Livestock Farming in Mountain Areas

Module 1 - Elements of Anatomy and Physiology of Domestic Animals

The module aims to provide the student with the necessary knowledge to understand how to provide domestic animals with the optimal conditions for its well-being and health.
The course is divided into 3.5 credits in the form of 28 hours of lectures, divided as follows:
2 hours: Introduction to the course, anatomical nomenclature and general organization of the body
5 hours: Tissues morphological characteristics and functional properties
7 hours: Digestive system
3 hours: Urinary system
1 hour: Male reproductive system
3 hours: Female reproductive system
3 hours: Fertilization, embryonic development, pregnancy and parturition
2 hours: Lactation and integumentary system
1 hour: Circulatory system
1 hour: Respiratory system

The lectures will be completed with 8 hours of practical classes (equal to 0.5 CFU) divided as follows:
4 hours: Exercise on physical and virtual anatomical models
4 hours: Exercise on histological preparations
These activities will allow the student to personally apply the knowledge acquired during the lectures to the description and evaluation of the physiological processes described in class.

Module 2 - Animal Production
The aim of the course is to provide the basic knowledge about husbandry, breeding and feeding techniques of dairy and beef cattle with a specific focus on the issues of alpine areas.
The course will give the skills to understand and assess the main issues of animal food quality and the relationships between productive factors and final products.
- Statistics, economics and regulations: animal production in Italy and Europe; main issues of the alpine area; IGP and DOP products; notices of laws and regulations on animal production and animal food.
- Elements of animal genetics: principles in cattle selection, genealogy books, dairy and beef cattle breeds.
- Elements of nutrition of domestic animals: animal feeds and their evaluation.
- Milk production: factors affecting yield and quality of milk and milk products (genetics, feeding and environment). Dairy herd management and feeding. Laws and regulations on milk production.
- Replacement farm: calves and heifers.
- Beef cattle production: carcass evaluation; beef cattle breeds; factors affecting meat production and quality. Relationships between breed, rearing techniques and quality of meat and meat products. Laws and regulations on meat production.
- Grazing techniques: main grazing methods, free and rational. Differences between farmed species. Grazing plan and management. Supplements and pasture milking. Current problems of alpine grazing.