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Course Description Course Name : Egg Production Course Code : ZTP462 Course Type : Optional Level of Course : First Cycle Year of Study : 4 Course Semester : Spring (16 Weeks) ECTS : 3 Name of Lecturer(s) : Prof.Dr. ULVİYE KUMOVA Learning Outcomes of the Course : Learns the physiology of egg formation Learns egg physical, chemical structure and its nutrient content Learns the methods, which were used to determining the internal and external quality properties of eggs Learning of the quality characteristics, which can be determined before egg breaking (blood spots, hidden cracks in the crust, color, disorders, state of the air gap, external quality characteristics), and after egg breaking (shape , specific gravity, and internal quality characteristics: albumen index, yolk index, haugh unit, yolk color) Learning of interanl and external egg quality characteristics and its quality classification evaluation for marketing Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : The basic knowledge of Technical information on egg production, egg quality, nutritional value and marketing tips convenience methods for the examination of the internal and external issues. Course Contents : World and Turkey Egg Production, Turkey Egg Production Enterprises and Structures, Chemical and Physical Structure of egg, External Quality Characteristics and Factors Affecting the egg, Internal Quality Characteristics and Factors Affecting the egg, Egg Quality Measurement Equipment, egg inheritance, studies of egg yield enhancement, Environmental Factors Affecting Yield of eggs, Technological Characteristics of the egg, Egg Products, Egg Storage, Evaluation and records of egg production. Language of Instruction : Turkish Work Place : classroom of Zootekni, poultry farming   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 World and Turkey Egg Production Reading lecture notes and reseources Oral presentation, powerpoint presentation 2 Turkey Egg Production Enterprises and Structures Reading text book, surfing on the internet with related key words and prepation questions Oral presentation 3 Chemical and Physical Structure of egg Reading lecture notes and reseources Oral presentation 4 External Quality Characteristics and Factors Affecting the egg Reading lecture notes and reseources Oral presentation, powerpoint presentation 5 Internal Quality Characteristics and Factors Affecting the egg Reading lecture notes and reseources, giving homeworks Oral presentation, powerpoint presentation 6 Egg Quality Measurement Equipment Reading lecture notes and reseources Oral presentation 7 Egg inheritance Reading lecture notes and reseources Oral presentation 8 Term exam Preparation for the mid term exam Writing exam 9 Studies of egg yield enhancement Reading lecture notes and reseources Oral presentation 10 Environmental Factors Affecting Yield of eggs Reading text book, surfing on the internet with related key words and prepation questions Oral presentation 11 Technological Characteristics of the egg Reading lecture notes and reseources, giving a presentation homework Oral presentation 12 Egg storage Reading lecture notes and reseources Oral presentation 13 Processing of different egg products (liquid egg whites, liquid egg yolk, mixed with liquid egg, egg shell, egg powder, etc.) Reading lecture notes and reseources Oral presentation 14 Examination of the female reproductive system for the egg formation and egg physiology determination Reading lecture notes and reseources Oral presentation 15 Evaluation and records of egg production Reading lecture notes and reseources Oral presentation 16/17 Final exam Preparation to final exam Writing exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  1. Tavukçuluk Bilimi, Mesut TÜRKOĞLU, 2009, Musa SARICA, Sayfa 600. 2. Geflügel, Siegfried Scholtyssek, 1987, 4 sayfa 495. 3. Yeni Tavukçuluk Bilimi, Cemal ERENSAYIN Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 50     Homeworks/Projects/Others 3 50 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Has information on alternative production systems 4 2 Has information on basic characteristics (anatomic, morphologic,physiological and biological) of farm animals, has information on planning animal housing for environmental aspects and animal species, about forage production and storage for environmental conditions and different species, making plans about animal breeding. 5 3 Has genetic and statistical information which can be the basis of animal improvement .Has adequate knowledge of industrial animal farming. 3 4 Uses IT to get new information in animal production 3 5 Transfers knowledge to people who work in the field at various levels, has communication skills,has the self -confidence in providing information and following technical developments. 3 6 Finds the reasons of the technical and economical problems that can adversely affect the quality and capacity levels desired in Animal Science and develops solutions. 4 7 To get technical knowledge in his/her field 4 8 -Trains qualified zootechnicians to fulfill the needs of Turkey 4 9 Obtains information in the field of Animal Science, researches, evaluates, records,consults,plans projects and applies. 3 10 Knows the techniques in Animal Breeding and applies. Has information about small cattle raising and poultry farming and nutrition and applies.Transfers genetic and statistical information that can be the basis of animal breeding to animal production. 1 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 2 28     Out of Class Study (Preliminary Work, Practice) 14 1 14 Assesment Related Works     Homeworks, Projects, Others 3 8 24     Mid-term Exams (Written, Oral, etc.) 1 3 3     Final Exam 1 3 3 Total Workload: 72 Total Workload / 25 (h): 2.88 ECTS Credit: 3