SUF435 Fish Nutrition

4 ECTS - 3-0 Duration (T+A)- 7. Semester- 3 National Credit

Information

Code SUF435
Name Fish Nutrition
Term 2024-2025 Academic Year
Semester 7. Semester
Duration (T+A) 3-0 (T-A) (17 Week)
ECTS 4 ECTS
National Credit 3 National Credit
Teaching Language Türkçe
Level Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. ABDURAHMAN POLAT
Course Instructor Prof. Dr. OĞUZ TAŞBOZAN (A Group) (Ins. in Charge)


Course Goal / Objective

Teching on basic principles of fish nutrition, digestion of fish feed and netabolism of nutrients, antinutritional substances and their importance in fish nutrition, protein, amino acid, fat, fatty acid, carbohydrate, vitamin and mineral requirements of fish

Course Content

The important criterias and principles in fish nutrition, antinutritional substances and their importance in fish nutrition, digestion and metabolism, protein and aminoacid requirements of fish, essential aminoasids, metabolism of aminoacids, bioenergetics of feeds, protein-energy balance in fish nutrition, lipids and fatty acid requirements of fish, essential fatty acids, beta oxidation of fatty acids, carbohydrate digestion and metabolism in fish, the importance and roles of vitamins in metabolism, vitamin requirements, the importance and requirements of minerals in fish nutrition, the deficiency signs of vitamins, aminoacids,fatty acids and mineral in fish.

Course Precondition

none

Resources

Fish Nutrition book

Notes

Articles on Fish Nutrition


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Explaine the feeding of fish, feeding ratio and feeding frequency
LO02 Explaine the requirements of protein and essential aminoacids
LO03 Explaine the importance of fatty acids and essential fattyacids in fish
LO04 Explaine the importance of vitamins and minerals for fish
LO05 Explaine the Antinutritional substances and its importance in fish nutrition
LO06 Explains the semptoms of vitamin deficiency


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Explains the basic concepts and principles of science and basic engineering branches. 4
PLO02 Bilgi - Kuramsal, Olgusal Explains basic information about ecosystem, biodiversity and sustainable resource management, design, planning and use of technology. 2
PLO03 Bilgi - Kuramsal, Olgusal Explains the strategies, methods and techniques related to fisheries, measurement and evaluation methods 3
PLO04 Bilgi - Kuramsal, Olgusal Explains the production and/or processing processes related to aquatic products. 2
PLO05 Beceriler - Bilişsel, Uygulamalı Evaluates the accuracy, reliability and currency of the information about fisheries
PLO06 Beceriler - Bilişsel, Uygulamalı Examines events and cases with the scientific method by using theoretical and practical knowledge. 3
PLO07 Beceriler - Bilişsel, Uygulamalı Investigates the problems related to fisheries using scientific methods. 3
PLO08 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği To have the skills and competence required for duties such as consultancy, auditing and expertise in businesses related to fisheries.
PLO09 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Takes responsibility individually or as a team member to solve problems encountered in fisheries related enterprises 3
PLO10 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Conducts interdisciplinary studies related to fisheries.
PLO11 Yetkinlikler - Öğrenme Yetkinliği Develops a positive attitude towards lifelong learning to learn continuously innovated knowledge and skills related to fisheries. 3
PLO12 Yetkinlikler - Öğrenme Yetkinliği Has the ability to access and use information. 4
PLO13 Yetkinlikler - Öğrenme Yetkinliği Uses the knowledge about fisheries for the benefit of society. 4
PLO14 Yetkinlikler - İletişim ve Sosyal Yetkinlik Follows the events on the agenda of society and the world. 4
PLO15 Yetkinlikler - İletişim ve Sosyal Yetkinlik Produces projects by taking into account the problems and needs of the social environment in which they live.
PLO16 Yetkinlikler - İletişim ve Sosyal Yetkinlik Shares the knowledge and skills acquired in fisheries on various platforms in order to raise awareness of the society.
PLO17 Yetkinlikler - İletişim ve Sosyal Yetkinlik To be able to use a foreign language to follow the resources related to the field and to communicate with colleagues.
PLO18 Yetkinlikler - İletişim ve Sosyal Yetkinlik Uses information and communication technologies related to fisheries.
PLO19 Yetkinlikler - Alana Özgü Yetkinlik Carries out studies in the fields of ecosystem, biodiversity and sustainable resource management, aquaculture, fisheries and processing technology.
PLO20 Yetkinlikler - Alana Özgü Yetkinlik Prepares and manages projects related to fisheries, taking into account environmental, technical, technological and economic aspects.
PLO21 Yetkinlikler - Alana Özgü Yetkinlik Acts in accordance with scientific, cultural and ethical values.
PLO22 Yetkinlikler - Alana Özgü Yetkinlik Know the legislation related to the field and act accordingly.


