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:
17	Contactinformation of the Course Coordinator:	Öğr. Gör. Dr. Bilgehan YILMAZ DİKMEN bilgehan@uludag.edu.tr, 02248613424, Keles MYO Mehmet Akif Orhan Cad. Keles/ Bursa
18	Website:
19	Objective of the Course:	Given current and practical information about poultry production and nutrition science
20	Contribution of the Course to Professional Development

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
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