SLEK10189U Meat and Milk Production

The aim of this course is to give the students comprehensive knowledge about timely and important aspects of animal production and how differences in production affect the final quality of meat and milk. Lectures and tutorial in this area will focus on production systems and global meat and milk markets. Environmental and ethical aspects of meat and milk production will be discussed as well as a thorough knowledge of biology and genetics will be acquired. We will have a close look at all the parameters concerning animal production which are so often discussed in the media as being important for the ultimate meat and milk quality. This includes questions like what are the current breeding strategies used for pigs poultry sheep and cattle, both as seen in Denmark and internationally? How are the genes for specific quality traits identified and how do producers ensure inheritability of genes for good meat and milk quality? What genetic differences are seen between breeds? How can the latest advances in genomics be exploited? How much can the meat and milk quantity and quality be influenced by feeding strategies, feed ingredients and/or production systems? Could biotechnology replace animal production?