ANIMAL NUTRITION AND FEEDING

Expected learning outcomes

Knowledge and understanding: Students will acquire knowledge of the sources and chemical, physical, and biological characteristics of nutrients; current analytical methods for assessing the chemical composition of foods; the anatomical and physiological characteristics that determine the ability of various livestock species to utilize food sources; the parameters for evaluating the nutritional value of foods; knowledge of the main systems for determining the nutritional needs of animals and the nutritional value of foods; the basic criteria for formulating targeted rationing; and the classification of foods and other chemical, physical, and technological components that serve as reference sources for formulating diets.

Ability to apply knowledge and understanding: The student will be able to make the most appropriate choices to identify feeding plans that ensure the best productive performance of the animals, respecting their health, maintaining the ecological and hygienic conditions of the breeding environment and the breeder's objectives.

Independent judgment: The diversification of teaching activities will help foster independent judgment and critical thinking. The knowledge and skills acquired through lectures and other theoretical and practical activities will offer students varied learning methods, useful for fostering informed learning and the ability to independently apply the knowledge acquired during the course in various professional contexts.

Communication skills: Attending lectures and reading recommended texts, in english, will help students acquire and use technical language in this language. Students will be encouraged to use technical language during class discussions and other activities, which will also foster the development of synthesis skills.

Learning skills: The organization of teaching allows students to acquire a work method that can be replicated and pursued independently. This can be useful for preparing their thesis, for continuing their studies, and for continuously updating the knowledge and skills required for their profession.

21 hours of lectures and 42 hours of exercises and activities will be provided to further explore the topics covered during the course and related to the objectives.

Information for students with disabilities and/or learning disabilities (LD).

To ensure equal opportunities and in compliance with applicable laws, interested students may request a personal interview to plan any compensatory and/or dispensatory measures, based on their learning objectives and specific needs.

You may also contact our Department's CInAP (Center for Active and Participatory Integration - Services for Disabilities and/or Learning Disabilities) coordinator, Professor Anna De Angelis.

Knowledge of organic chemistry, biochemistry, and domestic animal anatomy and physiology is recommended.

Attendance is not mandatory, but is strongly recommended as it facilitates the learning process.

Classification, chemical-physical characteristics, sources, and distribution of nutrients: carbohydrates, lipids, proteins, minerals, and vitamins; chemical analysis of nutrients; useful references on the anatomical and physiological characteristics of the digestive system of the main livestock species; parameters and systems for determining the nutritional value of feed; criteria and systems for estimating and determining the energy and protein requirements of animals; classification and description of animal feed and other ingredients used in the formulation of rations.

    Gordon McL. Dryden - Animal Nutrition Science – CABI. ISBN: 978 1 84593 412 5

2.    P. MCDonald, R.A. Edwards, J.F.D. Greenhalgh, C.A. Morgan, R.A. Sinclair, R.G.          Wilkinson – Animal Nutrition – Ed. Pearson

3.    Lecture Notes

The assessment will consist of a written exam at the end of the course, designed to test students' individual preparation and collective collaboration.

Overall, the assessment criteria are: learning ability and level of depth in the topics covered, ability to summarize and present, use of technical language, and reasoning skills.

Grading follows the following scheme:

Negative:

Knowledge and understanding of the topic: Significant deficiencies. Significant inaccuracies

Analysis and synthesis: irrelevant. Frequent generalizations. Inability to summarize

Use of References: Completely inappropriate

18-20:

Knowledge and understanding of the topic: At the threshold level. Obvious imperfections

Analysis and synthesis: Barely sufficient

Use of References: Barely appropriate

21-23

Knowledge and understanding of the topic: Routine knowledge

Analysis and synthesis: Capable of correct analysis and synthesis. Argues logically and coherently.

Use of references: Uses standard references.

24-26

Knowledge and understanding of the topic: Good knowledge.

Analysis and synthesis: Has good analysis and synthesis skills. The arguments are coherently expressed.

Use of references: Uses standard references.

27-29

Knowledge and understanding of the topic: More than good knowledge.

Analysis and synthesis: Has remarkable analysis and synthesis skills.

Use of references: Has thoroughly explored the topics.

30-30 cum laude.

Knowledge and understanding of the topic: Excellent knowledge.

Analysis and synthesis: Has remarkable analysis and synthesis skills.

Use of references: Important in-depth analysis.

1. Characteristics of nutritional principles

2. Typical analysis

3. Protein value of foods

4. Energy value of foods

5. Basal metabolic rate: meaning and determination

6. Principles of rationing