74879 - Poultry Production

Learning outcomes

At the end of the course the student acquires basic knowledge on the production techniques of poultry meat and eggs. In particular, the student will be able to deal with the management aspects of the production systems; acquires basic knowledge of the genetic selection of commercial hybrids; understanding and applying artificial egg incubation techniques, managing the breeding systems for laying hens and broiler chickens including the different phases of animal feeding; be aware of the problems connected with sustainability and animal welfare as well as of the legislation in force relating to animal protection.

Course contents

Module 1 (Federico Sirri)

Structural and organizational characteristics of the poultry supply chains. Main local breeds and characteristics of commercial hybrids used in the production of both meat and eggs.

Poultry meat production – Husbandry of meat-type breeders: growth and reproduction management. Artificial incubation of eggs. Structural and plant characteristics of the poultry house and breeding management. Breeding systems for broilers and turkeys compliant with current animal welfare regulations. Production parameters and sustainability aspects of production. Pre-slaughter and slaughter phases.

Table egg production - Rearing of pullets, growth management, function of light for reproductive purposes, lighting programs; breeding systems for laying hens (in enriched cages, alternatives and with organic methods) in relation to current regulations in force on animal welfare.

Characteristics of the raw materials used in feed formulation and feeding programs of poultry species.

Module 2 (Francesca Soglia)

Meat Quality - Basic knowledge concerning muscle structure and the conversion of muscle to meat. Poultry meat composition. Main physico-chemical parameters of poultry meat (with special reference to pH and colour), their evolution during post-mortem time and their importance during storage. Technological properties of poultry meat, examining in detail their water holding capacity, tenderness, and oxidative stability (of both the protein and the lipid fraction). In addition, the evolution of the abovementioned properties will be examined during refrigerated storage and the application of a heat treatment.

Egg quality - Egg structure and composition (shell, yolk, and albumen); main information concerning the commercial categories of eggs (referring to both those related to quality and weight) and their labelling. Main functional properties of the different components of the eggs.

Readings/Bibliography

Appunti delle lezioni e materiale didattico fornito dal docente.

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. A cura di Sandrucci A., Trevisi E.. EdiSES Edizioni Srl

Teaching methods

Frontal lectures, seminars and demonstration activities held in classrooms.

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

Assessment methods

Oral exam aimed at identifying the level of knowledge and competence achieved through general and specific questions. In addition to knowledge, the skills of expression and connection will be as well evaluated.

The test lasts about 30 minutes (20 min for Module 1 and 10-15 min for Module 2), and no aids are allowed, except for eligible students. The students above are kindly requested to contact the teachers in advance by copying the reference SLD/ Disability Service staff who take care of them.

The evaluation is expressed with a mark out of thirty. The test is passed with a score of at least 18/30. In the event of maximum marks (30/30), honours can be attributed.

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

- in-deep 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);

- very good 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);

- 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).

By the University Didactic Regulation, the student has the right to refuse the verbalization of the proposed positive grade at least once.

Booking for the examination can be esclusively done by means of Alma Esami web system.

The final vote of the entire course is calculated as a weighted average of grades obtained in the Module 1 and 2.

Prof. Federico Sirri is in charge for recording the exhamination score.

Teaching tools

Power point slides of the lectures will be available through the Virtual platform.

Office hours

See the website of Federico Sirri

See the website of Francesca Soglia