TÜRKÇE
ENGLISH
Information
| Code | ZTP462 |
| Name | Egg Production |
| Term | 2024-2025 Academic Year |
| Semester | 8. 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 Instructor |
1 2 |
Course Goal / Objective
The basic knowledge of Technical information on egg production, egg quality, nutritional value and marketing tips convenience methods for the examination of the internal and external issues.
Course Content
World and Turkey Egg Production, Turkey Egg Production Enterprises and Structures, Chemical and Physical Structure of egg, External Quality Characteristics and Factors Affecting the egg, Internal Quality Characteristics and Factors Affecting the egg, Egg Quality Measurement Equipment, egg inheritance, studies of egg yield enhancement, Environmental Factors Affecting Yield of eggs, Technological Characteristics of the egg, Egg Products, Egg Storage, Evaluation and records of egg production.
Course Precondition
There are no course prerequisites.
Resources
power point presentations, textbooks.
Notes
internet resources.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learns the physiology of egg formation |
| LO02 | Learns egg physical, chemical structure and its nutrient content |
| LO03 | Learns the methods, which were used to determining the internal and external quality properties of eggs |
| LO04 | Learning of the quality characteristics, which can be determined before egg breaking (blood spots, hidden cracks in the crust, color, disorders, state of the air gap, external quality characteristics), and after egg breaking (shape , specific gravity, and internal quality characteristics: albumen index, yolk index, haugh unit, yolk color) |
| LO05 | Learning of interanl and external egg quality characteristics and its quality classification evaluation for marketing |
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 | |
| PLO05 | Bilgi - Kuramsal, Olgusal | To get technical knowledge in his/her field | 3 |
| 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 | World and Turkey Egg Production | Reading lecture notes and reseources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama, Gösterip Yaptırma |
| 2 | Turkey Egg Production Enterprises and Structures | Reading text book, surfing on the internet with related key words and prepation questions | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama, Gösteri, Beyin Fırtınası |
| 3 | Chemical and Physical Structure of egg | Reading lecture notes and reseources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösterip Yaptırma |
| 4 | External Quality Characteristics and Factors Affecting the egg | Reading lecture notes and reseources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama, Deney / Laboratuvar |
| 5 | Internal Quality Characteristics and Factors Affecting the egg | Reading lecture notes and reseources | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 6 | Egg Quality Measurement Equipment | Reading lecture notes and reseources | Öğretim Yöntemleri: Anlatım, Gösterip Yaptırma, Deney / Laboratuvar |
| 7 | Egg inheritance | Reading lecture notes and reseources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösteri, Örnek Olay |
| 8 | Mid-Term Exam | Preparation to term exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Studies of egg yield enhancement | Reading lecture notes and reseources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama, Gösterip Yaptırma |
| 10 | Environmental Factors Affecting Yield of eggs | Reading text book, surfing on the internet with related key words and prepation questions | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama, Gösterip Yaptırma, Grup Çalışması |
| 11 | Technological Characteristics of the egg | Reading lecture notes and reseources, giving a presentation homework | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama, Gösterip Yaptırma, Grup Çalışması |
| 12 | Egg storage | Reading lecture notes and reseources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama, Gösterip Yaptırma |
| 13 | Processing of different egg products (liquid egg whites, liquid egg yolk, mixed with liquid egg, egg shell, egg powder, etc.) | Reading lecture notes and reseources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama, Gösterip Yaptırma |
| 14 | Examination of the female reproductive system for the egg formation and egg physiology determination | Reading lecture notes and reseources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama, Benzetim, Örnek Olay |
| 15 | Evaluation and records of egg production | Reading lecture notes and reseources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama, Gösterip Yaptırma, Beyin Fırtınası |
| 16 | Term Exams | Preparation to final exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | 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 | ||