Information Package / Course Catalogue
Meat Production in Sheep
Course Code: ZZO526
Course Type: Area Elective
Couse Group: Second Cycle (Master's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 3
Prt.: 0
Credit: 3
Lab: 0
ECTS: 6
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 fatening methods.

Course Content

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

Name of Lecturer(s)
Learning Outcomes
1.to be able to analyse the importance of sheepmeat production for Turkey
2.to be able to recognize the meat sheep breeds
3.to be able to analyse the characteristics of lamb meat
4.to be able to recognize the improving methods for lamb production
5.to be able to analyse the methods of fattening lambs according to the conditions
6.to be able to evaluate the genetic improvement studies related to sheepmeat production
Recommended or Required Reading
1.Ertuğrul, M., 1996. Küçükbaş Hayvan Yetiştirme Uygulamaları. 2. Baskı, A.Ü.Z.F. Yayınları, No 1446, Ankara.
2.Gordon, I., 1997. Reproduction in Sheep and Goats. Controlled Reproduction in Farm Animals Series, Vol.2,CAB International, NY, USA.
3.Kaymakçı, M., 2006. İleri Koyun Yetiştiriciliği.Genişletilmiş 6. Baskı, Meta Basım. Bornova-İzmir.
4.www.sheepandgoat.com
Weekly Detailed Course Contents
Week 1 - Theoretical
Introduction - Rationale and Importance of the Course, 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 Increasing Efficiency
Week 4 - Theoretical
The Growth and Development 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
Lamb Fattening Methods
Week 9 - Theoretical
Lamb Fattening Practics in Turkey
Week 10 - Theoretical
The Definition of Fattening Performance, Grading of Slaughter Lambs
Week 11 - Theoretical
The Characteristics of Lamb Meat, Factors Affecting lamb Carcass Yield and Quality
Week 12 - Theoretical
Dressing and Carcass Evaluation
Week 13 - Theoretical
Cutting of Carcass
Week 14 - Theoretical
Marketing of Lambs
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%30
Final Examination1%70
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140342
Assignment55235
Term Project115217
Midterm Examination125227
Final Examination125227
TOTAL WORKLOAD (hours)148
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
OÇ-1
2
3
2
3
3
OÇ-2
2
OÇ-3
2
2
2
OÇ-4
3
3
3
3
3
OÇ-5
3
3
3
3
3
OÇ-6
4
4
2
Adnan Menderes University - Information Package / Course Catalogue
2026