Course: Production of animal-source foods

« Back
Course title Production of animal-source foods
Course code 2230/H4PZ
Organizational form of instruction Lecture + Lesson + Seminary
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)
  • Jakešová Petra, Mgr. Ph.D.
  • Šimek Vlastimil, MVDr.
  • Zapletal David, Prof. Ing. Ph.D.
Course content
Lectures no. 1. Biological basis of animal growth - specifics, influencing factors. Biological basis of meat production - terms, fattening performance of animals, carcass value, influencing factors. 2. Production of pork and beef meat - current situation and number of animals, selection and hybridization, fattening aspects, carcass value and meat quality. 3. Production of poultry meat - current situation and number of animals, selection and hybridization, fattening aspects, carcass value and meat quality. 4. Biological aspects of milk production - milk composition, course of lactation, factors influencing production of cow milk. 5. Biological aspects of egg production - egg formation, structure and composition of eggs, course of laying. Factors affecting laying performance of poultry. 6. Production of eggs of gallinaceous poultry - current situation and number of layers; management of egg production in domestic chickens, Japanese quails and Guinea fowls. Practical works no. 1. Swine types and breeds in the CR - basic characteristics and production traits of important representatives. Hybridization principle. 2. Types and breeds of gallinaceous poultry in the CR - basic characteristics and production traits of important representatives. Hybridization principle. 3. Breeds of farmed water poultry in the CR - basic characteristics and production traits of important representatives.

Learning activities and teaching methods
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
Terms of 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, 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