The overall goal of the course is to provide the essential scientific knowledge of the genetic, physiological, behavioural and special nutritional aspects of pigs metabolism, health and diseases, and of the implications for product quality and economics.
Learning objective
Students will - understand the complex interactions of nutrition, quality traits of products, breeding and reproduction, health management and husbandry as well as various production systems including economics. - be able to critically analyze published research data. - be able to present precise scientific reports in oral form.
Content
After the Introduction (Aims of the course, organisation, program, student contribution & evaluation), actual topics that are relevant for pig production will be presented: Nutrition; SGD; Breeding; Slaughtering; Economic Aspects; Meat Quality; presentation of Current Dissertations.
Lecture notes
Handouts/scripts are being individually distributed by the the lecturers.
Literature
Specific literature is being indicated individually by the lecturers.
Performance assessment
Performance assessment information (valid until the course unit is held again)
A repetition date will be offered in the first two weeks of the semester immediately consecutive.
Additional information on mode of examination
The final grade is put together by one graded compulsory continuous performance assessment in the form of an individual oral presentation during the second half of the semester (30%), and the written final exam (70%).
Learning materials
No public learning materials available.
Only public learning materials are listed.
Groups
No information on groups available.
Restrictions
There are no additional restrictions for the registration.
Performance assessment as a semester course