ZTP435 Poultry Meat Production

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

Information

Code ZTP435
Name Poultry Meat Production
Term 2024-2025 Academic Year
Semester 7. Semester
Duration (T+A) 2-0 (T-A) (17 Week)
ECTS 4 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 be able to have technical knowledge about chicken meat production, basic information about the nutritional value of chicken meat and marketing methods.

Course Content

Chicken meat production, factors affecting chicken meat quality, processes carried out in the slaughterhouse, suitable poultry conditions, alternative poultry meat production.

Course Precondition

There are no prerequisites for this course.

Resources

powerpoint presentations

Notes

There are no other resources for the course.


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Knows the properties of chicken meat.
LO02 Obtains information about the operations carried out in the slaughterhouse.
LO03 Learns the appropriate chicken coop conditions for broiler chicken farming.
LO04 Knows the 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 chicken rearing system Reading course resources and notes on the subject and assigning homework Öğretim Yöntemleri:
Anlatım
2 Care and management of broiler chickens Reading course resources and notes on the subject and assigning homework Öğretim Yöntemleri:
Anlatım
3 Suitable coop conditions for broiler chickens Reading course resources and notes on the subject and assigning homework Öğretim Yöntemleri:
Anlatım
4 Broiler breeding equipment Reading course resources and notes on the subject and assigning homework Öğretim Yöntemleri:
Anlatım
5 Factors affecting the quality and quantity of chicken meat Reading course resources and notes on the subject and assigning homework Öğretim Yöntemleri:
Anlatım
6 Procedures carried out in the slaughterhouse Reading course resources and notes on the subject and assigning homework Öğretim Yöntemleri:
Anlatım
7 chicken meat and its properties Reading course resources and notes on the subject and assigning homework Öğretim Yöntemleri:
Anlatım
8 Mid-Term Exam Ölçme Yöntemleri:
Yazılı Sınav
9 Slaughtering and preservation of broiler chickens Reading course resources and notes on the subject and assigning homework Öğretim Yöntemleri:
Anlatım
10 broiler industry Reading course resources and notes on the subject and assigning homework Öğretim Yöntemleri:
Anlatım
11 turkey meat production Reading course resources and notes on the subject and assigning homework Öğretim Yöntemleri:
Anlatım
12 quail meat production Reading course resources and notes on the subject and assigning homework Öğretim Yöntemleri:
Anlatım
13 Goose meat production Reading course resources and notes on the subject and assigning homework Öğretim Yöntemleri:
Anlatım
14 Partridge meat production Reading course resources and notes on the subject and assigning homework Öğretim Yöntemleri:
Anlatım, Gösterip Yaptırma
15 Carcass quality in broiler chickens Reading course resources and notes on the subject and assigning homework Öğretim Yöntemleri:
Anlatım, Gösterip Yaptırma, Grup Çalışması
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 2 28
Out of Class Study (Preliminary Work, Practice) 14 2 28
Assesment Related Works
Homeworks, Projects, Others 3 12 36
Mid-term Exams (Written, Oral, etc.) 1 2 2
Final Exam 1 2 2
Total Workload (Hour) 96
Total Workload / 25 (h) 3,84
ECTS 4 ECTS

Update Time: 06.06.2024 04:43