TÜRKÇE
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Information
| Unit | INSTITUTE OF NATURAL AND APPLIED SCIENCES |
| ZOOTECHNICS (PhD) | |
| Code | ZO687 |
| Name | Processing of Broiler and Carcass Quality |
| Term | 2026-2027 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 | Belirsiz |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. FATMA YENİLMEZ |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
Understanding carcass quality and the factors affecting quality in poultry production.
Course Content
Analysis and comparison of the poultry industry in Turkey and in the world, basic care management practices in broilers, heat stress and the precautions to be taken against it, chemical and physical properties of chicken meat, performance criteria related to growth and yield in broiler chickens, the concept of quality in poultry production, applying process before slaughter and their effects on carcass quality, slaughter and applying a process after slaughter and their effects on carcass quality, the changes in the meat after slaughter, the identification and prevention of carcass defects.
Course Precondition
None
Resources
Mead, G.C. 2004. Poultry Meat Processing and Quality. CRC Press, Washington DC, Cambridge, England. Muthukumar M., Naveena, B.M., Banerjee, R., Barbuddhe, S.B. 2021. Handbook of Meat and Poultry Processıng. ICAR - National Research Centre on Meat Chengicherla, Boduppal Post, Hyderabad – 500 092 Barbut, S., & Leishman, E. M. (2022). Quality and Processability of Modern Poultry Meat. Animals, 12(20), 2766. https://doi.org/10.3390/ani12202766
Notes
Lecture Notes on Carcass Quality in Poultry Meat Production
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Students learn the basic care and management practices applied in broiler chicken farming that affect meat quality. |
| LO02 | They will gain knowledge about the physical and chemical properties of chicken meat. |
| LO03 | He/She knows the performance metrics in broiler chickens. |
| LO04 | They gain knowledge about the processes applied before, during, and after slaughter. |
| LO05 | They learn about the defects that affect carcass quality and their causes. |
| LO06 | He/She is familiar with the methods used to determine meat quality in carcasses. |
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. | 4 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interaction between different disciplines | 1 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains the ability to develop strategic approaches and produce regional, national or international solutions for the field of animal science | 4 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Gains the ability to develop knowledge with scientific methods by using the data in animal science, and to use this knowledge with the awareness of scientific, social and ethical responsibility. | |
| 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 | 5 |
| PLO08 | Bilgi - Kuramsal, Olgusal | Gains the ability to keep animal production dynamic in accordance with changing economic and social conditions. | |
| 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. | 3 |
| PLO10 | Bilgi - Kuramsal, Olgusal | Hayvansal ürünler ile insan sağlığı ve toplum refahı arasındaki ilişkiyi özümser |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | The state of the poultry industry in Türkiye and the world. | Preparation for the topic | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | Growth and yield performance metrics in broiler chickens | Preliminary research | Öğretim Yöntemleri: Soru-Cevap, Alıştırma ve Uygulama |
| 3 | Quality and quality criteria in poultry production | Reviewing lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 4 | Methods used to determine meat quality | Investigation of the subject | Öğretim Yöntemleri: Soru-Cevap, Alıştırma ve Uygulama |
| 5 | Basic care management practices in broiler chickens and their effects on carcass quality | Preliminary research | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 6 | The effects of heat stress on carcass quality and measures to mitigate it. | Reviewing lecture notes | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası |
| 7 | The effect of pre-slaughter processes on carcass quality | Preparation for the topic | Öğretim Yöntemleri: Alıştırma ve Uygulama, Soru-Cevap |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Ödev |
|
| 9 | The effect of slaughter and post-slaughter processes on carcass quality | Preliminary research | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 10 | Changes in meat quality after slaughter | Reviewing lecture notes | Öğretim Yöntemleri: Alıştırma ve Uygulama, Soru-Cevap |
| 11 | Identification of carcass defects and measures to be taken | Preparing for the topic | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama |
| 12 | The formation and prevention of scratches and dents | Preliminary research | Öğretim Yöntemleri: Alıştırma ve Uygulama, Beyin Fırtınası |
| 13 | Red tips, formation and prevention of deep chest myopathy. | Preparation for the topic | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama |
| 14 | Contact dermatitis and foot pad dermatitis: occurrence, prevention, and relationship with well-being | Preliminary research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Beyin Fırtınası |
| 15 | Formation and prevention of fluid accumulation in the chest, bleeding, fractures and dislocations | Preliminary study | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası |
| 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 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 15 | 15 |
| Mid-term Exams (Written, Oral, etc.) | 0 | 0 | 0 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 157 | ||
| Total Workload / 25 (h) | 6,28 | ||
| ECTS | 6 ECTS | ||