Lecturer(s)
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Kernerová Naděžda, doc. Ing. Ph.D.
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Course content
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Basic characteristics of pork meat commodity. Pig breeding in the Czech Republic and worldwide. Breeding and utility type, constitution types, temperament and condition in pigs. Performance characteristics of pigs. Body growth and development. Breeding and hybridization programs. Stress factors in pigs and meat quality. Performance test in pigs, determination of total breeding value. Breeding technology and technological methods of breeding and fattening pigs. Principles of farm protection, zoo-hygiene, and all-in-all-out system. Pig carcasses classification and grading.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing), Excursion
- Field trip
- 12 hours per semester
- Class attendance
- 56 hours per semester
- Semestral paper
- 28 hours per semester
- Preparation for credit
- 28 hours per semester
- Preparation for exam
- 56 hours per semester
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Learning outcomes
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Students will become acquainted with the performance characteristics and breeding work of individual categories of pigs in different types and technologies of housing.
Theoretical knowledge and practical skills for zootechnical work of specialists in pig breeding.
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Prerequisites
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Standard knowledge of physiology, genetics, and animal nutrition.
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Assessment methods and criteria
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Combined exam, Seminar work, Interim evaluation
Active attendance at seminars and field seminars. Writing of seminar paper (project).
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Recommended literature
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Jakubec, V. et al. Šlechtění prasat. Rapotín: Asociace chovatelů masných plemen, 2002. ISBN 80-903143-1-7.
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McGlone, J., Pond, W. Pig Production: Biological Principles and Applications. Clifton Park, NY: Thomson/Delmar Learning, 2002. ISBN 0-8273-8484-X.
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Pulkrábek, J. et al. Chov prasat. Praha: Profi Press, 2005. ISBN 80-86726-11-8.
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Říha, J. et al. Reprodukce v procesu šlechtění prasat. Rapotín: Asociace chovatelů masných plemen, 2001. ISBN 80-903143-3-3.
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Stupka, R. et al. Základy chovu prasat. Praha: PowerPrint, 2009. ISBN 978-80-904011-2-9.
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