Animal productions : principles and feeding [ LBIRA2107A ]
4.0 crédits ECTS
30.0 h + 15.0 h
1q
| Teacher(s) |
Focant Michel ;
Larondelle Yvan (coordinator) ;
|
| Language |
French
|
Place
of the course |
Louvain-la-Neuve
|
| Main themes |
In order to allow a comprehensive integration of all the factors affecting the management of the main types of herds, the following topics will be addressed :
- animal nutrition and feeding strategies;
- concept of feed/food chain;
- herd management;
- influence of the zootechnical factors on the quality of animal products, such as milk and meat;
- influence of the production techniques on the animal effluents;
- concept of race and genetic improvement;
- management and preservation of the genetic diversity of animal herds and populations.
|
| Aims |
At the end of the course, the student will have a general view and a critical opinion on the techniques used in dairy production as well as in pork and beef meat production. The level of understanding and knowledge will have to be sufficient to allow a critical analysis of the rearing activities from different points of view: sustainability, environmental issues, quality of the products, keeping of genetic diversity.
|
| Content |
Partim A (4 ECTS) : basic concepts in animal nutrition, feeding systems, animal needs and dietary value of feeds, basics of milk, beef and pork meat production, management approaches and quality of foods of animal origin.
Partim B (3 ECTS) : concept of animal landrace, main bovine and porcine landraces, techniques of race improvements through genetic selection and breeding, management of genetic diversity in herds and populations.
All these topics will be addressed through a coordinated set of oral courses, visits of production farms, participation in scientific meetings, individual bibliographic searches and training sessions for the use of herd management softwares.
|
| Other information |
Precursory courses knowledge and skills acquired during the whole bachelor programme for bio-engineers.
Evaluation three aspects are taken into account to assess the quality of the work performed by the students :
- a written exam on the theoretical course and on the practical training dealing with ration calculations
- an evaluation of the oral presentation made by each student on the basis of a bibliographic study on a specific topic
- an evaluation of the active participation in the visits of production plants
Support Teachers' notes and reference textbooks
Teaching team Team of professors seconded by a young assistant
|
Cycle et année
d'étude |
> Master [120] in Environmental Bioengineering
> Master [120] in Agricultural Bioengineering
|
Faculty or entity
in charge |
> AGRO
|
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|
