ANIMAL NUTRITION AND FEEDING

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. 

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.

In accordance with the relevant teaching regulations, the course will include both lectures and complementary teaching activities. Lectures will cover the main topics of the course syllabus and will be complemented by additional activities designed to deepen students’ understanding of selected topics. These will include in-depth seminars delivered by the instructor or subject-matter experts, as well as the viewing and discussion of selected video materials. Practical exercises and other activities will also be carried out in the classroom, laboratory, and production facilities, providing students with opportunities to apply and consolidate the knowledge acquired during the course.

Adjustments for Blended or Online Teaching

Should the course be delivered in a blended or fully online format, the teaching methods described above may be adjusted as necessary to ensure consistency with the learning objectives and the approved course syllabus.

Fundamentals of animal morphology. Nutrients and their nutritional functions: 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); principles of the INRA protein evaluation system (PDI); lipids and ruminal biohydrogenation of fatty acids. Fundamentals of digestive anatomy and physiology in ruminants. The ruminal environment, microbial activity, and ruminal fermentation.

Animal feedstuffs: classification, characteristics, and nutritional value of green forages, hay, silage, concentrates, and agro-industrial by-products. Principles and techniques of forage conservation, with particular emphasis on haymaking and ensiling. Basic principles of energy and protein requirements in livestock according to species, physiological status, and stage of the production cycle. Principles of ration formulation based on the nutritional value of feedstuffs and the nutritional requirements of animals, with applications to both monogastric and ruminant livestock.

Instructor's notes

The assessment consists of an optional 45-minute written test followed by a final oral examination.

The assessment is designed to evaluate the student's knowledge and understanding of the course content, ability to apply nutritional principles to practical situations, ability to analyse and interpret nutritional information and establish connections among different topics, and ability to communicate clearly and accurately using appropriate scientific and technical terminology.

Particular attention will be given to the student's ability to understand the nutritional characteristics of feedstuffs, animal nutritional requirements, digestive and metabolic processes, and the basic principles of ration formulation.

The final grade will be expressed on a scale of 30 and awarded according to the following criteria.

Fail

Knowledge and understanding: Significant gaps in knowledge and/or major conceptual inaccuracies regarding the fundamental topics of the course.

Application, analysis, and synthesis: Inadequate ability to apply acquired knowledge, analyse nutritional information, establish connections among topics, or address basic problems related to animal nutrition.

Communication skills: Inaccurate use of technical terminology and/or inability to present concepts clearly and logically.

18–20/30

Knowledge and understanding: Basic knowledge and understanding of the main course topics, sufficient to meet the minimum learning requirements, although some inaccuracies may be present.

Application, analysis, and synthesis: Sufficient ability to apply basic concepts and analyse and synthesize simple nutritional information.

Communication skills: Generally clear communication, with an adequate although limited use of technical terminology.

21–23/30

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

Application, analysis, and synthesis: Adequate ability to apply acquired knowledge, analyse nutritional information, and establish logical connections among the main topics.

Communication skills: Clear and coherent communication with generally appropriate use of scientific and technical terminology.

24–26/30

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

Application, analysis, and synthesis: Good ability to apply nutritional principles, analyse and interpret information, solve basic nutritional problems, and establish relevant connections among topics.

Communication skills: Clear, coherent, and accurate communication with appropriate use of scientific and technical terminology.

27–29/30

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

Application, analysis, and synthesis: Very good ability to apply acquired knowledge to

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