and in aquaculture sector studying the biology, the management, the nutrition and the factors affecting meat, eggs, fish and shellfish quality.
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.