Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
HUSBANDRY AND NUTRITION ZZT209 0 + 0 2.0 2.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery
Course Coordinator
Instructors
Assistants
Goals The objective is to understand socio-economic and cultural importance of animal breeding and production, the basics and special points of animal production as an integral part of agriculture in the world and Turkey . Moreover, types and characteristics of feed materials used in the ruminants and mono-gastric animals, feed ingredients and the basic principles of nutrition are learned.
Course Content Due to the learning activities in this course which are done in the period; • Basic concepts of animal feeding • Feed raw materials, foodstuffs, • information about the digestive systems of animals are taught.
Learning Outcomes 1) Realizing the place and the significancy of animal production, agriculture, nurishment, social live and economics at national and global level.
2) Learning basic concepts of animal breeding and reproduction
3) Learning farm animals and their production
4) Teaching fundamental principles of ruminants

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week Animal production in Turkey and in the world Lecture; Question Answer; Discussion
Brainstorming
 Presentation (Including Preparation Time)
2. Week Controlling reproduction and its consideration in farm animal production, anatomical, histological and functinal aspect of female and male reproductive organs. Lecture; Question Answer; Discussion
Brainstorming
 Presentation (Including Preparation Time)
3. Week Selection and selection methods in animal population Lecture; Question Answer; Discussion
Brainstorming
 Presentation (Including Preparation Time)
4. Week Meat and milk production in cattle Lecture; Question Answer; Discussion; Case Study
Brainstorming
 Presentation (Including Preparation Time)
5. Week Milk, meat and fibre production in sheep and goat Lecture; Question Answer; Discussion; Case Study
Brainstorming
 Presentation (Including Preparation Time)
6. Week Meat and egg production from broiler and laying hens Lecture; Question Answer; Discussion
Brainstorming
 Presentation (Including Preparation Time)
7. Week Biology of honey bee and beekeeping Lecture; Question Answer; Discussion
Brainstorming
 Presentation (Including Preparation Time)
8. Week Mid-term exam Question Answer
Brainstorming
 Presentation (Including Preparation Time)
9. Week Description and aspect of feed, classification of feeds, digestion and digestive systems of different animal species Lecture; Question Answer; Discussion
Brainstorming
 Presentation (Including Preparation Time)
10. Week Nutritive components of feeds, metabolism, carbohydrates, lipids Lecture; Question Answer; Discussion
Brainstorming
 Presentation (Including Preparation Time)
11. Week Nutritive components of feeds, metabolism,proteins an vitamines Lecture; Question Answer; Discussion
Brainstorming
 Presentation (Including Preparation Time)
12. Week Second mid-term exam; nutritive components of feeds- macro and micro minerals. Lecture; Question Answer; Discussion
Brainstorming
 Presentation (Including Preparation Time)
13. Week General information about raw materials for feeds: Roughage nad their general characteristics, juicy roughage (green fodders, silage, roughage in pasture and grasslands, dried fodders and hay; natural and artificial drying methods. Lecture; Question Answer; Discussion

 Presentation (Including Preparation Time)
14. Week Concentrated feeds as energy source (cereals and oils), general characeristics of protein sources (animal and herbal feeds), feed additives, mineral additives Lecture; Question Answer; Discussion

 Presentation (Including Preparation Time)
15. Week Basic information in ruminant and monogastric animal nutrition, feedstuffs requirement, technnics for preparing mixtures Lecture; Question Answer; Discussion

 Presentation (Including Preparation Time)
16. Week Final exam Question Answer
Brainstorming
 Presentation (Including Preparation Time)

Sources Used in This Course
Recommended Sources
Akman,N.,Aşkın,Y., Cengiz, F., Ertuğrul,M., Fıratlı,Ç., Türkoğlu, M.,Yener. 1997. Hayvan Yetiştirme(yetiştiricilik) Editör; M.Ertuğrul. Ankara
Yem Değerlendirme ve Analiz Yöntemleri. 2005.Karabulut, A.,Canbolat,Ö. Ulu.Üni.Bas. Müd./Bursa,
Yemler Bilgisi ve Teknolojisi. Akyıldız, R. 1986.Ankara Üniversitesi Basımevi /Ankara
Yemler ve Hayvan Besleme. Düzenleme 2010. Alarslan, Ö.F. Baran Ofset/Ankara

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
. 16 4
Course Duration (Total weeks*Hours per week) 14 2
Work Hour outside Classroom (Preparation, strengthening) 16 2
Homework 4 4
Activity (Web Search, Library Work, Trip, Observation, Interview etc.) 5 3
Midterm Exam 1 1
Time to prepare for Midterm Exam 1 8
Final Exam 1 1
Time to prepare for Final Exam 1 10
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
  • ECTS credits and course workload