Feed science and forage production
Information from the course leader
Hi everybody!
Please, be aware that a "new" timetable is now available (with small changes as compared with the former one).
See you soon (on Zoom)!
Best,
Horacio
Course evaluation
The course evaluation is now closed
HV0166-40025 - Course evaluation report
Once the evaluation is closed, the course coordinator and student representative have 1 month to draft their comments. The comments will be published in the evaluation report.
Additional course evaluations for HV0166
Academic year 2023/2024
Feed science and forage production (HV0166-40002)
2024-03-20 - 2024-06-02
Academic year 2022/2023
Feed science and forage production (HV0166-40134)
2023-03-22 - 2023-06-04
Academic year 2021/2022
Feed science and forage production (HV0166-40008)
2022-03-24 - 2022-06-05
Academic year 2019/2020
Feed science and forage production (HV0166-40120)
2020-03-25 - 2020-06-07
Academic year 2018/2019
Feed science and forage production (HV0166-40135)
2019-03-26 - 2019-06-09
Syllabus and other information
Syllabus
HV0166 Feed science and forage production, 15.0 Credits
Fodervetenskap och vallfoderproduktionSubjects
Agricultural Science Animal Science Agricultural scienceEducation cycle
Master’s levelModules
Title | Credits | Code |
---|---|---|
Feed analyses | 6.0 | 0102 |
Feed optimization | 1.0 | 0103 |
Final exam | 8.0 | 0104 |
Advanced study in the main field
Second cycle, has only first-cycle course/s as entry requirementsMaster’s level (A1N)
Grading scale
The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.
Language
EnglishPrior knowledge
Knowledge equivalent to- 180 credits at first cycle level, of which
- 60 credits biology, animal science, equine science, veterinary nursing or veterinary medicine or 60 credits agricultural sciences (of which at least 30 credits animal science/zoology)
and
- English 6
Objectives
The general aim of the course is to create knowledge of chemical analyses that describe the composition and utilization of feed. The course includes feed for herbivores, omnivores and carnivores. A special focus is placed on the forage production complexity through synergy between plant cultivation and animal science.
On completion of the course, the student should be able to:
suggest and justify relevant process technologies and methods for harvest and storage of feeds of vegetable and animal origin and be able to evaluate the influence on the nutritional and hygienic quality of the feed
define and explain nutritional and anti-nutritional properties of different feeds
suggest and describe relevant analyses for determining the nutritional content of the feed and the feeding value,
understand the basic principles for optimization of a diet or a feed mixture,
give concrete guidance in issues that concern forage production and utilization of forage from both production and nature conservation viewpoints,
analyze how different factors of forage cultivation influence quantity and nutritional quality of the forage considering its use as a feed for different animal species or for other purposes,
Discuss ethical considerations in choosing feed and feeding strategy.
Content
Lectures will address the relationship between storing and processing methods and the nutritional and hygienic quality of the feed. Methods for evaluating the forage cultivation and harvesting methods and the nutritional quality of the forage when used for different animal categories will be covered in lectures, laboratory sessions and practical assignments. The course also covers the nutritional and anti-nutritional properties of the feeds. An important part of the course consists of laboratory analyzes of feeds that the students carry out and evaluate. The course also includes seminars, field trips and a project work.
In the course, lectures, exercises, laboratory sessions, study visits and project work are included.
Compulsory components occur within e g laboratory sessions, seminar, project work, exercises and study visits.
Grading form
The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.Formats and requirements for examination
Passed written and oral examination. Passed participation in compulsory course modules.
- If a student has failed an examination, the examiner has the right to issue supplementary assignments. This applies if it is possible and there are grounds to do so.
- The examiner can provide an adapted assessment to students entitled to study support for students with disabilities following a decision by the university. Examiners may also issue an adapted examination or provide an alternative way for the students to take the exam.
- If this syllabus is withdrawn, SLU may introduce transitional provisions for examining students admitted based on this syllabus and who have not yet passed the course.
- For the examination of a degree project (independent project), the examiner may also allow the student to add supplemental information after the deadline for submission. Read more in the Education Planning and Administration Handbook.
Other information
The right to participate in teaching and/or supervision only applies for the course instance the student was admitted to and registered on.
If there are special reasons, students are entitled to participate in components with compulsory attendance when the course is given again. Read more in the Education Planning and Administration Handbook.
Additional information
Costs in connection with study visit can be added.The course covers forage species and cultivation practices with focus on conditions relevant to Northern Europe.
