| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | TBİ-23-191 | NutrItIve Value of Forage Crops and EffectIve Factors to Hay QualIty | Elective | 1 | 2 | 6 |
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| Level of Course Unit |
| Second Cycle |
| Objectives of the Course |
| The aim of this course is to determine the intracellular and extracellular substances of the feed tissue responsible for the quality of the herb and their chemical structure. In addition, the objective of this course is to determine how the objective value of the nutritional value, which is a subjective concept, which has emerged under the influence of plant-animal-environment factors. Finally, the herbal, environmental and cultural applications that affect the quality of the herb and the feed value will be examined in detail. |
| Name of Lecturer(s) |
| Doç. Dr. Süleyman TEMEL |
| Learning Outcomes |
| 1 | Students gainthe practicing skill and the basic competencies related to the topic.
| | 2 | Students dominate the terminology of the study field ve gain the adequacy of thinking among other branches of science.
| | 3 | Students critically gain the thinking ability ve find self-criticism opportunity.
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| Mode of Delivery |
| Daytime Class |
| Prerequisites and co-requisities |
| None available |
| Recommended Optional Programme Components |
| None available |
| Course Contents |
| 1. To increase students’ knowledge levels about the nutritive value of forage crops.
2. To increase students’ knowledge levels about effective factors to hay quality
1. 3.To gain information how the nutritive value and qualit of hay have an important place in the animal feed
3. To gain information how effective factors to hay quality have an important place in the animal feed |
| Weekly Detailed Course Contents |
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| 1 | Definition of feed value in forage crops;
1- Hay’s chemical composition
2- Morphological structure and texture organization
3- Hairiness,
4- Thorniness
| | | | 2 | Definition of feed value in forage crops;
1-The presence of toxic substances
2- Delicious and animal preference
3-Digestibility and usefulness
| | | | 3 | Factors affecting to feed value
1-Herbal factors
a-Type and variety
| | | | 4 | Factors affecting to feed value
1-Herbal factors
b-Maturity
| | | | 5 | Factors affecting to feed value
2-Environmental factors
a-Precipitation
b-Light
c-Soil Properties
| | | | 6 | Factors affecting to feed value
2-Environmental factors (continued)
a-Diseases
b-Pests
c-Weeds
d-Storage conditions
| | | | 7 | Factors affecting to feed value
3-Cultural Applications
a-Fertilization
b Watering
c-Cutting time
| | | | 8 | Morphological and chemical composition | | | | 9 | Intaken, Digestion and Usefulness | | | | 10 | Chemical structure of forage crops
1. Cellular substances
-Proteins, -Usible Carbohydrates, -Organic acids, -Ether extracts, -Alkoloids and glycosides
-Vitamins, -Pectins
| | | | 11 | Chemical structure of forage crops (continued)
2. Cell wall substances
-Cellulose, -Hemi-cellulose, -Lignines, -Tannins, -Minerals
| | | | 12 | Classification of roughage according to nutritive value
1.Physical Evaluation
| | | | 13 | Classification of roughage according to nutritive value
2.Chemical Evaluation
| | | | 14 | Classification of roughage according to nutritive value
3.Biological Evaluation
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| Recommended or Required Reading |
| Text Book:
1. The text books consist of the slides and text notes compiled and collected from various sources
Recommended References (Supplementary Resources):
1. Yembitkileri. Baklagil yem bitkileri. Cilt II. T.C. Tarım ve Köyişleri Bakanlığı Tarımsal Üretim ve Geliştirme Genel Müdürlüğü, 2009. İzmir.
2. Yembitkileri. Buğdaygil ve diğer familyalardan yem bitkileri. Cilt III. T.C. Tarım ve Köyişleri Bakanlığı Tarımsal Üretim ve Geliştirme Genel Müdürlüğü, 2009. İzmir. |
| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 50 | | End Of Term (or Year) Learning Activities | 50 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | Non available |
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| Workload Calculation |
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| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 3 | 42 |
| Observation | 6 | 2 | 12 |
| Demonstration | 6 | 2 | 12 |
| Self Study | 1 | 48 | 48 |
| Individual Study for Mid term Examination | 1 | 24 | 24 |
| Individual Study for Final Examination | 1 | 48 | 48 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 5 | 5 | 5 | 4 | 4 | 4 | | LO2 | 5 | 5 | 5 | 4 | 4 | 4 | | LO3 | 5 | 5 | 5 | 4 | 4 | 4 |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
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