Animal Production

The aim of the course is to provide the basic knowledge about husbandry, breeding and feeding techniques of dairy and beef cattle with a specific focus on the issues of alpine areas. The course will give the skills to understand and assess the main issues of animal food quality and the relationships between productive factors and final products. Main topics: - Statistics, economics and regulations: animal production in Italy and Europe; main issues of the alpine area; IGP and DOP products; notices of laws and regulations on animal production and animal food. Elements of animal genetics: principles in cattle selection, genealogy books, dairy and beef cattle breeds. Elements of nutrition of domestic animals: digestion physiology of ruminants, animal feeds and their evaluation. Milk production: factors affecting yield and quality of milk and milk products (genetics, feeding and environment). Dairy herd management and feeding. Laws and regulations on milk production. Fertility and reproductive traits. Beef cattle production: carcass evaluation; beef cattle breeds; factors affecting meat production and quality. Relationships between breed, rearing techniques and quality of meat and meat products. Laws and regulations on meat production