Animal Husbandry

The student must build up knowledge on the peculiar characteristics of the animal production sectors (cattle, pigs, small ruminants, poultry, rabbits) providing to the market the most important products of animal origin (milk, meat, eggs).
The student has to get knowledge on the organization of the animal production sectors, the husbandry systems, the management guidelines, the different animal physiological periods, the morphological and productive traits of different breeds/genetic lines within species reared for milk, meat and egg production. The student has to know how to assess the welfare of reared animals with animal-based indicators In particular, the student must know the cattle, pigs, small ruminants, poultry and rabbit 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 gain knowledge on the nutritional characteristics and safety of the feedstuffs used in animal diets as well as the nutritional requirements of the animals in the different physiological and production phases. Promote animal health through the adoption of suitable diets. Evaluate the condition of the body, the well-being and the state of nutrition of the animals in order to advise the breeder the best food solution. Consider the costs of feed in particular with regard to the production aspect.
Furthermore, the student has to be conscious of the relevance to use appropriate terminology, fundamental for the correct professional communication.

Knowledge and understanding - The student has to know the organization of the animal production sectors, the husbandry systems and the management guidelines according to the different breeds/genetic lines within species reared for milk, meat and egg production. The student has to be able to assess the welfare, the nutritional status and requirements of the animals according to different physiological and productive periods. Moreover the student has to know the feeding management applied in livestock.
Applying knowledge and understanding - 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 have the ability to apply welfare assessment at farm level with animal-based indicators. Finally, the student must demonstrate that he is able to apply the knowledge acquired through the formulation and by adjusting the rations for farm animals according to the physiological phase, the state of nutrition and the production levels.
Making judgement - The student must acquire ability of critical analysis of the information studied and be able to relate different factors to provide correct assessments.
Communication skill - The student must have communication ability using the correct terminology peculiar to each animal productive sector and in harmony with the other disciplines, according to the information provided in lectures and practices.
Life long learning skills - The student must be able to find information in database and website for his professional updating. He has to develop skills to tackle critically and autonomously the management of livestock even in different contexts compared to those presented during the course.