ECTS credits ECTS credits: 6
ECTS Hours Rules/Memories Student's work ECTS: 99 Hours of tutorials: 3 Expository Class: 24 Interactive Classroom: 24 Total: 150
Use languages Spanish, Galician
Type: Ordinary Degree Subject RD 1393/2007 - 822/2021
Departments: Anatomy, Animal Production and Clinical Veterinary Science
Areas: Animal production
Center Faculty of Veterinary Science
Call: Second Semester
Teaching: With teaching
Enrolment: Enrollable
As a formative course, it must promote in the student a new way of observing and understanding the phenomena related to their field, approaching them with an open, analytical, and critical attitude.
As an instructive course, it must offer the student the infrastructure to acquire adequate knowledge about:
- The basic terminology used in Animal Nutrition and Feeding.
- The raw materials used in animal feeding and their nutritional value.
- The assessment of nutritional needs appropriate to the species and state of the animal.
These three main points, together with the application of previously acquired knowledge about digestive physiology and metabolism, should provide the student with the adequate bases for the final objective, which is the formulation of rations and concentrate elaboration. At the end of the semester, the student must be able to identify, calculate and assess the key points for the formulation of appropriate rations for each type of animal.
LECTURES. (33 hours)
Thematic group I: Introduction to Animal Nutrition and Feeding. (11 hours)
Unit 1.- Concepts, evolution and perspectives of animal nutrition and feeding.
Unit 2.- Food composition and digestibility.
Unit 3.- Energetic and protein assessment of animal food.
Unit 4.- Nutrient needs of animals.
Unit 5.- Voluntary food intake.
Thematic group II: Zootechnical bromatology. (8 hours)
Unit 6.- Introduction. Drinking water.
Unit 7.- Nutritive value of forages.
Unit 8.- Nutritive value of grain cereals and their by-products.
Unit 9.- Nutritive value of vegetable and animal protein sources.
Unit 10.- Nutritive value of other fibrous foods.
Unit 11.- Nutritve value of roots, tubers, fruits and their by-produtcs.
Unit 12.- Nutritive value of fats, oils, and glycerol.
Unit 13.- Nutritive value of minerals, additives, and premixes.
Unit 14.- Nutritive value of concentrates. Fabrication process. Legistaltion.
Thematic group III: Nutritional needs, rationing standards and feeding management in monogastric animals. (7 hours)
Unit 15.- Feeding of pigs.
Unit 16.- Feeding of chicken.
Unit 17.- Feeding of pullets and commercial layers.
Unit 18.- Feeding of rabbits.
Unit 19.- Feeding of horses.
Unit 20.- Feeding of dogs and cats.
Unit 21.- Feeding of fish.
Thematic group IV: Nutritional needs, rationing standards and feeding management in ruminants. (7 hours).
Unit 22.- Feeding of dairy cattle.
Unit 23.- Feeding of beef cattle.
Unit 24.- Feeding of sheep.
Unit 25.- Feeding of goats.
INTERACTIVE TEACHING. (36 hours).
LB1 (3 hours): Food assessment: Chemical composition
LB2 (3 hours): Energy assessment. Interpretation of composition tables. Identification of raw materials
LB3 (3 hours): Protein assessment. Interpretation of composition tables. Identification of raw materials
LB4 (3 hours): Nutritional evaluation of pet food
LB5 (3 hours): Silage quality assessment
OR1 (3 hours): Legislation about concentrate labelling
OR2 (3 hours): Formulation of concentrates and rations (I)
OR3 (3 hours): Formulation of concentrates and rations (II)
OR4 (3 hours): Formulation of concentrates and rations (III)
CA1 (4 hours): Visit to a feed factory or to companies related to animal feed (field practices)
C1 (5 hours): Checking the dairy cattle ration at Gayoso Castro experimental farm
Basic bibliography:
FEDNA (Fundación Española para el Desarrollo de la Nutrición Animal). [sitio web]. Tablas FEDNA de composición de alimentos. Normas FEDNA para la formulación de piensos. Control de calidad de materias primas. Avaliable in: http://www.fundacionfedna.org/
I.N.R.A. (1990). Alimentación de bovinos, ovinos y caprinos. Ed. Mundi-Prensa, Madrid.
