| Module name | Aquatic Animals and Veterinary Nutrition (K2018) Veterinary Nutrition (K2023) |
| Module level, if applicable | Bachelor of Veterinary Science |
| Code, if applicable | 212O1112 |
| Semester(s) in which the module is taught | Semester III (K2018) Semester I (K2023) |
| Person responsible for the module | drh. Rasdiyanah, M.Si. |
| Lecturers | 1. drh. Rasdiyanah, M.Si. 2. Prof. Dr. Ir. Ismartoyo, M.Sc. 3. Dr. Sri Purwanti, S.Pt, M.Si., IPM. ASEAN Eng. 4. Andi Ninnong Relatami, S.Pi., M.Si. 5. drh. Rini Amriani, M.Biomed. 6. drh. Sitti Mughniati |
| Language | Indonesian language |
| Relation to curriculum | Course description: This course covers the fundamental principles of differences in animal nutrition, metabolism, and feed formulation in various types of animals. Relation to curriculum: This course provides a comprehensive understanding of animal nutrition and metabolism, essential for formulating diets and managing the health and productivity of various animal species, supporting both clinical and preventive aspects of veterinary medicine. |
| Type of teaching and contact hours | Face-to-face class activities (2×50 minutes per week) – Lectures – Case-based learning – Presentation and discussion – Problem-based learning |
| Workload | Students are required to complete a minimum of 90.67 hours in one semester, which consist of: 1. Face-to-face class activities (26.67 hours) 2. Structured assignments (32 hours) 3. Independent study (32 hours) |
| Credit points | 2 credit points (equivalent to 3.02 ECTS) |
| Requirements according to the examination regulations | Students must attend a minimum of 80% of classes and submit all assignments before the final exam. |
| Recommended prerequisites | Veterinary Biochemistry |
| Module objectives or intended learning outcomes | After completing this course, students should be able to (1) explain the classification of proteins, carbohydrates, fats, and their respective sources; (2) explain micronutrients, the quality of feed ingredients, as well as ration formulation; and (3) explain the various types of feed and their formulations for aquatic animals, pet animals, poultry, and non-ruminant livestock |
| Contents | 1. Basic understanding of nutrition, feed, feed formulation, and their role 2. Classification and sources of protein 3. Classification and sources of carbohydrates 4. Classification and sources of fats 5. Micronutrients (vitamin and mineral) and enzymes 6. Quality of feed ingredients, digestibility of feed, and ration formulation 7. Types of feed and feed formulations for aquatic animals 8. Types of feed and feed formulations for cats and dogs 9. Types of feed and feed formulations for poultry and non-ruminant livestock |
| Forms of assessment | 1. Class participation 2. Assignments and projects 3. Quizzes 4. Theory examination |
| Study and examination requirements and forms of examination | Study and examination requirements: 1. Students must arrive 10 minutes before the class starts and 15 minutes before the examination starts. 2. Students must switch off all electronic devices during the offline classes. 3. Students must switch on the video camera during the online classes. 4. Students must inform the lecturer if they will not attend class due to sickness or other reasons. 5. Students must submit all class assignments before the deadline. 6. Students must attend the exam to receive a final grade. |
| Media employed | Videos and slide presentations |
| Reading list | Main 1. Lumbis, R. and Tierney K. 2023. An Interprofessional Approach to Veterinary Nutrition. Inggris: CABI. 2. Saar, R. and Sarah D. 2023. Small Animal Microbiomes and Nutrition. New Jersey: Wiley Blackwell. 3. Tacon, A. and Loc T. 2022. Nutritional Fish and Shrimp Pathology: A Handbook. Berlin: European Association of Fish Pathologists. 4. Wu, G. 2017. Principles of Animal Nutrition. Inggris: CRC Press. Supporting 1. Saha, S.K. and Nitya N.P. 2021. Fundamentals of Animal Nutrition. Singapore: Springer Nature Singapore. 2. Tegtmeyer N., Rohde M., and Backert S. 2012. Clinical Presentations and Pathogenicity Mechanisms of Bacterial Foodborne Infectious. Springer New York |