POULTRY SCIENCE

Course Description

The course covers all the facet of modern poultry egg and meat production. The content of this course can be detailed as follows: Introduction: Historical Development of Poultry Production, Nutritional Importance of Poultry Products; Modern Breeds of Chickens ; Present-day Egg Production Lines: White-Egg Lines, Brown-Egg Lines; Present-day Meat Production Lines; Structure of the Chicken: Skeleton and Muscles, Respiratory System, Digestive System, Urinary System, Circulatory System, Nervous System, Hormone–Producing Glands, Reproductive System and Egg Formation, Parts of a Chicken Egg ; Development of the Chick Embryo: Fertilization, Embryonic Development; Brooding Management: Heating and Ventilation, Feeding and Watering, Vaccination; Growing Management: Houses, Sanitation, Disease, and Rodent Control; Layer Management; Force Molting; Broiler and Rooster Management; Disease Prevention and Developing Immunity.

POULTRY SCIENCE

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

1. 01 General information about occured production and consumption amounts also potential amounts of poultry products and advantages -disadvantages from other husbandary facilities have been given
2. 02 General information about modern breeds of chickens have been given.
3. 03 General information about Structure of Chickens -Skeleton - Muscle- Respiratory -Digestive Systems have been given.
4. 04 General information about Structure of Chickens Urinary-Circulatory-Nervous-Reproductive and Oviduct Systems have been given
5. 05 General information about importance of chicken eggs and parts have been given by means of physical, chemical and biological composition of egg.
6. 06 Useful informations about development of the chick embrio have been transported.
7. 07 Information about hatchery and brooding management have been given.
8. 08 General information about growing management such as cleaning and ventilating of growing house, litter management, preventing canibalism, sanitation, disease and rodent control, feeding management have been given.
9. 09 General information about layer management has been transported to students.
10. 10 General information abot poultry houses has been given

Course Syllabus

Reference Books & Course Materials

1. 01 1. Commercial Chicken Production

Learning Outcomes

1. L01 General information about occured production and consumption amounts also potential amounts of poultry products and advantages -disadvantages from other husbandary facilities have been given
2. L02 General information about modern breeds of chickens have been given.
3. L03 General information about Structure of Chickens -Skeleton - Muscle- Respiratory -Digestive Systems have been given.
4. L04 General information about Structure of Chickens Urinary-Circulatory-Nervous-Reproductive and Oviduct Systems have been given
5. L05 General information about importance of chicken eggs and parts have been given by means of physical, chemical and biological composition of egg.
6. L06 Useful informations about development of the chick embrio have been transported.
7. L07 Information about hatchery and brooding management have been given.
8. L08 General information about growing management such as cleaning and ventilating of growing house, litter management, preventing canibalism, sanitation, disease and rodent control, feeding management have been given.
9. L09 General information about layer management has been transported to students.
10. L10 General information abot poultry houses has been given

Program Outcomes

1. P01 Becoming aware of sufficient theoretical knowledge in basic engineering and agricultural science
2. P02 Having sufficient theoretical knowledge in basic agricultural production especially in pomology, viticulture, olericulture, floriculture and agronomy, and their breeding
3. P03 Being well equiped with practical experiences in agriculture
4. P04 Finding the source of environmental, biotic, abiotic, technical and economical problems in agricultural crops which reduce yield and quality, and create solutions to related problems
5. P05 Defining, classifying and naming cultivated crop plants and knowing how to manage them
6. P06 Breeding of horticultural and field crops, developing new cultivars and producing propagation materials of new developed varieties
7. P07 Applying up-to-date methods and techniques for preserving genetic resources and environment for sustainable use in agricultural commodities
8. P08 Evaluating, asseying and analyzing the changes in cultivation of horticultural and agronomic crops in respect to irrigation, fertilization, defining pests and diseases and after postharvest handling
9. P09 Establishing and managing orchards, vineyards and field crop productions and greenhouse operations
10. P10 Obtaining data in horticulture and field crops along with researching, considering, recording, consulting and expert abilities, project writing and applying
11. P11 Identifying different roles in enchancing individual abilities and skills beside taking responsibilities, participations in team works under any given conditions
12. P12 Easily accessing to appropriate information and thinking analytically in their interested area and subjects. They can do accurate timing and planning in agricultural productions in year round. They think analytically, prepare questionaries, have an exploratory and creative vision and use the obtained knowledge for the benefit of farmers and societies
13. P13 Having ability to transfer information and also able to easily communicate with the people in the field at different levels. They have self - confidence and self- improvement skills as well

Po-Lo Matrix