Feeding programmes: dairy cattle

Use of computer tools for food rationing of dairy cattle.

The Degree Title Memory for this subject includes the following contents:

Bases for the formulation of rations for dairy cows. Needs of lactating cows. Breeding needs. Needs of dry cows. Interpretation of food analysis. Concept of fibers, proteins, fats, energy, digestibility. Rationing software: American, French and Dutch systems. Milk production with grazing cows. Analysis of pasture variability from a functional perspective.

These contents will be developed according to the following agenda (the duration assigned to each activity may vary depending on the development of the content):

1.-EXPOSITIVE TEACHING (9 HOURS).
Topic 1.
Different rationing systems, theoretical bases American NRC, French INRA and the British AFRC. (3 h)
Topic 2.
Food intake, energy regulation and the volume of ingestion of complete rations. (3 h)
Topic 3.
Feeding the dairy cow. Nutritional needs of dairy cows. Mobilization of body reserves. Rationing based on the physiological state of the cows. (3 h)

2.- INTERACTIVE TEACHING (12 HOURS).
Practice 1- Dairy cattle feeding computer program. Practical case. (4 h)
Practice 2- Dairy cattle feeding computer program. Practical case. (4 h)
Practice 3- Dairy cattle feeding computer program. Practical case. (4 h)

3.- GROUP TUTORING (3 HOURS).
Tutoring 1.- Programming of activities and practices.
Tutoring 2.- Monitoring of activities and practices
Tutoring 3.- Monitoring of activities and practices.

Student’s self-work (indicative reference):
Reading and preparation of subject contents (12 h).
Preparation of practical and/or guided activities (24 h).
Preparation of assessment activities (12 h).

Basic bibliography:
 Blas, C.; González, G; Argamenteria, A. (1987) Nutrición y Alimentación del Ganado. Ed. Mundi-Prensa, Madrid.
 Broster, W.H.; Swan, H. (1983) Estrategias para alimentación de vacas lecheras de alta producción. Ed. AGT, México.
 INRA. (1984). Alimentación práctica de bovinos. Ed. Mundi-Prensa, Madrid.
 National Reserch Council. (2001). Nutrient requirements of dairy cattle. Ed. National Academy Press, Washington.
Complementary bibliography:
 Dryden, G. (2008). Animal Nutrition Science. Ed. CABI, Cambridge.
 Webster, J. (1990). Understanding the dairy cow. Ed. BSP Professional Books, Oxford.

Within the framework of competencies designed for the degree, the following will be worked on:

Basic skills:
CB7 - That students know how to apply the knowledge acquired and their ability to solve problems in new or little-known environments within broader (or multidisciplinary) contexts related to their area of study.

Transversal skills:
CT5 - Ability to obtain adequate, diverse and updated information.
CT12 - Ability to solve problems through the integrated application of their knowledge.

Specific competencies:
CE11 - Adequate knowledge and ability to develop and apply own technology in systems linked to animal production technology.
CE12 - Adequate knowledge and ability to develop and apply own technology in nutrition and hygiene in animal production.

Quarterly subject with 9 hours of master classes to explain the concepts of the subject. Laboratory practices (12 hours) will be carried out in groups of 20 students, in the computer room. Finally, there are 3 hours of tutorials in small groups.
The skills worked on in the master classes are: CB7 and CE11; in the laboratory practices they are: CB7, CT5 and CT12 and in the small group tutorials they are: CB7, CT12 and CE11.

Final written test (70%) evaluates the CE11, CE12, CT12 skills.
Use of practices (20%) evaluates the skills CB7, CT5. (May include work preparation).
Attendance (10%).

It is necessary to obtain a minimum of 4 points in the theory grade.

Unless the students wish to improve them, practical grades and attendance will be kept for the 2nd opportunity and subsequent calls. The same evaluation method will be used for students with academic exemption.

In cases of fraudulent completion of exercises or tests, the provisions of the “Regulations for evaluating the academic performance of students and reviewing grades” will apply.

STUDENT’S SELF-WORK:
Lecture classes: 9 h
Interactive activities (practices): 12 h
Small group tutorials: 3 h
Carrying out the exam and presentation of works: 4.5 h

NON-FACE-TO-FACE STUDENT’S WORK:
Individual study of the contents: 22.5 h
Preparation of work: 24 hours

TOTAL WORKING HOURS: 75 hours

Attendance at all teaching activities. Consultation of the recommended bibliography. Make frequent use of tutorials for any type of question related to the subject and especially with practice reports. Bring the matter up to date.