02571 - Aviculture

Learning outcomes

At the end of the course the student has acquired the basic knowledge for the management of poultry farming according to the different rearing techniques and in respect to animal welfare, environmental impact and product quality. It is able to identify the main problems related to poultry farming and to intervene with adequate management tools.

Course contents

Broiler chicken and turkey meat production. Current status and perspective of poultry production. Characteristics of poultry meat production chains. Intensive and alternative production systems and legislation in force on the protection of chicken kept for meat production. Pre-slaughtering phases (catching, loading, transport and lairage) and slaughtering process. Commercial categories of chicken and turkey and classification of raw and processed products. Assessment of quality characteristics of commercial products.

Egg production. Current status and perspective of poultry production. Characteristics of poultry meat production chains. Intensive and alternative production systems and legislation in force on related animal welfare issues. Commercial categories of fresh egg based on weight and quality indexes. Relationships between breeding factors and eggs quality. Egg-products: definition and description of the main commercial categories.

Readings/Bibliography

 

Avicoltura e coniglicoltura. Cerolini S., M. Marzoni Fecia di Cossato, I. Romboli. Le Point Vétérinaire Italie, Milano

Tecniche di produzione animale. Bittante G., I. Andrighetto I., M. Ramanzin. Liviana Ed., Padova

Produzioni animali. Sandrucci A., Trevisi E. EdiSES Edizioni Srl

 

Teaching methods

Frontal lectures, seminars, demonstration activities and laboratory practises held in classrooms and laboratories.

NB: guided visits to poultry farms and/or processing plants will be organized according sanitary emergency (Avian flu).

Assessment methods

The evaluation of the student on teaching course "Avicoltura" consists of a written and / or oral examination.

· Written examination (40 min. available)

- 20 True/False questions - max 20 points

- 3 Short open answer questions - max 12 points

In the short answer question the student given a brief description of issue

The result of the written test is communicated on Almaesami within 7 working days of the date of the examination.
A student who, in accordance with the University regulations, intends to reject the result of the written test, shall notify the teacher by e-mail within 10 days from the date of communication of the result. In this case, the candidate will take the oral examination at the next planned call.

· Oral examination (lasting about 20 min)

The oral examination is compulsory for students who have not taken the written exam.

In details, here is the score grid for oral examinations:

- a very thorough knowledge of the topics addressed in the course, together with high skills of critical analysis, connection and a sure command of specific terminology will be evaluated with the maximum score (30-30L);

- a thorough knowledge of the topics addressed in the course, together with good analytical and critical skills and the possession of a sure command of specific terminology will be evaluated with good marks (27-29);

- a technically adequate preparation and a sufficient analytical capacity, even if not particularly articulated, expressed in a correct language, will produce fair evaluations (23-26);

- sufficient preparation and capacity for analysis, expressed in a language which is barely formally correct, will determine the sufficiency (18-22).

Teaching tools

The teaching material (slides in Powerpoint) presented in class will be available to the student in electronic format.

Office hours

See the website of Federico Sirri