Production of Meat, Milk and Eggs

Code:

CA4005

Acronym:

CA4005

Keywords
Classification	Keyword
OFICIAL	Agrarian Sciences

Instance: 2020/2021 - 2S

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	3	Study plan from 2018	1	-	6	42	162

Teaching language

Portuguese

Objectives

Provide students with a set of theoretical and practical knowledge that will enable them grounded the main animal production systems understanding: production of milk, meat and eggs. Provide concepts and knowledge of the main biological, environmental and socio-economic factors that underlie and condition the productive phenomena. It is intended that students understand how to organize and develop agricultural and livestock production, with due regard for animal welfare and production efficiency, bearing in mind the economic and environmental sustainability of production, with the ultimate goal of obtaining products quality for the food industry.

Learning outcomes and competences

At the end of the course the student approach should be able to:

- Know the main production systems for milk, meat and egg production used at national level;

- Identify the main breeds used, as to relate them with the main  production systems and functional skills;

- Identify the main factors affecting the production systems, promoting the animal products quality (milk, meat and eggs).

Working method

Presencial

Program

Theoretical Teaching

Chapter 1. Animal Production Systems
1. Introduction
2. Intensive system
3. Extensive system

Chapter 2. Milk Production
1. Calves, lambsandkids  growth
1.1. Brief overview of the anatomy and development od the digestive system and process
1.2. Colostrum intake
1.3. Nutrients needs
1.4. Liquid feed
1.5. Solid feed and weaning
2. Rearing of dairy females
2.1. Growth in prepubertal period
2.2. Feedmanagement and development of the mammary gland
3. Production and reproduction of dairy females
3.1. Production aims
3.2. Production constraints - energetic balance
3.3. Other eating disorders

Chapter 3. Egg Production
1. Reproductive tract of birds
1.1. Male
1.2. Female
2. Development of the reproductive tract of chicken
2.1. Sensitivity to light
2.2. Laying cycles
2.3. Ovulation control
3. Egg production curve
3.1. Caracterization of the egg production curve
3.2. Egg composition
3.3. Natural or induced moult
3.4. Incubation behaviour
3.5. Artificial incubation

Chapter 4. Meat Production
1. Improvement of the biological eficiency of meat production
1.1. Better use of growth potential
1.2. Better use of reproductive potential of females
1.3. Crossbreeding and changes of the meat animals population
2. Carcass classification systems
2.1. Index calculation
3. Carcass characteristics and quality
3.1. Carcass
3.2. Factores affecting carcass valorization
3.2.1. Weigh
3.2.2. Tissues proportion
3.2.3. Tissues distribution
3.3. Carcass Yield
3.3.1. Live weight and carcass weight relationship
3.3.2. Factors affecting carcass yield
4. Meat characteristics and quality

Ensino Prático

Chapter 1. Animal Production Systems
1. Feed in animal production

Chapter 2. Milk Production
1. Field study to a feed factory
2. Field study to a dairy milk farm

Chapter 3. Egg Production
1. Light programs
2. Field study to a egg incubation center

Chapter 4. Meat Production
1. Digestive utilization coefficient
2. Sistem of linear evaluation and corrective pairing

Mandatory literature

Lawrie, R. A.; Meat science. ISBN: 0-08-030790-6
Mepham Ben; The Secretion of Milk. ISBN: 07131-2534-9
Game Conservancy; Egg production and incubation

Teaching methods and learning activities

The explanation of the themes will be supported with diverse material of support (e.g, slides, videos, multimedia). Whenever possible, study visits will be done.

 

Evaluation Type

Evaluation with final exam

Assessment Components

designation	Weight (%)
Teste	100,00
Total:	100,00

Amount of time allocated to each course unit

designation	Time (hours)
Frequência das aulas	49,00
Total:	49,00

Eligibility for exams

For attendance course, the student has to compulsorily attend at least 75% of the practical classes.

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 evaluation. Students will only be admitted to the second test if a score of 8 or higher is achieved. Students not approved or that missed the written assessment tests will be assessed in the final written exam on the materials taught in lectures, that will correspond to 100% of the final classification. Students are considered approved when they get a final score equal equal or greater than 9.5 in the continuous evaluation or final exam.

Special assessment (TE, DA, ...)

Students sujected to special regimens (TE, DA, ...) will be evaluated in the final exam.

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.