Animal Husbandry Systems: Animal Production, Environment, and Food of Animal Origin

Programme of the teaching unit 1: Animal production and the environment Overview of the different livestock production systems in Italy and in the world, with their assets and critical points. Among the assets: the load of organic matter to the soil with an increased soil fertility, and, depending on the type of livestock system, the contribution to maintain a various, diversified environment, with open space and vegetable and animal biodiversity. Among the critical aspects: the risk of overgrazing, an excessive nitrogen and phosphorus excretion if the livestock density is too high, with a consequent nitrate leaching in groundwater and ammonia emission from the slurries to the air. E.U. Nitrate Directive and its practical consequences on animal production in Italy and particularly in Lombardy region will be thoroughly analysed. Phosphorus excretion by animals and the associated environmental risks will be investigated, as well as greenhouse gases (GHG) emissions and feeding and managing techniques able to reduce their impact. Animal husbandry in the mountain and its effects on the environment will be considered also (to preserve landscape, biodiversity and prevent landslides) as well as animal production and the use of water. Additive and heavy metals residues from animal feeding and management will be analysed. Examples of animal husbandry techniques and biodiversity will be given. Finally diets and feeding systems specially focused on minimize the environmental impact of both dairy and beef cattle and pigs will be presented and discussed.

Safety of animale derived food: foodborne diseases; risks from bacteria, viruses, parasites and prions; hygiene hypothesis; risks from mycotoxins, persistent organic pollutants, haevy metals, veterinary drugs, antibiotics, hormones, OGM in feedingstuffs; controlling contamination risks in the production of milk, meat and eggs at farm level and during transport and slaughtering. Composition of animal derived food: characteristics of fat in milk, meat, eggs and fish (fatty acid composition and potential for manipulating), nitrogen components of milk (polimorphisms, allergy and intolerance, biopeptides, potential for manipulating). Calcium in milk. Iron in meat. Legal and policy framework.