General Zootechnics

Code:

AGR212

Acronym:

AGR212

Keywords
Classification	Keyword
OFICIAL	Agrarian Sciences

Instance: 2012/2013 - 2S

Active?	Yes
Responsible unit:	Department of Geosciences, Environment and Spatial Plannings
Course/CS Responsible:	First Degree in Engineering Sciences

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
L:AST	0	Plano de Estudos a partir de 2008	3	-	5	49	135
L:B	0	Plano de estudos a partir de 2008	3	-	5	49	135
L:CC	0	Plano de estudos de 2008 até 2013/14	3	-	5	49	135
L:F	0	Plano de estudos a partir de 2008	3	-	5	49	135
L:G	1	P.E - estudantes com 1ª matricula anterior a 09/10	3	-	5	49	135
		P.E - estudantes com 1ª matricula em 09/10	3	-	5	49	135
L:M	0	Plano de estudos a partir de 2009	3	-	5	49	135
L:Q	1	Plano de estudos Oficial	3	-	5	49	135

Teaching language

Portuguese

Objectives

Understanding production systems in which animals with more social-economical interest are exploited.

 

Learning outcomes and competences

Understanding production systems in which animals with more social-economical interest are exploited.

Working method

Presencial

Program

Planned Programme

Theoretical Teaching

Chapter 1. General aspects

1.      Introduction

2.      Zootechny and animal production

3.      Evolution and future of animal production

4.      Animal production as an integrated system of food production

5.      Factors affecting animal production

Chapter 2. Systems of Animal Production

6.      Intensive

7.      Extensive

Chapter 3. Production of Ruminant Animals

Dairy Production

8.      Milk as a feed for man

9.      Biological and economical efficiency of dairy production

10.  Evolution of dairy production in Portugal

11.  Raising calves, lambs and kids

12.  Raising dairy females

13.  Production and reproduction of adult females

14.  Meat Production

15.  Worl-wide, European and Portuguese effective

16.  Characterization of the european and portuguese market

17.  Meat production systems

18.  Improvement of biological efficiency of meat production

19.  Characteristcs and quality of carcass

20.  Characteristics and quality of meat

21.  Meat production from buffalos and deer

22.  Brief reference to Textile Fiber Production

23.  Animals producing textile fibers

24.  Fiber characteristics

Chapter 4. Production of Non Ruminant Animals

Avian Production

25.  Characterization of the avian production in Portugal and the World

26. Reproductive characteristics of the hen

27. Development of the reproductive device of the hen

28. Characterization of the curve of egg production

28.1. Artificial incubation

29. Production of industrial broiler

30. Production of label broiler

31. Sex determination

Rabbit Production

32. Historical evolution and characterization of the rabbit production

33. Physiological characteristics of the rabbit

34. Feeding of rabbits

35. Housing for rabbits

Swine Production

36. Dimension of the sector

37. The unit of production and the product

38. Selection and improvement of breeds

39. Strategy of the meat production

40. Production systems

Practical Teaching

Part 1. General Aspects

1.      Ethnology

Part 2. Production of Ruminant Animals

Breeds of bovines, ovine and goats

Dairy production

4.      Dehorning

5.      Chronometry

6.      Milking

7.      System of linear evaluation and accomplishment of corrective mating with specific software

8.      Visit to dairy farms

Meat production

9.      Classification systems of carcasses

10.  Management

11.  Evolution of animal effectives

12.  Visits

Impact of the Animal Production in the Environment

13. Simulation, with specific software, of the nitrogen balance at farm level

Part 3. Production of Non Ruminant Animals

Avian Production

13.  Light programmes

14.  Visits

Rabbit Production

15.  Practical exercise of rabbit production in traditional

16.  Visits

Swine Production

17.  Portuguese Breeds

18.  Visits

 

Mandatory literature

Vários; Artigos/Livros disponibilizados pela docente

Teaching methods and learning activities

The exposure of theoretical issues is supported in the use of diverse supporting material (eg, slides, video, multimedia).

Evaluation Type

Distributed evaluation with final exam

Assessment Components

Description	Type	Time (hours)	Weight (%)	End date
Attendance (estimated)	Participação presencial	59,50
	Teste		85,00
	Trabalho escrito		15,00
	Total:	-	100,00

Calculation formula of final grade

 

Two written tests, with equal weight for the final mark, including theoretical and practical matters. The tests have one weight of 85% for the final mark, the remaining 15% being gotten in a practical work. Students are considered approved when get at least 9,5 values in the final mark. Students not approved in the tests and the ones that had missed, are evaluated in a final written exam including theoretical and practical matters, having this exam one weight in the final mark of 85%. Students are considered approved when get a final mark, in the final exam, equal or superior than 9,5 values. Mark improvement is carried by a written exam that includes theoretical and practical matters.

 

Classification improvement

Mark improvement is carried by a written exam that includes theoretical and practical matters, with a weight to the final mark of 85%. Practical work cannot be improved.