Non-Ruminant Production Systems and Techniques

Name: Non-Ruminant Production Systems and Techniques
Code: ZOO16468L
6 ECTS
Duration: 15 weeks/156 hours
Scientific Area: Animal Science

Teaching languages: Portuguese
Languages of tutoring support: Portuguese

Sustainable Development Goals

Learning Goals

Provide training in the area of non-ruminant production systems and techniques, with a special emphasis on pig, poultry, and rabbit production. Structure and deepen the basic knowledge previously acquired in the field of animal production processes and techniques. Analyze non-ruminant production systems in terms of biological performance, biological efficiency, profitability, animal welfare, environmental impact, and product quality. Skills: Identify, understand and use the scientific basis of biological processes involved in the production of non-ruminant species. Evaluate, compare and choose the most appropriate production system to specific intended purpose. Propose production techniques and management options 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: History of production and characterization of the pig farming sector. Extensive production systems (emphasis on national native pig breeds). Intensive production systems. Livestock management. Reproductive management. Feeding management. Factors affecting carcass, meat, and processed product quality. Biosecurity. Pig farming and environment.
Poultry and rabbit production: Characterization of the poultry and rabbit sector. Poultry production [including laying hens and breeders, broilers, turkeys, waterfowl (ducks and geese), game birds (pheasant, partridge) and various species (ostrich, quail). Rabbit production. Products (characterization of poultry and rabbit meat, egg quality, factors affecting meat and egg quality).

Teaching Methods

Teaching is based on a structured theoretical presentation of the main topics of each subject, in theoretical-practical classes (covering aspects of reproductive management, feed management, and meat quality) and in field classes at the University livestock facilities and/or visits to farms to observe the technical activities in private production context. There is also a teaching component using Virtual Reality with specific contents on pig production.

Assessment

Assessment may be based on attendance (a) or examination (b):
a) Attendance ? 2 tests (100%: 50% pigs + 50% poultry and rabbits)
b) Exam ? 2 periods (normal and resit) (100%: 50% pigs + 50% poultry and rabbits )