Türkçe English Rapor to Course Content
COURSE SYLLABUS
ORGANIC POULTRY
1 Course Title: ORGANIC POULTRY
2 Course Code: ORGS223
3 Type of Course: Optional
4 Level of Course: Short Cycle
5 Year of Study: 2
6 Semester: 3
7 ECTS Credits Allocated: 3
8 Theoretical (hour/week): 2
9 Practice (hour/week) : 0
10 Laboratory (hour/week) : 0
11 Prerequisites: None
12 Recommended optional programme components: None
13 Language: Turkish
14 Mode of Delivery: Face to face
15 Course Coordinator: Öğr.Gör. NAZİF UZUN
16 Course Lecturers: MYO Yönetim Kurullarının görevlendirdiği öğretim elemanları
17 Contactinformation of the Course Coordinator: e-posta : nazifuzun@uludag.edu.tr
Telefon: 0 224 2942662
Adres: Uludağ Üniversitesi, Karacabey Meslek Yüksekokulu, Bitkisel ve Hayvansal Üretim Bölümü, Karacabey/BURSA
18 Website:
19 Objective of the Course: Given current and practical information about organic poultry production and nutrition science
20 Contribution of the Course to Professional Development Learn about organic poultry.
21 Learning Outcomes:
1 Discuss the general situation of poultry industry;
2 List to poultry breeds;
3 To explain the growth and development of Embryo to adult chicken;
4 Compare to egg and broiler poultry husbandry;
5 Explain the importance of breeding enterprises;
6 Analyzing the records of poultry kept;
7 Can give examples of health practices in poultry production;
8 Compare to industrial poultry production and organic poultry production;
22 Course Content:
Week Theoretical Practical
1 Developments leading to the industrialization of poultry, poultry products, production and consumption statistics
2 Chicken breeds, inheritance of qualitative and quantitative characters, sex-linked inheritance of characters, used methods of poultry breeding, advantages of hybrid production
3 Biological structure of the chicken, chickens growth, digestive, nervous, excretory, endocrine, respiratory, circulatory and reproductive systems
4 Development of chicken embryo, hatching eggs, incubation and incubation conditions and evaluation of results
5 Nutritional value of eggs, the chemical composition of the egg, egg quality, and preservation methods
6 Poultry houses, poultry house climatic environment, planning of poultry houses, poultry equipment used, the ventilation of poultry houses
7 Broiler production systems, poultry house size and capacity, maintenance and training procedures in broiler production
8 Repeating course subjects and Midterm examination
9 Egg layer production, egg layer business types, cultivation techniques
10 Factors affecting the yield and quality of the egg, the egg production efficiency criteria forenterprises
11 Poultry breeder production, maintenance and administration of the stud, fertility and artificial insemination
12 Broiler slaughterhouses and the quality of broiler meat
13 Poultry health protection, some important poultry diseases, vaccines and vaccination methods
14 Organic poultry production legislation
23 Textbooks, References and/or Other Materials: Şenköylü, N., 2001. Modern tavuk üretimi. Tekirdağ.
Türkoğlu, M., Arda, M., Yetişir, R., Sarıca, M., Ersayın, C., 1997. Tavukçuluk bilimi. Samsun.
North, M. O., Bell D. D. 1990. Commercial chicken production manual. Fourth edition. NewYork.
www.organiktarim.gov.tr Organik Tarım
24 Assesment
TERM LEARNING ACTIVITIES NUMBER PERCENT
Midterm Exam 1 40
Quiz 0 0
Homeworks, Performances 0 0
Final Exam 1 60
Total 2 100
Contribution of Term (Year) Learning Activities to Success Grade 40
Contribution of Final Exam to Success Grade 60
Total 100
Measurement and Evaluation Techniques Used in the Course Scored and evaluation are carried out according to the principles of Bursa Uludağ University Associate and Undergraduate Education and Training Regulation.
Information The results are determined by the letter grade determined by the student automation system.
25 ECTS / WORK LOAD TABLE
Activites NUMBER TIME [Hour] Total WorkLoad [Hour]
Theoretical 14 2 28
Practicals/Labs 0 0 0
Self Study and Preparation 14 2 28
Homeworks, Performances 0 0 0
Projects 0 0 0
Field Studies 0 0 0
Midtermexams 1 14 14
Others 0 0 0
Final Exams 1 20 20
Total WorkLoad 104
Total workload/ 30 hr 3
ECTS Credit of the Course 3
26 CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
PQ1 PQ2 PQ3 PQ4 PQ5 PQ6 PQ7 PQ8 PQ9 PQ10 PQ11
LO1 1 1 1 1 1 1 1 1 1 1 1
LO2 1 1 3 1 4 5 1 1 1 1 1
LO3 1 1 4 1 5 4 1 1 1 1 1
LO4 1 1 5 1 4 5 1 1 1 2 1
LO5 1 1 5 1 3 5 1 1 1 3 1
LO6 1 1 1 1 1 3 1 4 1 4 1
LO7 1 1 3 2 5 1 4 1 1 4 1
LO8 5 1 5 1 3 1 5 1 5 3 1
LO: Learning Objectives PQ: Program Qualifications
Contribution Level: 1 Very Low 2 Low 3 Medium 4 High 5 Very High
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