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Inicio / Estudios / Grado en Ingeniería Agroalimentaria y de Sistemas Biológicos / Plan de Estudios

Course Unit Description

ANIMAL PRODUCTION

Course 2023-24

  • On-site

1.Subject data

Name: ANIMAL PRODUCTION

Code: 518102005

Type: Compulsory

ECTS: 6

Length of subject: Per term

Semester and course: 2nd Year - First term

Speciality:

Language: English

Mode of study: On-site class

2. Lecturer data

Lecturer data: ARMERO IBÁÑEZ, EVA

Knowledge area: Producción Animal

Department: Ingeniería Agronómica

Telephone: 968325538 - 4123

Email: eva.armero@upct.es

Office hours and location:

jueves - 09:00 / 12:00
EDIFICIO DE ETSI AGRONÓMICA, planta 1, Despacho 1.26
Es recomendable enviar un correo electrónico para concretar hora de la tutoría

Qualifications/Degrees:
PhD in Agricultural Engeneer from Polytechnical University of Valencia (SPAIN) - 1999

Academic rank in UPCT: Profesora Titular de Universidad

Number of five-year periods: 4

Number of six-year periods: 3 de investigación

Curriculum Vitae: Full Profile

Lecturer data: MARÍA DOLORES PEDRERO, EMILIO

Knowledge area: Producción Animal

Department: Ingeniería Agronómica

Telephone: 968325533

Email: emilio.mdolores@upct.es

Office hours and location:

martes - 18:30 / 19:00
EDIFICIO DE ETSI AGRONÓMICA, planta 1, Despacho ProducciónAnimal
Escribir correo previamente a: emilio.mariadolores@carm.es
jueves - 18:30 / 19:00
EDIFICIO DE ETSI AGRONÓMICA, planta 1, Despacho ¨ProducciónAnimal
Escribir correo previamente a: emilio.mariadolores@carm.es

Qualifications/Degrees:

Academic rank in UPCT: Profesor Asociado

Number of five-year periods: Not applicable due to the type of teaching figure

Number of six-year periods: No procede por el tipo de figura docente

Curriculum Vitae: Full Profile

3. Competences and learning outcomes

3.1. Basic curricular competences related to the subject

[CB1 ]. Students are required to show they possess and understand knowledge in an area of study that starts from the base of general secondary education, and that they are at a level which includes aspects that imply knowledge coming from the forefront of their field of study.

3.2. General curricular competences related to the subject

[TG1 ]. Capacity for the preliminary preparation, conception, drafting and signing of projects whose aim is the construction, reform, repair, conservation, demolition, manufacture, installation, assembly or exploitation of movable or immovable property which by their nature and characteristics belong in the agricultural and livestock production technique (facilities or buildings, farms, infrastructure and rural roads), the agri-food industry (extractive, fermentative, dairy, canning, fruit and vegetable, meat, fishery, salting and, in general, any other industries dedicated to the processing and / or transformation, conservation, handling and distribution of food products) and gardening and landscaping (urban and / or rural green spaces -parks, gardens, nurseries, urban trees, etc.-, state or private sport facilities and environments subject to landscape recovery).

[TG6 ]. Ability to manage all kinds of agri-food industries, agricultural and livestock farms, urban and / or rural green spaces, and state or private sport areas, being knowledgeable about new technologies, quality processes, traceability and certification, as well as marketing techniques and marketing of food products and cultivated plants.

3.3. Specific curricular competences related to the subject

[RA10 ]. Ability to learn about, understand and use the principles of technology transfer, and to understand, interpret, communicate and adopt advances in the field of agriculture.

[RA3 ]. Ability to learn about, understand and use the principles of: Bases of animal production. Livestock facilities.

[RA4 ]. Ability to learn about, understand and use the principles of biotechnology applications in agricultural and livestock engineering.

[RA8 ]. Ability to learn about, understand and use the principles of management and use of agro-industrial by-products.

[RA9 ]. Ability to learn about, understand and use the principles of decision making by using the resources available for work in multidisciplinary groups.

Specific topic competences (for elective topics which have them)



3.4. Transversal curricular competences related to the subject

[T7 ]. Innovation and entrepreneurial nature

3.5. Subject learning outcomes

El estudiante debe conocer los fundamentos de la producción ganadera y ser capaz de elaborar un proyecto explotación ganadera. Más específicamente, el estudiante habrá de:
Revisar la base fisiológica de las principales producciones de origen animal
Calcular raciones en nutrición animal
Diferenciar los sistemas de producción animal
Diseñar un alojamiento ganadero.
Utilizar adecuadamente el lenguaje científico-técnico propio de la disciplina
Generar ideas relacionadas con la gestión de empresas en el ámbito de la producción ganadera.

4. Contents

4.1 Curricular contents related to the subject

BI. Animal Physhiology BII. Animal Nutrition BIII. Monogastrics BIV. Ruminants

4.2. Theory syllabus

Teaching modules

Units

Animal Physiology

1. Reproduction in the female.
2. Reproductive efficiency.
3. Lactation and milking
4. Growth and Meat Production
5. Eggs Production.

