| 1 |
1 Introduction: The aim, scope and importance of the Relationship between Animal Nutrition and Product Quality Course. Historical development in animal nutrition. Classification and basic functions of nutrients. Definition of the concept of product quality and its components (nutritional value, sensory properties, safety).<br />2 Carbohydrate and Lipid Metabolism Digestion, absorption and metabolic pathways of carbohydrates (sugars, starch, fiber). Formation and importance of volatile fatty acids (VFA) in ruminants<br />. Digestion, absorption of lipids (fats, fatty acids) and their role in energy metabolism. |<br />| 3 | Protein and Nitrogen Metabolism | Classification and functions of proteins and amino acids. Digestive and absorption mechanisms. Concepts and importance of Rumen Degradable Protein (RUP) and Rumen Non-Degradable Protein (RUP) in ruminants. Ideal amino acid profile. |<br />| 4 | Vitamins and Minerals | Functions, deficiency and excess of fat-soluble (A, D, E, K) and water-soluble (B group, C) vitamins. Basic functions and bioavailability of macro (Ca, P, Na, K, Mg) and micro (Fe, Cu, Zn, Se, I) minerals. |<br />| 5 | Feed Materials and Evaluation Methods | Roughages (meadow grass, silage) and concentrates (grains, protein feeds). Feed analysis methods (Proximate Analysis, NDF/ADF). Energy systems (Metabolizable Energy - ME, Net Energy - NE) and protein evaluation systems. |<br />Part II: Species-Specific Feeding Strategies and Quality Interaction (Weeks 6-10)<br />6 Dairy Cattle Nutrition and Milk Quality I Nutrient requirements according to lactation stages. Early lactation problems (negative energy balance, ketosis). Effects of ration on milk yield and fat-protein ratio.<br />7 Dairy Cattle Nutrition and Milk Quality II Effects of feeding errors on somatic cell count and microbial load in milk. Feed additives and milk quality (antioxidants, probiotics). Improvement of Conjugated Linoleic Acid (CLA) and milk fatty acid profile.<br />| 8 | Broiler and Laying Hen Nutrition | Protein and energy balance required for rapid growth in broilers. Effect of feeding on carcass yield and meat quality (pH, color). Effects of nutrition on egg yield, shell quality (Ca, vitamin D), and yolk color (pigments) in laying hens. |<br />| 9 | Sheep and Goat Nutrition | Feeding during pregnancy, lactation, and growth periods in small ruminants. Effects of nutrition on lamb/kid growth performance. Fatty acid composition and product quality of goat and sheep milk (suitability for cheese making). |<br />| 10 | Meat Quality in Poultry and Pigs | The role of nutrients in poultry meat quality (color, water holding capacity of chicken meat). The control of rations on backfat thickness and fatty acid composition in pig feeding. |<br />Part III: Feeding Management, Safety and Advanced Topics (Weeks 11-15)<br />11 Feed Additives and Their Effects on Product Quality Growth-promoting and metabolism-regulating additives (ionophores, hormones). Effects of probiotics, prebiotics and synbiotics on intestinal health and product quality. Effects of antioxidants (vitamin E, selenium) on shelf life of products.<br />12 Feed Hygiene and Animal Product Safety Toxic substances and mycotoxins in feed. Residues migrating from feed to animal products (antibiotics, pesticides). Food safety and traceability (Feed-to-Food Safety).<br />13 Environmentally Friendly Feeding Strategies Environmental impacts of animal feeding (methane emissions, nitrogen and phosphorus excretion). Waste reduction and emission control with environmentally friendly feeding strategies.<br />14 Special Animal Nutrition Practices Nutrition principles in organic livestock farming. Immune system support nutrition to reduce disease risk. Nutrition of animals under high stress (transportation, vaccination).<br />15 General Course Evaluation and Project Presentations General review and discussion of all topics. Presentations of feeding ration preparation or product quality projects carried out by students within the scope of the course. |
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| 2 |
1 Introduction: The aim, scope and importance of the Relationship between Animal Nutrition and Product Quality Course. Historical development in animal nutrition. Classification and basic functions of nutrients. Definition of the concept of product quality and its components (nutritional value, sensory properties, safety).<br />2 Carbohydrate and Lipid Metabolism Digestion, absorption and metabolic pathways of carbohydrates (sugars, starch, fiber). Formation and importance of volatile fatty acids (VFA) in ruminants<br />. Digestion, absorption of lipids (fats, fatty acids) and their role in energy metabolism. |<br />| 3 | Protein and Nitrogen Metabolism | Classification and functions of proteins and amino acids. Digestive and absorption mechanisms. Concepts and importance of Rumen Degradable Protein (RUP) and Rumen Non-Degradable Protein (RUP) in ruminants. Ideal amino acid profile. |<br />| 4 | Vitamins and Minerals | Functions, deficiency and excess of fat-soluble (A, D, E, K) and water-soluble (B group, C) vitamins. Basic functions and bioavailability of macro (Ca, P, Na, K, Mg) and micro (Fe, Cu, Zn, Se, I) minerals. |<br />| 5 | Feed Materials and Evaluation Methods | Roughages (meadow grass, silage) and concentrates (grains, protein feeds). Feed analysis methods (Proximate Analysis, NDF/ADF). Energy systems (Metabolizable Energy - ME, Net Energy - NE) and protein evaluation systems. |<br />Part II: Species-Specific Feeding Strategies and Quality Interaction (Weeks 6-10)<br />6 Dairy Cattle Nutrition and Milk Quality I Nutrient requirements according to lactation stages. Early lactation problems (negative energy balance, ketosis). Effects of ration on milk yield and fat-protein ratio.<br />7 Dairy Cattle Nutrition and Milk Quality II Effects of feeding errors on somatic cell count and microbial load in milk. Feed additives and milk quality (antioxidants, probiotics). Improvement of Conjugated Linoleic Acid (CLA) and milk fatty acid profile.<br />| 8 | Broiler and Laying Hen Nutrition | Protein and energy balance required for rapid growth in broilers. Effect of feeding on carcass yield and meat quality (pH, color). Effects of nutrition on egg yield, shell quality (Ca, vitamin D), and yolk color (pigments) in laying hens. |<br />| 9 | Sheep and Goat Nutrition | Feeding during pregnancy, lactation, and growth periods in small ruminants. Effects of nutrition on lamb/kid growth performance. Fatty acid composition and product quality of goat and sheep milk (suitability for cheese making). |<br />| 10 | Meat Quality in Poultry and Pigs | The role of nutrients in poultry meat quality (color, water holding capacity of chicken meat). The control of rations on backfat thickness and fatty acid composition in pig feeding. |<br />Part III: Feeding Management, Safety and Advanced Topics (Weeks 11-15)<br />11 Feed Additives and Their Effects on Product Quality Growth-promoting and metabolism-regulating additives (ionophores, hormones). Effects of probiotics, prebiotics and synbiotics on intestinal health and product quality. Effects of antioxidants (vitamin E, selenium) on shelf life of products.<br />12 Feed Hygiene and Animal Product Safety Toxic substances and mycotoxins in feed. Residues migrating from feed to animal products (antibiotics, pesticides). Food safety and traceability (Feed-to-Food Safety).<br />13 Environmentally Friendly Feeding Strategies Environmental impacts of animal feeding (methane emissions, nitrogen and phosphorus excretion). Waste reduction and emission control with environmentally friendly feeding strategies.<br />14 Special Animal Nutrition Practices Nutrition principles in organic livestock farming. Immune system support nutrition to reduce disease risk. Nutrition of animals under high stress (transportation, vaccination).<br />15 General Course Evaluation and Project Presentations General review and discussion of all topics. Presentations of feeding ration preparation or product quality projects carried out by students within the scope of the course. |
