Animal Production and Quality of Meat and Aquaculture Products
A.Y. 2024/2025
Learning objectives
The course aims to provide students with knowledge of the qualitative characteristics of meat obtained from the main species of zootechnical interest (cattle, pigs, sheep-goats, poultry, burrows, fish, molluscs and crustaceans) and eggs, examining the relationships that exist between these characteristics and the breeding factors that condition them.
Expected learning outcomes
At the end of the course the students will be able to carry out qualitative evaluations on the different types of meat on the market, on commercial cuts, as well as knowing how to carry out qualitative, freshness and health evaluation of the eggs.
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
AGR/19 - ANIMAL SCIENCE - University credits: 6
Practicals: 16 hours
Lessons: 40 hours
Lessons: 40 hours
Professor:
Bava Luciana
Shifts:
Turno
Professor:
Bava LucianaProfessor(s)
Reception:
on request