NUTRIZIONE E ALIMENTAZIONE ANIMALE

Knowledge and Understanding

By the end of the course, students will have acquired fundamental knowledge of animal nutrition, with particular emphasis on the nutritional characteristics of feedstuffs, digestive physiology in ruminants, nutrient metabolism, and the principles underlying animal energy and protein requirements.

Applying Knowledge and Understanding

Students will be able to identify and describe the main qualitative and nutritional characteristics of animal feedstuffs and explain the fundamental processes involved in digestion and nutrient metabolism, particularly in ruminants. They will also be able to interpret basic analytical and nutritional data, organize them systematically, and apply this information to the evaluation of feedstuffs and animal nutritional requirements.

Making Judgements

Students will develop the ability to critically evaluate information related to animal nutrition and feeding. The integration of lectures with complementary teaching activities—including thematic in-depth sessions, video tutorials, seminars with experts, classroom discussions, workshops, and technical visits—will expose students to different perspectives and practical situations. These activities are intended to foster critical thinking and the ability to make informed and independent judgements when addressing specific nutritional and feeding issues.

Communication Skills

Through lectures, classroom activities, and the study of recommended materials, students will acquire and appropriately use the technical terminology of animal nutrition. The use of selected teaching materials in English will also facilitate familiarity with international technical terminology.

Students will be encouraged to use appropriate scientific and technical language during classroom discussions, other teaching activities, and ongoing assessments. This will contribute to their ability to communicate concepts, data, and conclusions clearly, accurately, and concisely.

Learning Skills

The course will promote the development of an effective and independent study method, with particular emphasis on the identification, selection, and critical use of reliable scientific and technical sources. These skills will support students in preparing their final thesis, pursuing further studies, and independently updating their knowledge throughout their professional careers.

As established by the didactic regulations, the course will be delivered with class lectures. The conventional approach of frontal teaching will be dedicated to the discussion of the main themes of the program.

Information for students with disabilities and/or DSA
As a guarantee of equal opportunities and in compliance with current laws, interested students can ask for a personal interview in order to plan any compensatory and/or dispensatory measures, based on their specific needs and on teaching objectives of the discipline. It is also possible to ask the departmental contacts of CInAP (Center for Active and Participatory Inclusion - Services for Disabilities and/or DSAs).

If teaching is given in a mixed formula or remotely, necessary changes may be introduced to what was previously stated in order to comply with the provided and reported syllabus.

Basic knowledge of chemistry and biology, particularly as applied to food science, is recommended for a full understanding of the course content.

Elements of animal morphology. Nutrients: structural and non-structural carbohydrates; fibre fractions according to the Van Soest system (NDF, ADF, ADL, AIA); crude protein and protein fractions according to the Cornell system (A, B1, B2, B3, C) and the INRA system (PDI); lipids and ruminal biohydrogenation of fatty acids. Elements of the anatomy and physiology of digestion in ruminants. Ruminal fermentation.

Animal feedstuffs: green forage, hay, silage, concentrates, and by-products. Nutritional value of feedstuffs. Forage conservation techniques: haymaking and ensiling. Basic principles of animal energy and protein requirements according to the different stages of the production cycle.

Assessment methods

The assessment will consist of an optional 45-minute written test, followed by a final oral examination. Overall, the assessment will evaluate the relevance and accuracy of the answers, the quality and depth of the knowledge demonstrated, the ability to establish connections among the different topics covered in the course, and the ability to communicate clearly using appropriate technical terminology.

The final grade will be awarded according to the following criteria:

Fail

Knowledge and understanding of the subject: Significant gaps in knowledge and major inaccuracies.

Analysis and synthesis skills: Inadequate analytical skills, frequent and inappropriate generalizations, and inability to synthesize information.

Use of references: Inappropriate or inadequate use of reference sources.

18–20/30

Knowledge and understanding of the subject: Basic knowledge and understanding, meeting the minimum requirements, with some inaccuracies.

Analysis and synthesis skills: Sufficient ability to analyse and synthesize information.

Use of references: Adequate use of essential reference sources.

21–23/30

Knowledge and understanding of the subject: Satisfactory knowledge and understanding of the course content.

Analysis and synthesis skills: Adequate ability to analyse and synthesize information and to develop logical and coherent arguments.

Use of references: Appropriate use of standard reference sources.

24–26/30

Knowledge and understanding of the subject: Good knowledge and understanding of the course content.

Analysis and synthesis skills: Good ability to analyse and synthesize information and to present arguments clearly and coherently.

Use of references: Good and appropriate use of reference sources.

27–29/30

Knowledge and understanding of the subject: Very good and thorough knowledge and understanding of the course content.

Analysis and synthesis skills: Very good analytical and synthesis skills, with the ability to establish relevant connections among different topics.

Use of references: Appropriate use of reference sources, demonstrating in-depth study of the subject.

30–30 with honours

Knowledge and understanding of the subject: Excellent and comprehensive knowledge and understanding of the course content.

Analysis and synthesis skills: Excellent analytical and synthesis skills, with the ability to establish well-founded connections among topics and critically discuss the subject matter.

Use of references: Excellent use of reference sources, demonstrating significant independent study and in-depth understanding.

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)

2. Ruminal degradation of proteins

3.Volatile Fatty Acids

4. Ruminal Biohydrogenation