2025
Non-Ruminant Production Systems and Techniques
Name: Non-Ruminant Production Systems and Techniques
Code: ZOO12373L
6 ECTS
Duration: 15 weeks/156 hours
Scientific Area:
Animal Science
Teaching languages: Portuguese
Languages of tutoring support: Portuguese
Regime de Frequência: Presencial
Presentation
In this CU we technically and economically contextualize production of non-ruminants, particularly pigs, poultry and rabbits. Knowledge on the processes and techniques involved in the production of these species and their application in the context of different production systems will be addressed.
Sustainable Development Goals
Learning Goals
The objective of the curricular unit is to provide a integrated knowledge of techniques and production
systems of non ruminants, with particular emphasis on the production of pigs, poultry and rabbits. The
students will acquire and update knowledge about the fundamental bases and mechanisms of swine,
poultry and rabbit production systems. At the end of the course students will be able to analyze critically
production systems of pigs, poultry and rabbits in terms of productivity, animal welfare, environmental
impact and products quality and safety.
Skills: Identify, understand and use the scientific basis of biological processes involved in the production
of non-ruminants. Evaluate, compare and choose the most appropriate production system to specific
intended purpose. Propose production techniques that can enhance the biological and economic efficiency
of production of non-ruminant production systems and outline strategies respectful of animal welfare and
the environment.
systems of non ruminants, with particular emphasis on the production of pigs, poultry and rabbits. The
students will acquire and update knowledge about the fundamental bases and mechanisms of swine,
poultry and rabbit production systems. At the end of the course students will be able to analyze critically
production systems of pigs, poultry and rabbits in terms of productivity, animal welfare, environmental
impact and products quality and safety.
Skills: Identify, understand and use the scientific basis of biological processes involved in the production
of non-ruminants. Evaluate, compare and choose the most appropriate production system to specific
intended purpose. Propose production techniques that can enhance the biological and economic efficiency
of production of non-ruminant production systems and outline strategies respectful of animal welfare and
the environment.
Contents
Pig Production: characterization of the sector. Reproductive management. Feed management. Intensive
and extensive pig production systems. Carcasses, meat and processed products. Factors affecting meat
and products quality.
Poultry and Rabbit Production: Characterization of poultry and rabbit sectors. Poultry production
[ including laying hens and breeders, broilers, turkeys, waterfowl (ducks and geese) game birds (phea sant,
grouse) and several species (ostrich, quail)] . Production of rabbits. Products (characterization opf oultry
and rabbit, egg quality, factors affecting the quality of meat and eggs).
and extensive pig production systems. Carcasses, meat and processed products. Factors affecting meat
and products quality.
Poultry and Rabbit Production: Characterization of poultry and rabbit sectors. Poultry production
[ including laying hens and breeders, broilers, turkeys, waterfowl (ducks and geese) game birds (phea sant,
grouse) and several species (ostrich, quail)] . Production of rabbits. Products (characterization opf oultry
and rabbit, egg quality, factors affecting the quality of meat and eggs).
Teaching Methods
The introduction of theoretical concepts will be complemented with the view of videos to motivate students
to participate in the discussion of de subjects presented. The analysis of study cases, practical or
laboratory classes, visits to farms and field work allow the acquisition of specific skills. Groups of
students will elaborate reports about swine and poultry production, which will be presented and
discussed in class.
Learning outcomes will be assessed ether by various evaluation moments (written tests and oral presentations) across the semester or by final examination, as follows:
a) Evaluation across the semester: 2 written tests (80%) and group oral presentation on swine and/or poultry production systems (20%)
b) Examination: Final exam (80%) + group oral presentation on swine and/or poultry production systems (20%)
to participate in the discussion of de subjects presented. The analysis of study cases, practical or
laboratory classes, visits to farms and field work allow the acquisition of specific skills. Groups of
students will elaborate reports about swine and poultry production, which will be presented and
discussed in class.
Learning outcomes will be assessed ether by various evaluation moments (written tests and oral presentations) across the semester or by final examination, as follows:
a) Evaluation across the semester: 2 written tests (80%) and group oral presentation on swine and/or poultry production systems (20%)
b) Examination: Final exam (80%) + group oral presentation on swine and/or poultry production systems (20%)
Teaching Staff
Certificações
