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| Course Description |
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| Course Name |
: |
Relationship of Nutrition to Product Quality in Animal Production |
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| Course Code |
: |
ZO-604 |
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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) |
: |
Prof.Dr. HASAN RÜŞTÜ KUTLU
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| Learning Outcomes of the Course |
: |
The students learn about the relationship between nutrition and milk qualitiy,
learn about relationship between nutrition and red meat qualitiy,
learn about relationship between nutrition and egg qualitiy,
learn about relationship between nutrition and broiler meat qualitiy.
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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 study the relationship between human health and livestock products, consumer preferences, the effects of the animal nutrition on livestock products in terms of their quantity and quality , manipulation of animal product quality. |
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| Course Contents |
: |
The content of this course includes human health and animal products,
nutritional factors affecting carcass quality in poultry, cattle and small ruminants,
egg quality and nutritional factors affecting quality,
nutritional factors affecting milk components,
Wool quality and factor affecting its quality,
functional food production from livestock,
manure quality and environmentally sound feeding farm animals. |
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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 |
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1 |
The relationship between human-health and animal products
|
No |
Visual presentation |
|
2 |
Nutritional factors affecting carcass quality in poultry, cattle and small ruminants |
No |
Visual presentation |
|
3 |
Nutritional factors affecting carcass quality in poultry, cattle and small ruminants |
No |
Visual presentation |
|
4 |
Paper evaluation and discussion for carcass quality in different farm animals. |
No |
Visual presentation |
|
5 |
Egg qualiy and nutritional factors affecting quality |
No |
Visual presentation |
|
6 |
Discussion and evaluation of papers related to egg quality and nutrition |
No |
Visual presentation |
|
7 |
Midterm Exam |
5 hours |
writen exam |
|
8 |
Nutritional factors affecting milk components
|
No |
Visual presentation |
|
9 |
Discussion and evaluation of papers related to milk quality and nutrition |
No |
Visual presentation |
|
10 |
Whool and manure quality and factors affeceting their quality
|
No |
Visual presentation |
|
11 |
functional animal food production and environmentally sound feeding farm animals
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No |
Visual presentation |
|
12 |
paper discussion on functional animal food production and environmentally sound feeding farm animals |
No |
Visual presentation |
|
13 |
homework presentation and discussion |
No |
Visual presentation |
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14 |
homework presentation and discussion |
No |
Visual presentation |
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15 |
homework presentation and discussion |
No |
Visual presentation |
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16/17 |
Final Exam |
5 hours |
writen exam |
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|
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 related literatures
|
| |
| Required Course Material(s) | |
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|
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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 |
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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 |
4 |
56 |
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Out of Class Study (Preliminary Work, Practice) |
14 |
2 |
28 |
| Assesment Related Works |
|
Homeworks, Projects, Others |
5 |
12 |
60 |
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Mid-term Exams (Written, Oral, etc.) |
1 |
1 |
1 |
|
Final Exam |
1 |
1 |
1 |
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Total Workload: | 146 |
| Total Workload / 25 (h): | 5.84 |
| ECTS Credit: | 6 |
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