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| 3 |
1 Introduction: The aim, scope and importance of the Relationship between Animal Nutrition and Product Quality Course. Historical development in animal nutrition. Classification and basic functions of nutrients. Definition of the concept of product quality and its components (nutritional value, sensory properties, safety).<br />2 Carbohydrate and Lipid Metabolism Digestion, absorption and metabolic pathways of carbohydrates (sugars, starch, fiber). Formation and importance of volatile fatty acids (VFA) in ruminants<br />. Digestion, absorption of lipids (fats, fatty acids) and their role in energy metabolism. |<br />| 3 | Protein and Nitrogen Metabolism | Classification and functions of proteins and amino acids. Digestive and absorption mechanisms. Concepts and importance of Rumen Degradable Protein (RUP) and Rumen Non-Degradable Protein (RUP) in ruminants. Ideal amino acid profile. |<br />| 4 | Vitamins and Minerals | Functions, deficiency and excess of fat-soluble (A, D, E, K) and water-soluble (B group, C) vitamins. Basic functions and bioavailability of macro (Ca, P, Na, K, Mg) and micro (Fe, Cu, Zn, Se, I) minerals. |<br />| 5 | Feed Materials and Evaluation Methods | Roughages (meadow grass, silage) and concentrates (grains, protein feeds). Feed analysis methods (Proximate Analysis, NDF/ADF). Energy systems (Metabolizable Energy - ME, Net Energy - NE) and protein evaluation systems. |<br />Part II: Species-Specific Feeding Strategies and Quality Interaction (Weeks 6-10)<br />6 Dairy Cattle Nutrition and Milk Quality I Nutrient requirements according to lactation stages. Early lactation problems (negative energy balance, ketosis). Effects of ration on milk yield and fat-protein ratio.<br />7 Dairy Cattle Nutrition and Milk Quality II Effects of feeding errors on somatic cell count and microbial load in milk. Feed additives and milk quality (antioxidants, probiotics). Improvement of Conjugated Linoleic Acid (CLA) and milk fatty acid profile.<br />| 8 | Broiler and Laying Hen Nutrition | Protein and energy balance required for rapid growth in broilers. Effect of feeding on carcass yield and meat quality (pH, color). Effects of nutrition on egg yield, shell quality (Ca, vitamin D), and yolk color (pigments) in laying hens. |<br />| 9 | Sheep and Goat Nutrition | Feeding during pregnancy, lactation, and growth periods in small ruminants. Effects of nutrition on lamb/kid growth performance. Fatty acid composition and product quality of goat and sheep milk (suitability for cheese making). |<br />| 10 | Meat Quality in Poultry and Pigs | The role of nutrients in poultry meat quality (color, water holding capacity of chicken meat). The control of rations on backfat thickness and fatty acid composition in pig feeding. |<br />Part III: Feeding Management, Safety and Advanced Topics (Weeks 11-15)<br />11 Feed Additives and Their Effects on Product Quality Growth-promoting and metabolism-regulating additives (ionophores, hormones). Effects of probiotics, prebiotics and synbiotics on intestinal health and product quality. Effects of antioxidants (vitamin E, selenium) on shelf life of products.<br />12 Feed Hygiene and Animal Product Safety Toxic substances and mycotoxins in feed. Residues migrating from feed to animal products (antibiotics, pesticides). Food safety and traceability (Feed-to-Food Safety).<br />13 Environmentally Friendly Feeding Strategies Environmental impacts of animal feeding (methane emissions, nitrogen and phosphorus excretion). Waste reduction and emission control with environmentally friendly feeding strategies.<br />14 Special Animal Nutrition Practices Nutrition principles in organic livestock farming. Immune system support nutrition to reduce disease risk. Nutrition of animals under high stress (transportation, vaccination).<br />15 General Course Evaluation and Project Presentations General review and discussion of all topics. Presentations of feeding ration preparation or product quality projects carried out by students within the scope of the course. |
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| 4 |
1 Introduction: The aim, scope and importance of the Relationship between Animal Nutrition and Product Quality Course. Historical development in animal nutrition. Classification and basic functions of nutrients. Definition of the concept of product quality and its components (nutritional value, sensory properties, safety).<br />2 Carbohydrate and Lipid Metabolism Digestion, absorption and metabolic pathways of carbohydrates (sugars, starch, fiber). Formation and importance of volatile fatty acids (VFA) in ruminants<br />. Digestion, absorption of lipids (fats, fatty acids) and their role in energy metabolism. |<br />| 3 | Protein and Nitrogen Metabolism | Classification and functions of proteins and amino acids. Digestive and absorption mechanisms. Concepts and importance of Rumen Degradable Protein (RUP) and Rumen Non-Degradable Protein (RUP) in ruminants. Ideal amino acid profile. |<br />| 4 | Vitamins and Minerals | Functions, deficiency and excess of fat-soluble (A, D, E, K) and water-soluble (B group, C) vitamins. Basic functions and bioavailability of macro (Ca, P, Na, K, Mg) and micro (Fe, Cu, Zn, Se, I) minerals. |<br />| 5 | Feed Materials and Evaluation Methods | Roughages (meadow grass, silage) and concentrates (grains, protein feeds). Feed analysis methods (Proximate Analysis, NDF/ADF). Energy systems (Metabolizable Energy - ME, Net Energy - NE) and protein evaluation systems. |<br />Part II: Species-Specific Feeding Strategies and Quality Interaction (Weeks 6-10)<br />6 Dairy Cattle Nutrition and Milk Quality I Nutrient requirements according to lactation stages. Early lactation problems (negative energy balance, ketosis). Effects of ration on milk yield and fat-protein ratio.<br />7 Dairy Cattle Nutrition and Milk Quality II Effects of feeding errors on somatic cell count and microbial load in milk. Feed additives and milk quality (antioxidants, probiotics). Improvement of Conjugated Linoleic Acid (CLA) and milk fatty acid profile.<br />| 8 | Broiler and Laying Hen Nutrition | Protein and energy balance required for rapid growth in broilers. Effect of feeding on carcass yield and meat quality (pH, color). Effects of nutrition on egg yield, shell quality (Ca, vitamin D), and yolk color (pigments) in laying hens. |<br />| 9 | Sheep and Goat Nutrition | Feeding during pregnancy, lactation, and growth periods in small ruminants. Effects of nutrition on lamb/kid growth performance. Fatty acid composition and product quality of goat and sheep milk (suitability for cheese making). |<br />| 10 | Meat Quality in Poultry and Pigs | The role of nutrients in poultry meat quality (color, water holding capacity of chicken meat). The control of rations on backfat thickness and fatty acid composition in pig feeding. |<br />Part III: Feeding Management, Safety and Advanced Topics (Weeks 11-15)<br />11 Feed Additives and Their Effects on Product Quality Growth-promoting and metabolism-regulating additives (ionophores, hormones). Effects of probiotics, prebiotics and synbiotics on intestinal health and product quality. Effects of antioxidants (vitamin E, selenium) on shelf life of products.<br />12 Feed Hygiene and Animal Product Safety Toxic substances and mycotoxins in feed. Residues migrating from feed to animal products (antibiotics, pesticides). Food safety and traceability (Feed-to-Food Safety).<br />13 Environmentally Friendly Feeding Strategies Environmental impacts of animal feeding (methane emissions, nitrogen and phosphorus excretion). Waste reduction and emission control with environmentally friendly feeding strategies.<br />14 Special Animal Nutrition Practices Nutrition principles in organic livestock farming. Immune system support nutrition to reduce disease risk. Nutrition of animals under high stress (transportation, vaccination).<br />15 General Course Evaluation and Project Presentations General review and discussion of all topics. Presentations of feeding ration preparation or product quality projects carried out by students within the scope of the course. |
