TÜRKÇE
ENGLISH
Information
| Unit | INSTITUTE OF NATURAL AND APPLIED SCIENCES |
| ZOOTECHNICS (PhD) | |
| Code | ZO689 |
| Name | Turkey Farming |
| Term | 2026-2027 Academic Year |
| Term | Fall |
| 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
To provide information on turkey farming, products, processing, and marketing
Course Content
he importance of turkey farming; turkey production and consumption in the world and in Turkey; turkey yield characteristics; turkey biology; characteristics of turkey breeds; turkey breeding; breeding stock in turkeys; poultry houses and equipment in turkey farming; feeding and feeders in turkey farming; health protection
Course Precondition
None
Resources
Türkoğlu, M., Sarıca, M., Eleroglu, H., 2005. Hindi Yetiştiriciliği. Otak Form Ofset, Samsun, ISBN:975-94647-1-3 Bell, D.D., 2002. Weaver, W.D., 2002. Commercial chicken meat and egg production. 5th ed.. Assinippi Park : Kluwer Academic Publishers Avec Turkey Management Guide. 2022. https://avec-poultry.eu/wp-content/uploads/2023/01/TURKEY-MANAGEMENT-GUIDE-2.pdf
Notes
Lecture notes on turkey farming
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | He/She understands the importance of turkey farming within poultry farming |
| LO02 | He/She knows the productivity characteristics of turkeys |
| LO03 | She/he knows turkey breeds |
| LO04 | He/She understands the importance of poultry houses in turkey farming |
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. | 5 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interaction between different disciplines | |
| 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 | 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. | 1 |
| 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. | 4 |
| 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 | 2 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Dersin tanıtılması, genel bilgi verilmesi | Examining the course content | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | Turkey production and consumption in the world and in Turkey | Examining the course content | Öğretim Yöntemleri: Soru-Cevap, Alıştırma ve Uygulama |
| 3 | Performance characteristics of turkeys | Preliminary research | Öğretim Yöntemleri: Soru-Cevap, Anlatım, Beyin Fırtınası |
| 4 | The biology of turkeys | Preliminary study | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Beyin Fırtınası |
| 5 | Characteristics of turkey breeds | Preliminary study | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Beyin Fırtınası |
| 6 | The improvement of turkeys | Researching the topic | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 7 | Raising turkey breeding stock | Preliminary study | Öğretim Yöntemleri: Soru-Cevap, Alıştırma ve Uygulama |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Ödev |
|
| 9 | Poultry houses in turkey farming | Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Beyin Fırtınası |
| 10 | Bedding material in turkey farming | Preliminary study | Öğretim Yöntemleri: Soru-Cevap, Alıştırma ve Uygulama, Beyin Fırtınası |
| 11 | Stocking density in turkey farming | Preliminary preparation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama |
| 12 | Lighting in turkey farming | Researching the topic | Öğretim Yöntemleri: Soru-Cevap, Alıştırma ve Uygulama, Beyin Fırtınası |
| 13 | Water and waterers in turkey farming | Researching the topic | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Beyin Fırtınası |
| 14 | Feeding and feeders in turkey farming | Preliminary preparation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Beyin Fırtınası |
| 15 | Health Protection in Turkey Farming | Preliminary reading | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama |
| 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 | ||