Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
VITAMINS IN ANIMAL NUTRITION 802400715070 3 + 0 3.0 8.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery
Course Coordinator
Instructors
Assistants
Goals The aim of the course is to teach detailed information on vitamins, which are essential micronutrients in growth, development of animals as well as immunity, product quality and fertility and new imrovements.
Course Content Definition, classification, nomenclature, functions, chemical structure, metabolism, deficiency symptoms and other characteristics of vitamins. Fat soluble vitamins, water soluble vitamins, main sources of vitamins and vitamin contents of feeds, synthesis and availability of vitamins according to animal species, vitamin requirements of farm animals and factors effecting vitamin requirements, effects of vitamins on performance, product quality, fertility and immune system, stability of vitamins, effects of feed manufacturing techniques and storage conditions on vitamin stability.
Learning Outcomes 1) General information about vitamins
2) Important functions of vitamins in animals, differences in absorption and utility
3) To obtain information that can be used in the field and academic level on the stability, form and activity of vitamins.

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week Introduction on vitamins, their main functions and short evaluation on recent developments Lecture; Question Answer
Brainstorming; Opinion Pool
Problem Based Learning; Storyline 		Presentation (Including Preparation Time)
2. Week Stability and factos affecting vitamin stability Lecture; Question Answer
Brainstorming; Opinion Pool
Problem Based Learning 		Presentation (Including Preparation Time)
3. Week Stability and factos affecting vitamin stability Lecture; Question Answer
Brainstorming; Opinion Pool
Problem Based Learning 		Presentation (Including Preparation Time)
4. Week Fat and water soluble vitamins in ruminant nutrition, natural and commercial sources of vitamins, activity units and calculations, digestion, absorbtion, utilization, metabolism and deposition of vitamins in ruminant animals Lecture; Question Answer
Brainstorming; Opinion Pool
Problem Based Learning; Storyline 		Presentation (Including Preparation Time)
5. Week Fat and water soluble vitamins in ruminant nutrition, natural and commercial sources of vitamins, activity units and calculations, digestion, absorbtion, utilization, metabolism and deposition of vitamins in ruminant animals Lecture
Brainstorming; Opinion Pool
Problem Based Learning 		Presentation (Including Preparation Time)
6. Week Fat and water soluble vitamins in ruminant nutrition, natural and commercial sources of vitamins, activity units and calculations, digestion, absorbtion, utilization, metabolism and deposition of vitamins in ruminant animals Lecture; Question Answer
Brainstorming; Opinion Pool
Problem Based Learning; Brain Based Learning 		Presentation (Including Preparation Time)
7. Week Effects of fat and water soluble vitamins in dairy and fattening ruminant animals on performance, reproduction, immunity and product quality Lecture; Question Answer
Opinion Pool
Problem Based Learning 		Presentation (Including Preparation Time)
8. Week Effects of fat and water soluble vitamins in dairy and fattening ruminant animals on performance, reproduction, immunity and product quality Lecture; Question Answer
Brainstorming; Opinion Pool
Problem Based Learning; Storyline 		Presentation (Including Preparation Time)
9. Week Homework presentations Lecture; Question Answer; Discussion
Brainstorming; Opinion Pool; Colloquium
Project Based Learning; Scenario Based Learning 		Presentation (Including Preparation Time) Project (Including Preparation and presentation Time) Report (Including Preparation and presentation Time)
10. Week Fat and water soluble vitamins in poultry nutrition, natural and commercial sources of vitamins, activity units and calculations, digestion, absorbtion, utilization, metabolism and deposition of vitamins in poultry Lecture; Question Answer
Brainstorming; Opinion Pool
Problem Based Learning 		Presentation (Including Preparation Time)
11. Week Fat and water soluble vitamins in poultry nutrition, natural and commercial sources of vitamins, activity units and calculations, digestion, absorbtion, utilization, metabolism and deposition of vitamins in poultry Lecture; Question Answer
Brainstorming; Opinion Pool
Problem Based Learning 		Presentation (Including Preparation Time)
12. Week Effects of fat and water soluble vitamins in broilers, layers, turkeys and poultry breeders on performance, reproduction, immunity and product quality Lecture; Question Answer
Brainstorming; Opinion Pool
Project Based Learning; Problem Based Learning 		Presentation (Including Preparation Time)
13. Week Effects of fat and water soluble vitamins in broilers, layers, turkeys and poultry breeders on performance, reproduction, immunity and product quality Lecture; Question Answer
Brainstorming; Opinion Pool
Problem Based Learning; Storyline 		Presentation (Including Preparation Time)
14. Week Effects of fat and water soluble vitamins in broilers, layers, turkeys and poultry breeders on performance, reproduction, immunity and product quality and requirements Lecture; Question Answer
Brainstorming; Opinion Pool
Project Based Learning; Problem Based Learning 		Presentation (Including Preparation Time)

Sources Used in This Course
Recommended Sources
CEYLAN, N., 2001. Hayvan Beslemede Mineraller, Vitaminler ve Stabilite. Çiftlik Hayvanlarının Beslenmesinde Temel Prensipler ve Karma Yem Üretiminde Bazı Bilimsel Yaklaşımlar. Figür Tanıtım Reklam ve Matbacılık. İstanbul. ISBN 975-97831-0-X. S:427-476
Optimum Vitamin Nutirtion. 2012. Editor Jackie Linden, 5M Publishing. UK, ISBN:978-0-9555011-2-8

Relations with Education Attainment Program Course Competencies
Program RequirementsContribution LevelDK1DK2DK3
PY15555
PY25545
PY35000
PY45554
PY55000

*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 3
Work Hour outside Classroom (Preparation, strengthening) 14 2
Homework 14 5
Presentation (Including Preparation Time) 14 3
Midterm Exam 1 2
Time to prepare for Midterm Exam 1 20
Final Exam 1 3
Time to prepare for Final Exam 1 20
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