Guide in PDF format

Animal Production I

Code: 102625
Credits: 6

2026/2027

Degree programme	Type	Course
Veterinary Medicine	OB	3

Contact lecturer

Name :: Lorena Castillejos Velázquez
Email :: lorena.castillejos@uab.cat

Teaching staff

: Dolors Izquierdo Tugas
: Ricard Pares Casanova
: Lorena Castillejos Velázquez
: Ahmed Salama Fadali
: Carmen Loreto Manuelian Fuste
: José Francisco Perez Hernandez
: David Sola Oriol
: Eudald Llauradó Calero
: Adriana Siurana Marina

Group languages

You can consult this information at the end of the document.

Prerequisites

There are no established official prerequisites, but the student must use the knowledge acquired in the Bases of Animal Production and Management, Ethnology and Ethology, Agronomy and Agrarian Economy, and Animal Nutrition.

Objectives

The objectives of Integrated Animal Production 1 are:
- Find out which are the productive factors that most affect the production and quality of meat, milk and eggs
 
The educational objectives of Integrated Animal Production 1 are:
- Know the key factors that determine, now and in the future, the production of meat, milk and eggs
- Know the productive factors that affect the production and quality of meat, milk and eggs
- Know the technical reference indexes and identify critical points of the production process

Learning outcomes

Identify the environmental risks associated to the breeding of animal groups.
Recognise the basic characteristics of the different stages of livestock production cycles and how they function.
Analyse, synthesise and resolve problems and make decisions.
Apply physiological knowledge to production objectives.
Locate and identify the main producers of foodstuffs of animal origin, as well as their economic dimension.
Identify and evaluate the factors that affect the production of products of animal origin.
Evaluate the quality of products of animal origin.
Relate agricultural and livestock production with their environmental impacts.
Describe the concerns of animal waste and its treatment.
Use current feeding systems: Know how to obtain the nutritious value of foodstuffs and calculate animals' nutrition requirements.
Formulate rations for animals in the most conventional situations.
Evaluate the technical and economic indexes of a farm: recognise problems and offer solutions.
Evaluate feeding programs: Know how to assess the main methods of animal fodder preparation, conservation and administration.

THEORY (32 h)


INTRODUCTION OF THE SUBJECT (1h)

Overview of Integrated Animal Production. Objectives and organization.


BLOCK 1: EGG PRODUCTION (3h)

- Egg production management

Planning the productive cycle, feeding and reproduction. Management strategies. Critical elements of the production cycle. Technical and economic evaluation indexes: causes of deviations and corrective measures.


BLOCK 2: MEAT PRODUCTION (3pm)

- Management of chicken meat production:

Planning the productive cycle, feeding and reproduction. Management strategies. Critical elements of the production cycle. Technical and economic evaluation indexes: causes of deviations and corrective measures.

- Management of pork production:

Planning the production cycle and the feeding of pigs. Management strategies. Critical elements of the production cycle. Technical and economic evaluation indexes: causes of deviations and corrective measures.

- Management of veal and steer production:

Planning the production cycle and feeding the calf. Management strategies. Critical elements of the production cycle. Technical and economic evaluation indexes: causes of deviations and corrective measures.

- Physiological bases of the production and obtaining the meat.

Chemical composition, structure and quality of the meat. Productive factor affecting meat quality.

Growth and development. Animal factors affecting growth and development. Environmental factors that affect growth and development.

Transport and sacrifice. The carcass and its performance. Factors affecting carcass out. Carcass evaluation.

BLOCK 3: MILK PRODUCTION (1pm)

- Physiological bases of the production and obtaining of milk

Composition, characteristics and physical-chemical properties of milk. Synthesis of milk: from precursor to product. Lactation curve

Physiological bases of milking. Basic elements of the operation of the milking machine. The milking routine and implications for the health of the mammary gland. Evaluation of milking routines. Refrigeration and conservation of milk. Evaluation indexes of the process of obtaining milk and corrective measures.

- Management of cow's milk production

Planning the productive cycle, feeding and reproduction. Management strategies. Critical elements of the production cycle. Technical and economic evaluation indexes: causes of deviations and corrective measures

- Management and milk production of small ruminants

Planning the productive cycle, feeding and reproduction. Management strategies. Critical elements of the production cycle. Technical and economic evaluation indexes: causes of deviations and corrective measures



PRACTICES (25 h)

Milking machine (Farm, 3hs)
Quality of products of animal origin (Laboratory; eggs, 2hs)
Formulation of monogastric feeds (Computer room, 4 hours)
Formulation of ruminant rations (Computer room, 3 hours)
Diagnosis of farm problems. Index analysis (4 Seminars + 1 hours, 9 hours)