I.N.R.A. (2010). Alimentación de bovinos, ovinos y caprinos: necesidades de los animales, valores de los alimentos. Tablas INRA 2007. Ed. Quae, Versailles Cedex; Ed. Acribia, Zaragoza.
RUEDA, V. y ROLDÁN, C. (2013). Guía didáctica de Nutrición y Alimentación Animal: Bromatología y Monogástricos Ed. Unicopia A.G.S.L., Lugo.
Complementary bibliography:
BACH, A. y CALSAMIGLIA, S. (2002). Manual de racionamiento para el vacuno lechero. Ed. Servet, S.L
CHURCH, D.C., et al. (2002). Fundamentos de nutrición y alimentación de animales. Ed. Limusa, México.
CASE, L. (2001). Nutrición canina y felina. Ed. Harcourt, Madrid.
I.N.R.A. (2012) Nutritition et alimentation des chevaux. Ed Quae. Versailles.
I.N.R.A. (2018). Alimentation des ruminants: Apports nutritionnels-Besoins et réponses des animaux-Rationnement-Tables des valeurs des aliments. Editions Quae Versailles.
KLEYN R. (2020). Broiler nutrition. Contetx Products, Leicestershire
McDONALD, P., EDWARDS, R.A., GREENHALGH, J.F.D., MORGAN, C.A. (2006). Nutrición animal. Ed. Acribia, Zaragoza.
Mc L. DRYDEN (2008). Animal Nutrition Science. Ed. CABI. Cambridge, Massachussets
MESCHY F. (2019). Nutrition minérale des ruminants. Ed. Quae. Versailles.
NATIONAL RESEARCH COUNCIL. (2016). Nutrient requirements of beef cattle. Ed. National Academy Press, Washington.
NATIONAL RESEARCH COUNCIL. (2021). Nutrient requirements of dairy cattle. Ed. National Academy Press, Washington.
NATIONAL RESEARCH COUNCIL. (2006). Nutrient requirements of dog and cats. Ed. National Academy Press, Washington.
NATIONAL RESEARCH COUNCIL. (2011). Nutrient requirements of fish and shrimp. Ed. National Academy Press, Washington.
NATIONAL RESEARCH COUNCIL. (2007). Nutrient requirements of horses. Ed. National Academy Press, Washington.
NATIONAL RESEARCH COUNCIL. (2007). Nutrient requirements of small ruminants. Ed. National Academy Press, Washington.
NATIONAL RESEARCH COUNCIL. (2012). Nutrient requirements of swine. Ed. National Academy Press, Washington.
NOBLET J., VAN MIILGEN J. (2013) Energy and energy metabolism in swine. Wiley-Blackwell, New Jersey.
SAUVANT, D., PEREZ, J.-M. y TRAN, G. (2004). Tablas de composición y de valor nutritivo de las materias primas destinadas a los animales de interés ganadero : cerdos, aves, bovinos, ovinos, caprinos, conejos, caballos y peces. Ed. Mundi-Prensa, Madrid.
WOLTER R. et al. (2014). L´álimentation du cheval. Ed. France Agricole, Paris.
ZEA, J., DÍAZ, M.D. (1990). Producción de carne con pastos y forrajes. Ed. Mundi-Prensa, Madrid.
Some web resources:
https://www.mapa.gob.es/es/ganaderia/temas/alimentacion-animal/
https://fefac.eu/
https://cesfac.es/es/
https://feedtables.com/
https://nutricionanimal.info/
https://alimentacion-animal.elika.eus/
https://www.anembe.com/
https://extension.psu.edu/animals-and-livestock
https://ruminantdigestivesystem.com/
https://www.expertpetnutrition.com/
https://www.fediaf.org/
https://www.aafco.org/
https://www.anfaac.org/inicio/
https://www.3tres3.com/home_nutricion/
https://avicultura.com/nutricion-y-alimentacion-avicola/
https://aquafeed.co.uk/
As General Competences of the Veterinary Degree, the student must acquire:
- Capability for analysis and synthesis. (GVUSC02).
