Information Package / Course Catalogue - Adnan Menderes University

General Information Unit Staff Academic Information Programme Outcomes Course Structure Diagram Contact Information

Person Responsible for Information Package

Prof. Atakan KOÇ

Prof. Aytül UÇAK KOÇ

Prof. Gürhan KELEŞ

Prof. İbrahim CEMAL

Prof. Kadir KIZILKAYA

Prof. Mehmet BOZKURT

Prof. Murat YILMAZ

Prof. Mustafa AKŞİT

Prof. Mürsel ÖZDOĞAN

Prof. Orhan KARACA

Prof. Tufan ALTIN

Assoc. Prof. Ahmet Önder ÜSTÜNDAĞ

Assoc. Prof. Onur YILMAZ

Ins. Birol BİRİNCİOĞLU

Lec. Hulusi AKÇAY

Lec. Nezih ATA

Lec. Zeynep YARDIM

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

The aim of this course is to provide students with theoretical knowledge and practical skills related to the fundamental principles of industrial poultry meat production systems, the broiler production chain, management, nutrition, housing and environmental practices affecting production performance, pre- and post-slaughter processes, carcass and meat quality characteristics, as well as biosecurity, animal welfare, and food safety practices.

Course Content

This course covers the structure and economic importance of industrial poultry meat production, integration systems in broiler production, commercial broiler genotypes, hatchery and chick quality, early brooding and management practices, feeding programs, poultry house management, environmental control systems, growth performance and production efficiency, feed safety, pre- and post-slaughter practices, carcass and meat quality, food safety, biosecurity, animal welfare, and environmental waste management through both theoretical and practical instruction.

Name of Lecturer(s)

Learning Outcomes

1.	Explain integration systems in industrial poultry meat production, the broiler production chain, and the major production stages from hatchery to grow-out
2.	Analyze growth performance, feed conversion ratio (FCR), and the main performance indicators used to evaluate flock productivity in broiler production
3.	Evaluate the effects of housing management, environmental control systems, feeding programs, and environmental factors on broiler performance and animal welfare
4.	elate the effects of pre-slaughter and post-slaughter practices to carcass quality, meat yield, and technological meat quality characteristics
5.	Plan and evaluate practices related to flock health, biosecurity, animal welfare, food safety, and environmental sustainability in broiler production systems

Recommended or Required Reading

1.	Şenköylü, N., 1991. Modern tavuk üretimi. Tekirdağ.

Weekly Detailed Course Contents

Week 1 - Theoretical

Introduction to industrial poultry meat production, industry structure, and economic importance

Week 2 - Theoretical

the preparation of the flock and chick Adoption

Week 3 - Theoretical

Broiler genotypes (Ross, Cobb, etc.) and their performance characteristics

Week 4 - Theoretical

Relationship between hatchery management and chick quality, chick placement, and early brooding management

Week 5 - Theoretical

Feeding programs, feeding phases, and their relationship with growth performance

Week 6 - Theoretical

Poultry house management, lighting, temperature, ventilation, and environmental control systems

Week 7 - Theoretical

Stocking density, litter management, leg health problems, and animal welfare

Week 8 - Theoretical

Growth performance, feed conversion ratio (FCR), and production efficiency criteria

Week 9 - Theoretical

Feed ingredients, feed additives, and feed safety management

Week 10 - Theoretical

Pre-slaughter management, feed withdrawal, catching, and transportation stress

Week 11 - Theoretical

Slaughterhouse processes, carcass quality, dressing percentage, and cut-up yield

Week 12 - Theoretical

Meat quality parameters (pH, water-holding capacity, color, and muscle myopathies)

Week 13 - Theoretical

Microbial quality, shelf life, and food safety systems (HACCP)

Week 14 - Theoretical

Flock health programs, biosecurity protocols, and environmental waste management

Assessment Methods and Criteria

Type of Assessment	Count	Percent
Quiz	2	%10
Midterm Examination	1	%30
Final Examination	1	%60

Workload Calculation

Activities	Count	Preparation	Time	Total Work Load (hours)
Lecture - Theory	14	0	2	28
Individual Work	2	1	1	4
Midterm Examination	1	15	1	16
Final Examination	1	26	1	27
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
OÇ-1	5	4	2	2	2		2	4	2	4	3
OÇ-2	4	5	2	3	5			3	2	3	3
OÇ-3	4	5	4	4	4			3	4	3	5
OÇ-4	4	4	3	4	5		2	3	3	4	4
OÇ-5	4	4	2	3	4	2	2	4	5	5	5