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2021/2022

Animal Production I

Code: 102625 ECTS Credits: 6
Degree Type Year Semester
2502445 Veterinary Medicine OB 3 1
The proposed teaching and assessment methodology that appear in the guide may be subject to changes as a result of the restrictions to face-to-face class attendance imposed by the health authorities.

Contact

Name:
Sergio Calsamiglia Blancafort
Email:
Sergio.Calsamiglia@uab.cat

Use of Languages

Principal working language:
spanish (spa)
Some groups entirely in English:
No
Some groups entirely in Catalan:
No
Some groups entirely in Spanish:
No

Teachers

Ana Cristina Barroeta Lajusticia
Ramón Casals Costa
Josep Gasa Gasó
Francesc Xavier Such Martí
Dolors Izquierdo Tugas
Sergio Calsamiglia Blancafort
Ricard Pares Casanova
Lorena Castillejos Velázquez
Ahmed Salama Fadali
Pol Llonch Obiols
Carmen Loreto Manuelian Fuste

Prerequisites

There are no established official prerequisites, but the student must use the knowledge acquired in the Bases of Animal Production and Management, Ethnology and Ethology, Agronomy and Agrarian Economy, and Animal Nutrition.

 

Objectives and Contextualisation

The objectives of Integrated Animal Production 1 are:
- To explain the productive factors that most affect the production and quality of meat, milk and eggs The training objectives of Integrated Animal Production 1 are: - To know the key factors that mark, now and in the future, the production of meat, milk and eggs - To know the productive factors that affect the production and quality of meat, milk and eggs - To know the technical benchmarks and to identify critical points of the production process This subject participates in the Pilot Test of Teaching in English that is carried out in the third year of the Veterinary degree, which aims to promote the use of this language by students, in accordance with transversal competence CT8
(Demonstrate knowledge of English to communicate orally and in writing in academic and professional contexts)

Competences

  • Analyse, synthesise and resolve problems and make decisions.
  • Demonstrate knowledge and understanding of structural and functional disorders of the animal organism.
  • Demonstrate knowledge of English to communicate both orally and in writing in academic and professional contexts.
  • Handle the correct protocols and technologies used to modify and optimise different animal production systems.
  • Properly evaluate the nutritional status of animals and know how to advise others on breeding and feeding principles.

Learning Outcomes

  1. Analyse, synthesise and resolve problems and make decisions.
  2. Apply physiological knowledge to production objectives.
  3. Demonstrate knowledge of English to communicate both orally and in writing in academic and professional contexts.
  4. Describe the concerns of animal waste and its treatment.
  5. Evaluate feeding programs: Know how to assess the main methods of animal fodder preparation, conservation and administration.
  6. Evaluate the quality of products of animal origin.
  7. Evaluate the technical and economic indexes of a farm: recognise problems and offer solutions.
  8. Formulate rations for animals in the most conventional situations.
  9. Identify and evaluate the factors that affect the production of products of animal origin.
  10. Identify the environmental risks associated to the breeding of animal groups.
  11. Locate and identify the main producers of foodstuffs of animal origin, as well as their economic dimension.
  12. Recognise the basic characteristics of the different stages of livestock production cycles and how they function.
  13. Relate agricultural and livestock production with their environmental impacts.
  14. Use current feeding systems: Know how to obtain the nutritious value of foodstuffs and calculate animals’ nutrition requirements.

Content

SUBJECT INTRODUCTION
										
											
										
											Overview of Integrated Animal Production. Objectives and organization.
										
											
										
											
										
											
										
											BLOCK 1: MEAT PRODUCTION
										
											
										
											Pig meat production management:
										
											
										
											Planning of the production cycle, feeding and reproduction. Management strategies. Critical elements of the production cycle. Technical and economic evaluation indices: causes of deviations and corrective measures.
										
											
										
											Chicken meat production management:
										
											
										
											Planning of the productive cycle, of the feeding and the reproduction. Management strategies. Critical elements of the production cycle. Technical and economic evaluation indices: causes of deviations and corrective measures.

Management of the production of beef:
										
											
										
											Planning of the production cycle, feeding and reproduction. Management strategies. Critical elements of the production cycle. Technical and economic evaluation indices: causes of deviations and corrective measures.
										
											

 

Physiological bases of meat production.


										
											Chemical composition, structure and quality of meat. Production factors that affect the quality of the meat.
										
											
										
											Growth and development. Animal factors that affect growth and development. Environmental factors that affect growth and development.
										
											
										
											Obtention and characteristics of the carcass
										
											
										
											Transport and sacrifice. The channel and its performance. Factors that affect performance. Carcass evaluation.
										
											
										
											
BLOCK 2: EGG PRODUCTION

										
											Physiological bases of egg formation
										
											
										
											Egg formation. Hormonal regulation, ovulatory cycle and photoperiod. Factors that affect the quality of the egg.
										