- Capability to put knowledge into practice. (GVUSC05).
- Ethical commitment and undertaking of responsibilities. (GVUSC10).
As Specific Disciplinary Competences, the student must acquire knowledge about:
- Livestock breeding, genetic improvement, management and animal welfare. (CEDVUSC 03).
- Knowledge of the functional and optimization bases of plant and animal production systems and its environment impact. (CEDVUSC 11).
- To know the veterinary rules and laws, as well as animal trade regulations. (CEDVUSC 14).
- To know the rights and duties of the veterinarian, with special emphasis on ethical principles. (CDEVUSC 15).
- To know the basic analytical techniques and its interpretation. (CEDVUSC 16).
As Specific Professional Competences, the student must be able to:
- Perform standard laboratory tests, and interpret clinical, biological and chemical results. (D1VUSC 03).
- Identify raw materials for animal feeding and management of dietary programs appropriate to the species and condition of the animals. (D1VUSC 10).
- Evaluate and interpret health and production parameters of an animal group, considering the economic, environmental and welfare aspects, and seeking their optimization. (D1VUSC 11).
- Technical and economic advice and management of veterinary companies in the context of sustainability. (D1VUSC 15).
- Perform technical reports specific to veterinary competences. (D1VUSC 17).
As Specific Academic Competences, the student must:
- Analyze, synthesize and solve problems and make within the scope of the Veterinary profession. (CEAVUSC 01).
- Be aware of the ethical responsibilities of the veterinary profession in relation to the society. (CEAVUSC 02).
- Being aware of the need to keep professional skills and knowledge up-to-date thorough a process of lifelong learning. (CEAVUSC 08).
Finally, within the Transversal Competences, the student must acquire:
- Capacity for reasoning and argument. (CTVUSC 01).
- Ability to develop and present an organized and understandable text. (CTVUSC 03).
- Skill in the use of ICTs. (CTVUSC 05).
- Ability to solve problems through the integration and application of knowledge. (CTVUSC 07).
Lecture teaching consists of 33 sessions of 50 minutes duration, with a distribution in hours that will be as close as possible to that shown in the Contents section, making systematic use of the Virtual Campus and ICTs as support to lecture sessions.
Interactive sessions are aimed at applying the knowledge provided in the expository classes, as well as group work and discussion. Practical activities, both in the laboratory module (Laboratory and Seminar on Animal Nutrition and Feeding) and in the computer lab, are designed to lay the proper foundations for the final objective, which is the formulation of rations and feed. In the laboratory, work is done on the recognition of raw materials and additives, as well as the identification of raw materials present in feed using a stereomicroscope. Furthermore, the evaluation of feed through exercises and the resolution of practical questions is carried out. Computer-based practical sessions focus on the formulation of feed and rations using linear programming, mainly through Excel and/or other formulation software. In the practical session OR1, the computer is used to search for legislation and consult official registers of raw materials and additives for the legislative review of feed labels. Students are provided with a Practical Guide to carry out the work, as well as scripts for the practical sessions. Each session begins by setting the objectives of the practice, followed by the work to be done by the students.
Practices in companies related to animal nutrition, concentrate factories or livestock farms allow the student to clarify concepts, solve doubts and know the most frequent problems in this sector, thus facilitating their learning.
In active visits to "Campus Terra" teaching farm, students must complete a script previously prepared by professors responsible of Animal Nutrition subject. The practice consists of analysing and/or measuring different parameters in order to assess the ration provided to the animals and prepare a final report about ration.
Tutorial (NAA T1; seminar Animal nutrition and feeding) is a teaching technique that represents a great benefit for teaching, both for the resolution of doubts that students have about the subject, and for guidance on the activities proposed in the practical sessions.
The teaching material used will be available to the student through the USC Virtual Campus.
