Feed science and forage production
Course description
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.
Entry Requirements
- 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
Course facts
HV0166, Feed science and forage production, 15.0 Hp
Print syllabus
Syllabus
Finalized by: PN-VH, 2024-04-23
Valid from : Spring semester 2025 (2025-01-20)
Level
Second cycle (A1N)
Main field of study
Animal Science, Agricultural Science
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.
Course language
English
Entry Requirements
- 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 focus for this is on conditions relevant to Northern Europe. 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.
Examination Formats and Requirements for Passing the Course
Passed written and oral examination. Passed participation in compulsory course modules.
Responsible Department/Equivalent
Department of Applied Animal Science and Welfare
Supplementary information
Included in program
- Agronom djur
- Husdjursvetenskap - masterprogram
- Agriculture with a Specialisation in Animal Science
Module set
| Title | Credits | Code |
|---|---|---|
| Feed analyses | 6.0 | 0102 |
| Feed optimization | 1.0 | 0103 |
| Final exam | 8.0 | 0104 |
The Course Replaces
BI1005, HV0117
Other Information
The course covers forage species and cultivation practices with focus on conditions relevant to Northern Europe.
Expenses related to field trips may occur.