DESCRIPTION OF LECTURE PROGRAMME:
1. Introduction – Ingredients of Animal Body and Animal Feed.
2. Nutritional Physiology.
3. Nutrition and Quality of Livestock Products. Definition of quality Milk. Effect of diet on the composition and quality of meat. Nutritional value of meat. Properties of meat related to human health. Eggs. Animal welfare and quality of animal products.
4. Principles of Animal Nutrition Concepts and definitions. Ration Ration properties Ration Effectiveness Feeding Systems Feeding Technique.
5. Ruminant Nutrition Dairy cows Meat type cows Growing cattle Sheep and goats.
6. Nutrition of Monogastric Animals Pig nutrition Fattening pig diet Nutrition of reproductive pigs Poultry nutrition Feeding of laying hens Broiler nutrition.
DESCRIPTION OF LAB PROGRAMME
1. Feeds Definitions Feed classification Forage Concentrates Weende analytical method Tables of chemical composition of animal feed Feed Technology Feed additives.
2 Demonstration of Feed Formulation.
3. Intensive and Extensive Feeding Systems Definitions – General Intensive farm animal feeding systems Semi-intensive farm animal feeding systems Extensive animal feeding systems.
4. Pig Feeding Systems Definitions – General Characteristics of the pig digestive system Intensive pig breeding
5. Poultry Feeding Systems Definitions – General Feeding of laying hens Feeding of broiler.
6. Organic Breeding of Productive Animals General principles of organic farming Operational rules of organic farms Quality of organic products.
7. Recent Developments Nutrition and circular economy Nutrition and environment Competition for feedstuff between human and animal nutrition Potentially alternative feed ingredients