DAY ONE COMPETENCES (CD1) AND LEARNING OBJECTIVES (LO) TO BE ACHIEVED IN THE INTERACTIVE SESSIONS:
CD1.3 Demonstrate basic knowledge of the organization, management, and legislation related to veterinary practice. Understand the economic and emotional context in which the veterinarian operates.
LO1. Apply the legislative regulations affecting the animal feed sector: verify the correct labeling of feed.
Practical session NAA OR1: Students must review a feed label from a legislative point of view, based on current legislation and official registers of raw materials and additives. They must issue a final report with the conclusions of this review.
CD1.5 Communicate effectively with clients, the public, professional colleagues, and responsible authorities, using language appropriate to the audience in question and fully respecting confidentiality and privacy.
LO1. Effective and appropriate written communication in the preparation of professional reports/papers.
Practical sessions NAA LB5, NAA OR1, NAA C1: Students must prepare a final report on the work done in each of these practical sessions: a silage evaluation report (NAA LB5), a feed label report (OR1), and a report on a ration for dairy cattle (C1).
CD1.11 Demonstrate the ability to critically analyze evidence, manage incomplete information, manage contingencies, and adapt knowledge and skills to varied scenarios and contexts.
LO1. Analyze and manage information, adapt knowledge, and make decisions based on practical cases.
Practical session NAA LB5: Based on the analytical results of grass and corn silage and the knowledge acquired about these feeds, students must evaluate them from a nutritional, conservation, and microbiological contamination perspective. They must also decide what type of animals they could be intended for based on the conclusions of their evaluation and for which animals they would not be suitable.
Practical sessions NAA OR2, OR3, OR4: Formulation of feed and rations using linear programming, mainly through Excel and/or other formulation software. To calculate the feed or ration, students must search for and select the necessary data to assess both the ingredients and the animal's needs. They must calculate and interpret the nutritional values of the feed, as well as their possible restrictions; establish the intake and nutritional needs of the animal based on its characteristics and farm management; and recognize and interpret the key elements for the final evaluation of feed and rations. At least one feed for pigs and one ration for dairy cows will be formulated.
Practical session NAA C1: Students must complete a script previously prepared by the professors responsible for the subject. The practical exercise involves analyzing and/or measuring different parameters to assess the ration supplied to the animals and preparing a final report on the ration.
CD1.21 Evaluate the physical condition, welfare, and nutritional status of an animal or group of animals and advise the client on the principles of breeding, feeding, reproduction, production, welfare, individual health, herd health, and public health.
LO1. Calculate and interpret nutritional and compositional values of raw materials and feed, based on chemical analyses and/or valuation tables.
Practical sessions NAA LB1, NAA LB2, NAA LB3: Chemical composition, energy and protein evaluation of feed. Interpretation of composition tables.
Practical session NAA LB4: Nutritional evaluation of pet food.
Practical session NAA LB5: Evaluation of silage quality.
LO2. Identify and interpret the key elements in the formulation and evaluation of rations and feed: Value of feed and estimation of animal needs. Evaluation of the final ration.
Practical session NAA LB4: Work is done on estimating the nutritional needs of a companion animal based on its physical characteristics and habits to calculate the necessary amounts of a commercial feed to be supplied.
Practical sessions NAA OR2, NAA OR3, NAA OR4: Students must be able to apply the value of feed, as well as data on intake and nutritional needs of production animals, based on their characteristics and management, for the formulation and evaluation of feed and rations. They must formulate and/or evaluate at least one feed for pigs and one ration for dairy cows, based on certain basic parameters in the feeding of each type of animal, taking into account productive, welfare, and animal health aspects, as well as public health and environmental considerations.
LO3. Identify the main raw materials and additives of interest in animal feed.
Practical sessions NAA LB2, NAA LB3: Recognition of raw materials and additives and microscopy of feed.
LO4. Assess and interpret productive, health, and welfare parameters of a group of animals, considering economic and environmental aspects.
Practical session NAA C1: Analyze and/or measure different productive, health, welfare, and management parameters, among others, to assess the ration supplied to the animals and prepare a final report on the ration.
CD1.36 Carry out the inspection of food and feed to correctly identify the conditions that affect the quality and safety of products of animal origin, including related food technology.
