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Information
| Code | ZO561 |
| Name | Poultry Nutrition in Hot Climates |
| Term | 2022-2023 Academic Year |
| Term | Spring |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. HASAN RÜŞTÜ KUTLU |
| Course Instructor |
1 |
Course Goal / Objective
Hot Environment Basic Criterias in Poultry Nutrition and points to consider
Course Content
Nutritional characteristics of poultry, thermoregulation, negative effects of heeat stress, nutritional methods to eliminate of heat stress
Course Precondition
Students who will take this course are required to take poultryl nutrition and feeds courses on undergraduat level or get talk with the instructor.
Resources
Principles of poultry nutrition
Notes
All literatus related to poultry nutrition and feeds
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learns the characteristics of poultry nutrition |
| LO02 | Learns the thermoregulation of poultry |
| LO03 | Learns the negative effects of heat stress on poultry |
| LO04 | Learns the nutritional methods to eliminate negative effects of heat stress |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | After undergraduate education, increases knowledge in one of the fields of animal breeding and breeding, feeds and animal nutrition, biometrics and genetics. | 3 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interaction between different disciplines | 3 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains the ability to develop strategic approaches and produce regional, national or international solutions for the field of animal science | 3 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Zootekni bilimindeki verileri kullanarak bilimsel yöntemlerle bilgiyi geliştirebilme, bilimsel, toplumsal ve etik sorumluluk bilinci ile bu bilgileri kullanabilme becerisini kazanır | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Gains the ability to use and develop information technologies with computer software and hardware knowledge required by the field of animal science. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Gains the ability to convey their own studies or current developments in the field of animal science to groups in the field or other fields of science, verbally and visually. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Gains the ability to evaluate the quality processes of animal products | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Gains the ability to keep animal production dynamic in accordance with changing economic and social conditions. | 3 |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the ability to follow national and international current issues, to follow developments in lifelong learning, science and technology, to constantly renew themselves and to transfer innovations to animal production. | 2 |
| PLO10 | Bilgi - Kuramsal, Olgusal | Absorbs the relationship between animal products and human health and community welfare |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Nutrition and its importance of poultry | soruce reading, web searching | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Environment and its importance on poultry | soruce reading, web searching | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | Thermoregulation of poultry | soruce reading, web searching | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | Negative effects of heat stress-1 | soruce reading, web searching | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | Negative effects of heat stress-2 | soruce reading, web searching | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | Negative effects of heat stress-3 | soruce reading, web searching | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Precautions to eliminate negative effects of heat stress-General | soruce reading, web searching | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | examination | Ölçme Yöntemleri: Ödev, Yazılı Sınav |
| 9 | Precautions to eliminate negative effects of heat stress-Nutrition | soruce reading, web searching | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | Precautions to eliminate negative effects of heat stress-Nutrition-diet energy | soruce reading, web searching | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | Precautions to eliminate negative effects of heat stress-Nutrition-diet protein-amino acid balance | soruce reading, web searching | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | Precautions to eliminate negative effects of heat stress-Nutrition-diet vitamin balance | soruce reading, web searching | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | Precautions to eliminate negative effects of heat stress-Nutrition-electrolyte balance | soruce reading, web searching | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Precautions to eliminate negative effects of heat stress-Nutrition-water | soruce reading, web searching | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 15 | Precautions to eliminate negative effects of heat stress-practical corrections in diet | soruce reading, web searching | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 16 | Term Exams | examination | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | examination | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 15 | 15 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 157 | ||
| Total Workload / 25 (h) | 6,28 | ||
| ECTS | 6 ECTS | ||