The Small Ruminant Nutrition and Quality of Products aims to provide the student principles of nutrition and feeding management of sheep and goats. Moreover, it provides basic information on management and quality of ovine and caprine products: milk, meat, wool and fibre .
Expected learning outcomes
Knowledge and understanding of the principles of nutrition and feeding management in sheep and goat farming. Applying nutrition knowledge to simple simulated cases
Lectures Small ruminant production: milk, meat, wool, fibre. Global and national trends: - Increasing global importance of non bovine milk: sheep, goat and camel milk (1 hour) -Originality and nutritional quality of goat and sheep milk (2 hours)
Small ruminant nutritional requirements: -Nutritional differences between large and small ruminants (2 hours) -Sheep and goat feeding behaviour (1 hour) -Evaluation of sheep and goat nutritional status (2 hours)
Small ruminant feeding and quality of their products (milk, meat, wool,fibre) -Nutritional strategies in different physiological phases of dairy sheep and goats (2 hours) -Traditional pasture-based feeding strategies: impact on ovine and caprine product quality (3 hours) - Feeding strategies in relation to costumer requirements for animal product quality (3 hours)
Practical activity Formulation of feeds for ovine and caprine species (2 hours) Seminars on technical aspects and management of sheep and goat dairy farms (6 hours) Guided visits to goat and sheep dairy farms (8 hrs)
Prerequisites for admission
No prior knowledge is required
Lectures (16 hours - 2 CFU) and practical activity (16 hours -1 CFU), for a total of 32 hours (3 CFU). Lectures and seminars will be supported by powerpoint presentations. The slides of the lessons/seminars (PDF) and the related materials will be provided to the students at the end of each class.
Students will prepare the exam on the slides of the lessons/seminars and other material that will be provided at the end of each class.
Assessment methods and Criteria
Written examination (only for students who attend the lectures, structured in three open questions, each of which will be assigned a maximum of 10 points). All the other students will give the exam in oral form. The evaluation will be expressed in a 30-points scale. The exam will assess the students' acquired knowledge, and their ability to deal with a topic in a critical and logically organized way and in a proper language. For students attending the course, class participation shall account on the overall grade.