The aim of this course is to provide fundamental and practical knowledge and skills in the field of poultry production and health. The course covers topics such as the biological characteristics, breeds, and production systems of poultry; housing and environmental management, nutrition, reproduction, and performance management. In addition, students are given information on disease prevention, diagnosis and treatment methods, hygiene, biosecurity, and flock health management, with the goal of equipping them to carry out efficient and sustainable production.

This course covers the fundamental principles and historical development of poultry production. The biological characteristics, breeds, and classification of poultry according to production purposes are examined. Additionally, different production systems (egg, meat, broiler, free-range, etc.) and the operational structures of these systems are discussed. Environmental management topics such as housing design, environmental control, ventilation, lighting, and hygiene practices, as well as nutrition, feed formulation, and feeding techniques, are covered in detail. Reproduction management, incubation technologies, growth and performance monitoring methods, and productivity and quality criteria are also important components of the course. From a health perspective, common diseases, parasites, and infections in poultry are addressed, along with preventive veterinary practices, vaccination programs, diagnostic methods, and treatment approaches. Information on biosecurity and flock health management is also provided.