Sustainable Livestock Systems
A.Y. 2025/2026
Learning objectives
To acquire the conceptual and technical tools to understand, evaluate and manage the influence that animal breeding has on the territory and the environment.
Understand the interrelationships between livestock farming and the agronomic, economic and management aspects of the farm.
Know and analyze the different aspects of the quality and safety of food of animal origin in relation to the farming, milking and slaughtering techniques adopted.
Acquire the conceptual and technical tools to understand, evaluate and manage the effect of breeding techniques on animal welfare.
Understand the interrelationships between livestock farming and the agronomic, economic and management aspects of the farm.
Know and analyze the different aspects of the quality and safety of food of animal origin in relation to the farming, milking and slaughtering techniques adopted.
Acquire the conceptual and technical tools to understand, evaluate and manage the effect of breeding techniques on animal welfare.
Expected learning outcomes
Ability to critically evaluate the environmental sustainability aspects of animal farming and knowledge of the main impact mitigation factors.
Ability to apply tools and methodologies for the assessment and management of the quality and safety of products of animal origin with particular reference to the early stages of the production chain.
Ability to critically evaluate breeding techniques in relation to animal welfare
General knowledge for carrying out technical or managerial activities within companies of the animal supply chain.
Ability to apply tools and methodologies for the assessment and management of the quality and safety of products of animal origin with particular reference to the early stages of the production chain.
Ability to critically evaluate breeding techniques in relation to animal welfare
General knowledge for carrying out technical or managerial activities within companies of the animal supply chain.
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
Course syllabus
PART 1 - ANIMAL HUSBANDRY AND THE ENVIRONMENT (4 ECTS)
Overview of the main types of livestock farming systems in Italy and worldwide.
Evaluation of the strengths and weaknesses of the most common livestock systems. Among the strengths: the contribution of organic matter to soil and, depending on the farming system, the role in preserving diverse environments rich in plant and animal biodiversity. Among the weaknesses: excessive nitrogen and phosphorus excretion when livestock density exceeds the land's capacity, leading to nitrate leaching into groundwater, ammonia emissions from manure, and the risk of overgrazing. Special focus will be given to nitrogen, including an in-depth analysis of the legislation arising from the EU Nitrates Directive and its specific implications for livestock farming in Italy, especially in the Lombardy region.
Greenhouse gas emissions (carbon dioxide, methane, nitrous oxide) attributable to livestock farming, and nutritional and management strategies to mitigate their impact. Mountain livestock systems will also be discussed, with reference to their environmental role in preserving biodiversity, preventing natural disasters, and maintaining landscape quality.
Feeding and management techniques for pigs and cattle aimed at reducing environmental impact, especially in terms of nitrogen, phosphorus, methane, ammonia, copper, and zinc.
PART 2 - ANIMAL WELFARE AND FOOD SAFETY (4 ECTS)
The concept of sustainability and the "One Health" perspective.
Animal welfare in livestock farming: definition, indicators, and main evaluation methods. Critical issues related to animal welfare during farming, transport, and slaughter, as well as relevant regulations.
Hygienic and sanitary quality and food safety of products of animal origin: main zoonotic agents (bacteria, viruses, parasites, prions) and key abiotic contaminants; prevention of biological and abiotic contamination risks during farming, milking, transport, and slaughter. The problem of antimicrobial resistance and possible alternatives to antibiotic use. Relevant legislation on the quality of animal products and official control systems.
Overview of the main types of livestock farming systems in Italy and worldwide.
Evaluation of the strengths and weaknesses of the most common livestock systems. Among the strengths: the contribution of organic matter to soil and, depending on the farming system, the role in preserving diverse environments rich in plant and animal biodiversity. Among the weaknesses: excessive nitrogen and phosphorus excretion when livestock density exceeds the land's capacity, leading to nitrate leaching into groundwater, ammonia emissions from manure, and the risk of overgrazing. Special focus will be given to nitrogen, including an in-depth analysis of the legislation arising from the EU Nitrates Directive and its specific implications for livestock farming in Italy, especially in the Lombardy region.
Greenhouse gas emissions (carbon dioxide, methane, nitrous oxide) attributable to livestock farming, and nutritional and management strategies to mitigate their impact. Mountain livestock systems will also be discussed, with reference to their environmental role in preserving biodiversity, preventing natural disasters, and maintaining landscape quality.
Feeding and management techniques for pigs and cattle aimed at reducing environmental impact, especially in terms of nitrogen, phosphorus, methane, ammonia, copper, and zinc.
PART 2 - ANIMAL WELFARE AND FOOD SAFETY (4 ECTS)
The concept of sustainability and the "One Health" perspective.
Animal welfare in livestock farming: definition, indicators, and main evaluation methods. Critical issues related to animal welfare during farming, transport, and slaughter, as well as relevant regulations.
Hygienic and sanitary quality and food safety of products of animal origin: main zoonotic agents (bacteria, viruses, parasites, prions) and key abiotic contaminants; prevention of biological and abiotic contamination risks during farming, milking, transport, and slaughter. The problem of antimicrobial resistance and possible alternatives to antibiotic use. Relevant legislation on the quality of animal products and official control systems.
Prerequisites for admission
Basic knowledge of animal husbandry.
Teaching methods
The teaching activities include traditional lectures, complemented by guided discussions based on scientific papers that will be shared in advance by the instructor. Field trips are also planned to livestock farms, processing plants, or slaughterhouses, with the aim of directly observing and verifying in the field the topics covered in class.
Teaching Resources
The minutes of the course and the learning/study material available on MyARIEL
Assessment methods and Criteria
The exam consists of a written test lasting 2 hours with 2 open-ended questions for each of the two parts of the course (Animal husbandry and environment; Animal welfare and food safety) and, for those who pass the written test, an oral exam with questions related to the two parts of the course. The final grade is a single score, averaged across the two parts. The evaluation considers both the student's knowledge of the subjects covered in the syllabus and their ability to connect various aspects.
Students with SLD or disability certifications are kindly requested to contact the teacher at least 15 days before the date of the exam session to agree on individual exam requirements. In the email please make sure to add in cc the competent offices: [email protected] (for students with SLD) o [email protected] (for students with disability)
Students with SLD or disability certifications are kindly requested to contact the teacher at least 15 days before the date of the exam session to agree on individual exam requirements. In the email please make sure to add in cc the competent offices: [email protected] (for students with SLD) o [email protected] (for students with disability)
AGR/18 - ANIMAL NUTRITION AND FEEDING - University credits: 4
AGR/19 - ANIMAL SCIENCE - University credits: 4
AGR/19 - ANIMAL SCIENCE - University credits: 4
Field activity: 16 hours
Practicals: 16 hours
Lessons: 48 hours
Practicals: 16 hours
Lessons: 48 hours
Professors:
Galassi Gianluca, Sandrucci Anna Alfea
Professor(s)
Reception:
By appointment
DiSAA
Reception:
by appointment
Department of Agricultural and Environmental Sciences - Via Celoria 2