LO1. Differentiate the main ingredients of non-vegetable origin and microscopic identification of feed ingredients.
Practical sessions NAA L B2, NAA LB3: Recognition of raw materials and additives and microscopy of feed.
LO2. Verify the correct labeling of feed according to current legislation.
Practical session NAA OR1: Students review a feed label from a legislative point of view, based on current legislation and official registers of raw materials and additives. They must issue a final report with the conclusions of this review.
---------------------------------------------------------------------------------------------------------------------------
ALL LEARNING OBJECTIVES ARE ASSESSED. (Learning Objectives LO1 and LO2 for competency CD1.21 are summative, mandatory pass learning objectives. The others are summative, non-mandatory pass learning objectives).
The knowledge acquired both in the lectures and in the interactive sessions will be evaluated. The final mark will be made up of:
- 50% of a final exam of complete subject. All knowledge acquire in both lectures and practical sessions are assessable in final exam. Questions presented in final exams could have the format of sentences to identify as true or false, multiple choice questions and/or short answer questions. A penalty will be applied to questions answered incorrectly. It is necessary to obtain a minimum of 5 points (out or 10) to proceed to calculate the final average mark. In this case, the note of the continuous evaluation will be added. If the final exam is not passed, the grade that will be applied should be the one obtained in this exam, relativized to ten and the sum with the other grades will not be made.
- 50% from continuous assessment. This will evaluate practical teaching and other activities included within the continuous assessment. It will be carried out through short-answer questionnaires, assignments, reports, and/or evaluation tests during the scheduled time of the interactive sessions. Positive and participatory engagement in the different activities carried out will be valued.
EVALUATION OF LEARNING OBJECTIVES (LO)
The learning objectives (see methodology section) will be evaluated through continuous assessment tests carried out during the interactive sessions. IT IS A REQUIREMENT TO PASS THE SUBJECT TO OBTAIN A MINIMUM SCORE IN THE EVALUATION TESTS OF LEARNING OBJECTIVES LO1 AND LO2 OF COMPETENCE CD1.21. Evaluation technique: the evaluation tests will consist of solving exercises and/or practical questions. A first test for the evaluation of LO1 corresponding to the contents of practical sessions LB1, LB2, and LB3 will be carried out in a session following these practical sessions. For its part, LO2 of this competence will be evaluated in the last part of the practical session OR4; this test will evaluate the contents of practical sessions OR2, OR3, and OR4. Passing these 2 tests will be necessary to pass the subject. If they are not passed, a review can be requested through a face-to-face tutorial. Students who do not pass the test may retake it within 15 days of the tutorial, and always at least 15 days before the exam. If the tests are passed on the second attempt, they will contribute 60% of the value they had on the first attempt to the final grade. If these 2 continuous assessment tests are not passed, students will still have the two ordinary exam periods to pass them; in this case, they will contribute 30% of the value they had in the first opportunity. Once passed, repeat students can choose to maintain the grade of these 2 tests for the following academic year or may choose to take them again.
At the subject's introductory session, students will receive information on how each continuous assessment (both mandatory pass and non-mandatory pass elements) contributes to the final grade. This will be based on the individual weight of each activity within the entire course content, and whether the tests/assignments are completed individually or in a group.
In the case of the different activities carried out in the interactive sessions (tasks and/or continuous assessment tests), it will be the student's responsibility to review the necessary knowledge for adequate use of the practical session and a good result in the activity to be carried out, as the time available to complete it will be limited and the same for all students. The knowledge to be reviewed for each practical session will be communicated to the students in advance. It should be noted that projects proposed in the evaluation test will not necessarily be similar to those carried out in class, but may pose new situations to which the concepts and skills acquired can be applied.
The internships are considered compulsory teaching activities for all students, although they can be validated for one year. For potential repeating students, said note will be kept for that course, unless they voluntarily wish to repeat the practices.
