Animal Production II

Code:

MV325

Acronym:

PAII

Keywords
Classification	Keyword
OFICIAL	Animal Production

Instance: 2021/2022 - 2S (of 21-02-2022 to 17-06-2022)

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	45	Official Study Plan	3	-	4	56	108

Teaching language

Portuguese

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

Students should be able to identify the main production systems of pig, rabbits and small ruminants, as well as to have basic knowledge of aquaculture. Moreover, students should be able to promote a sustainable production, 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

PART I - SPECIFIC PRODUCTION: SHEEP AND GOATS
1. Systems and methods for establishing sheep and goats
2. The herds of small ruminants in Portugal
3. Indigenous breeds of sheep and goats
4. Main exotic breeds of sheep and goats
5. Sleeves and management parks
PART II - SPECIFIC PRODUCTION: Leporidae
6. Background and evolution
7. Breeds of rabbits
8. Reproductive systems
9. Organization of intensive production
10. Feeding rabbits
11. Facilities for rabbits
PART III - SPECIFIC PRODUCTION: SWINE
12. The swine production
13. Potential and future constraints
14. Operating Systems
15. Production cycle
16. Productive aspects
17. Aspects of growth
18. Aspects of management
PART IV - SPECIFIC PRODUCTION: BIRDS
19. Characterization of poultry production in Portugal and in the World
20. Reproductive characteristics of chicken
21. Egg Production
22. Artificial incubation
23. Production of meat
23.1. The production and animal welfare
23.2. The broiler production
23.3. The range chicken production
PART V - SPECIAL PRODUCTION: AQUACULTURE
PART VI - STUDY VISITS

Mandatory literature

Whittemore Colin; science and practice of pig production. ISBN: 0-582-09220-5

Teaching methods and learning activities

The exposure of theoretical issues is supported by the use of diverse material (eg, slides, video, multimedia). The practical training consists of practical classes where a calculator and computer are crucial.

Evaluation Type

Distributed evaluation with final exam

Assessment Components

Designation	Weight (%)
Exame	100,00
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 must attend 75% of practical lessons envisaged. Students may choose to carry out continuous assessment (two tests), but to do the second test must obtain a minimum score of 8 points in the first test. Further, the minimum score in the second test is 7. Exclusion from verification of the conditions of attendance is provided by law.

Calculation formula of final grade

Students who obtain a grade of at least 10 (ten) in the final exam are considered approved. Students can gain exemption from final exam if they choose to perform two tests, the first to perform in the period of "Interim Evidence" and in the second period of "Presentations / Finals," according to the Academic Calendar. The final classification of the Course Unit will be calculated by assigning weights of 50% to each test (only the final score is rounded to units). Students who obtain a final mark of 10 (ten) are considered approved.

Examinations or Special Assignments

Not applicable.

Special assessment (TE, DA, ...)

Students subject to special regimes (TE, DA, ...) will be assessed in the final examination, but may opt for continuous assessment.

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.