TÜRKÇE
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Information
| Code | ZTP435 |
| Name | Poultry Meat Production |
| Term | 2024-2025 Academic Year |
| Semester | 7. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 4 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 |
Course Goal / Objective
They will be able to have technical knowledge about chicken meat production, basic information about the nutritional value of chicken meat and marketing methods.
Course Content
Chicken meat production, factors affecting chicken meat quality, processes carried out in the slaughterhouse, suitable poultry conditions, alternative poultry meat production.
Course Precondition
There are no prerequisites for this course.
Resources
powerpoint presentations
Notes
There are no other resources for the course.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows the properties of chicken meat. |
| LO02 | Obtains information about the operations carried out in the slaughterhouse. |
| LO03 | Learns the appropriate chicken coop conditions for broiler chicken farming. |
| LO04 | Knows the 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 chicken rearing system | Reading course resources and notes on the subject and assigning homework | Öğretim Yöntemleri: Anlatım |
| 2 | Care and management of broiler chickens | Reading course resources and notes on the subject and assigning homework | Öğretim Yöntemleri: Anlatım |
| 3 | Suitable coop conditions for broiler chickens | Reading course resources and notes on the subject and assigning homework | Öğretim Yöntemleri: Anlatım |
| 4 | Broiler breeding equipment | Reading course resources and notes on the subject and assigning homework | Öğretim Yöntemleri: Anlatım |
| 5 | Factors affecting the quality and quantity of chicken meat | Reading course resources and notes on the subject and assigning homework | Öğretim Yöntemleri: Anlatım |
| 6 | Procedures carried out in the slaughterhouse | Reading course resources and notes on the subject and assigning homework | Öğretim Yöntemleri: Anlatım |
| 7 | chicken meat and its properties | Reading course resources and notes on the subject and assigning homework | Öğretim Yöntemleri: Anlatım |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Yazılı Sınav |
|
| 9 | Slaughtering and preservation of broiler chickens | Reading course resources and notes on the subject and assigning homework | Öğretim Yöntemleri: Anlatım |
| 10 | broiler industry | Reading course resources and notes on the subject and assigning homework | Öğretim Yöntemleri: Anlatım |
| 11 | turkey meat production | Reading course resources and notes on the subject and assigning homework | Öğretim Yöntemleri: Anlatım |
| 12 | quail meat production | Reading course resources and notes on the subject and assigning homework | Öğretim Yöntemleri: Anlatım |
| 13 | Goose meat production | Reading course resources and notes on the subject and assigning homework | Öğretim Yöntemleri: Anlatım |
| 14 | Partridge meat production | Reading course resources and notes on the subject and assigning homework | Öğretim Yöntemleri: Anlatım, Gösterip Yaptırma |
| 15 | Carcass quality in broiler chickens | Reading course resources and notes on the subject and assigning homework | Öğretim Yöntemleri: Anlatım, Gösterip Yaptırma, Grup Çalışması |
| 16 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
|
| 17 | Term Exams | 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 | 3 | 12 | 36 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 2 | 2 |
| Final Exam | 1 | 2 | 2 |
| Total Workload (Hour) | 96 | ||
| Total Workload / 25 (h) | 3,84 | ||
| ECTS | 4 ECTS | ||