Information Package / Course Catalogue
Poultry Meat Production
Course Code: ZT442
Course Type: Area Elective
Couse Group: First Cycle (Bachelor's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 3
Objectives of the Course

In this course , it is aimed to teach the students the importance of the production of poultry meat in human nutrition, chicken meat production methods, to increase productivity and to gain qualifications about reducing costs related to production .

Course Content

In this course , it is aimed to teach the students the importance of the production of poultry meat in human nutrition, chicken meat production methods, to increase productivity and to gain qualifications about reducing costs related to production .

Name of Lecturer(s)
Prof. Mustafa AKŞİT
Learning Outcomes
1.To be able to have information about the environmental conditions in broilers
2.To be able to obtain information about the flock preparation in the pre-breeding ,and the maintenance and management of chicks and chicken in the rearing period
3.To be able to have knowledge about broilers performance criteria
4.To be able to learn about the major diseases and health protection in broilers
5.To be able to obtain information about matter during the capture and transport of broilers
6.To be able to have information about the slaughter and processing of broiler carcasses
Recommended or Required Reading
1.Şenköylü, N., 1991. Modern tavuk üretimi. Tekirdağ.
Weekly Detailed Course Contents
Week 1 - Theoretical
Broiler production systems
Week 1 - Preparation Work
Cleaning of flock, preparation of equipment
Week 2 - Theoretical
the preparation of the flock and chick Adoption
Week 2 - Preparation Work
the provision of water and feed and Flock Temperatures
Week 3 - Theoretical
The Chick adoption and the first maintenance applications
Week 3 - Preparation Work
Lighting programs
Week 4 - Theoretical
Lighting applications in broilers
Week 4 - Preparation Work
Flock uniformity
Week 5 - Theoretical
major diseases
Week 6 - Theoretical
practices on Broiler farming
Week 6 - Preparation Work
animal welfare
Week 7 - Theoretical
Major diseases and health protection in broilers
Week 7 - Preparation Work
Chicken performance measures
Week 8 - Theoretical
storage of Chicken meat
Week 9 - Theoretical
Number of Annual Training Period
Week 9 - Preparation Work
Control of litter and feces
Week 10 - Theoretical
Performance criteria in broilers
Week 10 - Preparation Work
evaluation of records
Week 11 - Theoretical
Capture and Transport of broilers
Week 11 - Preparation Work
The applications prior to slaughter
Week 12 - Theoretical
Record Keeping
Week 12 - Preparation Work
Slaughter process
Week 13 - Theoretical
slaughter process of broilers
Week 13 - Preparation Work
Slaughter process
Week 14 - Theoretical
Fragmentation of carcasses
Week 14 - Preparation Work
shelf life in Chicken meat
Week 15 - Theoretical
temperature and day conditions in the storage
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Midterm Examination120121
Final Examination125126
TOTAL WORKLOAD (hours)75
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
OÇ-1
3
4
4
4
3
5
5
5
4
3
4
4
OÇ-2
3
3
4
4
3
5
5
5
4
5
4
4
OÇ-3
4
4
4
4
4
5
5
5
5
4
4
4
OÇ-4
3
4
4
5
5
5
5
5
5
3
4
4
OÇ-5
4
4
3
4
3
5
5
5
5
4
3
4
OÇ-6
4
4
3
4
4
5
5
5
5
5
5
4
Adnan Menderes University - Information Package / Course Catalogue
2026