Poultry, Rabbit and Aquaculture Productions

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.