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Turkey and Ostrich Production

Course Description: This course covers the advanced aspects of turkey and ostrich production, considered high-value, non-traditional animal production projects. The course focuses on modern production systems, health and production management, and specialized nutrition tailored to the physiological needs of each species. It also examines the application of modern technologies to improve production performance, including digital analysis, smart monitoring systems, and biotechnology. The course highlights the importance of these systems in diversifying food sources, supporting sustainability, and enhancing food security.
Credits: 2
Objectives of the course :

The course aims to deepen students' understanding of the fundamentals of turkey and ostrich production and link them to modern practices in management, nutrition, and productivity improvement. It also seeks to develop students' ability to employ modern technologies to increase production efficiency and improve product quality. It focuses on developing analytical and decision-making skills in the face of production and health challenges, while preparing graduates capable of innovation and contributing to the development of the unconventional production sector in line with the requirements of the labor market and sustainability.

Course outputs :

The student can evaluate turkey and ostrich production systems and analyze productivity and health performance factors using modern scientific methods. They also apply integrated management and precision nutrition concepts to improve growth rates and meat quality. They demonstrate the ability to design innovative solutions to address production problems, while adhering to professional and ethical standards, and contributing to the promotion of resource sustainability and the diversification of livestock production to support food security.

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  • Last updated: 2026-04-20

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