Learning activities and methodology

Title	Hours	ECTS	Learning outcomes
Farm practice	3	0.12	8
Seminars	10	0.4	1, 2, 3, 5, 11
Lab	2	0.08	13
Self-learning	35	1.4	1, 2, 3, 4, 5, 7, 8, 10, 11, 12
Theory lessons	32	1.28	2, 5, 7, 8, 9, 10, 11, 13
Computer classroom practices	6	0.24	6, 12
Study	60	2.4	2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13

The center of the learning process is the student's work. The student learns by working. 
The mission of the teaching staff is to help sstudents in this task (1) by providing information or showing the sources where can be obtained and (2) direct his/her steps so that the learning process can be carried out effectively.In line with these ideas, and in accordance with the objectives of the subject, the organization and teaching methodology that will be followed are described. Remember that this course the subject will be taught in a semi-face-to-face format.1. Master classes:The student acquires the knowledge of the subject by attending the master classes and complementing them with personal study of the topics explained. 
The master classes are conceived as a fundamentally one-way method of transmitting knowledge from the teacher to the student, but it stimulates the expansion of information through the provision of bibliographic references and Internet addresses. 
With the aim of expanding the information, materials will be provided on the Virtual Campus, which will be discussed in doubt-solving sessions on scheduled days and times or through the course chat

In the \"laying hens\" theory classes, the reverse class is used.

2. Practical training:  Several practical training classes will be carried out in different environments: farm (milking machine), laboratory (analysis of the quality of food of animal origin), and computer applications (formulation of rations and feed). 
Each of them will be used to raise awareness of a specific concept of Animal Production and allows working in different environments. Some of these practices will be related to the self-study workthat must be done. 3. Seminars:  The seminars will allow the presentation and discussion of some aspects not covered in the master classes and will have a format that allows interaction between students. 4. Self-learning work: The student must solve the practical cases and rations presented in each of the blocks (see program).

 The proposed teaching methodology may undergo some modification based on possible imponderables that may arise.

Annotation: within the schedule set by the centre or degree programme, 15 minutes of one class will be reserved for students to evaluate their lecturers and their courses or modules through questionnaires.

Assessment

Continuous assessment activities

Title	Weight	Hours	ECTS	Learning outcomes
Exam of practical contents	6%	0.5	0.02	1, 2, 3, 4, 5, 6, 7, 8, 10, 11, 12, 13
Exam of theoretical contents	47%	1.5	0.06	1, 2, 3, 4, 6, 8, 9, 10, 12, 13
Feed formulation	14%	0	0	6, 12
Practices	6%	0	0	1, 2, 3, 4, 5, 7, 11
Self-learning	27%	0	0	1, 2, 3, 4, 5, 7, 8, 10, 11, 12

The subject will be evaluated as follows:Examination of the theoretical content of the subject (47%; 26% first part and 21% second part). First partial includes introduction and blocks 1 and 2; second partial block 3. Exceptionally, a practical question can be included.Laying cases (9%)Milking practices, facilities and environment (6%)Formulation of rations (14%).Egg practices (6%).Productive index work in the classroom or self-learning (18%)

Attendance at the practices and presentation of the reports and self-learning exercises on the scheduled date is mandatory.To pass the subject it is required 1) not to miss more than 1 practice without justification, 2) submit on the scheduled date the reports of practices, cases, ration problems and in general the self-learning exercises proposed, 3) obtain a minimum of 4/10 in the two theoretical exams and 4) achieve a final grade equal to or higher than 5.0 in all assessment activities.The student who does not take the theoretical exam (partials and/or recovery) or does not hand in the exercises and practical reports that are requested will be considered \"non-evaluable\".Students who opt for the \"single assessment\" must: 1) Submit all assignments or practice reports on the same day as the final theoretical exam 2) Take a single theoretical exam at the end of the subject on day y agreed time; this exam can be written or oral. The conditions for passing the subject are the same for all students.

In this course, the use of Artificial Intelligence (AI) technologies is permitted as an integral part of the development of the work, provided that the final result reflects a significant contribution from the student in terms of analysis and personal reflection. The student must clearly identify which parts were generated using this technology, specify the tools used, and include a critical reflection on how these tools influenced the process and the final outcome of the activity. Lack of transparency in the use of AI will be considered academic dishonesty and may result in a penalty in the activity’s grade or more severe sanctions in serious cases.

The occurrence of any irregularity in an assessment activity (academic fraud, plagiarism, or improper use of AI, unless such use is expressly authorized in the course guide) that may lead to a significant change in the grade will result in that assessment being graded with a 0.

