Animal husbandry

The course provides the knowledge and skills on breeding methods, feeding, reproduction, production and economics in various livestock systems. The modern methods of dairy cattle feeding are especially discussed. Then the students are provided with the principles of cattle, sheep, goat, buffaloes and horse breeding and management. The classes focus on subjects concerning biology of farm animals as well as herd breeding and management including: housing, nutrition, reproduction, health monitoring and performance recording.

Lectures 45:

1. Biodiversity, breeding goal, selection intensity and genetic progress. – 3 h

2. The general structure, design and evaluation of breeding programs. Rate of inbreeding and methods to reduce inbreeding. – 3 h

3. Globalization of breeding, use of imported semen, embryos and livestock in national breeding programs – 4 h

4. Introduction to animal nutrition. – 3 h

5. Feedstuff production and assessment of their nutritive value – 3 h

6. Basics of monogastric and ruminant nutrition. – 4 h

7. Basic issues in cattle breeding and husbandry. – 2 h

8. Dairy cattle management and production. – 4 h

9. Beef cattle management and production. – 2 h

10. Buffalo management and production. – 2 h

11. Biology of the small ruminants in relation to environmental adaptation, breeds of sheep and goats. – 3 h

12. Sheep and goats’ breeding and management. – 4 h

13. Sheep and goat’ production – 3 h

14. Horse types and breeds, performance traits and directions of horse utilisation – 2 h

15. Basic knowledge on horse evaluation, breeding and and reproduction – 3 h

Classes 45:

1. Covariance components, genetic parameters, methods of selection, superiority of selected population. – 4 h

2. Basic components of breeding programs, genetic vs. economic perspective of breeding structure. – 3 h

3. Methods for comparison animals across countries. MACE – method of international evaluation of bulls (Interbull). – 3 h

4. Feed analysis – chemical laboratory. – 2 h

5. Estimation of nutritive value of feeds.- 3 h

6. Diet formulation – dairy cows, beef cattle, sheep, horses – 6 h

7. Field trip to study practical nutrition problems – 4 h

8. Organization of cattle herd, indices of reproduction, evaluation milk and beef performance. – 4 h

9. Systems and technologies of cattle and buffalo production. – 4 h

10. Computer programs in cattle herd management – 2 h

11. Field trip to cattle farm – 5 h

12. Sheep and goat exterior evaluation. – 2 h

13. Sheep and goat reproduction.- 2 h

14. Dairy utilization of sheep and goats.- 2 h

15. Meat utilization of sheep and goats, other types of small ruminats’ utilization. -2 h

16. Field trip to sheep and goat farm – 3 h

17. Breeding centers and horse performance tests, horse identification and registration – 2 h

18. Evaluation of horse exterior, care for horses – 2 h

19. Horse utilization - 3 h

Field trip to stud farm – 3 h

Subject statistic

1. Number of hours and ECTS credits - compulsory subject Hours: -; ECTS: -

2. Number of hours and ECTS credits - facultative subject Hours: 325; ECTS: 13

3. Total number of hours and ECTS credits, a student must earn by direct contact with academics (lectures, classes, seminars....) Hours: 105; ECTS: 4,2

4. Total number of hours and ECTS credits, a student earns in the course of a practical nature, such as laboratory, field trips and design classes Hours: 60; ECTS: 2,4

5. Expected personal workload (without or with academics participation during consultations) necessary for realization of subject objectives. Hours: 220; ECTS: 8,8

1. Dewey L. Harris. 1984. Animal breeding programs: A systematic approach to their design

2. Equine Reproductive Physiology, Breeding and Stud Management by Mina C.G.Davies Morel

3. Fahmy M.H.: Prolific Sheep. CAB International University Press. 1996.

4. Farm Animal Metabolism and Nutrition, J.P.F. D’Mello (ed.) CABI Publishing, 2000.

5. Land R. B., Robinson D. W.: Genetics of Reproduction in Sheep. Butterworths. 1986.

6. Phillips C.J.C.: Principles of Cattle Production, 2nd Edition. CAB International. 2009.

7. Piter Bijma, Jack Dekkers, Johan van Arendonk. 2007. The design and optimisation of dairy cattle breeding schemes.

Knowledge

Defines methods and results of breeding work conducted using population genetics and molecular genetics

Knows the principles and techniques of farm animal nutrition, methods of production and assessment of feeds and calculation of animal feed resources

Describes basic breeds and functional types of farm animals, methods of rearing and breeding, technologies of livestock production

Characterizes relationships and principles governing farm animal herd management

Determines the factors affecting effectiveness of livestock production

Knows animal husbandry systems favoring animal welfare, obtaining high quality products and development of landscape and natural environment

Skills

Is able to choose the strategy of animal improvement, select an appropriate method for breeding value assessment and animal selection and determine the efficiency of breeding work

Evaluates nutritional needs of animals; can prepare balanced feed doses and makes feed balance, can produce feeds and assess their quality and nutritional value

Determines the type, breed and functional value of individual farm animal species

Uses the available information technologies for herd management and conduct breeding work

Can plan livestock production considering the existing technical and economic conditionings

Organizes animal husbandry observing the principles of animal welfare and the environment protection, and conditions favouring obtaining high quality products

Social competence

Is aware of the importance of social, professional and ethical responsibility for high quality food production, animal welfare and developing and the state of the natural environment

Is aware of the risk and can estimate the results of performed activity involving the use of animals and food production

Lectures: written exam

Clases: test of knowledge, preparation of project

Grade 3.0 Knowledge and practical skills 56-60%

Grade 3.5 Knowledge and practical skills 61-70%

Grade 4.0 Knowledge and practical skills 71-80

Grade 4.5 Knowledge and practical skills 81-90%

Grade 5.0 Knowledge and practical skills >90%