Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
POULTRY NUTRITION-I 802400715530 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 Poultry feeding science, history and development, to learn the current status of the poultry feed and the future.
Course Content Introduction of poultry nutrition science and it’s historical development;Water, energy, protein, vitamin and minerals; balance among nutrients and their special effects in poultry;anatomy of digestive system, digestion and absorbtion;feding behavior, feed consumption, factors effecting feed intake;Basic nutritional principles and nutrition of broilers, laying hens, turkeys and ducks;nutrition and feding rules of organic and free-range poultry production, comparision of conventional and organic-free range production and scientific realities;comon feed ingredients, their quality criterions and considerations for their limitations in poultry diets, effects of feed form in poultry nutrition, considerations for effective diet formulations.
Learning Outcomes 1) Learn the history and current state of poultry feeding science
2) Wide knowledge about poultry feeding and digestive system
3) The level of awareness about hormones, antibiotics and GMO is improved

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week Poultry Nutrition Science, historical perspective and developments, current status of poultry nutrition and future considerations Lecture; Discussion
Opinion Pool; Colloquium
Storyline 		Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
2. Week Water, Energy, vitamins and minerals, relationship between nutrients, balance of them and specific effects of these relationships. Lecture; Discussion
Opinion Pool; Colloquium
Storyline 		Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
3. Week Digestive system structure and development Lecture; Discussion
Opinion Pool; Colloquium
Storyline 		Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
4. Week Digestion, absorbtion, chemical and microbiogical digestion in poultry animals Lecture; Discussion
Opinion Pool; Colloquium
Storyline 		Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
5. Week Important feed ingredients and and considerations of in their usage Lecture; Discussion
Opinion Pool; Colloquium
Storyline 		Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
6. Week Important feed ingredients and and considerations of in their usage Lecture; Discussion
Opinion Pool; Colloquium
Storyline 		Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
7. Week Feed production for poultry and importance of feed physical form Lecture; Discussion
Opinion Pool; Colloquium
Storyline 		Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
8. Week Feed consumption, feed consumption behaviour, factors affcting feed intake Lecture; Discussion
Opinion Pool; Colloquium
Storyline 		Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
9. Week Nutrition of laying hens, nutrient requirements, and basic principles of laying hens nutrition Lecture; Discussion
Opinion Pool; Colloquium
Storyline 		Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
10. Week Nutrition of broilers, nutrient requirements, and basic principles of broilers nutrition Lecture; Discussion
Opinion Pool; Colloquium
Storyline 		Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
11. Week Nutrition of Turkeys, nutrient requirements, and basic principles of Turkey nutrition Lecture; Discussion
Opinion Pool; Colloquium
Storyline 		Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
12. Week Factors affacting meat and egg quality related to feeds and nutrition, GMO feeds, hormones and antibiotics in poultry nutrition and science based information about these issues Lecture; Discussion
Opinion Pool; Colloquium
Storyline 		Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
13. Week Organic and free-range poultry production compared to conventional production, nutritional rules and differences in organic and free-range production Lecture; Discussion
Opinion Pool; Colloquium
Storyline 		Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
14. Week Organic and free-range poultry production compared to conventional production, nutritional rules and differences in organic and free-range production Lecture; Discussion
Opinion Pool; Colloquium
Storyline 		Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
15. Week Final Exam Question Answer; Problem Solving

 Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)

Sources Used in This Course
Recommended Sources
-S.Leeson, J.D.Summers. 2008. Commercial Poultry Nutrition. 3rd Edition. Nottingham University Press.UK - Ceylan,N. 2014.Organik ve Geleneksel(Konvansiyonel) Üretilmiş Tavuk Eti (Yanlış Bilinenler ve Gerçekler). BESD-BİR Yayınları No:6 -Ceylan,N., Kutlu, H.R.K. 2012.Beyaz Et Kalitesi ve Kanatlı Hayvan Besleme İlişkisi. Piliç Eti Sektör Raporu. BESD-BİR Yayınları. Ankara, 2012, Sayfa:99-107 -Ceylan,N.,2012.Kanatlı Beslemede Hormon Gerçeği. Piliç Eti Sektör Raporu. BESD-BİR Yayınları. Ankara, 2012, Sayfa:113-114 -Kleyn, R., 2013. Chicken Nutrition. Context Publishing

Relations with Education Attainment Program Course Competencies
Program RequirementsContribution LevelDK1DK2DK3
PY15000
PY25000
PY35000
PY45000
PY55304040

*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 16
Midterm Exam 1 1
Final Exam 1 1
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