Study programmes / B-AGE Agricultural Engineering / Foraging and Fodder Production
Course code:PICVK
Course title in language of instruction:Pícninářství a výroba krmiv
Course title in Czech:Pícninářství a výroba krmiv
Course title in English:Foraging and Fodder Production
Mode of completion and number of credits:Exam (5 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:full-time, 2/2
(full-time, hours of lectures per week / hours of seminars per week)
Language of instruction:Czech
Level of course:bachelor
Semester:SS 2019/2020 - FA
Name of lecturer:Ing. Iva Čáslavová (instructor)
doc. Ing. Pavel Horký, Ph.D. (examiner, instructor, lecturer)
prof. Ing. Jiří Skládanka, Ph.D. (examiner, instructor, lecturer, supervisor)
Prerequisites:none
 
Aims of the course:The aim is to acquaint students with the production of feed, the economy growing annual forage grasses and legumes. Students will learn the basics of ruminant nutrition and non-ruminant animals. Particular attention will be devoted to grassland with an emphasis on quality production and biomass. Omissions remain non-productive functions of grasslands and their significance for quality of life. Student will gain knowledge of fodder crops, fodder production and the fundamentals of animal nutrition. Understand the problems of feed base. Learning will be the graduate's ability to integrate knowledge of animal nutrition and feed production to the economy of the agricultural business. Graduate incomprehension will apply the knowledge gained in improving the economy of animal and plant production with regard to sustainable agriculture.
Course contents:
1.Feed base (allowance 2/0)
 
a.The areas under fodder
b.Areas of permanent grassland
c.Productive and non-productive functions of grassland
d.The states of animals in relation to the need for feed

2.Clover and grass (allowance 4/6)
 
a.Cultural grasses and clovers
b.Factors affecting the production of grasses and clovers
c.The cost of forage production
d.Production of seeds of grasses and clovers
e.The use of legumes and grasses in the lawn

3.Annual forage (allowance 2/2)
 
a.Overview of annual forage
b.The economy growing annual fodder
c.Advantages and disadvantages of maize sown

4.Grassland (allowance 4/4)
 
a.The cost of forage production from permanent grassland
b.Grass ecosystem structure
c.Restoration of permanent grassland
d.Differences between the meadow and pasture vegetation
e.Pasture

5.Silage preservation and drying (allowance 2/2)
 
a.The principle of preservation and silage additives
b.The cost of producing hay and silage
c.Losses in the preservation, storage and treatment of feed

6.Racy food and feed industry (allowance 6/6)
 
a.Sources of the concentrate feed
b.Racy requirements for feed
c.Mineral and vitamin supplements for animals
d.Requirements for registration
e.Recipes labeling of compound feed and feed mixtures
f.Premixes

7.Principles of Livestock Nutrition (allowance 4/4)
 
a.Principles of ruminant nutrition and physiology monogastry
b.Feed technology
c.Factors influencing the profitability of food
d.The principle of drawing rations and programs for calculating feed rations
e.Překladač
The quality of feed and nutrition levels

Learning outcomes and competences:
Generic competences:
 
-ability to analyse and synthesize
-ability to communicate with professionals in different field of study
-ability to work independently
-capacity to learn
-professional knowledge
-skilled at utilizing and processing information

Specific competences:
 
-. Ability to propose an efficient and cost-effective restoration of grasslands
-. Knowledge of raw materials used in the animal feed industry
-Knowledge of basic forage and their use for the production of roughage
-Knowledge of the importance presentation of feed and the impact of these adjustments on the economy breeding
-The ability to produce high-quality and safe health roughage

Type of course unit:required
Year of study:Not applicable - the subject could be chosen at anytime during the course of the programme.
Work placement:There is no compulsory work placement in the course unit.
Recommended study modules:none
Assessment methods:Prerequisite course completion will be participating in the exercise (20% of total mark), learning about clovers seeds and grains grasses, the student must identify 100% of the samples (5% of the total mark), learning the basic feed, the student must identify 100% of samples (10% of the total mark). Termination condition is further seminar work (10% of total mark) and its presentation and successful defense (10% of total mark). Course will concluded with a written exam (student must write this exam from 60%; 30% of the total mark) and an oral examination. The oral exam is followed only in case of successful completion of a written examination (15% of the total marks).
 
Learning activities and study load (hours of study load)
Type of teaching methodDaily attendance
Direct teaching
     lecture24 h
     practice22 h
     consultation4 h
     public presentation (oral)1 h
Self-study
     preparation for exam35 h
     preparation for regular assessment8 h
     preparation of presentation6 h
     writing of seminar paper40 h
Total140 h

Basic reading list
  • SKLÁDANKA, J. -- CAGAŠ, B. -- DOLEŽAL, P. -- HAVLÍČEK, Z. -- HEJDUK, S. -- HORKÝ, P. -- JANČOVIČ, J. -- KLUSOŇOVÁ, I. -- KNOT, P. -- KOVÁR, P. -- ALBA MEJÍA, J E. -- MIKYSKA, F. -- NAWRATH, A. -- POKORNÝ, R. -- SLÁMA, P. -- SZWEDZIAK, K. -- TUKIENDORF, M. -- ŠEDA, J. -- VOZÁR, L. -- VYSKOČIL, I. -- ZEMAN, L. Pícninářství. 1st ed. Brno: Mendelova univerzita v Brně, 2014. 368 p. ISBN 978-80-7509-111-6.
  • SKLÁDANKA, J. -- DOLEŽAL, P. -- VYSKOČIL, I. Pícninářství a výroba krmiv - multimediální učební texty.  [online]. 2011. URL: http://web2.mendelu.cz/af_222_multitext/picvk/.
  • MRKVICOVÁ, E. -- DOLEŽAL, P. -- MRKVICA, V. Konzervace krmiv.  [online]. 2015. URL: https://web2.mendelu.cz/af_291_projekty2/vseo/stranka.php?kod=6665.
  • DOLEŽAL, P. et al. Konzervace krmiv a jejich využití ve výživě zvířat. Olomouc: Petr Baštan, 2012. 307 p. ISBN 978-80-87091-33-3.
Recommended reading list
  • DOLEŽAL, P. et al. Konzervace, skladování a úpravy objemných krmiv: (přednášky). 2nd ed. Brno: Mendelova univerzita v Brně, 2010. 247 p. ISBN 978-80-7375-441-9.
  • VESELÝ, P. -- ZELENKA, J. -- DOLEŽAL, P. -- ZEMAN, L. -- KOPŘIVA, A. -- MRKVICOVÁ, E. Úpravy krmiv. In: ZEMAN, L. -- DOLEŽAL, P. -- KOPŘIVA, A. -- MRKVICOVÁ, E. -- PROCHÁZKOVÁ, J. -- RYANT, P. -- SKLÁDANKA, J. -- STRAKOVÁ, E. -- SUCHÝ, P. -- VESELÝ, P. -- ZELENKA, J. Výživa a krmení hospodářských zvířat. 1st ed. Praha: Profi Press, s.r.o., 2006. p. 147--194. ISBN 80-86726-17-7.