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Course Title: |
ORGANIC POULTRY |
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Course Code: |
ORGS223 |
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Type of Course: |
Optional |
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Level of Course: |
Short Cycle |
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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 |
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Recommended optional programme components: |
None |
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Language: |
Turkish |
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Mode of Delivery: |
Face to face |
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Course Coordinator: |
Öğr.Gör. NAZİF UZUN |
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Course Lecturers: |
MYO Yönetim Kurullarının görevlendirdiği öğretim elemanları |
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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 |
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Website: |
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Objective of the Course: |
Given current and practical information about organic poultry production and nutrition science |
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Contribution of the Course to Professional Development |
Learn about organic poultry. |
Week |
Theoretical |
Practical |
1 |
Developments leading to the industrialization of poultry, poultry products, production and consumption statistics |
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2 |
Chicken breeds, inheritance of qualitative and quantitative characters, sex-linked inheritance of characters, used methods of poultry breeding, advantages of hybrid production |
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3 |
Biological structure of the chicken, chickens growth, digestive, nervous, excretory, endocrine, respiratory, circulatory and reproductive systems |
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4 |
Development of chicken embryo, hatching eggs, incubation and incubation conditions and evaluation of results |
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5 |
Nutritional value of eggs, the chemical composition of the egg, egg quality, and preservation methods |
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6 |
Poultry houses, poultry house climatic environment, planning of poultry houses, poultry equipment used, the ventilation of poultry houses |
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7 |
Broiler production systems, poultry house size and capacity, maintenance and training procedures in broiler production |
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8 |
Repeating course subjects and Midterm examination |
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9 |
Egg layer production, egg layer business types, cultivation techniques |
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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 |
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12 |
Broiler slaughterhouses and the quality of broiler meat |
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13 |
Poultry health protection, some important poultry diseases, vaccines and vaccination methods |
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14 |
Organic poultry production legislation |
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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 |
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Assesment |
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