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| ANIM0017-1 | Meat and eggs
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| Duration : | 64h Th, 8h FT |
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| Number of credits : |
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| Lecturer : | Yves Beckers, Jérôme Bindelle, Nadia Everaert, Nicolas Gengler, Robert Renaville |
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| Coordinator : | Nadia Everaert |
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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 second semester |
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Course contents :
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| MOLECULAR AND ENDOCRINAL ASPECTS OF GROWTH AND LAYING OF EGGS
- bone,muscle and fat tissues anatomic development
- hormonal regulation of growth
- molecular and genetic aspect of growth
- eggs production
- hormonal and genetic regulation of eggs production
GENETIC IMPROVEMENT AND ANIMAL SELECTION
Beef cattle breeds
Swine breeds
Poultry
Uniquenesses of the selection in Belgian Whiet and Blue breed, poultry and swine breeds
BEEF CATTLE
Global considerations
Organisation, stakeholders and prosepctives
Technical itinerary of the Belgian WHite and Bleu beef
Grass-based beef cattle production systems in the Tropics: ranching
Subsistence animal rearing in the Tropics
PIG PRODUCTION
I. Rearing pigs
Types of farms, all-in all-out rearing system, selection and evolution of breeds
Management of breeders, insemination and birth
Feeding the boars, the sows and the growing pigs, requirements, examples of diets and drinkingverrats des truies et des porcs, recommandations, exemples de rations, plan d'alimentation et abreuvement.
Birth of the piglets and rearing the suckling piglet
Weaning and the growing pig
II. The pork meat
Evolution of the body composition
Slaugthering, yield, carcass classification
From the muscle to the meat, adipose tissue, muscle tissue
Influence of rearing and genetics of meat quality and attributes
The SANITEL system
III. Subsistence vs. industrial production systems in the Tropics
POULTRY PRODUCTION: BROILERS AND LAYING HENS
I. Economics of broiler and laying hens systems
II. Rearing techniques
- 1-day chicks production
- Biol-climatic requirements of poultry (heat stress, environnemental parameters, etc.)
- Feed and water
- Prophylaxy and health management
III. Subsistence vs. industrial production systems in the Tropics
PRODUCTION OF RODENTS, LAGOMORPHS AND MINI-LIVESTOCK
VISITS OF FARMS, HATCHERIES AND SLAUGTHERHOUSES
SEMINARS |
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Learning outcomes of the course :
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| In depth study of beef cattle, swine and poutlry production systems and their diversity, meat quality.
At the end of this course, the student will be able to undersatnd, criticize and possibly solve common problems related to monogastrics and beef cattle production and the quality of their products. |
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Prerequisites and co-requisites/ Recommended optional programme components :
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| BIOL2011-1 Comparative animal anatomy and physiology
BIOL2018-1 Animal nutrition |
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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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| Face-to-face lectures
Seminars
Field trips and farm visits |
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Recommended or required readings :
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| - Commercial chicken meat and egg production (by D.D. Bell)
- Muscle development of livestock animals: physiology, genetics and meat quality (by te Pas & al)
- 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.
- Commercial chicken meat and egg production (by D.D. Bell)
- Muscle development of livestock animals: physiology, genetics and meat quality (by te Pas & al)
- Payne WJA, Wilson RT. 1999. An introduction to animal husbandry in the tropics. Oxford, UK: Blackwell Science.
- Coulon JB, Lecomte P, Boval M, Perez JM (coord.). 2011. Elevage en régions chaudes. Numéro Spécial. INRA Productions animales. 24(1). http://www.inra.fr/productions-animales/spip.php?rubrique157 |
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Assessment methods and criteria :
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| Knowledge and competencies acquired by the student thanks to this course will be assessed during collegial oral examination. One question will be blind-chosen by each student. After about 20 minutes of preparation, each student will present his answer and discuss it with the 2 teachers during about 15 minutes. |
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Work placement(s) :
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Organizational remarks :
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| A part of the course is taught in english |
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Contacts :
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| Nadia Everaert (nadia.everaert@ulg.ac.be, +32 81 62 24 48), Robert Renaville (rrenaville@ulg.ac.be, +32 81 62 24 18), Jérôme Bindelle (jerome.bindelle@ulg.ac.be, +32 81 62 26 09), Yves Beckers (yves.beckers@ulg.ac.be, +32 81 62 21 19), Nicolas Gengler (nicolas.gengler@ulg.ac.be, +32 81 62 22 06), José Wavreille (j.wavreille@cra.wallonie.be). |
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