Information Package / Course Catalogue
Poultry Husbandry
Course Code: ORT211
Course Type: Required
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 2
Objectives of the Course

The objective of this course is to provide students with the technical, biological, and economic principles of commercial and organic poultry production at a theoretical level. The course covers the industrial structure of the sector, poultry breeds, genetics and breeding methods, anatomy and physiology, incubation management, poultry house planning and environmental control, broiler and layer rearing techniques, slaughterhouse processes, biosecurity, and organic poultry principles, aiming to equip students with the skills to manage a rational poultry production process.

Course Content

Status of the poultry sector in the world and Turkey, production and consumption values of poultry products. Poultry breeds, inheritance of qualitative/quantitative traits, and breeding methods. Anatomical and biological structure of poultry, embryonic development, and incubation management. Egg nutrient value, chemical composition, and quality maintenance. Poultry house planning, equipment, and ventilation systems. Rearing techniques and performance criteria for broilers, layers, and breeders. Slaughter technology, meat quality, flock health protection, vaccination programs, and organic poultry regulations.

Name of Lecturer(s)
Learning Outcomes
1.Explain the industrialization processes of the poultry sector, its economic status in Turkey and the world, poultry breeds, and genetic breeding/hybrid production methods.
2.Define the biological systems, anatomy, and physiology of poultry; evaluate incubation conditions, embryonic development, and hatch results according to technical criteria.
3.Analyze the nutritional value, chemical structure, and internal/external quality factors of eggs; explain the principles of modern poultry house planning, equipment selection, and climate control/ventilation systems.
4.Differentiate the rearing techniques, care-management processes, slaughterhouse stages, and efficiency metrics in broiler, layer, and breeder enterprises.
5.Identify biosecurity measures, major poultry diseases, vaccine types, and vaccination methods in poultry farms; evaluate organic poultry principles and welfare standards according to regulations.
Recommended or Required Reading
1.Şenköylü, N., 2001. Modern tavuk üretimi. Tekirdağ.
2.Türkoğlu, M., Arda, M., Yetişir, R., Sarıca, M., Ersayın, C., 1997. Tavukçuluk bilimi. Samsun.
3.North, M. O., Bell D. D. 1990. Commercial Chicken Production Manual. Fourth Edition. NewYork.
4.www.organiktarim.gov.tr Organik Tarım
Weekly Detailed Course Contents
Week 1 - Theoretical
Developments leading to industrialization in poultry husbandry, general status of Turkish poultry sector, production and consumption values of poultry products
Week 2 - Theoretical
Poultry breeds, inheritance of qualitative and quantitative traits, sex-linked inheritance, breeding methods in poultry, hybrid production and its advantages
Week 3 - Theoretical
Biological structure of poultry; growth, digestive, nervous, excretory, endocrine, respiratory, circulatory, and reproductive systems
Week 4 - Theoretical
Embryonic development, characteristics of hatching eggs, incubation conditions, hatch results and evaluation
Week 5 - Theoretical
Nutritional value and chemical composition of eggs, egg quality (internal and external quality criteria), and preservation methods
Week 6 - Theoretical
Poultry houses, indoor climatic environment, poultry house planning, equipment used in poultry production, and ventilation systems
Week 7 - Theoretical
Broiler rearing systems, house size and capacity calculations, care and management practices
Week 8 - Theoretical
Layer husbandry, types of layer enterprises, and rearing techniques / Midterm Exam
Week 9 - Theoretical
Periods in layer husbandry (chick, pullet, laying periods) and light program implementations
Week 10 - Theoretical
Factors affecting egg yield and quality, fundamental performance criteria used in egg production enterprises
Week 11 - Theoretical
Breeder production, care and management of breeders, factors affecting fertility rate, and artificial insemination
Week 12 - Theoretical
Broiler slaughter, modern slaughterhouse stages, poultry meat technology, and factors affecting meat quality
Week 13 - Theoretical
Health protection in poultry, biosecurity principles, major poultry diseases, vaccine types, and vaccination methods
Week 14 - Theoretical
Principles of organic poultry production, organic meat and egg production regulations, animal welfare standards
Assessment Methods and Criteria
Type of AssessmentCountPercent
Assignment1%5
Quiz1%5
Midterm Examination1%30
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Assignment1112
Individual Work140114
Quiz1112
Midterm Examination1112
Final Examination1213
TOTAL WORKLOAD (hours)51
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
PÇ-11
PÇ-12
PÇ-13
PÇ-14
PÇ-15
PÇ-16
PÇ-17
PÇ-18
OÇ-1
2
1
2
1
2
1
1
2
2
1
2
1
1
1
3
3
OÇ-2
2
1
3
1
2
1
1
2
1
1
1
1
1
3
3
OÇ-3
2
2
3
2
3
1
1
2
2
1
2
1
2
3
3
3
OÇ-4
2
2
3
2
3
1
1
2
2
1
2
1
1
3
3
3
OÇ-5
2
1
2
1
2
1
1
1
2
1
2
1
3
3
3
Adnan Menderes University - Information Package / Course Catalogue
2026