Course: Production of animal-source foods

« Back
Course title Production of animal-source foods
Course code 2230/H3PZ
Organizational form of instruction Lecture + Lesson
Level of course Bachelor
Year of study not specified
Semester Summer
Number of ECTS credits 4
Language of instruction Czech
Status of course Compulsory
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Lecturer(s)
  • Zapletal David, Prof. Ing. Ph.D.
  • Jakešová Petra, Mgr. Ph.D.
  • Šimek Vlastimil, MVDr.
Course content
Lectures no. 1.Introduction. Biological basis of animal growth subdivided phases of growth, specifics, influencing factors. 2. Types of constituion in food animals. Biological basis of meat production - terms, fattening performance of animals, carcass value, influencing factors. 3. Production of pork - current situation and number of pigs, categories of slaughter pigs, breeds, selection and hybridization, fattening aspects, carcass value and pork quality. 4. Production of beef - current situation and number of cattle, categories of slaughter cattle, management of fattening of young cattle and of production under suckler-cow herd system, carcass value and beef quality. 5. Production of poultry meat - current situation and number of poultry, selection and hybridization of meat-type poultry, carcass value and meat quality. 6. Specification of fattening of broiler chickens, turkeys, ducks, geese, pheasants and Guinea fowls management, breeds and types. 7. Biological aspects of milk production milk composition, course of lactation, factors influencing production of cow milk, selection and breeding within milked animal populations. 8. Production of goat and sheep milk - current situation and number of milked females, specification of their milk production, milk quality, usage of milk. 9. Biological aspects of egg production egg formation, structure and composition of eggs, course of laying. Factors affecting laying performance of poultry. Selection and hybridization of laying-type poultry. 10. Production of eggs of gallinaceous poultry - current situation and number of layers; breeds and types; management of egg production in domestic chickens, Japanese quails and Guinea fowls. 11. Production of rabbit meat - current situation and number of rabbits, production systems, fattening aspects, suitable breeds and types, carcass value and meat quality. 12. Production of ratite meat and nutria meat - current situation, management of production (fattening), species and types, carcass value. 13. Current alternatives of animal production under conditions of the CR. 14. Tutorial prior to examination. Practical works no. 1. - 2. Evaluation of fattening performance and meat yield in selected species of food animals. 3. - 4. Field trip - production utilization of dual-purpose breeds of cattle and their management. 5. - 6. Field trip - production of cow milk under intesive farming. 7. - 8. Field trip - management of particular categories of dairy cattle. 9. - 10. Poultry hatching - inspection of hatching eggs, practical aspects of hatching. 11. - 12. Breeds of dairy and dual-purpose cattle in the CR - basic characteristics, production traits. 13. - 14. Breeds of goats in the CR - basic characteristics, production traits and their determination. Credit awarding.

Learning activities and teaching methods
unspecified, unspecified, unspecified, unspecified, unspecified
Learning outcomes
Biological basis of animal growth. Biological basis of meat production - fattening performance, carcass value, factors, evaluation. Production of pork, beef, poultry meat and rabbit meat - current situation, number of animals, slaughter categories, breeds and types, fattening aspects, carcass value and meat quality. Specifics of meat production of ratites, nutrias and farmed game. Biological basis of milk production - milk composition, lactation, factors. Production of milk of cows, goats and ewes - current situation, number of animals, breeds, aspects affecting their production, utilization of milk. Production of eggs of domestic chickens, Japanese quails and Guinea fowls - current situation, number of poultry, breeds and types, aspects affecting their production, utilization of eggs. Basic principles of selection and breeding in important species of food animals.

Prerequisites
unspecified

Assessment methods and criteria
unspecified
Conditions for credit - active participation in practical works, possibility of 1 absence - compulsory attendance on the field trips - knowledge of the whole issues from practical works verified throughout the semmester Conditions for the exam - the successful completion of the written test
Recommended literature
  • Bouška a kol. Chov dojeného skotu. Profi Press Praha, 2007.
  • Hrouz, J.; Šubrt, J. Obecná zootechnika. MZLU Brno, 2007.
  • Kuchtík et al. Chov zvířat II - Alternativní chovy zvířat a farmové chovy zvěře.. MENDELU v Brně, 2013.
  • Kuchtík, J. et al. Chov ovcí. Mendelova univerzita, 2007.
  • Ledvinka, Z. et al. Vybrané kapitoly z chovu drůbeže.. ČZU v Praza, 2009.
  • Máchal, L. et al. Chov zvířat I - Chov hospodářských zvířat. Mendelova univerzita v Brně, 2011. ISBN 978-80-7375-553-9.
  • Pulkrábek, J. et al. Chov prasat. Praha: Profi Press, 2005.
  • Sambraus, H.H. Atlas plemen hospodářských zvířat. Praha: Brázda, 2006.
  • Zahrádková, R. et al. Masný skot od A do Z. Praha:ČSCHMS, 2009.


Study plans that include the course
Faculty Study plan (Version) Branch of study Category Recommended year of study Recommended semester
Faculty of Veterinary Hygiene and Ecology Food Safety and Quality (15) Veterinary medicine and veterinary prevention 1 Summer