Animal Production I

Code:

MV314

Acronym:

PAI

Keywords
Classification	Keyword
OFICIAL	Animal Production

Instance: 2021/2022 - 1S (of 20-09-2021 to 14-01-2022)

Active?	Yes
Responsible unit:	Veterinary Clinics
Course/CS Responsible:	Integrated Masters Degree in Veterinary Medicine

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
MIMV	47	Official Study Plan	3	-	4	56	108

Teaching language

Suitable for English-speaking students

Objectives

To understand the production systems in which animal species with greater commercial importance are explored and in which students, in the near future, as veterinarians, will participate.

Learning outcomes and competences

At the end, students should be able to fully understand the role of Animal Production in Portugal and worldwide, as well as to identify the major producing systems of dairy and beef cattle. Moreover, students should be able to promote the sustainable production of milk and meat from cattle, addressing four main topics: (1) increasing competitiveness in the context of global change; (2) decreasing environment impact of animal production systems; (3): improving animal health and welfare; and (4): food quality and safety for human.

Working method

Presencial

Program

I. Program - Theoretical Teaching (30 hours)

PART I - GENERAL ASPECTS

1. 1. Framework, objectives and teaching methodologies and assessment of knowledge

2. Animal Production?

2.1. Concepts of animal husbandry and animal production

2.2. Evolution and future of animal production

2.3. Factors affecting livestock production

2.3.1. Environmental and biological

2.3.2. Human

2.4. Animal biotype

PART II - ANIMAL PRODUCTION SYSTEMS

3. Animal production systems

3.1. Extensive systems

3.2. Intensive systems

PART III - PRODUCTION OF DAIRY CATTLE

4. The actual dairy system and future chalanges

4.1. Biological and economical efficiencies of milk production - Technical and economic

management of a dairy herd

5. Milk production in Portugal

5.1. Historical background and Scheme for classification and payment of milk

5.2. Milk recording

6. Dairy calves management

7. Rearing of dairy heifers

7.1. Growth in the pre-pubertal period

7.2. Management and development of the mammary gland

8. Production and reproduction of adult cows

8.1. Production targets

8.2. Energetic balance

8.3. Feeding disorders

9. Feeding the dairy cow

9.1. Factors affecting nutrient requirements

9.2. Type of cows in the farm

9.3. Feeding strategies

10. Manipulation of milk composition

10.1. Breeding

10.2. Feeding

11. Facilities for dairy cows

11.1. Housing systems

11.2. Milking systems

12. Animal Welfare on dairy farms

PART IV - PRODUCTION OF BEEF CATTLE

13. Bases of meat production

13.1. Growth and development

13.2. Manipulation of carcass composition and growth

14. Genetic resources

14.1. Indigenous

14.2. Exotics

15. Systems of beef production

15.1. Animals from dairy farms

15.2. Intensive fattening

15.3. More extensive systems

15.4. Animal Welfare on beef production

PART V - LAST WORDS IN ANIMAL PRODUCTION I

II. Program - Practical Teaching (30 hours)

PART I - STUDY VISITS

PART II – THE NUTRITIONAL CHARACTERISTICS OF FOODS 

PART III- FORMULATION OF DIETS FOR DAIRY COWS

PART IV - ANALYSIS OF LACTATION CURVES

Mandatory literature

AFRC Commitee on Responses to Nutrients; Energy and Protein Requirements of Ruminants

Teaching methods and learning activities

The exposure of theoretical issues is supported by the use of different materials (slides, video, and multimedia). The practical training consists of practical classes where the computer is crucial.

Evaluation Type

Distributed evaluation with final exam

Assessment Components

Designation	Weight (%)
Exame	90,00
Trabalho prático ou de projeto	10,00
Total:	100,00

Amount of time allocated to each course unit

Designation	Time (hours)
Estudo autónomo	52,00
Frequência das aulas	56,00
Total:	108,00

Eligibility for exams

To be admitted to the final exam, students have to attend practical classes (75% of planned) and conduct a practical examination of formulating diets on the computer.

Calculation formula of final grade

In the case of continuous assessment, the final mark will be calculated by assigning weights of 45% to test 1, 45% to test 2, and 10% to the practical work presentation . For students who choose not to perform both tests the score will be calculated by assigning weights of 90% to the exam, and 10% to the practical work presentation (only the final score is rounded to units). Students who obtain a final mark of 10 (ten) are considered approved.

Examinations or Special Assignments

Practical examination of formulating diets on the computer, two tests (the realization of the second test is conditional on obtaining a minimum score of 8 points in the first test, the minimum score in the second test is 7).

Special assessment (TE, DA, ...)

Students subject to special regimes (TE, DA, ...) will be assessed in the final exam and will have to conduct a practical examination of formulating diets on the computer. The final grade will be calculated as above

Classification improvement

Students who opt for continuous assessment can try to improve the classification performing the final exam. But from the moment you deliver the examination to be corrected, the grade used to calculate the final mark will always be the final exam, whether above or below the weighted average of the two tests.