TÜRKÇE
ENGLISH
Information
| Code | ZTP479 |
| Name | Poultry meat production |
| Semester | 7. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. MİKAİL BAYLAN |
Course Goal
They will have basic knowledge on chicken meat production, chicken nutrition and marketing methods.
Course Content
Chicken meat production, factors affecting chicken meat quality, processing in slaughterhouse, suitable poultry conditions, Alternative poultry meat production.
Course Precondition
none
Resources
powerpoint presentations
Notes
scientific articles.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Know the characteristics of chicken meat. |
| LO02 | Slaughterhouse also learns about the operations performed. |
| LO03 | Learns the conditions of suitable poultry in broiler breeding. |
| LO04 | Knows hybrid chickens used in chicken meat production and their characteristics. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Has information on basic characteristics (anatomic, morphologic,physiological and biological) of farm animals | 3 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Has information on planning animal housing for environmental aspects and animal species, about forage production and storage for environmental conditions and different species, making plans about animal breeding | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Has genetic and statistical information which can be the basis of animal improvement .Has adequate knowledge of industrial animal farming | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Has information on alternative production systems | 3 |
| PLO05 | Bilgi - Kuramsal, Olgusal | To get technical knowledge in his/her field | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Knows the techniques in Animal Breeding and applies. Has information about small cattle raising and poultry farming and nutrition and applies.Transfers genetic and statistical information that can be the basis of animal breeding to animal production | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Finds the reasons of the technical and economical problems that can adversely affect the quality and capacity levels desired in Animal Science and develops solutions | 3 |
| PLO08 | Bilgi - Kuramsal, Olgusal | Obtains information in the field of Animal Science, researches, evaluates, records,consults,plans projects and applies | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Uses IT to get new information in animal production | |
| PLO10 | Bilgi - Kuramsal, Olgusal | Transfers knowledge to people who work in the field at various levels, has communication skills,has the self -confidence in providing information and following technical developments | |
| PLO11 | Bilgi - Kuramsal, Olgusal | He is aware of the impacts of animal science and agricultural engineering applications on health, environment and safety in the comprehensive and social dimensions and the problems of the times that are reflected in the field of engineering. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Broiler breeding system | Reading lecture notes and reseources | Öğretim Yöntemleri: Anlatım |
| 2 | Maintenance and management of broiler chickens | Reading lecture notes and reseources | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 3 | Suitable farm conditions for broiler chickens | Reading lecture notes and reseources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama, Gösteri, Gösterip Yaptırma |
| 4 | Broiler breeding equipment | Reading lecture notes and reseources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama, Grup Çalışması |
| 5 | Factors affecting chicken meat quality and quality | Reading lecture notes and reseources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Operations in slaughterhouse | Reading lecture notes and reseources | Öğretim Yöntemleri: Soru-Cevap, Bireysel Çalışma |
| 7 | Chicken meat and its characteristics | Reading lecture notes and reseources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama, Gösterip Yaptırma |
| 8 | Term exam | preparation to term exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Cutting and storage in broiler chickens | Reading lecture notes and reseources, giving homeworks | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama, Grup Çalışması |
| 10 | Broiler industry | Reading lecture notes and reseources, giving homeworks | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama, Gösterip Yaptırma |
| 11 | Turkey meat production | Reading lecture notes and reseources, giving homeworks | Öğretim Yöntemleri: Anlatım, Tartışma, Problem Çözme |
| 12 | Quail meat production | Reading lecture notes and reseources, giving homeworks | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 13 | Goose meat production | Reading lecture notes and reseources, giving homeworks | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama |
| 14 | Partridge meat production | Reading lecture notes and reseources, giving homeworks | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama, Gösteri, Gösterip Yaptırma |
| 15 | Carcass quality in broiler chickens | Reading lecture notes and reseources, giving homeworks | Öğretim Yöntemleri: Anlatım, Gösterip Yaptırma, Grup Çalışması |
| 16 | Final exam | Preparation to final exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Final exam | Preparation to final exam | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 78 | ||
| Total Workload / 25 (h) | 3,12 | ||
| ECTS | 3 ECTS | ||