Production of Meat, Milk and Eggs

Code:

CA4005

Acronym:

CA4005

Keywords
Classification	Keyword
OFICIAL	Agrarian Sciences

Instance: 2013/2014 - 2S (of 10-02-2014 to 25-07-2014)

Active?	Yes
Responsible unit:	Department of Geosciences, Environment and Spatial Plannings
Course/CS Responsible:	Master in Agricultural Engineering

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
M:EAGR	27	Study plan from 2013	1	-	6	49	162

Teaching language

Portuguese

Objectives

The unit of " Production of Meat, Milk and Eggs " , has as its main objectives :

1 ) Know , frame and enhance knowledge on the main branches and production units of animal origin ;

2 ) Check sound knowledge , bringing greater rigor, quality and innovation in technology and processing of raw materials (meat, milk and eggs ) ;

3 ) Interpret the main indicators affect the industry as meats , poultry and dairy foods .

4 ) Evaluate the major steps that define the route of agricultural products, from raw material to final processed product .

5 ) Understand the challenges to integrating the use of biotechnology in breeding programs , in order to define in production strategies able to increase production and economic efficiency of animal production;

6 ) Submission of plans to improve the management of livestock resources and reduction of production costs through the preparation of studies and demonstration of efficacy .

7 ) Reinforce the importance of physiological and metabolic processes of ingestion and its influence on food production chain

8 ) Increase the value and differentiation of regional products

Learning outcomes and competences

This course aims to provide the following skills:

1) To enable students to design, implement and evaluate different production systems, with regard to performance and biological efficiency, profitability and quality of the various animal related products.

2) Allow the resolution of practical problems, rationalizing production factors involved in the agricultural sector in a sustainable way.

3) Allow the execution and implementation of modern technologies associated with different units of primary production and animal welfare.

4) Implement solutions to optimize nutrition / feed of animal production (meat, milk and eggs), contemplating their productivity, health, body condition and longevity.

Working method

Presencial

Program

A. THEORETICAL COMPONENT

I. Rows Productive Agro - Livestock

1. Concept and Importance of animal production chains

2 . Socio - economic environment in the farming complex

Basic 3.Princípios of agricultural and livestock futures markets

 II . Row meat Production

1. Global Analysis of the Portuguese production of meat in the Global Market

2 . General overview of beef production level , global , European and national trends and consumption

3 . Characterization and Structure of the different segments of the production chain of meat

3.1 Production of Beef Cattle

3.2 Production of sheep / goat meat

3.3 Production of Pork Meat

3.4 Production of Poultry Meat

Strategies for Obtaining Quality Meat
4.1 Main factors of importance that affect the quality of the meat ante - mortem

4.2 Nutritional Strategies for the improvement of production CARNICO Sector

4.1 The Importance of food management and handling

5 . Biotechnology and quality factors in meat production

5 . Legislation applicable to the sector in Portugal CARNICO

III . Row Milky Production

1. Framework of the dairy sector in the world, European and national context

2 . Characterization of production segments of the production chain of milk

2.1 Milk production in Ruminants

2.2 Milk Production in Small Ruminants

3 . Major factors intervening in the qualitative performance of the production chain of milk

3.1 The Use of Feed Efficiency in Breeding Programs

3.2 AsTécnicas husbandry , dairy farming and conservation management

4 . Structural Characteristics of the units Milk Production

5 . National and Community legislation applicable to the Milk Industry

 IV. The Row Production of Eggs

1. The sector of egg production in agri-business environment level European and National

1.1 Characterization of the sector in Portugal and costs associated production

2 . Production systems and their influence on egg quality

3 . Productive chain of the egg

3.1 Production and egg laying cycles

3.2 The commercial egg : structure, composition and working capital

4 . Technological advances applied to good breeding practice in laying

4.1 Accommodation and environmental factors

4.2 The feed efficiency and egg quality

4.3 Impact of Animal welfare in egg production

5 . Genetic selection and its influence on production and egg quality

6 . Aspects of health quality in egg production

7 . Standards of Conservation and Commercialization egg

B. COMPONENT PRACTICE

In order to consolidate the knowledge acquired in the theoretical issues addressed , the classes of practical nature, focus on solving practical exercises on query / literature search through the online knowledge , technical - scientific articles library, promoting the interaction groups of students , with discussion mainly on dietary strategies to implement in the field of animal production , rationalizing factors of production in a sustainable way . It is objetivoO Practical teaching will also examine the conduct two study visits in order to provide students an integrated view between the covered syllabus and productive and industrial realities . Thus , we intend to perform the following trips :

- Study visit to a pig farm and within Salsicharia ( Bragança)

- Knowing the production chain acrne pigs and production techniques applicable ;

- Observe the various stages of processing of meat;

- Enhance the quality of pork.

Moreover , we intend to organize seminars / lectures with invited researchers or specialists , with the aim of stimulating the exchange of technical and scientific knowledge

Mandatory literature

Newth David R.; Animal growth and development. ISBN: 0-7131-2292-7
Lawrie, R. A.; Meat science. ISBN: 0-08-030790-6
Lawrence T. L. J. Tony Leonard John; Growth of farm animals. ISBN: 0-85199-484-9
Moo-Young Murray 650; Animal biotechnology. ISBN: 978-0-08-034730-1 0-08-034730-4
McCracken K. J. 340; Energy metabolism of farm animals. ISBN: 978-0-85199-276-1

Teaching methods and learning activities

The teaching methodologies presented promote interaction among students , and handling contact with animals and related instruments , as well as a description of the most current theories and concepts of the production areas targeted for this course . The exhibition thematic theoretical nature is supported by the use of audiovisual material support diverse ( slides - slides , videos , multimedia ) . The character classes theoretical and practical , seek the acquisition of skills , including technical and applied nature of the course, using expository and interrogative methodologies , resorting to means of audio- visual projection and research papers / analysis scientific articles , individual writing and promoting group discussion . The practical training consists of classes of scientific literature , conducting study visits articles in order to enable a better and more comprehensive understanding , updating and deepening of various technologies employed in the various sectors of production: meat, dairy and poultry prroduction and seminars / lectures with the aim of stimulating the exchange of technical and scientific knowledge .

Evaluation Type

Distributed evaluation with final exam

Assessment Components

designation	Weight (%)
Teste	60,00
Trabalho escrito	40,00
Total:	100,00

Amount of time allocated to each course unit

designation	Time (hours)
Estudo autónomo	25,00
Frequência das aulas	75,00
Total:	100,00

Eligibility for exams

Students to obtain the frequency Course must meet the attendance at practical classes (75% of planned), as well as achieving a minimum score in each assessment element of 8. Not performing the 2nd element of evaluation (group work), involves no admission to the final exam.

Calculation formula of final grade

Students can opt for continuous assessment and final examination. In the case of opting for continuous assessment, the final rating will be obtained by the arithmetic mean of the written assessment test and collective work (written report, oral presentation and defense). Students are considered approved when they get a final score equal to or greater than 9.5. Students not approved and supposedly not undertake the written assessment test will be assessed in the final written exam on the materials taught in lectures, complete only if the completion of the 2nd element of evaluation (collective work). Students are considered approved when they obtain final grade equal to or higher than 9.5.

Special assessment (TE, DA, ...)

Students subject to special regimes (TE, DA, ...) will be assessed in the final exam. However only be allowed on this element and only review, just complete the 2nd element of evaluation (collective or individual work).

Classification improvement

The grade improvement will always be held on the final exam. Students who have initially opted for continuous assessment, from the moment they deliver the exam to be corrected, the note used to calculate the final mark will always be the final exam, whether higher or lower than the weighted average of the tests .