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.
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.
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.
Handouts/scripts are being individually distributed by the the lecturers.
Specific literature is being indicated individually by the lecturers.
Performance assessment information (valid until the course unit is held again)