Course unit title Level of course unit Course unit code Type of course unit Semester of course unit Local credit ECTS credit Syllabus
SILAGE AND ITS TECHNOLOGY First cycle VHB 653 1 6.00 6.00 Print
   
Description of course unit
Prerequisites and course requisities Students graduated from either vet school, animal science (zootechny), biology or chemistry departments.
Language of instruction Turkish
Coordinator Asst. Prof. Dr. Kanber KARA
Lecturer(s) Prof. Dr. Erol BAYTOK, Prof. Dr. Berrin K. GÜÇLÜ , Prof. Dr. Osman KÜÇÜK, Asst. Prof. Dr. Kanber KARA
Teaching assitant(s) -
Mode of delivery The emphasis of this course will be on both the practical and theory aspects of silage production and technology. There will be 2 hours of theory and 2 hours of lab.
Course objective The objective of this course is to teach student the basics of silage production and technology.
Course description The importance of Silage Processing and Technology

Course contents
1 Silage crops
2 Silage crops
3 Corn
4 Corn
5 Sorghum
6 Sorghum
7 Common clover
8 Common Vetch
9 Hungarian vetch
10 Faba Bean
11 Pea (for nutrition)
12 EXAM
13 Sunflower and rape
14 Silage processing
15 Silage processing
16 Silage additives and silage feed values
17
18
19
20

Learning outcomes of the course unit
1 to have knowledge about Corn
2 to have knowledge about Sorgun
3 to have knowledge about peas
4 to have knowledge about silage crops
5 to have knowledge about silage
6 to have knowledge about silage additives
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8
9
10

*Contribution level of the course unit to the key learning outcomes
1 Have the ability to apply knowledge of mathematics and science to the engineering problems.
2 Have the ability to identify, formulate and solve engineering problems.
3 Have the ability to design a system, component or a process.
4 Have the ability to use the techniques and tools for the engineering applications.
5 Have the ability to design and conduct experiments, as well as to analyze and interpret the results.
6 Have the ability to work as a part of a team.
7 Have the ability to work as an individual.
8 Have the ability to communicate by using oral and written methods.
9 Have the ability to recognize the need of and also get motivated in life-long learning.
10 Have the ability to recognize the need of and also get motivated in life-long learning.
11 Have skills about management subjects as leadership, organization, time and risk management, quality awareness, productivity, etc.
12 Have the ability to use the time in the best effective way.
13 Have the ability to find non-traditional solutions to the problems.
14 Have skills about management, professional self-confidence and taking initiatives.
15 Have the awareness of protecting the national benefits when searching solutions of problems.
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25
26
27
28
29
30
31
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35
36
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45
Number of stars refer to level of contribution from 1 (the least) to 5 (the most)

Planned learning activities, teaching methods and ECTS work load
  Quantity Time (hour) Quantity*Time (hour)
Lectures (face to face teaching) 14 1 14
Study hours out of classroom (study before and after the class) 14 2 28
Homework 0 0 0
Presentation / seminar 3 15 45
Quiz 0 0 0
Preparation for midterm exams 1 20 20
Midterm exams 1 2 2
Project (term paper) 0 0 0
Laboratuar 0 0 0
Field study 0 0 0
Preparation for final exam 1 20 20
Final exam 1 2 2
Research 14 1 14
Total work load     145
ECTS     6.00

Assessment methods and criteria
Evaluation during semester Quantity Percentage
Midterm exam 1 40
Quiz 0 0
Homework 0 0
Semester total   40
Contribution ratio of evaluation during semester to success   40
Contribution ratio of final exam to success   60
General total   100

Recommended and required reading
Textbook ŞENEL, H.S., 1993:Hayvan Besleme.İstanbul Üniversitesi Veteriner Fakültesi Yayınları.
Additional references COŞKUN, B., ŞEKER, E., ÜNAL, F., 1997:Hayvan Besleme. Selçuk Üniversitesi Veteriner Fakültesi. Konya. ERGÜN, A., TUNCER, Ş.D., 2001: Hayvan Besleme ve Beslenme Hastalıkları.Mesipres,Ankara. ENSMİNGER, M.E., OLDFİELD, J.E., HEINEMAN, W.W., 1990:Feeds and Nutrition.

Files related to the course unit