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| ANIM0006-2 | Animal production in temperate areas, simple stomach animals and poultry
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| Duration : | 16h Th, 8h FT |
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| Number of credits : |
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| Lecturer : | André Thewis |
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Language(s) of instruction :
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| French language |
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Organisation and examination :
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| Teaching in the first semester, review in January |
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Course contents :
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| THE PIG PRODUCTION
I. Pig's rearing
- Pig production systems
- All-in, all-out system
- Selection and breed's evolution
- Reproduction:
* breeding pigs (reproductive systems), management, sow culling rate and renewal policy;
* oestrus (detection, return);
* insemination (natural mating, artifical insemination, sperm collection);
* pregnancy;
* parturition.
- Feeding:
* reminders: DE, NE, dig. P;
* the boar;
* the sow (gilt, pregnant sow, lactating sow);
* recommandations, feed formulation examples, feeding scheme, watering.
- Birth of the piglet and neonatal phase:
* survival-mortality, neonatal procedures performed on piglets;
* suckling phase (colostrum, milk) (1-5 kg liveweight).
- Weaning of the piglet:
* troubles associated with weaning;
* feeding during the suckling phase (5-10 kg liveweight);
* feeding during the post-weaning phase (10-25 kg liveweight).
- Growing (25-60 kg) and fattening (60-110 kg) phases:
* feeding systems and recommendations.
II. Pigmeat (pork)
- Body composition
- Slaughtering
- Carcass: yield, classification
- From muscle to meat
- The adipose tissue
- The lean tissue
- Influence of rearing factors on meat sensory quality
- Influence of genetic factors on meat quality
- Nutritive value
- SANITEL system
III. Visits
Pig's farms, out door pig's rearing, slaughterhouse
MEAT-TYPE CHICKEN PRODUCTION
I. The technical and economical performances according to the broiler production system
II. Managing broiler production
- One day-old chick production:
* selection and hatching egg production;
* managing broiler breeder hens and males;
* incubation and hatching;
* egg characteristics;
* hatchery and chick transport.
- Housing and climate environment:
* behaviour of birds according to ambiant conditions;
* climate;
* thermal stress and ventilation.
- Feeding and watering
- Desease prevention and sanitary management
III. Visits
Hatchery, broiler breeder farms, standard and alternative broiler farms, slaughterhouse, cage vs non-cage laying hens. |
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Learning outcomes of the course :
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| Detailed study of pig and chicken meat productions; comparison of different production systems, meat quality.
After completing the course the student is expected to
Understand, critically discuss and solve a general or special topic related to non ruminant animal production system included meat quality aspects |
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Prerequisites and co-requisites/ Recommended optional programme components :
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| -- ZT209 - Feedstuffs
-- AM212 - Complements of comparative animal anatomy and physiology
-- ZT201 - Animal production
-- ZT202 - Nutrition and dietetic
-- AM101 - Comparative animal anatomy and physiology |
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Planned learning activities and teaching methods :
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Mode of delivery (face-to-face ; distance-learning) :
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| Lectures : 16h
Field-study trip and visits : 8h |
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Recommended or required readings :
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| - Principles of pig science, 1994, ed. by V.D.J.A. Cole, J. Wiseman, M.A. Varley, J.P. Chadwick; Nottingham University Press, 472 p.
- Progress in pig science, 1998, ed. by J. Wiseman, M.A. Varley, J.P. Chadwick; Nottingham University Press, 617 p.
- Alimentation des animaux monogastriques, 1989 (2e ed), INRA, Paris, 282 p.
- Memento de l'éleveur de porc, 2000, JTP, Paris, 374 p.
- Weaning the pig, 2003, ed by J.R. Pluske, J. Le Dividich, M.W.A. Verstegen, Wageningen Academic Publishers, 432 p.
- The poultry production guide, 2000, Ed. Naheeda Khan, Elsevier international.
- La production de poulets de chair en climat chaud, 2003, ITAVI, Paris, 110 p. |
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Assessment methods and criteria :
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| Oral examination (100%) |
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Work placement(s) :
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Organizational remarks :
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Contacts :
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| Théwis, André
081 62 21 07 |
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