Sustainable Livestock Systems
A.Y. 2024/2025
Learning objectives
To acquire the conceptual and technical tools to understand, evaluate and manage the influence that animal breeding has on the territory and the environment.
Understand the interrelationships between livestock farming and the agronomic, economic and management aspects of the farm.
Know and analyze the different aspects of the quality and safety of food of animal origin in relation to the farming, milking and slaughtering techniques adopted.
Acquire the conceptual and technical tools to understand, evaluate and manage the effect of breeding techniques on animal welfare.
Understand the interrelationships between livestock farming and the agronomic, economic and management aspects of the farm.
Know and analyze the different aspects of the quality and safety of food of animal origin in relation to the farming, milking and slaughtering techniques adopted.
Acquire the conceptual and technical tools to understand, evaluate and manage the effect of breeding techniques on animal welfare.
Expected learning outcomes
Ability to critically evaluate the environmental sustainability aspects of animal farming and knowledge of the main impact mitigation factors.
Ability to apply tools and methodologies for the assessment and management of the quality and safety of products of animal origin with particular reference to the early stages of the production chain.
Ability to critically evaluate breeding techniques in relation to animal welfare
General knowledge for carrying out technical or managerial activities within companies of the animal supply chain.
Ability to apply tools and methodologies for the assessment and management of the quality and safety of products of animal origin with particular reference to the early stages of the production chain.
Ability to critically evaluate breeding techniques in relation to animal welfare
General knowledge for carrying out technical or managerial activities within companies of the animal supply chain.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
Course syllabus
PART 1 - ANIMAL HUSBANDRY AND ENVIRONMENT (4 ECTS)
- Overview of the different types of animal farming in Italy and worldwide.
- Evaluation of the strengths and weaknesses of the main farming systems. Among the strengths: the contribution of organic matter and, depending on the type of farming, the contribution to maintaining a diversified environment, rich of plant and animal biodiversity. Among the weaknesses: the excess of nitrogen and phosphorus excretion in the presence of too high livestock load per unit area, resulting in nitrate leaching into the groundwater and ammonia emissions from waste, and the risk of overgrazing. For nitrogen in particular, the legislation resulting from the EU Nitrates Directive will be discussed and its effects on animal farming in Italy and Lombardy in particular will be analyzed in detail.
- The emissions of climate-altering gases (carbon dioxide, methane, nitrous oxide) attributable to animal husbandry, identifying dietary and management techniques capable of reducing their impact. The analysis of mountain animal husbandry and its relationship with the territory in terms of maintaining a defense against environmental degradation, high biodiversity, and prevention of natural disasters will also be addressed.
- The feeding and management techniques, for pigs and cattle, aimed at containing as much as possible the environmental impact in terms of nitrogen, phosphorus, methane, ammonia, copper, zinc.
PART 2 - ANIMAL WELFARE AND FOOD SAFETY (4 ECTS)
- The concept of sustainability and the "One health" perspective
- Animal welfare on farm: definition, indicators and main evaluation methods. Critical points relating to animal welfare on-farm, during transport and at slaughter and regulatory aspects.
- Health, hygiene quality and safety of food of animal origin: main zoonotic agents (bacteria, viruses, parasites, prions) and main abiotic contaminants; prevention of the risk of biological and abiotic contamination of food of animal origin on-farm, during transport and at slaughter. The problem of antibiotic resistance and possible alternatives to the use of antibiotics. Legislation relating to the quality of products of animal origin and official controls.
- Overview of the different types of animal farming in Italy and worldwide.
- Evaluation of the strengths and weaknesses of the main farming systems. Among the strengths: the contribution of organic matter and, depending on the type of farming, the contribution to maintaining a diversified environment, rich of plant and animal biodiversity. Among the weaknesses: the excess of nitrogen and phosphorus excretion in the presence of too high livestock load per unit area, resulting in nitrate leaching into the groundwater and ammonia emissions from waste, and the risk of overgrazing. For nitrogen in particular, the legislation resulting from the EU Nitrates Directive will be discussed and its effects on animal farming in Italy and Lombardy in particular will be analyzed in detail.
- The emissions of climate-altering gases (carbon dioxide, methane, nitrous oxide) attributable to animal husbandry, identifying dietary and management techniques capable of reducing their impact. The analysis of mountain animal husbandry and its relationship with the territory in terms of maintaining a defense against environmental degradation, high biodiversity, and prevention of natural disasters will also be addressed.
- The feeding and management techniques, for pigs and cattle, aimed at containing as much as possible the environmental impact in terms of nitrogen, phosphorus, methane, ammonia, copper, zinc.
PART 2 - ANIMAL WELFARE AND FOOD SAFETY (4 ECTS)
- The concept of sustainability and the "One health" perspective
- Animal welfare on farm: definition, indicators and main evaluation methods. Critical points relating to animal welfare on-farm, during transport and at slaughter and regulatory aspects.
- Health, hygiene quality and safety of food of animal origin: main zoonotic agents (bacteria, viruses, parasites, prions) and main abiotic contaminants; prevention of the risk of biological and abiotic contamination of food of animal origin on-farm, during transport and at slaughter. The problem of antibiotic resistance and possible alternatives to the use of antibiotics. Legislation relating to the quality of products of animal origin and official controls.
Prerequisites for admission
Basic knowledge of animal husbandry.
Teaching methods
Traditional lectures and some classes involving the discussion of scientific papers previously sent by the teacher to the students. Field trips (e.g., to livestock farms, slaughterhouses) to observe and verify the topics covered in the classroom.
Teaching Resources
The minutes of the course and the learning/study material available on ARIEL
Assessment methods and Criteria
The exam consists of a written test lasting 2 hours with 2 open-ended questions for each of the two parts of the course (Animal husbandry and environment; Animal welfare and food safety) and, for those who pass the written test, an oral exam with questions related to the two parts of the course. The final grade is a single score, averaged across the two parts. The evaluation considers both the student's knowledge of the subjects covered in the syllabus and their ability to connect various aspects.
Students with SLD or disability certifications are kindly requested to contact the teacher at least 15 days before the date of the exam session to agree on individual exam requirements. In the email please make sure to add in cc the competent offices: [email protected] (for students with SLD) o [email protected] (for students with disability)
Students with SLD or disability certifications are kindly requested to contact the teacher at least 15 days before the date of the exam session to agree on individual exam requirements. In the email please make sure to add in cc the competent offices: [email protected] (for students with SLD) o [email protected] (for students with disability)
AGR/18 - ANIMAL NUTRITION AND FEEDING - University credits: 4
AGR/19 - ANIMAL SCIENCE - University credits: 4
AGR/19 - ANIMAL SCIENCE - University credits: 4
Field activity: 16 hours
Practicals: 16 hours
Lessons: 48 hours
Practicals: 16 hours
Lessons: 48 hours
Professors:
Galassi Gianluca, Sandrucci Anna Alfea
Shifts:
Professor(s)
Reception:
By appointment
DiSAA
Reception:
by appointment
Department of Agricultural and Environmental Sciences - Via Celoria 2