If the course guide establishes that passing the subject requires obtaining a minimum grade in this assessment activity, or if several irregularities occur in the assessment activities of the same subject, the final grade for the subject will be 0.

Furthermore, a disciplinary procedure may be initiated against any student who engages in any of these irregularities.

Bibliography

Meat production

Cañeque V., Sañudo C., 2000. Metodología para el estudio de la calidad de la canal y de la carne en rumiantes. Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria. Ministerio de Ciencia y Tecnología. Madrid.

Cañeque V., Sañudo C., 2005. Estandarización de las metodologías para evaluar la calidad del producto (animal vivo, canal, carne y grasa) en los rumiantes. Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria. Ministerio de Educación y Ciencia. Madrid

Encyclopedia of meat sciences: www.sciencedirect.com/science/referenceworks/9780124649705

FEDNA: www.fundacionfedna.org

Grandin T., 2007. Livestock handling and transport (3rd edition). CABI Publishing, Wallingford, UK.

Gregory N. G., Grandin T., 2007. Animal welfare and meat science (2nd edition). CABI Publishing, Wallingford, UK.

INRA 2007. Alimentation des bovines, ovins et caprins: Tables INRA 2007. Quae editions, Paris, France.

Lawrence T.L.J., Fowler V.R., Novakofski, 2012. Growth of farm animals (3rd edition), CABI Publishing, Wallingford, UK.

Everts M.E., Haagsman H.P., te Pas M. F. W., 2004. Muscle development of livestock animals, CABI Publishing, Wallingford (UK).

NRC 1994. Nutrient requirements of poultry. National Academy Press, Washington, D.C., USA

NRC 1998. Nutrient requirements of swine. National Academy Press, Washington, D.C., USA

NRC 2000. Nutrient requirements of beef cattle. National Academy Press, Washington, D.C., USA

NRC 2007. Nutrient requirements of small ruminants. National Academy Press, Washington, D.C., USA

Swatland H. J.,1991. Estructura y Desarrollo de los Animales de Abasto. Ed. Acribia, Zaragoza.

Warriss P.D., 2009. Meat Science (2nd edition), CABI Publishing, Wallingford (UK).

Egg production

Austic R.E., Nesheim M.C. 1994. Producción avícola. El manual moderno, México.

Buxadé C. 2000. La gallina ponedora. Grupo Mundi-Prensa, Madrid.

Castelló J.A., Pontes M., Franco F. 1989. Producción de huevos. Real Escuela Oficial de Avicultura, Arenys de Mar.

Etches R.J., 1998. Reproducción aviar. Acriba, Zaragoza.

IEH. 2003. El libro del huevo. Instituto de Estudios del Huevo, Madrid.

Rose S.P. 2005. Principles of poultry science. CAB international. Oxon, UK.

Sauveur B. 1993. El huevo para consumo. Grupo Mundi-Prensa, Madrid.

Stadelman W.J., Cotterill O.J. 1995. Egg science and technology. Food Products Press,NY, USA.

Thapon J.L., Bourgeois C.M. (Eds.). 1994. L’oeuf et les ovoproduits. Collection sciences et techniques agro-alimentaires. Paris

Yamamoto T. 1997. Hen eggs. Their basic and applied science. CRC Press, UK.

de la Roza B., Martínez A., Argamentería. 2003. El ensilado como método de conservación de forrajes (2003). A. Editorial:Krk ediciones.

Muslera Pardo E. 1991. Praderas y Forrajes: Producción y aprovechamiento(1991). Editorial: Mundi-Prensa.

Milk production

Akers, R.M. 2002. Lactation and the mammary gland. Iowa State Press, Desmoines, IA.

Charron, G. 1986. Les produits laitières. Vol 1. Les bases de la production. Ed. Lavoissier, París.

Luquet, F.M. 1985. Laits et produits laitières. Vol 1. Ed. Lavoissier, París.

Martinet J. & Houdebine, L.M. 1993. Biologie de la lactation. Ed. INRA, París.

NIRD (National Institute for Research in Dairyng). 1983. Ordeño mecánico. Ed. Agropecuaria Hemisferio Sur, Montevideo.

Phillips, C.J.C. 1996. Progress in dairy Science. CAB International, Wallingford, Oxon. UK.

Veisseyre, R. 1988. Lactología técnica (2ª edición). Ed. Acribia, Zaragoza.

Van Horn H.H. & Wilcox, C.J. 1992. Large dairy herd anagement. American Dairy Science Association, Champaign, IL.

Periodical Journals

Animal

British Poultry Science

INRA Productions Animales

Journal of Animal Science

Journal of Dairy Research

Journal of Dairy Science

Meat Science

Mundo Ganadero

Producción Animal

Poultry Science

WEBS

www.agrodigital.com