											
										
											Egg production management
										
											
										
											Planning of the production cycle, feeding and reproduction. Management strategies. Critical elements of the production cycle. Technical and economic evaluation indices: causes of deviations and corrective measures.
										
											
										
											
										
											
										
											BLOCK 3: MILK PRODUCTION
										
											
										
											Physiological bases of milk production
										
											
										
											Composition, characteristics and physico-chemical properties of milk. Milk synthesis: from precursor to product. The lactation curve.
										
											
										
											Milking
										
											
										
											Physiological bases of milking. Basic elements of the operation of the milking machine. The milking routine and implications on the health of the mammary gland. Evaluation of milking routines. 
Refrigeration and conservation of milk. Evaluation indexes of the milk obtaining process and corrective measures. Milk production management Planning of the production cycle, feeding and reproduction. Management strategies. Critical elements of the production cycle. Technical and economic evaluation indices: causes of deviations and corrective measures PRACTICES (21 h) • Milking machine (Farm) • Quality of products of animal origin (Laboratory) • Formulation of monogastric feed (Computer room) • Formulation of rations-ruminants (Computer room) • Diagnosis of a problem on the farm. Index analysis (Seminar)
 

										
											 
										
											Depending on the restrictions imposed by the health authorities due to the evolution of the pandemic, the contents of the subject can be reduced or prioritized.
 

Methodology

The center of the learning process is the student's work. The student learns by working. 
The mission of the teaching staff is to help sstudents in this task (1) by providing information or showing the sources where can be obtained and (2) direct his/her steps so that the learning process can be carried out effectively. In line with these ideas, and in accordance with the objectives of the subject, the organization and teaching methodology that will be followed are described. Remember that this course the subject will be taught in a semi-face-to-face format. 1. Master classes: The student acquires the knowledge of the subject by attending the master classes and complementing them with personal study of the topics explained.
The master classes are conceived as a fundamentally one-way method of transmitting knowledge from the teacher to the student, but it stimulates the expansion of information through the provision of bibliographic references and Internet addresses.
The content of the theory program will be taught in a non-presential format. The material will be available on the subject's Virtual Campus and doubt-solving sessions will be held, through the Teams, on scheduled days and times. 2. Practical training: Several practical training classes will be carried out in different environments: farm (milking machine), laboratory (analysis of the quality of food of animal origin), and computer applications (formulation of rations and feed).
Each of them will be used to raise awareness of a specific concept of Animal Production and allows working in different environments. Some of these practices will be related to the self-study work that must be done. 3. Seminars: The seminars will allow the presentation and discussion of some aspects not covered in the master classes and will have a format that allows interaction between students. 4. Self-learning work: The student must solve the practical cases and rations presented in each of the blocks (see program). The proposed teaching methodology may undergo some modification depending on the face-to-face restrictions imposed by the health authorities.

 

Annotation: Within the schedule set by the centre or degree programme, 15 minutes of one class will be reserved for students to evaluate their lecturers and their courses or modules through questionnaires.

Activities

Title Hours ECTS Learning Outcomes
Type: Directed      
Computer classroom practices 8 0.32 3, 8, 14
Farm practice 3 0.12 9
Lab 2 0.08 6
Seminars 8 0.32 1, 2, 7, 3, 4, 13
Theory lessons 32 1.28 2, 4, 10, 9, 11, 12, 13, 6
Type: Autonomous      
Self-learning 35 1.4 1, 2, 7, 5, 4, 10, 9, 12, 13, 14
Study 60 2.4 2, 7, 5, 4, 8, 10, 9, 11, 12, 13, 14, 6

Assessment

Student’s assessment will be done in the following way:
1. Exam of the theoretical and practical contents of the subject (45% and 15%, respectively).
2. Bibliographical study of specific issues (10%): of meat, milk or eggs
4. Formulation of rations (20%).
5. Practices (10%).
 
Attendance and submission of internship reports is mandatory.
 
In order to pass the course, it is necessary not to miss more than one practice, to present the reports, cases, rations and self-learning, to obtain a minimum of 4/10 in the theoretical exam and to reach, with all the evaluation activities, a final mark equal or superior to 5.
 
In the exam period of the last week of the semester, it will be possible to make up for failed examinations or to opt to improve one's mark.
 
A student who does not take the exam or does not complete the requested exercises and practice reports will be considered as not having taken the exam.

The proposed assessment may undergo some modification depending on the restrictions on attendance imposed by the health authorities.


Assessment Activities

Title Weighting Hours ECTS Learning Outcomes
Exam of practical contents 10% 0.5 0.02 1, 2, 7, 5, 4, 8, 10, 9, 12, 13, 14, 6
Exam of theoretical contents 45% 1.5 0.06 1, 2, 7, 5, 3, 8, 9, 11, 12, 14, 6
Feed formulation 20% 0 0 3, 8, 14
Practices 10% 0 0 1, 2, 7, 5, 4, 10, 13
Self-learning 15% 0 0 1, 2, 7, 5, 4, 10, 9, 12, 13, 14

Bibliography

Meat production

Cañeque V., Sañudo C., 2000. Metodología para el estudio de la calidad de la canal y de la carne en rumiantes. Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria. Ministerio de Ciencia y Tecnología. Madrid.

