Information Package / Course Catalogue
| Course Code | : SBH018 |
| Course Type | : Area Elective |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 2 |
The course covers the structure of the digestive system and digestion processes in poultry, the effects of poultry production systems on nutrition, compound feed ingredients used as sources of energy, protein, and minerals, and feed additives. It also addresses the determination of nutrient requirements according to the age, species, production purpose, and production stage of poultry; the examination of commercial hybrid management guides; the basic principles of ration formulation; and the production, processing, storage, and appropriate preservation conditions of feeds.
This course covers the structure and functions of the poultry digestive system, digestion processes, the effects of poultry production systems on feeding, compound feed ingredients used as energy, protein, and mineral sources, and feed additives. It also addresses the determination of nutrient requirements according to poultry species, age, production purpose, and production stage; the evaluation of commercial hybrid management guides; the basic principles of ration formulation; and the production, processing, storage, and proper preservation of poultry feeds.
| 1. | Explains the structure and functions of the digestive organs in poultry and relates them to the basic processes of digestion and absorption. |
| 2. | Compares the effects of indoor, free-range, and pasture-based poultry production systems on feed intake, nutrient intake, and feeding management. |
| 3. | Classifies the energy, protein, and mineral sources and feed additives used in poultry diets and evaluates them according to their intended purposes. |
| 4. | Determines the nutrient requirements of poultry from current commercial strain management guides by considering species, age, production purpose, and production stage. |
| 5. | Formulates a balanced ration that meets the nutrient requirements of a specified poultry group and evaluates feed production, processing, and storage conditions in terms of quality, safety, and sustainability. |
| 1. | Poultry Nutrition— Kahraman Özkan ve Zümrüt Açıkgöz |
| 2. | Modern Poultry Production — Nizamettin Şenköylü, |
| 3. | Modern Poultry Production. Bursa: Publications of the Association of Feed Industrialists (Original work published in Turkish). |
| Type of Assessment | Count | Percent |
|---|---|---|
| Assignment | 1 | %5 |
| Quiz | 1 | %5 |
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 0 | 2 | 28 |
| Assignment | 1 | 3 | 1 | 4 |
| Quiz | 1 | 3 | 1 | 4 |
| Midterm Examination | 1 | 7 | 1 | 8 |
| Final Examination | 1 | 7 | 1 | 8 |
| TOTAL WORKLOAD (hours) | 52 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | PÇ-12 | |
OÇ-1 | 5 | 2 | 2 | 2 | 1 | 1 | 1 | 1 | 1 | 1 | 2 | |
OÇ-2 | 4 | 4 | 4 | 3 | 2 | 3 | 3 | 2 | 1 | 2 | 2 | 3 |
OÇ-3 | 5 | 4 | 4 | 3 | 2 | 3 | 2 | 1 | 1 | 2 | 2 | |
OÇ-4 | 5 | 5 | 4 | 4 | 2 | 5 | 2 | 2 | 2 | 2 | 4 | 3 |
OÇ-5 | 5 | 5 | 5 | 4 | 4 | 5 | 5 | 3 | 2 | 2 | 4 | 3 |