Week Plan

Week Topic Preparation Methods
1 Introduction Reading the related information on the course subject Öğretim Yöntemleri:
Anlatım, Gösteri, Beyin Fırtınası
2 Feed inteke, feeding behaviour in fish, homework Reading the corse notes and related information Öğretim Yöntemleri:
Anlatım, Tartışma, Gösteri, Beyin Fırtınası
3 Feeding ratio, frequency and feeding typs in fish Reading the corse notes and related information, study for homework Öğretim Yöntemleri:
Anlatım, Tartışma, Gösteri, Beyin Fırtınası
4 Digestion of food and metabolism of nutrients, homework Reading the corse notes and related information, study for homework Öğretim Yöntemleri:
Anlatım, Tartışma, Gösteri, Beyin Fırtınası
5 Metabolism, energetics of nutrients Reading the corse notes and related information, study for homework Öğretim Yöntemleri:
Anlatım, Tartışma, Gösteri, Beyin Fırtınası
6 Protein Requirements and essential aminoacids in fish,homework Reading the corse notes and related information, study for homework Öğretim Yöntemleri:
Anlatım, Tartışma, Gösteri, Beyin Fırtınası
7 Deamination of amino acids Reading the corse notes and related information. Öğretim Yöntemleri:
Anlatım, Tartışma, Gösteri, Beyin Fırtınası
8 Mid-Term Exam Study for midterm exam Ölçme Yöntemleri:
Yazılı Sınav
9 The importance of lipids in fish nutrition, homework Reading the corse notes and related information, study for homework Öğretim Yöntemleri:
Anlatım, Tartışma, Gösteri, Beyin Fırtınası
10 Fats as energy source, essential fatty acids in fish Reading the corse notes and related information. Öğretim Yöntemleri:
Anlatım, Tartışma, Gösteri, Beyin Fırtınası
11 The importance of carbohydrate in fish, glycose metabolism Reading the corse notes and related information, study for homework Öğretim Yöntemleri:
Anlatım, Tartışma, Gösteri, Beyin Fırtınası
12 Use of carbohydrate in fish Reading the corse notes and related information. Öğretim Yöntemleri:
Anlatım, Tartışma, Gösteri, Beyin Fırtınası
13 The importance and requirements of vitaminsin fish, symptoms of lack of vitamin Reading the corse notes and related information. Öğretim Yöntemleri:
Anlatım, Tartışma, Gösteri, Beyin Fırtınası
14 Fat soluble vitamin, water soluble vitamin Reading the corse notes and related information, study for homework Öğretim Yöntemleri:
Anlatım, Tartışma, Gösteri, Beyin Fırtınası
15 Evaluation of homework Reading the corse notes and related information, study for homework Öğretim Yöntemleri:
Anlatım, Tartışma, Gösteri, Beyin Fırtınası
16 Term Exams Study for final exam Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams Study for 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 3 42
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 8 8
Final Exam 1 16 16
Total Workload (Hour) 94
Total Workload / 25 (h) 3,76
ECTS 4 ECTS

Update Time: 12.06.2024 03:13