Pig production (10 cr)

Evaluation scale

1-5

Objective

The students are able to plan, evaluate and develop operations of a pig production unit taking into account animal performance, health and welfare as well as economic and environmental responsibility. The students are able to take part in professional discussions on pig farming.

Content

Current topics in pig farming and nutrition, technological solutions and digital control, production monitoring, profitability, principles of pig breeding, current topics in pig health care, important subjects relating to planning of preventive health care, preventing of common production diseases

Materials

Suositellaan esim:

Kyriazakis, Ilias ; Whittemore, Colin T. 2007. Whittemore's science and practice of pig production. Oxford: Blackwell Publishing

Siljander-Rasi, H., Nopanen, A. & Helin, J. (toim.) 2006. Sian ruokinta ja hoito. Vantaa: ProAgria maaseutukeskusten liitto

Muu osoitettava materiaali ja itsenäinen tiedonhaku

Teaching methods

Verkkokurssi Moodlessa (SeAMK:n opiskelijoilla muutamia toteutusta tukevia lähitunteja)
Laajennettavissa itsenäisellä kehittämis-, tutkimus- tai selvitysprojektilla työelämäyhteydessä

Employer connections

Verkko-opintojakson laajuus on 5 op. Opettajan kanssa sovittavalla työelämäyhteydessä tehtävällä projektilla voidaan laajentaa (2-5 op)

International connections

Sis. kansainvälisesti julkaistua oppimateriaalia

Student workload

Itsenäinen työskentely verkossa 100%

Assessment criteria, satisfactory (1)

The students can monitor and plan feed consumption of pigs, and produce feeding plans for different groups of pigs as well as collect information for planning of health care when advised. They can explain significance of pig breeding. They can describe and compare technological solutions in pig farming.

Assessment criteria, good (3)

The students can plan feeding and production. They are able to evaluate and explain possibilities of pig breeding and health care. They can recognize the effects of feeding and housing conditions on performance and health. They can justifiably compare and choose solutions for feeding and technology.

Assessment criteria, excellent (5)

The students can take into account and apply the facts of nutrition and production biology when planning meat or piglet production. They are able to independently search for information and apply it for problem solving and for justifying the solutions. They can form a broad multidisciplinary view combining biological, technological, economic and environmental points.