Ciyar da yisti don aladu

Girma na al’ada da ci gaban aladu yana yiwuwa ne kawai idan an samar da su tare da daidaitaccen abinci. Bugu da ƙari, nau’ikan abubuwan gina jiki daban-daban waɗanda ke cika jiki tare da ma’adanai, bitamin da abubuwan gina jiki sune wajibai na ingantaccen abinci mai gina jiki. Ciyar da yisti ga aladu shine kawai irin wannan bioadditives, wanda amfani da shi ya sa ya yiwu ya sa ci gaban dabbobi ya fi tsanani da kuma inganta lafiyar su.

Ciyar da yisti don alade

Menene yisti abinci?

Yisti na ciyarwa nau’in naman gwari ne na musamman. Kowane masana’anta yana da nasa fasahar don noman su. Amma mafi sau da yawa, da saba fasaha iri-iri yisti da ake amfani da samar da abinci Additives. A wannan yanayin, an sanya wani yanki na fungi a cikin wani matsakaicin kayan abinci na musamman da aka shirya. Abubuwan da aka zaɓa na irin wannan yanayin suna tabbatar da saurin haifuwa na al’ada da haɓakawa tare da abubuwa masu amfani. Dole ne ya ƙunshi abubuwa masu zuwa:

• lactose;
• glucose;
• acetic acid;
• mannosa.

Ana samar da waɗannan abubuwa yayin sarrafa sharar ‘ya’yan itace da kayan lambu.

Bayan namomin kaza sun girma zuwa wani wuri, ana girbe su kuma a bushe su sosai. A ƙarshen wannan hanya, al’adun sun canza zuwa foda mai kyau, wanda aka ƙara zuwa abinci.

Samar da irin waɗannan abubuwan ƙari ya haɗa da tsarin fasaha mai rikitarwa wanda ke buƙatar bin wasu nuances. Amma amfani da sharar abinci daga abinci da sauran masana’antu wajen samarwa na iya rage tsadar sana’arsu. Sakamakon haka, fermentation na abinci ya fi rahusa ga manoma fiye da siyan abinci mai inganci.

Kayan aiki

A waje, irin waɗannan samfurori ana wakilta su da foda mai launin ruwan kasa tare da ƙananan juzu’i, wanda aka bambanta da takamaiman warin yisti. Busasshen abu na kari ya ƙunshi har zuwa 50% na furotin mai narkewa cikin sauƙi. Dangane da darajar sinadirai, ton ɗaya na namomin kaza da aka sarrafa ya yi daidai da tan 4,5 na alkama. Bugu da ƙari, ban da furotin, wannan samfurin ya ƙunshi:

Yisti kari

• kayan lambu mai;
• cellulose;
• ash, wanda ke aiki a matsayin tushen ma’adanai.

Hankali! Lokacin siyan wannan kari na abinci, yana da matukar mahimmanci a kula da kasancewar takardar shaidar da ke nuna ingancinta da bin fasahar samarwa. Sai kawai a cikin wannan yanayin, irin wannan ɓangaren abincin zai amfana da dabbobi.

Aikace-aikace ta manoma

Ya kamata a lura cewa an gabatar da yisti a cikin abinci ba kawai ga aladu ba. Wani muhimmin sashi na ciyarwa zai iya haɓaka girma da yawan amfanin kaji, shanu da ƙananan shanu. Amma ga kowane nau’i na musamman, akwai ƙa’idodi na mutum don gabatarwar ƙari da abincin da ya dace wanda ya dace da tasirinsa. Don haka, ana ba da shawarar ƙara yisti fiye da 5% don ciyar da shanu. Ga kaji, adadi ya tashi zuwa 7%. Aladu a wannan batun sune mafi yawan buƙata. Yisti namomin kaza a cikin abincin su ya kamata su ɗauki kusan 10%.

A yayin nazarin kaddarorin masu amfani na wannan nau’in ciyar da dabbobin gona, an gano cewa tare da ton 1 na samfurin yana yiwuwa a samu:

• 8,4 dubu lita na madara lokacin da aka gabatar da shanu masu shayarwa a cikin abincin;
• 500-600 kg na nama mai inganci lokacin ciyar da aladu;
• har zuwa 30,000 kwai a lokacin da fermenting tsuntsaye ciyar.

Tabbas, ƙarancin kuɗin sa shima yana taka muhimmiyar rawa wajen amfani da abubuwan ƙara abinci. Yana ba ku damar ƙara yawan aiki da inganta lafiyar dabbobi a farashi kaɗan.

Darajar yisti ga aladu

Don saurin haɓakawa da haɓaka kiwon lafiya, aladu suna buƙatar cikakken kewayon abubuwan gina jiki, bitamin, micro da macro. