Information Package / Course Catalogue
Animal Product Quality and Nutrition strategies
Course Code: ZT412
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 explain the main factors affecting animal product quality and to demonstrate the relationship between nutrition and animal product quality. The course also aims to enable students to analyze the effects of different feed compositions on the nutritional value, physical characteristics, and quality parameters of animal products such as meat, milk, egg.

Course Content

This course includes the relationships between feeding and milk quality, red and white meat quality, egg quality, and wool quality, as well as the effects of genetically modified (GMO) feeds on animal products.

Name of Lecturer(s)
Learning Outcomes
1.Gaining basic knowledge and practices of animal nutrition that affect milk quality,
2..Gaining basic knowledge and practices of animal nutrition affecting meat quality,
3.Gaining basic knowledge and practices of animal nutrition that affects egg quality,
4.Gaining basic knowledge and practices of animal feeding that affects fleece quality,
5.It is the acquisition of basic knowledge and practices of feeding with GMO feeds that affect milk, meat, egg and fleece quality.
Recommended or Required Reading
1.Study Paper
Weekly Detailed Course Contents
Week 1 - Theoretical
Nutritional Properties of Milk and an Overview of Milk Quality
Week 2 - Theoretical
Effect of Feeding on Milk Fat Content and Fatty Acid Composition/ Assignment
Week 3 - Theoretical
Effect of Feeding on Milk Protein level, Color, and Odor
Week 4 - Theoretical
The Effect of feed and Feeding Methods on Milk Yield and Composition
Week 5 - Theoretical
An Overview of Red meat and Poultry Meat Production and the Nutritional Properties of Meat
Week 6 - Theoretical
The Effects of Intensive and Pasture Feeding on Carcass Quality/ /Assignment
Week 7 - Theoretical
Possibilities of Modifying Carcass Fatness and Fatty Acid Composition through Feeding/ Midterm exam
Week 8 - Theoretical
Possibilities of Increasing the Protein level and Modifying the fatty and Fatty Acid Composition of Poultry Meat through Feeding
Week 9 - Theoretical
Enrichment of Poultry Meat with Certain Vitamins and Minerals through Feeding
Week 10 - Theoretical
Effects of Nutrition on Egg Formation and Egg Quality Traits (Internal and External Characteristics).
Week 11 - Theoretical
Improvement of Egg Size and Shell Quality through Nutrition
Week 12 - Theoretical
Enhancement of Egg Nutritional Properties through Nutrition
Week 13 - Theoretical
The Effect of Nutrition on Wool Yield and Quality
Week 14 - Theoretical
The Use of Genetically Modified (GMO) Feeds in Animal Nutrition and Their Effects on Milk, Meat, and Egg Quality/ Assignment
Assessment Methods and Criteria
Type of AssessmentCountPercent
Assignment2%10
Midterm Examination1%30
Final Rate1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory141242
Assignment2102
Midterm Examination1516
Final Examination1516
TOTAL WORKLOAD (hours)56
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
3
3
3
1
1
2
1
3
2
OÇ-2
3
3
3
1
1
2
1
3
2
3
2
OÇ-3
5
4
3
3
3
1
1
2
1
3
2
OÇ-4
5
4
3
3
3
1
1
2
1
2
2
OÇ-5
4
4
2
3
3
1
2
3
5
4
5
Adnan Menderes University - Information Package / Course Catalogue
2026