Filière viandes et oeufs

Duration

52h Th, 12h FT

Number of credits

Lecturer

Yves Beckers, Jérôme Bindelle, Nadia Everaert, Nicolas Gengler, José Wavreille

Substitute(s)

Yves Beckers

Coordinator

Nadia Everaert

Language(s) of instruction

French language

Organisation and examination

Teaching in the second semester

Units courses prerequisite and corequisite

Prerequisite or corequisite units are presented within each program

Learning unit contents

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 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 - quality of the products (eggs and meat) - egg production - hormonal and genetic regulation of eggs production III. Subsistence vs. industrial production systems in the Tropics
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
VISITS OF FARMS, SEMINARS

Learning outcomes of the learning unit

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.
This course contributes to the acquisition of the following skills:

• Assess qualitatively and quantitatively the internal components of an agronomic system
• Evaluate the impact of external components, taken individually, on an agronomic system within its sector
• Apply an optimization strategy to a component of a known system
• Evaluate the impact of each stage of an existing technical route on the characteristics of the expected deliverables
• Design or identify integrated solutions in response to demand in the field of agronomic sciences

Prerequisite knowledge and skills

 BIOL2011-1 Comparative animal anatomy and physiology
BIOL2018-1 Animal nutrition

Planned learning activities and teaching methods

Mode of delivery (face-to-face ; distance-learning)

Face-to-face lectures Seminars Field trips and farm visits: the presence of the students is mandatory
A part of the course is taught in English

Recommended or required readings

- 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

Assessment methods and criteria

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 teachers during about 15 minutes.

Work placement(s)

Organizational remarks

A part of the course is taught in english

Contacts

Nadia Everaert (nadia.everaert@ulg.ac.be, +32 81 62 24 48), 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).