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| 5 |
1 Introduction: The aim, scope and importance of the Relationship between Animal Nutrition and Product Quality Course. Historical development in animal nutrition. Classification and basic functions of nutrients. Definition of the concept of product quality and its components (nutritional value, sensory properties, safety).<br />2 Carbohydrate and Lipid Metabolism Digestion, absorption and metabolic pathways of carbohydrates (sugars, starch, fiber). Formation and importance of volatile fatty acids (VFA) in ruminants<br />. Digestion, absorption of lipids (fats, fatty acids) and their role in energy metabolism. |<br />| 3 | Protein and Nitrogen Metabolism | Classification and functions of proteins and amino acids. Digestive and absorption mechanisms. Concepts and importance of Rumen Degradable Protein (RUP) and Rumen Non-Degradable Protein (RUP) in ruminants. Ideal amino acid profile. |<br />| 4 | Vitamins and Minerals | Functions, deficiency and excess of fat-soluble (A, D, E, K) and water-soluble (B group, C) vitamins. Basic functions and bioavailability of macro (Ca, P, Na, K, Mg) and micro (Fe, Cu, Zn, Se, I) minerals. |<br />| 5 | Feed Materials and Evaluation Methods | Roughages (meadow grass, silage) and concentrates (grains, protein feeds). Feed analysis methods (Proximate Analysis, NDF/ADF). Energy systems (Metabolizable Energy - ME, Net Energy - NE) and protein evaluation systems. |<br />Part II: Species-Specific Feeding Strategies and Quality Interaction (Weeks 6-10)<br />6 Dairy Cattle Nutrition and Milk Quality I Nutrient requirements according to lactation stages. Early lactation problems (negative energy balance, ketosis). Effects of ration on milk yield and fat-protein ratio.<br />7 Dairy Cattle Nutrition and Milk Quality II Effects of feeding errors on somatic cell count and microbial load in milk. Feed additives and milk quality (antioxidants, probiotics). Improvement of Conjugated Linoleic Acid (CLA) and milk fatty acid profile.<br />| 8 | Broiler and Laying Hen Nutrition | Protein and energy balance required for rapid growth in broilers. Effect of feeding on carcass yield and meat quality (pH, color). Effects of nutrition on egg yield, shell quality (Ca, vitamin D), and yolk color (pigments) in laying hens. |<br />| 9 | Sheep and Goat Nutrition | Feeding during pregnancy, lactation, and growth periods in small ruminants. Effects of nutrition on lamb/kid growth performance. Fatty acid composition and product quality of goat and sheep milk (suitability for cheese making). |<br />| 10 | Meat Quality in Poultry and Pigs | The role of nutrients in poultry meat quality (color, water holding capacity of chicken meat). The control of rations on backfat thickness and fatty acid composition in pig feeding. |<br />Part III: Feeding Management, Safety and Advanced Topics (Weeks 11-15)<br />11 Feed Additives and Their Effects on Product Quality Growth-promoting and metabolism-regulating additives (ionophores, hormones). Effects of probiotics, prebiotics and synbiotics on intestinal health and product quality. Effects of antioxidants (vitamin E, selenium) on shelf life of products.<br />12 Feed Hygiene and Animal Product Safety Toxic substances and mycotoxins in feed. Residues migrating from feed to animal products (antibiotics, pesticides). Food safety and traceability (Feed-to-Food Safety).<br />13 Environmentally Friendly Feeding Strategies Environmental impacts of animal feeding (methane emissions, nitrogen and phosphorus excretion). Waste reduction and emission control with environmentally friendly feeding strategies.<br />14 Special Animal Nutrition Practices Nutrition principles in organic livestock farming. Immune system support nutrition to reduce disease risk. Nutrition of animals under high stress (transportation, vaccination).<br />15 General Course Evaluation and Project Presentations General review and discussion of all topics. Presentations of feeding ration preparation or product quality projects carried out by students within the scope of the course. |
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| 6 |
1 Introduction: The aim, scope and importance of the Relationship between Animal Nutrition and Product Quality Course. Historical development in animal nutrition. Classification and basic functions of nutrients. Definition of the concept of product quality and its components (nutritional value, sensory properties, safety).<br />2 Carbohydrate and Lipid Metabolism Digestion, absorption and metabolic pathways of carbohydrates (sugars, starch, fiber). Formation and importance of volatile fatty acids (VFA) in ruminants<br />. Digestion, absorption of lipids (fats, fatty acids) and their role in energy metabolism. |<br />| 3 | Protein and Nitrogen Metabolism | Classification and functions of proteins and amino acids. Digestive and absorption mechanisms. Concepts and importance of Rumen Degradable Protein (RUP) and Rumen Non-Degradable Protein (RUP) in ruminants. Ideal amino acid profile. |<br />| 4 | Vitamins and Minerals | Functions, deficiency and excess of fat-soluble (A, D, E, K) and water-soluble (B group, C) vitamins. Basic functions and bioavailability of macro (Ca, P, Na, K, Mg) and micro (Fe, Cu, Zn, Se, I) minerals. |<br />| 5 | Feed Materials and Evaluation Methods | Roughages (meadow grass, silage) and concentrates (grains, protein feeds). Feed analysis methods (Proximate Analysis, NDF/ADF). Energy systems (Metabolizable Energy - ME, Net Energy - NE) and protein evaluation systems. |<br />Part II: Species-Specific Feeding Strategies and Quality Interaction (Weeks 6-10)<br />6 Dairy Cattle Nutrition and Milk Quality I Nutrient requirements according to lactation stages. Early lactation problems (negative energy balance, ketosis). Effects of ration on milk yield and fat-protein ratio.<br />7 Dairy Cattle Nutrition and Milk Quality II Effects of feeding errors on somatic cell count and microbial load in milk. Feed additives and milk quality (antioxidants, probiotics). Improvement of Conjugated Linoleic Acid (CLA) and milk fatty acid profile.<br />| 8 | Broiler and Laying Hen Nutrition | Protein and energy balance required for rapid growth in broilers. Effect of feeding on carcass yield and meat quality (pH, color). Effects of nutrition on egg yield, shell quality (Ca, vitamin D), and yolk color (pigments) in laying hens. |<br />| 9 | Sheep and Goat Nutrition | Feeding during pregnancy, lactation, and growth periods in small ruminants. Effects of nutrition on lamb/kid growth performance. Fatty acid composition and product quality of goat and sheep milk (suitability for cheese making). |<br />| 10 | Meat Quality in Poultry and Pigs | The role of nutrients in poultry meat quality (color, water holding capacity of chicken meat). The control of rations on backfat thickness and fatty acid composition in pig feeding. |<br />Part III: Feeding Management, Safety and Advanced Topics (Weeks 11-15)<br />11 Feed Additives and Their Effects on Product Quality Growth-promoting and metabolism-regulating additives (ionophores, hormones). Effects of probiotics, prebiotics and synbiotics on intestinal health and product quality. Effects of antioxidants (vitamin E, selenium) on shelf life of products.