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Facoltà di Scienze Agrarie e Alimentari Università degli Studi di Milano
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Poultry, rabbit and aquaculture productions
Code: G581S-
Teacher:  Ivan Toschi
Year: 
Term: 
CFU: 
CFU subdivision: Lectures: 6
Other: 2
Basic aims:  The main goal is to provide students the essential knowledge about commercial meat and egg industries, rearing systems, feeding and nutrition, meat quality obtained by rabbit, poultry, fish and shellfish.
Acquired skills:  In this course the student will acquire the essential knowledge to work in rabbit and poultry farm and in aquaculture sector studying the biology, the management, the nutrition and the factors affecting meat, eggs, fish and shellfish quality.
Course contents:  Main data about commercial meat and egg industries;
perspectives and problems. Anatomy and physiology of digestive
and reproductive systems of broiler, laying hen and rabbit. Rearing
system, nutrition and feeding. Chemical composition and
nutritional value of rabbit meat, poultry meat and egg. Production
systems and basic aspects of systematic and biology of main fish
and shellfish species. Characteristics and quality of fish products.
Program:  Main data about commercial meat and egg industries;
perspectives and problems. Rabbit production: anatomy and
physiology of digestive and reproductive systems; main breeds
and commercial hybrids; environment, equipment and facilities;
breeding systems and reproductive rhythms; rearing systems of
rabbit does; weaning and production of growing rabbits; nutrition
and feeding; slaughtering and characteristics of rabbit slaughter;
chemical composition and nutritional value of meat; environmental
pollution and nitrogen excretion; basic aspects of hygiene and
pathology. Poultry production: anatomy and physiology of
digestive and reproductive systems of broiler and laying hen;
species and avian breeds; commercial hybrids for meat and eggs
production; environment, equipment and building; broiler and
laying hen production; rearing of laying hen in enriched cages and
alternative systems; hatchery management and artificial
incubation of eggs; nutrition and feeding; slaughtering and
characteristics of avian slaughter; chemical composition and
nutritional value of meat and eggs; basic aspects of hygiene and
avian disease. Aquaculture: fishery and aquaculture; chemical and
physical characteristics of water; water management; basic
aspects of systematic and biology of main fish and shellfish
species; production systems and equipment; nutrition and feeding;
production of euryhaline species (sea bass, sea bream and
mullet); production of trout, ell and sturgeon; shellfish production;
basic aspects of hygiene and pathology of fish; processing of fish
products; characteristics and quality of fish products.
Prerequisites:  Info not available
Preparatory instructions:  none
Learning materials:  Notes from the course lectures and On-line course of "Poultry,
rabbit and aquaculture productions"
(http://itoschizasa.ariel.ctu.unimi.it/v3/home/Default.aspx)
• Cerolini S., Marzoni Fecia di
Cossato M., Romboli I., Schiamone A., Zaniboni L. - Avicoltura e
coniglicoltura – 2008, Le Point Veterinaire Italie. • Maertens L.,
Coudert P. – Recent advances in rabbit sciences - 2006, ILVO.
Melle, Belgium. • Donal D. Bell, William D. Weaver JR. –
Commercial chicken meat and egg production – 2002, Kluwer
Academic Publishers. • Ferrari P., Roncarati A., Dees A. -
Tecnologie e strutture per impianti di acquacoltura e di pesca
sportiva – 2003, Greentime, Bologna. • Guillaume J, Kaushik S.,
Bergot P., Metailler R. - “Nutrition and feeling of fish and
crustaceans”, Springer. • Cataudella S., Bronzi P. -
Acquacoltura responsabile - 2002.
Other info:  Oral examinations at the end of the course.
DOWNLOAD
Program of Poultry, rabbit and aquaculture productions (pdf version)
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