Poultry, rabbit and aquaculture productions

A.Y. 2017/2018
8
Max ECTS
64
Overall hours
SSD
AGR/20
Language
Italian
Learning objectives
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.
Course syllabus and organization

Single session

Responsible
Lesson period
First 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.
Teaching methods
- Appunti delle lezioni e materiale scaricabile dal corso Ariel
"Zoocolture e allevamento delle specie acquatiche"
(http://itoschizasa.ariel.ctu.unimi.it/v3/home/Default.aspx)
¿ Cerolini S., Marzoni Fecia di Cossato M., Romboli I.,
Schiamone A
Acquacoltura
AGR/20 - AQUACULTURE, POULTRY AND RABBIT SCIENCE - University credits: 2
Lessons: 16 hours
Professor: Toschi Ivan
Zoocolture
AGR/20 - AQUACULTURE, POULTRY AND RABBIT SCIENCE - University credits: 6
Lessons: 48 hours
Professor: Toschi Ivan
Professor(s)