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| Course Description |
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| Course Name |
: |
Rumen metabolism |
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| Course Code |
: |
ZO-595 |
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| Course Type |
: |
Optional |
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| Level of Course |
: |
Second Cycle |
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| Year of Study |
: |
1 |
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| Course Semester |
: |
Fall (16 Weeks) |
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| ECTS |
: |
6 |
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| Name of Lecturer(s) |
: |
|
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| Learning Outcomes of the Course |
: |
The students learn the development of rumen, ruminal microflora and fauna, microbial growth, carbohyrate, nitrogen and lipid metabolism in the rumen, interactions among nutrient metabolism in the rumen and manipulation of rumen fermentation.
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| Mode of Delivery |
: |
Face-to-Face |
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| Prerequisites and Co-Prerequisites |
: |
None |
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| Recommended Optional Programme Components |
: |
None |
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| Aim(s) of Course |
: |
To introduce nutrient metabolism in ruminants and the factors affecting microbial growth in the rumen. |
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| Course Contents |
: |
Development of rumen, ruminal microflora and fauna, microbial growth, carbohyrate, nitrogen and lipid metabolism in the rumen, interactions among microorganisms in the rumen, manipulation of rumen fermentation, relationship between rumen fermentation and performance. |
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| Language of Instruction |
: |
Turkish |
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| Work Place |
: |
Classroom |
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Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
|
1 |
Gastro intestinal system in rumianants and its growth. |
no |
visual presentation |
|
2 |
Rumen conditions, micoroorganism in the rumen and inteactions among them. |
no |
visual presentation |
|
3 |
Carbohydrate metabolism |
no |
visual presentation |
|
4 |
Discussion and evaluation of paper related to dietary carbohyrate levels and tripe in ruminants. |
no |
visual presentation |
|
5 |
Protein Metabolism |
no |
visual presentation |
|
6 |
Discussion and evaluation on dietary protein level and source for ruminants based on related articles in literature |
no |
visual presentation |
|
7 |
Lipid metabolism |
no |
visual presentation |
|
8 |
Discussion and evaluation of related articles in literature on lipid metabolism. |
no |
visual presentation |
|
9 |
Interactions among nutrients during ruminal fermentation. |
no |
visual presentation |
|
10 |
Discussion on scientific papers related to interaction between protein, carbohydrate and lipit in rumen |
no |
visual presentation |
|
11 |
Midterm Exam |
5 hours |
Midterm Exam-written |
|
12 |
Homework presentation and discussion |
no |
visual presentation |
|
13 |
Homework presentation and discussion |
no |
visual presentation |
|
14 |
Homework presentation and discussion |
no |
visual presentation |
|
15 |
Homework presentation and discussion |
no |
visual presentation |
|
16/17 |
Final Exam |
5 hours |
Final Exam- writen |
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 Ruminant Nutrition Textbook (Prof.Dr. Murat GÖRGÜLÜ)
Nutrient Requirments of Dairy Cattle: Seventh Revised Edition, 2001.
Nutrient Requirements of Small Ruminants: Sheep, Goats, Cervids and New World Camelids, National Academy Press, Washington, DC, 2007.
|
| |
| Required Course Material(s) | |
|
|
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Assessment Methods and Assessment Criteria |
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Semester/Year Assessments |
Number |
Contribution Percentage |
|
Mid-term Exams (Written, Oral, etc.) |
1 |
50 |
|
Homeworks/Projects/Others |
5 |
50 |
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Total |
100 |
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Rate of Semester/Year Assessments to Success |
40 |
| |
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Final Assessments
|
100 |
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Rate of Final Assessments to Success
|
60 |
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Total |
100 |
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| Contribution of the Course to Key Learning Outcomes |
| # | Key Learning Outcome | Contribution* |
|
1 |
At the end of this programme, the students improve and deepen their knowledge in the field of Animal Science by building on the knowledge and competence acquired at the undergraduate level and can employ interdisciplinary interaction in their field of study. |
5 |
|
2 |
The students interpret and generate new information and theories in specific fields related to Animal Science using the theoretical and practical knowledge at masters level. Also, they can reveal the cause-effect relationship regarding the problems in their field of study and employ scientific research methods to generate possible solutions. |
5 |
|
3 |
The students independently identify potential problems and carry out research studies aiming at solutions in the field of Animal Science. Also, they investigate and develop strategic approaches for potential problems that may arise related to the particular studies. |
5 |
|
4 |
The students access and compile information about the latest developments and fundamental sources in the particular field and reach a new synthesis by evaluating and interpreting the existing research. They can make use of this acquired knowledge to practice the profession effectively and follow the improving implementations in the field. |
5 |
|
5 |
The students use information in the field of Animal Science, through compiling, interpreting and synthesising it, in order to make social contributions. They make evaluations by creating a plan and framework and taking specific total quality criteria into consideration. They use the skills and knowledge acquired in the field of Animal Science in joint projects with other disciplines. |
5 |
|
6 |
The students discuss and pass on the acquired knowledge based on their work in the field by making written and oral presentations. They have speaking and writing competence in at least one foreign language at a level that enables them to keep up with the requirements of the age. They express their ideas clearly using the tools of information and communication technologies. |
5 |
| * Contribution levels are between 0 (not) and 5 (maximum). |
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| Student Workload - ECTS |
| Works | Number | Time (Hour) | Total Workload (Hour) |
| Course Related Works |
|
Class Time (Exam weeks are excluded) |
14 |
3 |
42 |
|
Out of Class Study (Preliminary Work, Practice) |
14 |
2 |
28 |
| Assesment Related Works |
|
Homeworks, Projects, Others |
5 |
15 |
75 |
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Mid-term Exams (Written, Oral, etc.) |
1 |
1 |
1 |
|
Final Exam |
1 |
1 |
1 |
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Total Workload: | 147 |
| Total Workload / 25 (h): | 5.88 |
| ECTS Credit: | 6 |
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