Block II. Animal Nutrition

1. Definition. Nutritive Needs of the animals
2. Foods for animals.
3. Digestive Process for monogastric and for ruminants. Digestibility.
4. Energy Value of the feed.
5. Protein Value of the feed.
6. Ingestion Capacity

Block III. Monogastrics

1. Swine Production.
2. Rearing and finished pigs.
3. Welfare and stables.
4. Laying Hens.
5. Broilers.
6. Technical Management in animal production.

Block IV.- Ruminants

1. Dairy cows.
2. Beef production.
3. Sheep and goats productions.
4 Stables.
5. Agriculture Common Policy

4.3. Practice syllabus

Name

Description

Practice 1.- Visit to the farm of the Faculty of Veterinary of the Murcia University

Different livestock species (pigs, sheep, goats, cattle) and their different production systems are shown. (P1) 6 hours

Practice 2.- Air conditioning of livestock housing.

These practices are carried out in the classroom by all students together. It is subdivided into: Thermal insulation, ventilation, heating and cooling, and lighting. Finally, students must complete a task on the design and air conditioning of a livestock housing where they must show the knowledge technician and his ability to generate ideas (P2) 5 hours

Practice 3.- Milk control program: Milk control in the Murciano-Granadina goat.

This practice consists of two parts; a first in which it is explained how the program works of milk control to the whole class together (through its exposure on a liquid screen) and a second in which the student begins to manage said program by applying practical cases. This second part is done in groups of 2 students per computer. (P3) 2 hours

Practice 4.- Practical rationing in ruminants.

Management of the program for the calculation of rations for the Murciano-Granadina goat. Each group of 2 students performs the calculation of a ration for a specific case in Murciano-Granadina goat herds. (P4) 2 hours

Risks prevention

Promoting the continuous improvement of working and study conditions of the entire university community is one the basic principles and goals of the Universidad Politécnica de Cartagena. Such commitment to prevention and the responsibilities arising from it concern all realms of the university: governing bodies, management team, teaching and research staff, administrative and service staff and students. The UPCT Service of Occupational Hazards (Servicio de Prevención de Riesgos Laborales de la UPCT) has published a "Risk Prevention Manual for new students" (Manual de acogida al estudiante en materia de prevención de riesgos), which may be downloaded from the e-learning platform ("Aula Virtual"), with instructions and recommendations on how to act properly, from the point of view of prevention (safety, ergonomics, etc.), when developing any type of activity at the University. You will also find recommendations on how to proceed in an emergency or if an incident occurs. Particularly when carrying out training practices in laboratories, workshops or field work, you must follow all your teacher's instructions, because he/she is the person responsible for your safety and health during practice performance. Feel free to ask any questions you may have and do not put your safety or that of your classmates at risk.

4.4. Comments

5. Teaching method

Name

Description

Hours

In-class

Name

Class in conventional classroom: theory, problems, case studies, seminars, etc

Description

Conventional classroom class: theory, problems, seminars

Hours

47

In-class

100

Name

Class in the field or open classroom: practical classes

Description

Field lesson, visit a farm

Hours

6

In-class

100

Name

Class in a computer classroom: practical classes / internships

Description

Class in computer room

Hours

4

In-class

100

Name

Assessment activities (continuous assessment system)

Description

continuous assessment system

Hours

3

In-class

100

Name

Assessment activities (final assessment system)

Description

final assessment system

Hours

3

In-class

100

Name

Tutorials

Description

Presential and online tutorials

Hours

4

In-class

100

Name

Student work: study or individual or group work

Description

study or individual or group work

Hours

113

In-class

0

6. Assessment method

6.1. Continous assesment system

Name

Description and criteria

Percentage

Name

Individual official test

Description and criteria

It consists of two presential written exam of 37,5% each one

Percentage

75 %

Name

Evaluation of practical sessions, visits and seminars based on reports and corresponding documents

Description and criteria

Evaluation of practical sessions

Percentage

25 %

Name

Preparation of seminars and scientific debates

Description and criteria

Percentage

0 %

Name

Attendance and participation in classes and internships

Description and criteria

Percentage

0 %

Name

Attendance to seminars and visits to companies

Description and criteria

Percentage

0 %

6.2. Final assesment system

Name

Description and criteria

Percentage

Name

Individual official test

Description and criteria

Presential written exam

Percentage

75 %

Name

Evaluation of practical sessions, visits and seminars based on reports and corresponding documents

Description and criteria

Evaluation of practical sessions

Percentage

25 %

Information

Comments

In the continuous assessment system, there will be two partial exams. A first partial whose contents are those of block I. Physiology and Block II. Animal Nutrition. The second part will be the blocks: III. Monogastric and IV. Ruminants. To pass the partial exam you must obtain a minimum score of 4.

The minimum mark to pass the practices is 3.

7. Bibliography and resources

7.1. Basic bibliography

Author: McDonald, Peter F.
Title: Animal Nutrition
Editorial: Pearson Education,
Publication Date: 2011
ISBN: 9781408204238

Author: Biswajit Roy, Sudipta Ghosh
Title: Dairy Animal Production
Editorial: New India Publishing Agency,
Publication Date:
ISBN: 9789383305636

Author: Irene Camerlink, Emma Baxter
Title: Advances in Pig Welfare
Editorial: Elsevier
Publication Date:
ISBN: 9780323856768

7.2. Supplementary bibliography

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