<br />12 Feed Hygiene and Animal Product Safety Toxic substances and mycotoxins in feed. Residues migrating from feed to animal products (antibiotics, pesticides). Food safety and traceability (Feed-to-Food Safety).<br />13 Environmentally Friendly Feeding Strategies Environmental impacts of animal feeding (methane emissions, nitrogen and phosphorus excretion). Waste reduction and emission control with environmentally friendly feeding strategies.<br />14 Special Animal Nutrition Practices Nutrition principles in organic livestock farming. Immune system support nutrition to reduce disease risk. Nutrition of animals under high stress (transportation, vaccination).<br />15 General Course Evaluation and Project Presentations General review and discussion of all topics. Presentations of feeding ration preparation or product quality projects carried out by students within the scope of the course. |
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| 7 |
1 Introduction: The aim, scope and importance of the Relationship between Animal Nutrition and Product Quality Course. Historical development in animal nutrition. Classification and basic functions of nutrients. Definition of the concept of product quality and its components (nutritional value, sensory properties, safety).<br />2 Carbohydrate and Lipid Metabolism Digestion, absorption and metabolic pathways of carbohydrates (sugars, starch, fiber). Formation and importance of volatile fatty acids (VFA) in ruminants<br />. Digestion, absorption of lipids (fats, fatty acids) and their role in energy metabolism. |<br />| 3 | Protein and Nitrogen Metabolism | Classification and functions of proteins and amino acids. Digestive and absorption mechanisms. Concepts and importance of Rumen Degradable Protein (RUP) and Rumen Non-Degradable Protein (RUP) in ruminants. Ideal amino acid profile. |<br />| 4 | Vitamins and Minerals | Functions, deficiency and excess of fat-soluble (A, D, E, K) and water-soluble (B group, C) vitamins. Basic functions and bioavailability of macro (Ca, P, Na, K, Mg) and micro (Fe, Cu, Zn, Se, I) minerals. |<br />| 5 | Feed Materials and Evaluation Methods | Roughages (meadow grass, silage) and concentrates (grains, protein feeds). Feed analysis methods (Proximate Analysis, NDF/ADF). Energy systems (Metabolizable Energy - ME, Net Energy - NE) and protein evaluation systems. |<br />Part II: Species-Specific Feeding Strategies and Quality Interaction (Weeks 6-10)<br />6 Dairy Cattle Nutrition and Milk Quality I Nutrient requirements according to lactation stages. Early lactation problems (negative energy balance, ketosis). Effects of ration on milk yield and fat-protein ratio.<br />7 Dairy Cattle Nutrition and Milk Quality II Effects of feeding errors on somatic cell count and microbial load in milk. Feed additives and milk quality (antioxidants, probiotics). Improvement of Conjugated Linoleic Acid (CLA) and milk fatty acid profile.<br />| 8 | Broiler and Laying Hen Nutrition | Protein and energy balance required for rapid growth in broilers. Effect of feeding on carcass yield and meat quality (pH, color). Effects of nutrition on egg yield, shell quality (Ca, vitamin D), and yolk color (pigments) in laying hens. |<br />| 9 | Sheep and Goat Nutrition | Feeding during pregnancy, lactation, and growth periods in small ruminants. Effects of nutrition on lamb/kid growth performance. Fatty acid composition and product quality of goat and sheep milk (suitability for cheese making). |<br />| 10 | Meat Quality in Poultry and Pigs | The role of nutrients in poultry meat quality (color, water holding capacity of chicken meat). The control of rations on backfat thickness and fatty acid composition in pig feeding. |<br />Part III: Feeding Management, Safety and Advanced Topics (Weeks 11-15)<br />11 Feed Additives and Their Effects on Product Quality Growth-promoting and metabolism-regulating additives (ionophores, hormones). Effects of probiotics, prebiotics and synbiotics on intestinal health and product quality. Effects of antioxidants (vitamin E, selenium) on shelf life of products.<br />12 Feed Hygiene and Animal Product Safety Toxic substances and mycotoxins in feed. Residues migrating from feed to animal products (antibiotics, pesticides). Food safety and traceability (Feed-to-Food Safety).<br />13 Environmentally Friendly Feeding Strategies Environmental impacts of animal feeding (methane emissions, nitrogen and phosphorus excretion). Waste reduction and emission control with environmentally friendly feeding strategies.<br />14 Special Animal Nutrition Practices Nutrition principles in organic livestock farming. Immune system support nutrition to reduce disease risk. Nutrition of animals under high stress (transportation, vaccination).<br />15 General Course Evaluation and Project Presentations General review and discussion of all topics. Presentations of feeding ration preparation or product quality projects carried out by students within the scope of the course. |
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| 8 |
1 Introduction: The aim, scope and importance of the Relationship between Animal Nutrition and Product Quality Course. Historical development in animal nutrition. Classification and basic functions of nutrients. Definition of the concept of product quality and its components (nutritional value, sensory properties, safety).<br />2 Carbohydrate and Lipid Metabolism Digestion, absorption and metabolic pathways of carbohydrates (sugars, starch, fiber). Formation and importance of volatile fatty acids (VFA) in ruminants<br />. Digestion, absorption of lipids (fats, fatty acids) and their role in energy metabolism. |<br />| 3 | Protein and Nitrogen Metabolism | Classification and functions of proteins and amino acids. Digestive and absorption mechanisms. Concepts and importance of Rumen Degradable Protein (RUP) and Rumen Non-Degradable Protein (RUP) in ruminants. Ideal amino acid profile. |<br />| 4 | Vitamins and Minerals | Functions, deficiency and excess of fat-soluble (A, D, E, K) and water-soluble (B group, C) vitamins. Basic functions and bioavailability of macro (Ca, P, Na, K, Mg) and micro (Fe, Cu, Zn, Se, I) minerals. |<br />| 5 | Feed Materials and Evaluation Methods | Roughages (meadow grass, silage) and concentrates (grains, protein feeds). Feed analysis methods (Proximate Analysis, NDF/ADF). Energy systems (Metabolizable Energy - ME, Net Energy - NE) and protein evaluation systems. |<br />Part II: Species-Specific Feeding Strategies and Quality Interaction (Weeks 6-10)<br />6 Dairy Cattle Nutrition and Milk Quality I Nutrient requirements according to lactation stages. Early lactation problems (negative energy balance, ketosis). Effects of ration on milk yield and fat-protein ratio.<br />7 Dairy Cattle Nutrition and Milk Quality II Effects of feeding errors on somatic cell count and microbial load in milk. Feed additives and milk quality (antioxidants, probiotics). Improvement of Conjugated Linoleic Acid (CLA) and milk fatty acid profile.