ZO561 Poultry Nutrition in Hot Climates

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

Information

Code ZO561
Name Poultry Nutrition in Hot Climates
Term 2024-2025 Academic Year
Semester . Semester
Duration (T+A) 3-0 (T-A) (17 Week)
ECTS 6 ECTS
National Credit 3 National Credit
Teaching Language Türkçe
Level Yüksek Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. HASAN RÜŞTÜ KUTLU


Course Goal / Objective

Hot Environment Basic Criterias in Poultry Nutrition and points to consider

Course Content

Nutritional characteristics of poultry, thermoregulation, negative effects of heeat stress, nutritional methods to eliminate of heat stress

Course Precondition

Students who will take this course are required to take poultryl nutrition and feeds courses on undergraduat level or get talk with the instructor.

Resources

Principles of poultry nutrition

Notes

All literatus related to poultry nutrition and feeds


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Learns the characteristics of poultry nutrition
LO02 Learns the thermoregulation of poultry
LO03 Learns the negative effects of heat stress on poultry
LO04 Learns the nutritional methods to eliminate negative effects of heat stress


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. 3
PLO02 Bilgi - Kuramsal, Olgusal Understands the interaction between different disciplines 3
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 Zootekni bilimindeki verileri kullanarak bilimsel yöntemlerle bilgiyi geliştirebilme, bilimsel, toplumsal ve etik sorumluluk bilinci ile bu bilgileri kullanabilme becerisini kazanır
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
PLO08 Bilgi - Kuramsal, Olgusal Gains the ability to keep animal production dynamic in accordance with changing economic and social conditions. 3
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. 2
PLO10 Bilgi - Kuramsal, Olgusal Absorbs the relationship between animal products and human health and community welfare


Week Plan

Week Topic Preparation Methods
1 Nutrition and its importance of poultry soruce reading, web searching Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
2 Environment and its importance on poultry soruce reading, web searching Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
3 Thermoregulation of poultry soruce reading, web searching Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
4 Negative effects of heat stress-1 soruce reading, web searching Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
5 Negative effects of heat stress-2 soruce reading, web searching Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
6 Negative effects of heat stress-3 soruce reading, web searching Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
7 Precautions to eliminate negative effects of heat stress-General soruce reading, web searching Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
8 Mid-Term Exam examination Ölçme Yöntemleri:
Ödev, Yazılı Sınav
9 Precautions to eliminate negative effects of heat stress-Nutrition soruce reading, web searching Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
10 Precautions to eliminate negative effects of heat stress-Nutrition-diet energy soruce reading, web searching Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
11 Precautions to eliminate negative effects of heat stress-Nutrition-diet protein-amino acid balance soruce reading, web searching Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
12 Precautions to eliminate negative effects of heat stress-Nutrition-diet vitamin balance soruce reading, web searching Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
13 Precautions to eliminate negative effects of heat stress-Nutrition-electrolyte balance soruce reading, web searching Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
14 Precautions to eliminate negative effects of heat stress-Nutrition-water soruce reading, web searching Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
15 Precautions to eliminate negative effects of heat stress-practical corrections in diet soruce reading, web searching Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
16 Term Exams examination Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams examination 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 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 15 15
Final Exam 1 30 30
Total Workload (Hour) 157
Total Workload / 25 (h) 6,28
ECTS 6 ECTS

Update Time: 13.05.2024 01:45