ZTP479 Poultry meat production

3 ECTS - 2-0 Duration (T+A)- 7. Semester- 2 National Credit

Information

Code ZTP479
Name Poultry meat production
Term 2022-2023 Academic Year
Semester 7. 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 Prof. Dr. MİKAİL BAYLAN (A Group) (Ins. in Charge)


Course Goal / Objective

They will have basic knowledge on chicken meat production, chicken nutrition and marketing methods.

Course Content

Chicken meat production, factors affecting chicken meat quality, processing in slaughterhouse, suitable poultry conditions, Alternative poultry meat production.

Course Precondition

none

Resources

powerpoint presentations

Notes

scientific articles.


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Know the characteristics of chicken meat.
LO02 Slaughterhouse also learns about the operations performed.
LO03 Learns the conditions of suitable poultry in broiler breeding.
LO04 Knows 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 breeding system Reading lecture notes and reseources Öğretim Yöntemleri:
Anlatım
2 Maintenance and management of broiler chickens Reading lecture notes and reseources Öğretim Yöntemleri:
Anlatım, Tartışma, Alıştırma ve Uygulama
3 Suitable farm conditions for broiler chickens Reading lecture notes and reseources Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama, Gösteri, Gösterip Yaptırma
4 Broiler breeding equipment Reading lecture notes and reseources Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama, Grup Çalışması
5 Factors affecting chicken meat quality and quality Reading lecture notes and reseources Öğretim Yöntemleri:
Anlatım, Tartışma
6 Operations in slaughterhouse Reading lecture notes and reseources Öğretim Yöntemleri:
Soru-Cevap, Bireysel Çalışma
7 Chicken meat and its characteristics Reading lecture notes and reseources Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama, Gösterip Yaptırma
8 Term exam preparation to term exam Ölçme Yöntemleri:
Yazılı Sınav
9 Cutting and storage in broiler chickens Reading lecture notes and reseources, giving homeworks Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama, Grup Çalışması
10 Broiler industry Reading lecture notes and reseources, giving homeworks Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama, Gösterip Yaptırma
11 Turkey meat production Reading lecture notes and reseources, giving homeworks Öğretim Yöntemleri:
Anlatım, Tartışma, Problem Çözme
12 Quail meat production Reading lecture notes and reseources, giving homeworks Öğretim Yöntemleri:
Anlatım, Tartışma, Alıştırma ve Uygulama
13 Goose meat production Reading lecture notes and reseources, giving homeworks Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Alıştırma ve Uygulama
14 Partridge meat production Reading lecture notes and reseources, giving homeworks Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama, Gösteri, Gösterip Yaptırma
15 Carcass quality in broiler chickens Reading lecture notes and reseources, giving homeworks Öğretim Yöntemleri:
Anlatım, Gösterip Yaptırma, Grup Çalışması
16 Final exam Preparation to final exam Ölçme Yöntemleri:
Yazılı Sınav
17 Final exam 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

Update Time: 18.11.2022 02:12