Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
PRINCIPLES OF POULTRY NUTRITION 10703013 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 Pınar SAÇAKLI
Assistants
Goals To transform the knowledge about healthy nutritional principles of chicks, chickens, laying hens, cockerels, to the master students
Course Content principles of laying hens and broilers
Learning Outcomes 1) To develop the knowledge of the students about from anatomical and physiological characteristics of digestive system to the formulation of poultry rations.
2) To provide for the students with reliable knowledge about nutrition, to complete their knowledge that is incomplete and insufficient.
3) Since transformation of reliable and correct information increase self-confidence of the students, they will be able to adapt new trends and developments in their job.

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week New trend in poultry nutrition Lecture; Question Answer

 Presentation (Including Preparation Time)
2. Week Comperative digestive tract anatomie and physiology in poultry Lecture; Question Answer

 Presentation (Including Preparation Time)
3. Week Nutrional requirements of poultry nutrients and sufficient consumption Lecture; Question Answer

 Presentation (Including Preparation Time)
4. Week Carbohydrates, lipides, essantial faty acids,defficieny of fatty acids,lipid sources, proteins and amino acids Lecture; Question Answer

 Presentation (Including Preparation Time)
5. Week Vitamins and water – soluble vitamins, fat-soluble vitamins, vitamine like substances and vitamine stabilite and bioefficiency Lecture; Question Answer

 Presentation (Including Preparation Time)
6. Week Minerals, macro minerals and micro minerals Lecture; Question Answer

 Presentation (Including Preparation Time)
7. Week Energy, energy requirements of chicks, chickens, laying hens, cockerels Lecture; Question Answer

 Presentation (Including Preparation Time)
8. Week Nutrition of broiler chick, egg type chick and parent stock chick Lecture; Question Answer

 Presentation (Including Preparation Time)
9. Week Nutrition of broiler and, egg type chicken and parent stock chicken Lecture; Question Answer

 Presentation (Including Preparation Time)
10. Week Meat type Grand Stock nutrition Lecture; Question Answer

 Presentation (Including Preparation Time)
11. Week Egg type Grand Stock nutrition(White and Brown) Lecture; Question Answer

 Presentation (Including Preparation Time)
12. Week Laying hen nutrition Lecture; Question Answer

 Presentation (Including Preparation Time)
13. Week Cock nutrition Lecture; Question Answer

 Presentation (Including Preparation Time)
14. Week general evaluation Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)

Sources Used in This Course
Recommended Sources
Anonim 1984: Poultry Handbook. International Training Center (JICA) Nagoya
Bell, D.J. and Freeman, B.M.1971: Physiology and Biochemistry of the domestic Fowl. Vol.1., 2. and 3. Acedemic Pres. London.
Bondi A.A. 1987: Animal Nutrition. John Wiley and Sons. New York.
Cole D.J.A. Haresing, W. 1989 Recent Devolopment in Poultry Nutrition. Anchor Pres. Great Britain

Relations with Education Attainment Program Course Competencies
Program RequirementsContribution LevelDK1DK2DK3
PY15000
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 4
Homework 1 4
Practice (Teaching Practice, Music/Musical Instrument Practice , Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice) 5 4
Final Exam 1 4
Time to prepare for Final Exam 1 4
5 4
1 4
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