Pig Science (HS)

Abstract

The overall goal of the course is to provide the essential scientific knowledge of the genetic, physiological and special nutritional aspects of pigs metabolism, animal health and diseases, and of the implications for environment, product quality, housing and animal welfare, and breeding programs.

Objective

Students will - understand the complex interactions of nutrition, quality traits of products, breeding and reproduction, health management, diseases and husbandry as well as various production systems including environmental aspects and sustainable resource use. - be trained to carry out interdisciplinary and disciplinary research at the highest level. - be able to critically analyze published research data. - be able to present precise scientific reports in oral and written form.

Content

Introduction (3 h): - Introduction to the course (Aims of the course, organisation, program, exam & evaluation); - Introduction to the topic (Pig production in Switzerland and worldwide, pig as an element in the food chain). Four main topics in Pig Science (9h [3x3h] each): - Genetics: Breeding systems, reproductive techniques, performance tests and recording, etc. - Husbandry of pigs: behavioral needs, husbandry related behavioral disorders, design and construction of housing systems in accordance with welfare requirements and legal regulations. - Animal Health and Diseases: animal hygiene, immunology/vaccinations, metabolic diseaeses, diarrhoe, legisalation, thermoregulation, important infections, prophylaxis. - Special Physiology of Pig Nutrition: food intake; growth; metabolism and digestion at different growth stages; energy and specific nutritional requirements; feeding systems; environmental aspects, efeed. Exam and common analysis of the evaluations (3h [2h + 1h])

Resources