Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
TBİ-23-191NutrItIve Value of Forage Crops and EffectIve Factors to Hay QualItyElective126
Level of Course Unit
Third 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
11. Students gain the basic competencies related to the topic.
22. Students gain the practicing skill related to the topic and dominate the terminology of the study field.
33. Students critically gain the thinking ability and find self-criticism opportunity.
Mode of Delivery
Daytime Class
Prerequisites and co-requisities
Absent
Recommended Optional Programme Components
Absent
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
WeekTheoreticalPracticeLaboratory
1Definition of feed value in forage crops; 1- Hay’s chemical composition 2- Morphological structure and texture organization 3- Hairiness, 4- Thorniness--
2Definition of feed value in forage crops; 1-The presence of toxic substances 2- Delicious and animal preference 3-Digestibility and Usefulness--
3Factors affecting to feed value 1-Herbal factors a-Type and variety--
4Factors affecting to feed value 1-Herbal factors b-Maturity--
5Factors affecting to feed value 2-Environmental factors a-Precipitation b-Light c-Soil Properties--
6Factors affecting to feed value 2-Environmental factors (continued) a-Diseases b-Pests c-Weeds d-Storage conditions--
7Factors affecting to feed value 3-Cultural Applications a-Fertilization b Watering c-Cutting time--
8Morphological and chemical composition--
9Intaken, Digestion and Usefulness--
10Chemical structure of forage crops 1. Cellular substances -Proteins, -Usible Carbohydrates, -Organic acids, -Ether extracts, -Alkoloids and glycosides -Vitamins, -Pectins--
11Chemical structure of forage crops (continued) 2. Cell wall substances -Cellulose, -Hemi-cellulose, -Lignines, -Tannins, -Minerals--
12Classification of roughage according to nutritive value 1.Physical Evaluation--
13Classification of roughage according to nutritive value 2.Chemical Evaluation--
14Classification of roughage according to nutritive value 3.Biological Evaluation--
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
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination1100
SUM100
Term (or Year) Learning Activities50
End Of Term (or Year) Learning Activities50
SUM100
Language of Instruction
Work Placement(s)
Absent
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination122
Makeup Examination122
Attending Lectures14342
Question-Answer122
Self Study14848
Individual Study for Mid term Examination12424
Individual Study for Final Examination14848
Homework11212
TOTAL WORKLOAD (hours)181
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
LO1444444
LO2444444
LO3444444
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
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