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Course Information
Course Unit Title : Determination of the Values of Feeds Used in Poultry Nutrition
Course Unit Code : 01ZOO5160
Type of Course Unit : Optional
Level of Course Unit : Second Cycle
Year of Study : Preb
Semester : 255.Semester
Number of ECTS Credits Allocated : 6,00
Name of Lecturer(s) : ---
Course Assistants :
Learning Outcomes of The Course Unit : Student will learn important feedstuffs raised in Turkey and in the world.
Student will learn nutritional characters of feeds used in poultry nutrition.
Will know ingredient and evaluation of feeds and potential problems in diet formulation.
Will know ingredient testing, feed toxins and contaminants, feed manufacture in poultry nutrition.
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
Course Contents : Determination of the values of feeds used in poultry nutrition, description of feeds ingredients, nutritional characteristics, ingredient testing, feed toxins and contaminants, feed manufacture,evaluation and diet formulation subjects will be given.
Languages of Instruction : Turkish-English
Course Goals : To teach feeds used in poultry nutrition.
To teach nutritional characteristics of feeds used in poultry nutrition.
To teach ingredient and evaluation of feeds and potential problems in diet formulation.
To teach ingredient testing, feed toxins and contaminants, feed manufacture in poultry nutrition.
Course Aims : The objectives of this course are to teach description of feeds ingredients,nutritional characteristics,ingredient testing,feed toxins and contaminants,feed manufacture,evaluation and diet formulation.
WorkPlacement   not available
Recommended or Required Reading
Textbook : Commercial Poultry Nutrition, Third Edition
I. Leeson, S., Summers, J.D.
ISBN 978-1-904761-78-5
University Books
P.O. Box 1326
Guelph, Ontario
Additional Resources : Commercial Poultry Nutrition, Third Edition
I. Leeson, S., Summers, J.D.
ISBN 978-1-904761-78-5
University Books
P.O. Box 1326
Guelph, Ontario
Material Sharing
Documents : Source textbook, video and MSPP slides

Assignments : Prepare students for lectures by giving homeworks

Exams : 1 midterm and 1 final exam


Additional Material : not available
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
ECTS / Table Of Workload (Number of ECTS credits allocated)
Student workload surveys utilized to determine ECTS credits.
Activity :
Number Duration Total  
Course Duration (Excluding Exam Week) :
14 4 56  
Time Of Studying Out Of Class :
14 4 56  
Homeworks :
1 20 20  
Presentation :
0 0 0  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 20 20  
Finals :
1 20 20  
Workload Hour (30) :
30  
Total Work Charge / Hour :
0  
Course's ECTS Credit :
0      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
1 50
Quiz :
1 20
Homework :
1 30
Attendance :
0 0
Application :
0 0
Lab :
0 0
Project :
0 0
Workshop :
0 0
Seminary :
0 0
Field study :
0 0
   
TOTAL :
100
The ratio of the term to success :
40
The ratio of final to success :
60
TOTAL :
100
Weekly Detailed Course Content
Week Topics  
1 Description of ingredients, nutritional characteristics.
  Study Materials: Lecturer notes
2 Energy and protein groups of feedstuffs
  Study Materials: Lecturer notes
3 Other ingredients.
  Study Materials: Lecturer notes
4 Ingredient testing, bulk density, proximate analysis, amino acid analyses, Metabolizable Energy (AME or TME).
  Study Materials: Lecturer notes
5 Feed toxins and contaminants .
  Study Materials: Lecturer notes
6 Mycotoxins, plant toxins.
  Study Materials: Lecturer notes
7 Bacterial toxins,toxic seeds.
  Study Materials: Lecturer notes
8 Feed manufacture
  Study Materials: Lecturer notes
9 Vitamin-mineral premixes
  Study Materials: Lecturer notes
10 Vitamin stability
  Study Materials: Lecturer notes
11 Pelleting
  Study Materials: Lecturer notes
12 Expanding, extrusion and thermal cooking
  Study Materials: Lecturer notes
13 Ingredient, evaluation and diet formulation.
  Study Materials: Lecturer notes
14 General assessment.
  Study Materials: Lecturer notes
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