Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
BEEF PRODUCTION 11304045 4 + 0 4.0 8.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery
Course Coordinator
Instructors
Assistants
Goals Dünyada, Avrupa Birliğinde ve Türkiye'de sığır eti üretimi, Besi performansının önemi ve belirlenmesi, Besi performansını etkileyen faktörler. Besi performansını etkileyen faktörler. Besiye uygun sığırların seçimi, Besiye uygun sığırların seçimi, Yaş tayini. Besi sığırcılığında barınak ve kapalı ve sabit-serbest dolaşımlı ahırlar, Yarı açık ve açık barınaklar, Kesim ve kesim özellikleri, Karkas ve karkas özellikleri, Karkas kalitesi, Karkasların sınıflandırılması, Sığır besiciliği ile ilgili güncel makalelerin taranması ve yorumlanması
Course Content In the world, the European Union and beef production in Turkey, Livestock and importance of determining performance, factors affecting fattening performance. Factors affecting fattening performance. Selection of cattle suitable for fattening, Selection of cattle suitable for fattening, Age determination. Shelter and closed and fixed-free-roaming barns in beef cattle breeding, Semi-open and open shelters, Slaughtering and slaughter characteristics, Carcass and carcass characteristics, Carcass quality, Carcass classification, Review and interpretation of current articles on cattle breeding
Learning Outcomes 1) Knows fattening performance and factors affecting fattening performance.
2) Can choose suitable breeds for fattening.
3) Has knowledge about age determination, shelters and carcass characteristics.

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week Beef production in the World, European Union and Turkey Lecture
Colloquium
Case Based Learning 		Presentation (Including Preparation Time)
2. Week Importance and determination of fattening performance Lecture
Colloquium
Case Based Learning 		Presentation (Including Preparation Time)
3. Week Factors affecting fattening performance. Lecture
Colloquium
Case Based Learning 		Presentation (Including Preparation Time)
4. Week Factors affecting fattening performance. Lecture
Colloquium
Case Based Learning 		Presentation (Including Preparation Time)
5. Week Selection of cattle suitable for fattening. Lecture
Colloquium
Case Based Learning 		Presentation (Including Preparation Time)
6. Week Selection of cattle suitable for fattening. Lecture
Colloquium
Case Based Learning 		Presentation (Including Preparation Time)
7. Week Age determination. Lecture
Colloquium
Case Based Learning 		Presentation (Including Preparation Time)
8. Week Shelter and closed and fixed-free-range barns in beef cattle Lecture
Symposium
Case Based Learning 		Presentation (Including Preparation Time)
9. Week Semi-open and open shelters Lecture
Colloquium
Case Based Learning 		Presentation (Including Preparation Time)
10. Week Cutting and cutting features Lecture
Colloquium
Case Based Learning 		Presentation (Including Preparation Time)
11. Week Carcass and carcass characteristics Lecture
Colloquium
Case Based Learning 		Presentation (Including Preparation Time)
12. Week Carcass quality Lecture
Symposium
Case Based Learning 		Presentation (Including Preparation Time)
13. Week Classification of carcasses Lecture
Symposium
Case Based Learning 		Presentation (Including Preparation Time)
14. Week Screening and interpreting current articles on cattle breeding Lecture
Colloquium
Case Based Learning 		Presentation (Including Preparation Time)

Sources Used in This Course
Recommended Sources
"Snapp, R.R. (1952). Beef Cattle, John Wiley Sons. "
Arpacık, R. (1995). Entansif Sığır Besiciliği Şahin Matbaası, Ankara
Chenoweth, J. P. (2005). Beef Practice: Cow-Calf Production Medicine.
Fraser, A. (1953). Beef Cattle Husbandry, Crosby Lockwood and son Ltd.
Porter V (2007) Cattle Breeds of The World, The Crowood Pres Ltd.
Taylor, R.E., Field, T. G. (1998). Beef Production and Management, Decision Prentice Hall.

Relations with Education Attainment Program Course Competencies
Program RequirementsContribution LevelDK1DK2DK3
PY15555
PY25555
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 6
Work Hour outside Classroom (Preparation, strengthening) 14 6
Midterm Exam 1 20
Final Exam 1 20
Time to prepare for Final Exam 1 20
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
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Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • Relations with Education Attainment Program Course Competencies
  • ECTS credits and course workload