<br />| 8 | Broiler and Laying Hen Nutrition | Protein and energy balance required for rapid growth in broilers. Effect of feeding on carcass yield and meat quality (pH, color). Effects of nutrition on egg yield, shell quality (Ca, vitamin D), and yolk color (pigments) in laying hens. |<br />| 9 | Sheep and Goat Nutrition | Feeding during pregnancy, lactation, and growth periods in small ruminants. Effects of nutrition on lamb/kid growth performance. Fatty acid composition and product quality of goat and sheep milk (suitability for cheese making). |<br />| 10 | Meat Quality in Poultry and Pigs | The role of nutrients in poultry meat quality (color, water holding capacity of chicken meat). The control of rations on backfat thickness and fatty acid composition in pig feeding. |<br />Part III: Feeding Management, Safety and Advanced Topics (Weeks 11-15)<br />11 Feed Additives and Their Effects on Product Quality Growth-promoting and metabolism-regulating additives (ionophores, hormones). Effects of probiotics, prebiotics and synbiotics on intestinal health and product quality. Effects of antioxidants (vitamin E, selenium) on shelf life of products.<br />12 Feed Hygiene and Animal Product Safety Toxic substances and mycotoxins in feed. Residues migrating from feed to animal products (antibiotics, pesticides). Food safety and traceability (Feed-to-Food Safety).<br />13 Environmentally Friendly Feeding Strategies Environmental impacts of animal feeding (methane emissions, nitrogen and phosphorus excretion). Waste reduction and emission control with environmentally friendly feeding strategies.<br />14 Special Animal Nutrition Practices Nutrition principles in organic livestock farming. Immune system support nutrition to reduce disease risk. Nutrition of animals under high stress (transportation, vaccination).<br />15 General Course Evaluation and Project Presentations General review and discussion of all topics. Presentations of feeding ration preparation or product quality projects carried out by students within the scope of the course. |
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| 9 |
1 Introduction: The aim, scope and importance of the Relationship between Animal Nutrition and Product Quality Course. Historical development in animal nutrition. Classification and basic functions of nutrients. Definition of the concept of product quality and its components (nutritional value, sensory properties, safety).<br />2 Carbohydrate and Lipid Metabolism Digestion, absorption and metabolic pathways of carbohydrates (sugars, starch, fiber). Formation and importance of volatile fatty acids (VFA) in ruminants<br />. Digestion, absorption of lipids (fats, fatty acids) and their role in energy metabolism. |<br />| 3 | Protein and Nitrogen Metabolism | Classification and functions of proteins and amino acids. Digestive and absorption mechanisms. Concepts and importance of Rumen Degradable Protein (RUP) and Rumen Non-Degradable Protein (RUP) in ruminants. Ideal amino acid profile. |<br />| 4 | Vitamins and Minerals | Functions, deficiency and excess of fat-soluble (A, D, E, K) and water-soluble (B group, C) vitamins. Basic functions and bioavailability of macro (Ca, P, Na, K, Mg) and micro (Fe, Cu, Zn, Se, I) minerals. |<br />| 5 | Feed Materials and Evaluation Methods | Roughages (meadow grass, silage) and concentrates (grains, protein feeds). Feed analysis methods (Proximate Analysis, NDF/ADF). Energy systems (Metabolizable Energy - ME, Net Energy - NE) and protein evaluation systems. |<br />Part II: Species-Specific Feeding Strategies and Quality Interaction (Weeks 6-10)<br />6 Dairy Cattle Nutrition and Milk Quality I Nutrient requirements according to lactation stages. Early lactation problems (negative energy balance, ketosis). Effects of ration on milk yield and fat-protein ratio.<br />7 Dairy Cattle Nutrition and Milk Quality II Effects of feeding errors on somatic cell count and microbial load in milk. Feed additives and milk quality (antioxidants, probiotics). Improvement of Conjugated Linoleic Acid (CLA) and milk fatty acid profile.<br />| 8 | Broiler and Laying Hen Nutrition | Protein and energy balance required for rapid growth in broilers. Effect of feeding on carcass yield and meat quality (pH, color). Effects of nutrition on egg yield, shell quality (Ca, vitamin D), and yolk color (pigments) in laying hens. |<br />| 9 | Sheep and Goat Nutrition | Feeding during pregnancy, lactation, and growth periods in small ruminants. Effects of nutrition on lamb/kid growth performance. Fatty acid composition and product quality of goat and sheep milk (suitability for cheese making). |<br />| 10 | Meat Quality in Poultry and Pigs | The role of nutrients in poultry meat quality (color, water holding capacity of chicken meat). The control of rations on backfat thickness and fatty acid composition in pig feeding. |<br />Part III: Feeding Management, Safety and Advanced Topics (Weeks 11-15)<br />11 Feed Additives and Their Effects on Product Quality Growth-promoting and metabolism-regulating additives (ionophores, hormones). Effects of probiotics, prebiotics and synbiotics on intestinal health and product quality. Effects of antioxidants (vitamin E, selenium) on shelf life of products.<br />12 Feed Hygiene and Animal Product Safety Toxic substances and mycotoxins in feed. Residues migrating from feed to animal products (antibiotics, pesticides). Food safety and traceability (Feed-to-Food Safety).<br />13 Environmentally Friendly Feeding Strategies Environmental impacts of animal feeding (methane emissions, nitrogen and phosphorus excretion). Waste reduction and emission control with environmentally friendly feeding strategies.<br />14 Special Animal Nutrition Practices Nutrition principles in organic livestock farming. Immune system support nutrition to reduce disease risk. Nutrition of animals under high stress (transportation, vaccination).<br />15 General Course Evaluation and Project Presentations General review and discussion of all topics. Presentations of feeding ration preparation or product quality projects carried out by students within the scope of the course. |
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| 10 |
1 Introduction: The aim, scope and importance of the Relationship between Animal Nutrition and Product Quality Course. Historical development in animal nutrition. Classification and basic functions of nutrients. Definition of the concept of product quality and its components (nutritional value, sensory properties, safety).<br />2 Carbohydrate and Lipid Metabolism Digestion, absorption and metabolic pathways of carbohydrates (sugars, starch, fiber). Formation and importance of volatile fatty acids (VFA) in ruminants<br />. Digestion, absorption of lipids (fats, fatty acids) and their role in energy metabolism. |<br />| 3 | Protein and Nitrogen Metabolism | Classification and functions of proteins and amino acids. Digestive and absorption mechanisms. Concepts and importance of Rumen Degradable Protein (RUP) and Rumen Non-Degradable Protein (RUP) in ruminants. Ideal amino acid profile. |<br />| 4 | Vitamins and Minerals | Functions, deficiency and excess of fat-soluble (A, D, E, K) and water-soluble (B group, C) vitamins. Basic functions and bioavailability of macro (Ca, P, Na, K, Mg) and micro (Fe, Cu, Zn, Se, I) minerals. |<br />| 5 | Feed Materials and Evaluation Methods | Roughages (meadow grass, silage) and concentrates (grains, protein feeds). Feed analysis methods (Proximate Analysis, NDF/ADF). Energy systems (Metabolizable Energy - ME, Net Energy - NE) and protein evaluation systems. |<br />Part II: Species-Specific Feeding Strategies and Quality Interaction (Weeks 6-10)<br />6 Dairy Cattle Nutrition and Milk Quality I Nutrient requirements according to lactation stages. Early lactation problems (negative energy balance, ketosis). Effects of ration on milk yield and fat-protein ratio.