Rabbit, poultry and aquaculture productions

A.Y. 2020/2021
8
Max ECTS
64
Overall hours
SSD
AGR/20
Language
Italian
Learning objectives
The main goal is to provide students the essential knowledge about production and consumption of poultry and rabbit meat, egg and fish products, rearing systems, feeding and nutrition of rabbit, broiler, laying hen and aquatic species. Moreover, aspects relating to animal welfare, environmental impact and quality of the products will also be discussed.
Expected learning outcomes
Following this course and technical visits the student will acquire the basic knowledge to work in rabbit and poultry farms and in aquaculture sector. Moreover, through the analysis of case studies and insights presented in the class, the student will develop adequate knowledge about the management of different production factors and the evaluation of the qualitative characteristics of the products of the different species and will acquire critical skills necessary to understand and address the specific problems of the different production systems.
Course syllabus and organization

Single session

Responsible
Lesson period
Second semester
In compliance with anti-Covid safety measures, most of the lessons will be held on the Microsoft Teams or Skype platforms, while some lessons, situation permitting, will be in attendance. The methods and criteria for participating in face-to-face lessons, which require a reservation with a special app, will be published in time on the Ariel pages of the course. The program and reference material will not change. The exercises organized as field trips will be carried out compatibly with the regulations in force at the time or replaced with videos and online seminars. The exam will take place orally using the Microsoft Teams or Skype platforms or, where the regulations allow, in person, always in oral form.
Course syllabus
Poultry production (5 ECTS):
- production and consumption of poultry; anatomy and physiology of digestive and reproductive systems of broiler and laying hens (½ ECTS)
- breeds and commercial hybrids for meat and eggs production; environment, equipment and production systems (½ ECTS)
- nutrition and feeding (½ ECTS)
- rearing technique of breeders and artificial incubation of eggs (½ ECTS)
- rearing technique of broilers (1 ECTS)
- rearing technique of turkey (½ ECTS)
- rearing technique of laying hens in cages and in alternative systems (1 ECTS)
- biosecurity; slaughtering, quality and nutritional value of meat and eggs (½ ECTS)

Rabbit production (2 ECTS):
- production and consumption of rabbit; anatomy and physiology of digestive and reproductive systems; breeds and commercial hybrids (½ ECTS)
- environment, equipment and facilities; biosecurity on rabbit production (½ ECTS)
- rearing technique, reproductive rhythms, management and breeding does (½ ECTS)
- rearing technique and nutrition of growing rabbit (½ ECTS)
- slaughtering, quality and nutritional value of rabbit meat (½ ECTS)

Aquaculture (1 ECTS)
- general aspects of fishery and aquaculture, production and consumption of fish and fish products in Italy and in the world; basic aspects of systematic and biology of fish species ((½ ECTS)
- production systems and equipment used in aquaculture, production of euryhaline species and trout, basic aspects of quality of fish products (½ ECTS)
Prerequisites for admission
Basic knowledge of biology, animal anatomy and physiology and animal husbandry and feeding.
Teaching methods
Frontal lesson; seminars, multimedia documents and case studies with the aim to study in depth and verify the topics. Students are recommended to attend lessons.
Teaching Resources
Notes from the lessons. Power Point slides used during the lessons, multimedia documents, scientific articles and links to websites downloadable from the online course on the Ariel Platform.

Textbooks
Russo V., De Angelis A., Danieli P. - Consumo reale di carne e di pesce in Italia - 2017, FrancoAngeli.
Stefanon B., Mele M., Pulina G. - Allevamento animale e sostenibilità ambientale - I principi, 2018, FrancoAngeli.
Mele M., Pulina G. - Alimenti di origine animale e salute - 2016, FrancoAngeli.
Cerolini S., Marzoni Fecia di Cossato M., Romboli I., Schiavone A., Zaniboni L. - Avicoltura e coniglicoltura - 2008, Le Point Veterinaire Italie.
Maertens L., Coudert P. - Recent advances in rabbit sciences - 2006, ILVO. Melle, Belgium.
Donal D. Bell, William D. Weaver JR. - Commercial chicken meat and egg production - 2002, Kluwer Academic Publishers.
Cataudella S., Bronzi P. 2002 - Acquacoltura responsabile.
Baruchelli G. 2007 - "Tecniche di allevamento e trasformazione della trota" - Istituto Agrario San Michele all'Adige.
Assessment methods and Criteria
Oral exam. Students will have to demonstrate theoretical knowledge and the capability of critically analysing and solving problems of production of rabbit, poultry and fish products. The evaluation is expressed by a vote out of thirty.
AGR/20 - AQUACULTURE, POULTRY AND RABBIT SCIENCE - University credits: 8
Lessons: 64 hours