Information Package / Course Catalogue
Meat Production Systems in Sheep
Course Code: ZT457
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 give the economical importance of sheep production in Turkey, meat sheep breeds, the issues related to herd management and genetic improvement methods in sheep meat production, lamb fattening methods.

Course Content

The importance of meat production in sheep, the characteristics of lamb meat, meat sheep breeds, annual breeding practices, genetic improvement, lamb fatening, dressing and carcass cutting

Name of Lecturer(s)
Prof. Tufan ALTIN
Learning Outcomes
1.To be able to recognize the meat sheep breeds
2.To be able to analyze the characteristics of lamb meat
3.To be able to recognize the improving methods for lamb production
4.To be able to analyze the methods of fattening lambs according to the conditions
5.To understand the relationship between lamb meat and health
Recommended or Required Reading
Weekly Detailed Course Contents
Week 1 - Theoretical
Introduction Course Rules and Requirements, The Meat Production in the World and Turkey.
Week 2 - Theoretical
Meat Sheep Breeds, the improving Studies Related to Sheepmeat Production in Turkey
Week 3 - Theoretical
Environmental improvement in lamb production
Week 4 - Theoretical
The Growth and Development in Prenatal and Postnatal Periods
Week 5 - Theoretical
Lambing and Weaning Managements
Week 6 - Theoretical
Breeding Methods for Lamb Production
Week 7 - Theoretical
Selection Methods for Meat Production in Sheep
Week 8 - Theoretical
Crossbreeding for Lamb Fattening Methods
Week 9 - Theoretical
Lamb Fattening methods
Week 10 - Theoretical
Lamb Fattening Practics in Turkey
Week 11 - Theoretical
The Definition of Fattening Performance, Grading of Slaughter Lambs
Week 12 - Theoretical
The Characteristics of Lamb Meat, Factors Affecting lamb Carcass Yield and Quality
Week 13 - Theoretical
Dressing, Carcass Evaluation and Cutting
Week 14 - Theoretical
Marketing of Lambs
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory141242
Term Project1527
Midterm Examination110111
Final Examination110111
TOTAL WORKLOAD (hours)71
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
2
2
3
3
2
2
OÇ-2
2
3
OÇ-3
3
4
2
OÇ-4
3
4
2
OÇ-5
Adnan Menderes University - Information Package / Course Catalogue
2026