<br />7 Dairy Cattle Nutrition and Milk Quality II Effects of feeding errors on somatic cell count and microbial load in milk. Feed additives and milk quality (antioxidants, probiotics). Improvement of Conjugated Linoleic Acid (CLA) and milk fatty acid profile.<br />| 8 | Broiler and Laying Hen Nutrition | Protein and energy balance required for rapid growth in broilers. Effect of feeding on carcass yield and meat quality (pH, color). Effects of nutrition on egg yield, shell quality (Ca, vitamin D), and yolk color (pigments) in laying hens. |<br />| 9 | Sheep and Goat Nutrition | Feeding during pregnancy, lactation, and growth periods in small ruminants. Effects of nutrition on lamb/kid growth performance. Fatty acid composition and product quality of goat and sheep milk (suitability for cheese making). |<br />| 10 | Meat Quality in Poultry and Pigs | The role of nutrients in poultry meat quality (color, water holding capacity of chicken meat). The control of rations on backfat thickness and fatty acid composition in pig feeding. |<br />Part III: Feeding Management, Safety and Advanced Topics (Weeks 11-15)<br />11 Feed Additives and Their Effects on Product Quality Growth-promoting and metabolism-regulating additives (ionophores, hormones). Effects of probiotics, prebiotics and synbiotics on intestinal health and product quality. Effects of antioxidants (vitamin E, selenium) on shelf life of products.<br />12 Feed Hygiene and Animal Product Safety Toxic substances and mycotoxins in feed. Residues migrating from feed to animal products (antibiotics, pesticides). Food safety and traceability (Feed-to-Food Safety).<br />13 Environmentally Friendly Feeding Strategies Environmental impacts of animal feeding (methane emissions, nitrogen and phosphorus excretion). Waste reduction and emission control with environmentally friendly feeding strategies.<br />14 Special Animal Nutrition Practices Nutrition principles in organic livestock farming. Immune system support nutrition to reduce disease risk. Nutrition of animals under high stress (transportation, vaccination).<br />15 General Course Evaluation and Project Presentations General review and discussion of all topics. Presentations of feeding ration preparation or product quality projects carried out by students within the scope of the course. |
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| 11 |
1 Introduction: The aim, scope and importance of the Relationship between Animal Nutrition and Product Quality Course. Historical development in animal nutrition. Classification and basic functions of nutrients. Definition of the concept of product quality and its components (nutritional value, sensory properties, safety).<br />2 Carbohydrate and Lipid Metabolism Digestion, absorption and metabolic pathways of carbohydrates (sugars, starch, fiber). Formation and importance of volatile fatty acids (VFA) in ruminants<br />. Digestion, absorption of lipids (fats, fatty acids) and their role in energy metabolism. |<br />| 3 | Protein and Nitrogen Metabolism | Classification and functions of proteins and amino acids. Digestive and absorption mechanisms. Concepts and importance of Rumen Degradable Protein (RUP) and Rumen Non-Degradable Protein (RUP) in ruminants. Ideal amino acid profile. |<br />| 4 | Vitamins and Minerals | Functions, deficiency and excess of fat-soluble (A, D, E, K) and water-soluble (B group, C) vitamins. Basic functions and bioavailability of macro (Ca, P, Na, K, Mg) and micro (Fe, Cu, Zn, Se, I) minerals. |<br />| 5 | Feed Materials and Evaluation Methods | Roughages (meadow grass, silage) and concentrates (grains, protein feeds). Feed analysis methods (Proximate Analysis, NDF/ADF). Energy systems (Metabolizable Energy - ME, Net Energy - NE) and protein evaluation systems. |<br />Part II: Species-Specific Feeding Strategies and Quality Interaction (Weeks 6-10)<br />6 Dairy Cattle Nutrition and Milk Quality I Nutrient requirements according to lactation stages. Early lactation problems (negative energy balance, ketosis). Effects of ration on milk yield and fat-protein ratio.<br />7 Dairy Cattle Nutrition and Milk Quality II Effects of feeding errors on somatic cell count and microbial load in milk. Feed additives and milk quality (antioxidants, probiotics). Improvement of Conjugated Linoleic Acid (CLA) and milk fatty acid profile.<br />| 8 | Broiler and Laying Hen Nutrition | Protein and energy balance required for rapid growth in broilers. Effect of feeding on carcass yield and meat quality (pH, color). Effects of nutrition on egg yield, shell quality (Ca, vitamin D), and yolk color (pigments) in laying hens. |<br />| 9 | Sheep and Goat Nutrition | Feeding during pregnancy, lactation, and growth periods in small ruminants. Effects of nutrition on lamb/kid growth performance. Fatty acid composition and product quality of goat and sheep milk (suitability for cheese making). |<br />| 10 | Meat Quality in Poultry and Pigs | The role of nutrients in poultry meat quality (color, water holding capacity of chicken meat). The control of rations on backfat thickness and fatty acid composition in pig feeding. |<br />Part III: Feeding Management, Safety and Advanced Topics (Weeks 11-15)<br />11 Feed Additives and Their Effects on Product Quality Growth-promoting and metabolism-regulating additives (ionophores, hormones). Effects of probiotics, prebiotics and synbiotics on intestinal health and product quality. Effects of antioxidants (vitamin E, selenium) on shelf life of products.<br />12 Feed Hygiene and Animal Product Safety Toxic substances and mycotoxins in feed. Residues migrating from feed to animal products (antibiotics, pesticides). Food safety and traceability (Feed-to-Food Safety).<br />13 Environmentally Friendly Feeding Strategies Environmental impacts of animal feeding (methane emissions, nitrogen and phosphorus excretion). Waste reduction and emission control with environmentally friendly feeding strategies.<br />14 Special Animal Nutrition Practices Nutrition principles in organic livestock farming. Immune system support nutrition to reduce disease risk. Nutrition of animals under high stress (transportation, vaccination).<br />15 General Course Evaluation and Project Presentations General review and discussion of all topics. Presentations of feeding ration preparation or product quality projects carried out by students within the scope of the course. |
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| 12 |