In this subject, a total exemption is not granted. Based on Instruction No. 1/2017 of the General Secretariat, those students who are granted a partial exemption will not be required to attend lectures, but the obligation to attend all interactive activities is maintained, as attendance at them in person is necessary. The evaluation system for those students with a partial exemption granted based on said instruction will be the same for all students, since in the lectures, for which a partial exemption is granted, no evaluation activities are carried out.
In the case of fraudulent realization of exercises, tests or exams, it will be applied the “Regulations for the evaluation of academical students performance and of qualifications review”.
The 70 hours of face-to-face work on this subject are divided into:
- Lectures: 33 hours.
- Interactive sessions: 36 hours:
Laboratory/computer: 27 hours.
Active visits: 5 hours.
Field practices: 4 hours.
- Tutorials: 1 hour.
Total hours of face-to-face work: 70
Despite the fact of existing a great variability in the learning capacity of students and this fact determinates the study time and personal work of the student, taking into account the methodology and course agenda, we estimate that an “average” student needs to dedicate:
- Individual study: 58 hours.
- Projects elaboration: 7 hours.
- Solving cases/problems: 12 hours.
- Taking exams: 3 hours.
Total hours of student personal work: 80
Therefore:
Total hours of student personal work: 80 + total hours of face-to-face work: 70
Total hours: 150
To obtain the best personal performance, the student should:
1- Constantly monitor the subject.
2.- Organize, analyze and think weekly about the subject taught.
3.- Benefit from tutorials to resolve and/or propose broader questions or topics.
4.- Attend exam revisions.
5.- Keep in mind that the teaching staff maintains a positive attitude towards students and their proposals.
At the beginning of each exam or control, the student is informed in writing that “An important part of this exam consists of understanding and interpreting the statements and questions proposed, as well as selecting the data that you must use. Therefore, the teaching staff does not answer questions during the exercise. Any data that is missing or that you consider doubtful can be assumed or contrasted from the documentation you have. The exam is not allowed to be unstapled, nor are additional sheets collected”. The type of questions or issues proposed does not lend itself to rambling, although it is recommended that students be concise, concrete and orderly.
Margarita Rico Gomez
Coordinador/a- Department
- Anatomy, Animal Production and Clinical Veterinary Science
- Area
- Animal production
- marga.rico.gomez [at] usc.es
- Category
- Professor: University Lecturer
Ramiro Antonio Fouz Dopacio
- Department
- Anatomy, Animal Production and Clinical Veterinary Science
- Area
- Animal production
- ramiro.fouz [at] usc.es
- Category
- PROFESOR/A PERMANENTE LABORAL
Ruth Rodríguez Bermúdez
- Department
- Anatomy, Animal Production and Clinical Veterinary Science
- Area
- Animal production
- ruth.rodriguez [at] usc.es
- Category
- Professor: LOU (Organic Law for Universities) PhD Assistant Professor
Ana Isabel Roca Fernandez
- Department
- Anatomy, Animal Production and Clinical Veterinary Science
- Area
- Animal production
- Phone
- 982822415
- anai.roca [at] usc.es
- Category
- Professor: Intern Assistant LOSU
Cynthia Lopez Novo
- Department
- Anatomy, Animal Production and Clinical Veterinary Science
- Area
- Animal production
- cynthia.lopez.novo [at] usc.es
- Category
- Professor: Intern Assistant LOSU
| Tuesday | |||
|---|---|---|---|
| 11:00-12:00 | Grupo /CLE_01 | Galician | Classroom 2 |
| Thursday | |||
| 11:00-12:00 | Grupo /CLE_01 | Galician | Classroom 2 |
| Friday | |||
| 11:00-12:00 | Grupo /CLE_01 | Galician | Classroom 2 |
| 05.27.2026 09:00-11:00 | Grupo /CLE_01 | Classroom 1 |
| 05.27.2026 09:00-11:00 | Grupo /CLE_01 | Classroom 2 |
| 05.27.2026 09:00-11:00 | Grupo /CLE_01 | Classroom 3 |
| 07.03.2026 12:00-14:00 | Grupo /CLE_01 | Classroom 1 |
| 07.03.2026 12:00-14:00 | Grupo /CLE_01 | Classroom 2 |