SANITA' PUBBLICA VETERINARIA

Module NUTRIZIONE E ALIMENTAZIONE ANIMALE

Knowledge and understanding: Students will acquire specific knowledge of animal nutrition.

Ability to apply knowledge and understanding: Students will be able to identify the main characteristics of animal feed, especially in relation to animal metabolism. Students will be able to interpret analytical data and organize it systematically.

Making independent judgments: The diversification of teaching activities will help foster independent judgment and critical thinking. The knowledge and skills acquired through lectures and other activities (including in-depth thematic discussions, video tutorials, classroom discussions, and workshops) will offer students a variety of learning experiences, useful for fostering informed learning and making independent decisions based on specific needs.

Communication skills: Attending classes and reading recommended texts will help students acquire and use technical language; using English-language study sources will also allow them to acquire the foundations of technical language in that language. Students will be encouraged to use technical language during class discussions and other activities, which will also foster the development of synthesis skills.

Learning skills: The organization of teaching allows students to acquire a work method that can be replicated and pursued independently. This can be useful for preparing their thesis, for continuing their studies, and for continuously updating the knowledge and skills required for their profession.

As established by the teaching regulations, the course will be structured through lectures. The conventional classroom approach will be dedicated to the main topics of the program.

Information for students with disabilities and/or learning disabilities (SLD).

To ensure equal opportunities and in compliance with applicable laws, interested students may request a personal interview to plan any compensatory and/or dispensatory measures, based on their learning objectives and specific needs.

You may also contact the CInAP (Center for Active and Participatory Integration - Services for Disabilities and/or SLD) contact teacher in our Department, Professor Anna De Angelis.

Knowledge of basic and applied food chemistry and biology is essential to understanding the course content.

Classification, chemical-physical characteristics, sources, and distribution of nutrients: carbohydrates, lipids, proteins, minerals, and vitamins; chemical analysis of nutrients; useful references on the anatomical and physiological characteristics of the digestive system of the main livestock species; livestock feeds and rationing criteria.

1. M. Antongiovanni, M. Gualtieri – Animal Nutrition and Feeding - Edagricole

2. Bittante Andrighetto, Ramanzin – Fundamentals of Zootechnics – Ed. Liviana

3. Lecture Notes

The assessment will consist of an oral exam at the end of the course, designed to test individual preparation. Overall, the assessment criteria are: learning ability and level of depth in the topics covered, ability to summarize and present, use of technical language, and reasoning skills.

Grading follows the following scheme:

Negative:

Knowledge and understanding of the topic: Significant deficiencies. Significant inaccuracies

Analysis and synthesis: Irrelevant. Frequent generalizations. Inability to summarize

Use of references: Completely inappropriate

18-20:

Knowledge and understanding of the topic: At the threshold level. Obvious imperfections

Analysis and synthesis: Barely sufficient

Use of references: Barely appropriate

21-23

Knowledge and understanding of the topic: Routine knowledge

Analysis and synthesis: Capable of correct analysis and synthesis. Argues logically and coherently.

Use of references: Uses standard references.

24-26

Knowledge and understanding of the topic: Good knowledge.

Analysis and synthesis: Has good analysis and synthesis skills. The arguments are expressed coherently.

Use of references: Uses standard references.

27-29

Knowledge and understanding of the topic: More than good knowledge.

Analysis and synthesis: Has notable analysis and synthesis skills.

Use of references: Has studied the topics in depth.

30-30 cum laude.

Knowledge and understanding of the topic: Excellent knowledge.

Analysis and synthesis: Has notable analysis and synthesis skills.

Use of references: Important in-depth analysis.

1. Characteristics of nutrients

2. Typical analysis

3. Nutritional value of foods

4. Energy value of foods

5. Principles of rationing