Poulty Science
A.Y. 2020/2021
Learning objectives
The aim of the course is to provide knowledge on some biological characteristics of birds and on poultry productions. Basic knowledge considers notions of genetics, description of some anatomical systems and embryo development. In addition, the course considers different aspects of poultry production: organization of the sector and productive statistics, selection strategies, management of poultry breeders, artificial incubation, systems of production for meat and eggs, quality of products.
Expected learning outcomes
The student must build up knowledge on the organization of the avian production sectors, the husbandry systems and management guidelines and productive traits of different breeds/genetic lines reared for meat and egg production. In particular, the student must know the and poultry sectors, and understand the most important factors affecting productive performance. Furthermore, the student has to be conscious of the relevance to use appropriate terminology, fundamental for the correct professional communication. The student must be able to apply the theoretical knowledge for the identification of breeds within species and for the assessment of different factors according to the different productive systems: facilities, environment, critical/strength points. The student must acquire ability of critical analysis of the information studied and be able to relate different factors to provide correct assessments. The student must have communication ability using the correct terminology peculiar to avian productive sector, according to the information provided in lectures and practices.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
The lessons will take place on Microsoft Teams in synchronous mode, following the official calendar, and will be recorded and available on the platform itself in asynchronous mode.
The course program is unchanged.
The exam will be take place in person or through specific software/platform according to the directives in force at the time of the exam.
The course program is unchanged.
The exam will be take place in person or through specific software/platform according to the directives in force at the time of the exam.
Course syllabus
Lectures:
Description of the poultry sector and national and international statistics of poultry production
Genetic and selection
Anatomy and physiology of some apparatus
Embryo development and artificial incubation
Equipments for poultry farms
Management of chicken and turkey breeders: natural mating and artificial insemination
Meat poultry productiom systems and meat quality
Table egg production systems and egg quality
Practicals:
Semen quality assessment
Candling and fertility assessment
Description of the poultry sector and national and international statistics of poultry production
Genetic and selection
Anatomy and physiology of some apparatus
Embryo development and artificial incubation
Equipments for poultry farms
Management of chicken and turkey breeders: natural mating and artificial insemination
Meat poultry productiom systems and meat quality
Table egg production systems and egg quality
Practicals:
Semen quality assessment
Candling and fertility assessment
Prerequisites for admission
No compulsory preparatory exams are required: basic knowledge of animal biology and animal anatomy and physiology is a valid aid for understanding the contents.
Teaching methods
Lectures (40 hours), practical activities (6 hours) and visits to poultry farms (10 hours) will be planned according to the directives in force.
Teaching Resources
Avicoltura e Coniglicoltura (2008) Eds. Cerolini S, Marzoni M., Romboli I., Schiavone A. e Zaniboni L., Point Veterinaire Italie, Milano.
The online course is active on the University's ARIEL portal.
The online course is active on the University's ARIEL portal.
Assessment methods and Criteria
The final exam is a test about the topics included in the teaching program. The student has to answer the questions in such a way as to demonstrate sufficient knowledge of the subject to pass the exam.
AGR/20 - AQUACULTURE, POULTRY AND RABBIT SCIENCE - University credits: 6
Practicals: 16 hours
Lessons: 40 hours
Lessons: 40 hours
Professor:
Zaniboni Luisa
Shifts:
Professor:
Zaniboni Luisa
TURNO 1 DA 6 ORE PER GRUPPI DI STUDENTI
Professor:
Zaniboni LuisaTURNO 2 DA 6 ORE PER GRUPPI DI STUDENTI
Professor:
Zaniboni LuisaTURNO 3 DA 6 ORE PER GRUPPI DI STUDENTI
Professor:
Zaniboni LuisaTURNO DA 10 ORE PER TUTTI GLI STUDENTI
Professor:
Zaniboni LuisaProfessor(s)