Animal Hygiene: Pigs

44B0778

Bachelor

German

5.0

only summer term

1 semester

Animal health care of farm animals and the importance of environmental factors for animal health and performance

Influences of environmental factors/stressors inside and outside the barn and principles of preventive measures to keep pigs healthy:

1. biotic and abiotic factors

2. prevention of (factor) diseases

3. selected examples of diseases, e.g. of the respiratory tract

4. ventilation and calculation principles for dimensioning ventilation systems in the barn

5. feed and drinking water hygiene

6. cleaning and disinfection

7. disinfestation

8. biosecurity measures

9. examination and sampling methods for the objectification of environmental quality in theory and practice

10. miscellaneous according to agreement and available time

The total workload for the module is 150 hours (see also "ECTS credit points and grading").

• Written examination and Presentation

Written Exam ( 1 hour) plus oral presentation (15 minutes with 10 minutes discussion afterwards) and a handout (2 pages)

Biology: Anatomy and physiology of farm animals, ethology and animal welfare, food safety, animal nutrition and feeding, animal husbandry

Students will have a broad and integrated knowledge and understanding of the scope, main areas and limitations of animal hygiene in pig populations.

The students can carry out a strengths and weaknesses analysis of animal husbandry on the basis of environmental analysis methods and articulate suggestions for environmental optimisation.

The students have learned which procedural principles can be used to describe environmental-animal interactions and to draw conclusions for animal welfare.

Students can describe the husbandry environment of farm animals in a methodically structured way and derive potential needs for change and examine their feasibility.

Students can derive research questions in the field of animal health care based on their body of knowledge and through appropriate research activities.

Graduates share their acquired knowledge with subject representatives in order to work on current subject-related issues in a cooperative manner, and finally to present the results obtained to a professional audience as well as to the interested general public in a generally understandable way.

Students can independently reflect on their subject-related strengths and weaknesses and thereby adequately assess their individual subject competence for specific subject areas.

• Münster, Pia

• Seedorf, Jens