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.

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.