1 Introduction: The aim, scope and importance of the Relationship between Animal Nutrition and Product Quality Course. Historical development in animal nutrition. Classification and basic functions of nutrients. Definition of the concept of product quality and its components (nutritional value, sensory properties, safety).<br />2 Carbohydrate and Lipid Metabolism Digestion, absorption and metabolic pathways of carbohydrates (sugars, starch, fiber). Formation and importance of volatile fatty acids (VFA) in ruminants<br />. Digestion, absorption of lipids (fats, fatty acids) and their role in energy metabolism. |<br />| 3 | Protein and Nitrogen Metabolism | Classification and functions of proteins and amino acids. Digestive and absorption mechanisms. Concepts and importance of Rumen Degradable Protein (RUP) and Rumen Non-Degradable Protein (RUP) in ruminants. Ideal amino acid profile. |<br />| 4 | Vitamins and Minerals | Functions, deficiency and excess of fat-soluble (A, D, E, K) and water-soluble (B group, C) vitamins. Basic functions and bioavailability of macro (Ca, P, Na, K, Mg) and micro (Fe, Cu, Zn, Se, I) minerals. |<br />| 5 | Feed Materials and Evaluation Methods | Roughages (meadow grass, silage) and concentrates (grains, protein feeds). Feed analysis methods (Proximate Analysis, NDF/ADF). Energy systems (Metabolizable Energy - ME, Net Energy - NE) and protein evaluation systems. |<br />Part II: Species-Specific Feeding Strategies and Quality Interaction (Weeks 6-10)<br />6 Dairy Cattle Nutrition and Milk Quality I Nutrient requirements according to lactation stages. Early lactation problems (negative energy balance, ketosis). Effects of ration on milk yield and fat-protein ratio.<br />7 Dairy Cattle Nutrition and Milk Quality II Effects of feeding errors on somatic cell count and microbial load in milk. Feed additives and milk quality (antioxidants, probiotics). Improvement of Conjugated Linoleic Acid (CLA) and milk fatty acid profile.<br />| 8 | Broiler and Laying Hen Nutrition | Protein and energy balance required for rapid growth in broilers. Effect of feeding on carcass yield and meat quality (pH, color). Effects of nutrition on egg yield, shell quality (Ca, vitamin D), and yolk color (pigments) in laying hens. |<br />| 9 | Sheep and Goat Nutrition | Feeding during pregnancy, lactation, and growth periods in small ruminants. Effects of nutrition on lamb/kid growth performance. Fatty acid composition and product quality of goat and sheep milk (suitability for cheese making). |<br />| 10 | Meat Quality in Poultry and Pigs | The role of nutrients in poultry meat quality (color, water holding capacity of chicken meat). The control of rations on backfat thickness and fatty acid composition in pig feeding. |<br />Part III: Feeding Management, Safety and Advanced Topics (Weeks 11-15)<br />11 Feed Additives and Their Effects on Product Quality Growth-promoting and metabolism-regulating additives (ionophores, hormones). Effects of probiotics, prebiotics and synbiotics on intestinal health and product quality. Effects of antioxidants (vitamin E, selenium) on shelf life of products.<br />12 Feed Hygiene and Animal Product Safety Toxic substances and mycotoxins in feed. Residues migrating from feed to animal products (antibiotics, pesticides). Food safety and traceability (Feed-to-Food Safety).<br />13 Environmentally Friendly Feeding Strategies Environmental impacts of animal feeding (methane emissions, nitrogen and phosphorus excretion). Waste reduction and emission control with environmentally friendly feeding strategies.<br />14 Special Animal Nutrition Practices Nutrition principles in organic livestock farming. Immune system support nutrition to reduce disease risk. Nutrition of animals under high stress (transportation, vaccination).<br />15 General Course Evaluation and Project Presentations General review and discussion of all topics. Presentations of feeding ration preparation or product quality projects carried out by students within the scope of the course. |
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| 13 |
1 Introduction: The aim, scope and importance of the Relationship between Animal Nutrition and Product Quality Course. Historical development in animal nutrition. Classification and basic functions of nutrients. Definition of the concept of product quality and its components (nutritional value, sensory properties, safety).<br />2 Carbohydrate and Lipid Metabolism Digestion, absorption and metabolic pathways of carbohydrates (sugars, starch, fiber). Formation and importance of volatile fatty acids (VFA) in ruminants<br />. Digestion, absorption of lipids (fats, fatty acids) and their role in energy metabolism. |<br />| 3 | Protein and Nitrogen Metabolism | Classification and functions of proteins and amino acids. Digestive and absorption mechanisms. Concepts and importance of Rumen Degradable Protein (RUP) and Rumen Non-Degradable Protein (RUP) in ruminants. Ideal amino acid profile. |<br />| 4 | Vitamins and Minerals | Functions, deficiency and excess of fat-soluble (A, D, E, K) and water-soluble (B group, C) vitamins. Basic functions and bioavailability of macro (Ca, P, Na, K, Mg) and micro (Fe, Cu, Zn, Se, I) minerals. |<br />| 5 | Feed Materials and Evaluation Methods | Roughages (meadow grass, silage) and concentrates (grains, protein feeds). Feed analysis methods (Proximate Analysis, NDF/ADF). Energy systems (Metabolizable Energy - ME, Net Energy - NE) and protein evaluation systems. |<br />Part II: Species-Specific Feeding Strategies and Quality Interaction (Weeks 6-10)<br />6 Dairy Cattle Nutrition and Milk Quality I Nutrient requirements according to lactation stages. Early lactation problems (negative energy balance, ketosis). Effects of ration on milk yield and fat-protein ratio.<br />7 Dairy Cattle Nutrition and Milk Quality II Effects of feeding errors on somatic cell count and microbial load in milk. Feed additives and milk quality (antioxidants, probiotics). Improvement of Conjugated Linoleic Acid (CLA) and milk fatty acid profile.<br />| 8 | Broiler and Laying Hen Nutrition | Protein and energy balance required for rapid growth in broilers. Effect of feeding on carcass yield and meat quality (pH, color). Effects of nutrition on egg yield, shell quality (Ca, vitamin D), and yolk color (pigments) in laying hens. |<br />| 9 | Sheep and Goat Nutrition | Feeding during pregnancy, lactation, and growth periods in small ruminants. Effects of nutrition on lamb/kid growth performance. Fatty acid composition and product quality of goat and sheep milk (suitability for cheese making). |<br />| 10 | Meat Quality in Poultry and Pigs | The role of nutrients in poultry meat quality (color, water holding capacity of chicken meat). The control of rations on backfat thickness and fatty acid composition in pig feeding. |<br />Part III: Feeding Management, Safety and Advanced Topics (Weeks 11-15)<br />11 Feed Additives and Their Effects on Product Quality Growth-promoting and metabolism-regulating additives (ionophores, hormones). Effects of probiotics, prebiotics and synbiotics on intestinal health and product quality. Effects of antioxidants (vitamin E, selenium) on shelf life of products.<br />12 Feed Hygiene and Animal Product Safety Toxic substances and mycotoxins in feed. Residues migrating from feed to animal products (antibiotics, pesticides). Food safety and traceability (Feed-to-Food Safety).<br />13 Environmentally Friendly Feeding Strategies Environmental impacts of animal feeding (methane emissions, nitrogen and phosphorus excretion). Waste reduction and emission control with environmentally friendly feeding strategies.<br />14 Special Animal Nutrition Practices Nutrition principles in organic livestock farming. Immune system support nutrition to reduce disease risk. Nutrition of animals under high stress (transportation, vaccination).<br />15 General Course Evaluation and Project Presentations General review and discussion of all topics. Presentations of feeding ration preparation or product quality projects carried out by students within the scope of the course. |
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| 14 |
