ZOOCOLTURE
Academic Year 2026/2027 - Teacher: DONATA MARLETTAExpected Learning Outcomes
Knowledge and understanding abilities: Students acquire basic knowledge of fish and poultry farming techniques and the main management and genetic factors that characterize them. In addition, students gain an understanding of the complex mechanisms underlying the production system, with the aim of improving the sustainability and quality of the products.
Applying knowledge and understanding abilities:
By the end of the course, students will: i) understand the strengths and weaknesses of the main fish and poultry farming systems and be able to take appropriate measures to improve their management; ii) be able to understand the importance of biodiversity in animal production systems, in relation to different environmental and socioeconomic contexts.
Making judgements: By the end of the course, students will be able to analyze the challenges and potential of the livestock production systems covered in the course and evaluate the feasibility of corrective measures that would increase their efficiency and sustainability.
Communication skills: Attendance at lectures and other activities, classroom discussions, and the use of recommended texts will help students acquire the cultural knowledge and basic technical and scientific language specific to animal husbandry.
Learning skills: By the end of the course, students will have developed the ability to independently study and explore the topics covered in the course by consulting textbooks, scientific articles, and online resources. This method can be useful for the preparation of the bachelor thesis, for access to the master level and for the continuous updating of the knowledge and skills necessary for the profession.
Course Structure
The course includes 3 ECTS of lectures and 3 ECTS of other activities for a total of 63 hours (21 hours of lectures + 42 hours of other activities). Other activities include seminars on specific topics and classroom and/or laboratory exercises, which may also be led by subject matter experts, as well as educational field trips to local farms and/or public institutions. During each activity, students will be encouraged to participate actively and will be invited to interact with one another and with the professor.
If the course is delivered in blended or remote mode, appropriate adjustments may be made to the above, to ensure consistency with the syllabus.
Required Prerequisites
Attendance of Lessons
Attendance at classes is not mandatory but is strongly recommended as it facilitates the learning process and contributes to the full achievement of the course’s learning objectives.
Detailed Course Content
Global production and consumption trends of animal products, with particular emphasis on seafood and poultry. Labeling of seafood products.
Aquaculture: Intensive and extensive farming systems. Aquafeed. The main species farmed in Italy. Quality and nutritional characteristics of seafood products. Poultry production: an introduction to the rearing of broiler chickens and laying hens. Main poultry breeds and hybrids reared. Traditional systems and the role of local breeds. Nutritional qualities of poultry products: poultry meat and table eggs. Animal welfare in poultry farming. Selection and genetic improvement of poultry.
Textbook Information
1. Mele M., Pulina G. (a cura di). Alimenti di origine animale e salute. FrancoAngeli Editore. ISBN: 978-88-917-2768-8. 1a edizione 2016
2. Sandrucci A., Trevisi E. et al. (2022) Animal Production (EdiSES University): ISBN: 883623075X
Supplementary course materials to the textbooks, provided by the professors via the STUDIUM platform, consisting of in-depth scientific articles, notes, and slides discussed during lectures and/or other activities.
Course Planning
| Subjects | Text References | |
|---|---|---|
| 1 | Global production and consumption trends of animal products, with particular emphasis on seafood and poultry. Labeling of seafood products. | Educational material complementary to the textbook available on Studium platform. |
| 2 | Aquaculture: Intensive and extensive farming systems. Aquafeed. The main species farmed in Italy. | Educational material complementary to the textbook available on Studium platform. |
| 3 | Quality and nutritional characteristics of seafood products. | Mele & Pulina (2016): chapter 6 (paragraph 1). Educational material complementary to the textbook available on Studium platform. |
| 4 | Poultry production: an introduction to the rearing of broiler chickens and laying hens. Main poultry breeds reared and the role of local breeds. | Animal Production (textbook 2) – Part 6: Poultry Production Selected sections of Chapters 40, 41 and 42 |
| 5 | Nutritional qualities of poultry products: Poultry meat and table eggs. | Animal Production (textbook 2) – Part 6: Poultry Production Chapter 41, Paragraphs 41.5 and 41.6.- Chapter 42, paragraph 42.5 |
| 6 | Animal welfare in poultry farming | Animal Production (Textbook 2) – Part 7: Animal Welfare. Chapter 43, Paragraph 43.5 |
| 7 | Genetic selection a) for welfare and sustainability b) for the nutritional quality of poultry products | Educational material complementary to the textbook available on Studium platform. |
Learning Assessment
Learning Assessment Procedures
Oral examination.
The assessment will focus on the relevance of the student’s answers to the questions asked, the quality of the content, the ability to connect the answers to other topics covered in the syllabus, the use of technical terminology, and the student’s overall ability to express themselves.
The note system is as follows:
|
Note |
Criterion |
|
Fail |
Knowledge and understanding of the topic: very modest with evident imperfections. Analysis and synthesis skills: barely adequate. Use of references: just appropriate. |
|
18-20
|
Knowledge and understanding of the topic: very modest with evident imperfections. Analysis and synthesis skills: barely adequate. Use of references: just appropriate. |
|
21-23
|
Knowledge and understanding of the topic: knowledge is slightly above the minimum acceptable level. Ability to analyze and synthesize: a fair ability to analyze and synthesize information, presenting arguments in a logical and coherent manner. Using references: use standard references. |
|
24-26
|
Knowledge and understanding of the topic: good knowledge. Analysis and synthesis skills: good analytical and synthesis abilities, arguments are presented consistently. Using references: use of standard references. |
|
27-29
|
Knowledge and understanding of the topic: knowledge more than good. Ability to analyze and synthesize: considerable abilities of analysis and synthesis. Use of references: the topic has been explored in depth |
|
30-30L
|
Knowledge and understanding of the topic: excellent knowledge. Ability to analyze and synthesize: excellent abilities of analysis and synthesis. Use of references: important insights. |
Learning assessment may also be carried out on-line, should the conditions require it.
To ensure equal opportunities and in compliance with current laws, students may request a personal interview in order to plan any compensatory and/or dispensatory measures based on educational objectives and specific needs. Students can also contact the CInAP (Centro per l’integrazione Attiva e Partecipata — Servizi per le Disabilità e/o DSA) through the referring professor within the department, (https://www.cinap.unict.it/content/referenti).
Examples of frequently asked questions and / or exercises
Aquaculture farming systems. Aquafeed ingredients. Labeling of seafood products. Quality of the lipid content in fish in relation to the production system. Poultry farming systems (laying hens and broilers). Advantages of free-range poultry farming. Indicators of poultry meat quality. Nutritional qualities and (commercial) classification of table eggs. Poultry biodiversity: breeds and commercial hybrids. Main factors influencing poultry welfare. Genetic improvement of poultry.