Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
NUTRITION OF BEEF CATTLE 10703011 2 + 0 2.0 4.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery
Course Coordinator
Instructors Gültekin YILDIZ
Assistants
Goals To get experts knowing nutrient and energy requirements of beef cattle, fattening performance, feeding methods, fattening systems and nutritional diseases for healthy and economoc nutiriton of beef cattle
Course Content a. Understanding fattaning characteristics of beef cattles b. Introducing fattening conditions and feeds c. Determining requirements d. Understanding fattening methods and tools
Learning Outcomes 1) To reach enough knowledge about feeding of beef cattle
2) Ability of solving the problems in the practical area
3) To have dialouges with producers and to translate knowledges to them

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week Nutrition of beef cattle, fattening performance Lecture; Question Answer

 Presentation (Including Preparation Time)
2. Week Selection of beef nutrition field, feedlot Lecture; Question Answer

 Presentation (Including Preparation Time)
3. Week Fattening methods Lecture; Question Answer

 Presentation (Including Preparation Time)
4. Week Water and dry matter requirement Lecture; Question Answer

 Presentation (Including Preparation Time)
5. Week Nutrient and energy requirements of beef cattle Lecture; Question Answer

 Presentation (Including Preparation Time)
6. Week Vitamin, mineral requirement Lecture; Question Answer

 Presentation (Including Preparation Time)
7. Week Buying beef cattles, transport, preparations before fattening, feeding methods Lecture; Question Answer

 Presentation (Including Preparation Time)
8. Week Fattening periods, feeding frequency and ration formulation Lecture; Question Answer

 Presentation (Including Preparation Time)
9. Week Effect of feeding frequency on fattening and slaughter parameters Lecture; Question Answer

 Presentation (Including Preparation Time)
10. Week Fattening forms, Lecture; Question Answer

 Presentation (Including Preparation Time)
11. Week Equipments used in beef cattle facilities, feeds used in beef cattle nutrition, Lecture; Question Answer

 Presentation (Including Preparation Time)
12. Week Roughage, grains, TMR Lecture; Question Answer

 Presentation (Including Preparation Time)
13. Week Feed additives Lecture; Question Answer

 Presentation (Including Preparation Time)
14. Week Ration samples for beef cattle Lecture; Question Answer

 Presentation (Including Preparation Time)

Sources Used in This Course
Recommended Sources
Adams, R.S., Sharpe, W.E. (2005). Water intake and quality for dairy cattle. Erişim: http://www.das.psu.edu.edu/dcn/catnut/PDF/water.pdf. Erişim tarihi: 28.10.2005.
Cole, D.J.A., Haresign, W. (1989). Recent Development in Poultry Nutrition. Anchor Press, Great Britain
Ensminger, M.E., Oldfield, J.E., Hienemann, W.W. (1990). Feeds and Nutrition. 2nd Ed., The Ensminger Publishing, California.
Ergün, A., Tuncer, Ş.D., Çolpan, İ., Yalçın, S., Yıldız, G., Küçükersan, M.K., Küçükersan, S., Şehu, A. (2002). Yemler, Yem Hijyeni ve Teknolojisi. Pozitif Matbaa. Ankara.
Freer, M., Dove, H. (2002). Sheep Nutrition. CAB Publishing
Garnsworthy, P.C., Wiseman, J. (2002). Recent Developments in Ruminant Nutrition 4. Hobbs the Hampshire, London.
Goihl, J. (1996). Feeding Dairy Cattle. In: Feed Industry Red Book 1996 Edition p.216. Communication Marketing Inc. MN-55344. USA.
Kirchgessner, M. 2004. Tierernahrung. 11. Aufl. DLG-Verlag. Frankfurt am Main
Leeson, S., Summers, J.D. (2001). Nutrition of the Chicken 4th. ed. University Books. Canada. Leeson, S., Summers, J.D. (2001). Nutrition of the Chicken 4th. ed. University Books. Canada.
Rerry, T.W., Cullison, A.E., Lowrey, R.S. (2003). Feeds and Feeding 6th. Ed. Prentice Hall. New Jersey.

Relations with Education Attainment Program Course Competencies
Program RequirementsContribution LevelDK1DK2DK3
PY15555
PY25000
PY35000
PY45000

*DK = Course's Contrubution.
0 1 2 3 4 5
Level of contribution None Very Low Low Fair High Very High
.

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 14 2
Work Hour outside Classroom (Preparation, strengthening) 14 2
Activity (Web Search, Library Work, Trip, Observation, Interview etc.) 14 2
Practice (Teaching Practice, Music/Musical Instrument Practice , Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice) 14 2
Final Exam 1 2
1 2
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
Quick Access Hızlı Erişim Genişlet
Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • Relations with Education Attainment Program Course Competencies
  • ECTS credits and course workload