1 Introduction: The aim, scope and importance of the Relationship between Animal Nutrition and Product Quality Course. Historical development in animal nutrition. Classification and basic functions of nutrients. Definition of the concept of product quality and its components (nutritional value, sensory properties, safety).<br />2 Carbohydrate and Lipid Metabolism Digestion, absorption and metabolic pathways of carbohydrates (sugars, starch, fiber). Formation and importance of volatile fatty acids (VFA) in ruminants<br />. Digestion, absorption of lipids (fats, fatty acids) and their role in energy metabolism. |<br />| 3 | Protein and Nitrogen Metabolism | Classification and functions of proteins and amino acids. Digestive and absorption mechanisms. Concepts and importance of Rumen Degradable Protein (RUP) and Rumen Non-Degradable Protein (RUP) in ruminants. Ideal amino acid profile. |<br />| 4 | Vitamins and Minerals | Functions, deficiency and excess of fat-soluble (A, D, E, K) and water-soluble (B group, C) vitamins. Basic functions and bioavailability of macro (Ca, P, Na, K, Mg) and micro (Fe, Cu, Zn, Se, I) minerals. |<br />| 5 | Feed Materials and Evaluation Methods | Roughages (meadow grass, silage) and concentrates (grains, protein feeds). Feed analysis methods (Proximate Analysis, NDF/ADF). Energy systems (Metabolizable Energy - ME, Net Energy - NE) and protein evaluation systems. |<br />Part II: Species-Specific Feeding Strategies and Quality Interaction (Weeks 6-10)<br />6 Dairy Cattle Nutrition and Milk Quality I Nutrient requirements according to lactation stages. Early lactation problems (negative energy balance, ketosis). Effects of ration on milk yield and fat-protein ratio.<br />7 Dairy Cattle Nutrition and Milk Quality II Effects of feeding errors on somatic cell count and microbial load in milk. Feed additives and milk quality (antioxidants, probiotics). Improvement of Conjugated Linoleic Acid (CLA) and milk fatty acid profile.<br />| 8 | Broiler and Laying Hen Nutrition | Protein and energy balance required for rapid growth in broilers. Effect of feeding on carcass yield and meat quality (pH, color). Effects of nutrition on egg yield, shell quality (Ca, vitamin D), and yolk color (pigments) in laying hens. |<br />| 9 | Sheep and Goat Nutrition | Feeding during pregnancy, lactation, and growth periods in small ruminants. Effects of nutrition on lamb/kid growth performance. Fatty acid composition and product quality of goat and sheep milk (suitability for cheese making). |<br />| 10 | Meat Quality in Poultry and Pigs | The role of nutrients in poultry meat quality (color, water holding capacity of chicken meat). The control of rations on backfat thickness and fatty acid composition in pig feeding. |<br />Part III: Feeding Management, Safety and Advanced Topics (Weeks 11-15)<br />11 Feed Additives and Their Effects on Product Quality Growth-promoting and metabolism-regulating additives (ionophores, hormones). Effects of probiotics, prebiotics and synbiotics on intestinal health and product quality. Effects of antioxidants (vitamin E, selenium) on shelf life of products.<br />12 Feed Hygiene and Animal Product Safety Toxic substances and mycotoxins in feed. Residues migrating from feed to animal products (antibiotics, pesticides). Food safety and traceability (Feed-to-Food Safety).<br />13 Environmentally Friendly Feeding Strategies Environmental impacts of animal feeding (methane emissions, nitrogen and phosphorus excretion). Waste reduction and emission control with environmentally friendly feeding strategies.<br />14 Special Animal Nutrition Practices Nutrition principles in organic livestock farming. Immune system support nutrition to reduce disease risk. Nutrition of animals under high stress (transportation, vaccination).<br />15 General Course Evaluation and Project Presentations General review and discussion of all topics. Presentations of feeding ration preparation or product quality projects carried out by students within the scope of the course. |
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| 15 |
1 Introduction: The aim, scope and importance of the Relationship between Animal Nutrition and Product Quality Course. Historical development in animal nutrition. Classification and basic functions of nutrients. Definition of the concept of product quality and its components (nutritional value, sensory properties, safety).<br />2 Carbohydrate and Lipid Metabolism Digestion, absorption and metabolic pathways of carbohydrates (sugars, starch, fiber). Formation and importance of volatile fatty acids (VFA) in ruminants<br />. Digestion, absorption of lipids (fats, fatty acids) and their role in energy metabolism. |<br />| 3 | Protein and Nitrogen Metabolism | Classification and functions of proteins and amino acids. Digestive and absorption mechanisms. Concepts and importance of Rumen Degradable Protein (RUP) and Rumen Non-Degradable Protein (RUP) in ruminants. Ideal amino acid profile. |<br />| 4 | Vitamins and Minerals | Functions, deficiency and excess of fat-soluble (A, D, E, K) and water-soluble (B group, C) vitamins. Basic functions and bioavailability of macro (Ca, P, Na, K, Mg) and micro (Fe, Cu, Zn, Se, I) minerals. |<br />| 5 | Feed Materials and Evaluation Methods | Roughages (meadow grass, silage) and concentrates (grains, protein feeds). Feed analysis methods (Proximate Analysis, NDF/ADF). Energy systems (Metabolizable Energy - ME, Net Energy - NE) and protein evaluation systems. |<br />Part II: Species-Specific Feeding Strategies and Quality Interaction (Weeks 6-10)<br />6 Dairy Cattle Nutrition and Milk Quality I Nutrient requirements according to lactation stages. Early lactation problems (negative energy balance, ketosis). Effects of ration on milk yield and fat-protein ratio.<br />7 Dairy Cattle Nutrition and Milk Quality II Effects of feeding errors on somatic cell count and microbial load in milk. Feed additives and milk quality (antioxidants, probiotics). Improvement of Conjugated Linoleic Acid (CLA) and milk fatty acid profile.<br />| 8 | Broiler and Laying Hen Nutrition | Protein and energy balance required for rapid growth in broilers. Effect of feeding on carcass yield and meat quality (pH, color). Effects of nutrition on egg yield, shell quality (Ca, vitamin D), and yolk color (pigments) in laying hens. |<br />| 9 | Sheep and Goat Nutrition | Feeding during pregnancy, lactation, and growth periods in small ruminants. Effects of nutrition on lamb/kid growth performance. Fatty acid composition and product quality of goat and sheep milk (suitability for cheese making). |<br />| 10 | Meat Quality in Poultry and Pigs | The role of nutrients in poultry meat quality (color, water holding capacity of chicken meat). The control of rations on backfat thickness and fatty acid composition in pig feeding. |<br />Part III: Feeding Management, Safety and Advanced Topics (Weeks 11-15)<br />11 Feed Additives and Their Effects on Product Quality Growth-promoting and metabolism-regulating additives (ionophores, hormones). Effects of probiotics, prebiotics and synbiotics on intestinal health and product quality. Effects of antioxidants (vitamin E, selenium) on shelf life of products.<br />12 Feed Hygiene and Animal Product Safety Toxic substances and mycotoxins in feed. Residues migrating from feed to animal products (antibiotics, pesticides). Food safety and traceability (Feed-to-Food Safety).<br />13 Environmentally Friendly Feeding Strategies Environmental impacts of animal feeding (methane emissions, nitrogen and phosphorus excretion). Waste reduction and emission control with environmentally friendly feeding strategies.<br />14 Special Animal Nutrition Practices Nutrition principles in organic livestock farming. Immune system support nutrition to reduce disease risk. Nutrition of animals under high stress (transportation, vaccination).<br />15 General Course Evaluation and Project Presentations General review and discussion of all topics. Presentations of feeding ration preparation or product quality projects carried out by students within the scope of the course. |
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