Cañeque V., Sañudo C., 2005. Estandarización de las metodologías para evaluar la calidad del producto (animal vivo, canal, carne y grasa) en los rumiantes. Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria. Ministerio de Educación y Ciencia. Madrid

Encyclopedia of meat sciences: www.sciencedirect.com/science/referenceworks/9780124649705

FEDNA: www.fundacionfedna.org

Grandin T., 2007. Livestock handling and transport (3rd edition). CABI Publishing, Wallingford, UK.

Gregory N. G., Grandin T., 2007. Animal welfare and meat science (2nd edition). CABI Publishing, Wallingford, UK.

INRA 2007. Alimentation des bovines, ovins et caprins: Tables INRA 2007. Quae editions, Paris, France.

Lawrence T.L.J., Fowler V.R., Novakofski, 2012. Growth of farm animals (3rd edition), CABI Publishing, Wallingford, UK.

Everts M.E., Haagsman H.P., te Pas M. F. W., 2004. Muscle development of livestock animals, CABI Publishing, Wallingford (UK).

NRC 1994. Nutrient requirements of poultry. National Academy Press, Washington, D.C., USA

NRC 1998. Nutrient requirements of swine. National Academy Press, Washington, D.C., USA

NRC 2000. Nutrient requirements of beef cattle. National Academy Press, Washington, D.C., USA

NRC 2007. Nutrient requirements of small ruminants. National Academy Press, Washington, D.C., USA

Swatland H. J.,1991. Estructura y Desarrollo de los Animales de Abasto. Ed. Acribia, Zaragoza.

Warriss P.D., 2009.  Meat Science (2nd edition), CABI Publishing, Wallingford (UK).

 

Egg production

Austic R.E., Nesheim M.C. 1994. Producción avícola. El manual moderno, México.

Buxadé C. 2000. La gallina ponedora. Grupo Mundi-Prensa, Madrid.

Castelló J.A., Pontes M., Franco F. 1989. Producción de huevos. Real Escuela Oficial de Avicultura, Arenys de Mar.

Etches R.J., 1998. Reproducción aviar. Acriba, Zaragoza.

IEH. 2003. El libro del huevo. Instituto de Estudios del Huevo, Madrid.

Rose S.P. 2005. Principles of poultry science. CAB international. Oxon, UK.

Sauveur B. 1993. El huevo para consumo. Grupo Mundi-Prensa, Madrid.

Stadelman W.J., Cotterill O.J. 1995. Egg science and technology. Food Products Press,NY, USA.

Thapon J.L., Bourgeois C.M. (Eds.). 1994. L’oeuf et les ovoproduits. Collection sciences et techniques agro-alimentaires. Paris

Yamamoto T. 1997. Hen eggs. Their basic and applied science. CRC Press, UK.

de la Roza B., Martínez A., Argamentería. 2003. El ensilado como método de conservación de forrajes (2003). A. Editorial:Krk ediciones.

Muslera Pardo E. 1991. Praderas y Forrajes: Producción y aprovechamiento(1991). Editorial: Mundi-Prensa.

 

Milk production

Akers, R.M. 2002. Lactation and the mammary gland. Iowa State Press, Desmoines, IA.

Charron, G. 1986. Les produits laitières. Vol 1. Les bases de la production. Ed. Lavoissier, París.

Luquet, F.M. 1985. Laits et produits laitières. Vol 1. Ed. Lavoissier, París.

Martinet J. & Houdebine, L.M. 1993. Biologie de la lactation. Ed. INRA, París.

NIRD (National Institute for Research in Dairyng). 1983. Ordeño mecánico. Ed. Agropecuaria Hemisferio Sur, Montevideo.

Phillips, C.J.C. 1996. Progress in dairy Science. CAB International, Wallingford, Oxon. UK.

Veisseyre, R. 1988. Lactología técnica (2ª edición). Ed. Acribia, Zaragoza.

Van Horn H.H. & Wilcox, C.J. 1992. Large dairy herd anagement. American Dairy Science Association, Champaign, IL.

 

Periodical Journals

Animal

British Poultry Science

INRA Productions Animales

Journal of Animal Science

Journal of Dairy Research

Journal of Dairy Science

Meat Science

Mundo Ganadero

Producción Animal

Poultry Science

 

WEBS

www.agrodigital.com

Software

Spartan Dairy Cattle Formulation (University of Michigan; https://www.canr.msu.edu/spartandairy/)

Swine formulation: "WinFeed" (http://www.winfeed.com/)