Semester: 5 / Winter
Lectures/Classes: 15 / 30 hours
Field of study: Animal Science
Study cycle: 1st cycle
Type of course: optional
Contact person: dr Maja Słupczyńska
Short description: Rules for the production of forages. Nutrition and rumen function and physiology of digestion and absorption in ruminants. Ways to optimize ruminant nutrition. The possibilities to counteract the threat to animal health and to improve the quality of milk and meat.
Full description: We will discuss the basic conditions of the production of forages on the farm with ruminants. They will explain the criteria for the selection of appropriate species and varieties of forages in the context of the nutritional needs of ruminant animals. Will explain the relationship between the composition of the ration, and the functioning of the rumen and the physiology of digestion and absorption of nutrients. They will be presented the possibility of optimization of the nutrition of ruminants using different sets of feeds. They will discuss the possibility of nutritional prevention of threats to animal health and to improve the quality of milk and meat.
Bibliography: ANIMAL NUTRITION : Mc Donald P., Edwards R.A., Greenhalgh J.F., R Edwards R., Liam Sincler & Robert Wilkinson; Perentice Hall; 7 edition ,2010 Jarrige R (ed). Ruminant Nutrition. INRA, Paris, 1989 NRC. Nutrient Requirements of Beef Cattle., National Academy of Science, 2000 NRC. Nutrient Requirements of Dairy Cattle., National Academy of Science, 2001
Learning outcomes: After course completion In area of knowledge 1. The student knows the nutritional value and use in ruminant nutrition basic forages and concentrates. 2. Student has knowledge of the changes taking place in the rumen and their implications for the practice of feeding ruminant. 3. Student knows the basics and principles of balancing of nutrition for various technological groups of cattle, sheep and goats, according to the modern systems of feeding ruminant animals. In area of skills 1. The student is able to select an appropriate set of feeds for ruminants on farms with certain natural and climatic conditions. 2. Student can balance the correct rations for ruminants variously exploited using modern standards and feeding computer programs for ruminants. 3. Student can through nutritional methods counter threats to the health of ruminant animals and to the quality of the resulting products of animal origin. In area of social competences 1. The student is aware of the relationship between the quality of used feed and the nutritive value of ration, and animal product quality and the health of animals and humans. 2. Student demonstrates knowledge of opportunities to reduce the risk of negative impact of bad nutrition through a fair assessment and selection of components for rations for various technological groups of ruminants. 3. Student understands the need for continuous replenishment knowledge of new principles and methods of feeding ruminants.
Assessment methods and assessment criteria: Classes complete, evaluation of project work.

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