The course can not be included in the exam at the same time as the courses BI1005, HV0117.
Responsible department
Department of Animal Nutrition and Management
Further information
Grading criteria
Course: HV0166 Feed science and forage production 2021 |
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Grade and grade criteria |
5 |
The student can explain how the nutritional value can be manipulated by different types of forage conservation and concentrate processing |
The student can identify the mechanisms that renders feeds their different nutritional and antinutritional properties and be able to apply the principles for predicting properties for new feeds |
The student can point out limitations in current methods for feed analysis and feed evaluation and evaluate the effect of current analytical uncertainty. |
The student can apply an optimization tool to solve problems on pricing of feeds |
The student can suggest suitable forage species and seed mixtures for different production situations |
The student can explain mechanisms that reduce rumen protein degradation in certain forage species |
|
4 |
The student can explain mechanisms that causes detoriation in feed conservation |
The student can explain methods for reducing antinutritional properties |
The student can explain detailed analytical fractionation of feeds for ruminants and important additional analyses for monogastrics. |
The student can explain the output from a sensitivity report |
The student can explain conflicts between production and biodiversity conservation at semi-natural pastures |
The student can explain the main differences between the most important forage species in how the nutritional value change with increasing development stage. |
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3 |
The student can name key analyses that indicates hygienic quality of conserved feeds and describe the requirements for a safe conservation of forage of different dry matter concentration and botanic origin |
The student can describe the most important nutritional properties for important feed categories. The student can also describe factors associated with these categories that reduce nutrient availability or have toxic effects. |
The student can describe the components of the proximate analysis, digestibility assays for forage, the detergent system, the principles for calculation of the feed's energy value and protein supply from the analyses and how they are used for routine feed evaluation. |
The student can use an optimization tool in a systematic way to create rations for different animal categories |
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The student can describe in general how forage botanical category, development stage and fertilization influence quantity as well as energy and protein value of the forage. |
The student can identify the most important ethical considerations in current feeding practices of the most important livestock species |
|
Learning |
Suggest and justify relevant process technologies and methods for harvest and storage of feeds of vegetable and animal origin and be able to evaluate the influence on the nutritional and hygienic quality of the feed |
Define and explain nutritional and anti-nutritional properties of different feeds |
Suggest and describe relevant analyses for determining the nutritional content of the feed and the feeding value, |
Understand the basic principles for optimization of a diet or a feed mixture |
Give concrete guidance in issues that concern forage production and utilization of forage from both production and nature conservation viewpoints |
Analyze how different factors of forage cultivation influence quantity and nutritional quality of the forage considering its use as a feed for different animal species or for other purposes |
Discuss ethical considerations in choosing feed and feeding strategy |
|
Examination |
Written examination |
Written examination |
Written examination |
Optimization project |
Written examination |
Written examination |
Lecture discussion |
|
For passing the course the student must participate in mandatory teaching, pass CANVAS Multiple choice tests |
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and have got passed reports on laboratory analyses and optimization project. |
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For obtaining grade 4 on the course the criteria for grade 4 must be met for four of the six learning objectives that are graded above 3. |
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For obtaining grade 5 on the course the criteria for grade 5 must be met for five of the learning objectives that are graded above 3. |
Litterature list
- Improved Grassland Management – New edition. (2011). Författare: Frame, J., Laidlaw, S. ISBN: 978-1-8479-7261-3 [Improved Grassland Management – New edition. (2011). ] (https://www.crowood.com/details.asp?isbn=9781847972613&t=Improved-Grassland-Management---New-Edition) Kommentar: You need to have this book available already when the course starts.
N.B. Unfortunately, this book is currently out of stock, and I have now got the new information from Crowood Press in UK that it will not be reprinted in due time for this course. However, since you need it already in the beginning of the course, I will recommend you to get the on-line version, e.g. available on https://www.adlibris.com/se/e-bok/improved-grassland-management-9781847977274 There will also be some books in the Ultuna library, both e-books and printed versions.
- Animal Nutrition 7th ed. (2011). Författare: McDonald, P., Edwards, R. A., Greenhalgh, J. F D., Morgan, C. A., Sinclair, L. A., Wilkinson, R. G. ISBN: 978-1-4082-0423-8 [Animal Nutrition 7th ed. (2011). ] (https://cdon.se/b%c3%b6cker/peter_mcdonald/animal_nutrition-11795171)1) In addition selected scientific papers and handouts on laboratory methods will be used in the course.