COURSE SYLLABUS

ORGANIC ANIMAL HUSBANDRY

1	Course Title:	ORGANIC ANIMAL HUSBANDRY
2	Course Code:	VET3510
3	Type of Course:	Optional
4	Level of Course:	First Cycle
5	Year of Study:	3
6	Semester:	6
7	ECTS Credits Allocated:	1,5
8	Theoretical (hour/week):	1
9	Practice (hour/week) :	0
10	Laboratory (hour/week) :	0
11	Prerequisites:	no
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Prof. Dr. Metin Petek
16	Course Lecturers:	Prof.Dr. Mustafa EREN
17	Contactinformation of the Course Coordinator:	petek@uludag.edu.tr Uludağ Ünv. Veteriner Fakültesi Zootekni Anabilim Dalı
18	Website:
19	Objective of the Course:	To teach; Introduction, basic principles and future perspectives in organic farming, hussbandry management practises in organic milk, red meat, broiler and egg production, control, certificate and regulations in organic production, description of organic feed, classification and spesification of organic feeds, using of conventional feeds in organic – ecologic farms, using of feed additives in organic – ecologic animal nutrition.
20	Contribution of the Course to Professional Development

Learning Outcomes:

1	Introduction about organic animal production, legislation, benefits and importance of organic farming;
2	Basic principles in organic milk production;
3	Basic principles in organic red meat production.;
4	Basic principles in organic egg and broiler production;
5	Control, certificate and regulations in organic production.;
6	Producing, providing and using of certificated organic feeds.;
7	Basic principles of animal nutrition in organic – ecologic milk and red meat production;
8	Basic principles of animal nutrition in organic – ecologic egg and white meat production;

22	Course Content:

Week	Theoretical	Practical
1	Introduction, basic principles and future perspectives in organic farming.
2	Organic houses and principles.
3	Organic dairy milk production and husbandry management practises
4	Organic beef production, transport and slaughtering in organic red meat production.
5	Organic egg and broiler meat production, management of organic broilers and layers.
6	Organic goat and sheep milk production
7	Standards, regulations, control and certification in organic animal husbandry
8	Importance of animal nutrition in organic animal production
9	Production and providing of certificated organic forages
10	Production and providing of certificated organic concentrated feeds
11	Using vitamin – minerals feeds and feed additives in organic – ecologic animal .
12	Animal nutrition in organic milk and red meat production
13	Animal nutrition in organic egg and white meat production
14	Organic feed formulation

23	Textbooks, References and/or Other Materials:	1.Organik Tarımın Esasları ve Uygulanmasına İlişkin Yönetmelik (2010) Yayımlandığı Resmi Gazetenin Tarihi : 18 Ağustos, Sayı : 27676. www.tarim.gov.tr 2.Birinci Uluslararası Organik Hayvansal Üretim ve Gıda Güvenliği Kongresi, Tebliğler Kitabı, 28 Nisan-1 Mayıs 2004, Kuşadası. 3.Petek M, Üstüner H (2004) Organik Hayvancılık, Geçmişe duyulan özlem mi? Geleceğe yatırım mı? 1. Veteriner Zootekni Kongresi Tebliğler kitabı, Elazığ. 4.Proceedings of International Conference on Organic meat and milk from ruminants, 4-6 October, 2001, Athens, Greece 5.Yemler, yem hijyeni ve teknolojisi. Ergün, A.; Tuncer, Ş.D.; Medisan yayınevi, Ankara, 2001. 6.Petek M (2010) Organik Hayvancılık. Türkiye IV. Organik tarım Sempozyumu, Erzurum.
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
Information

ECTS / WORK LOAD TABLE

CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High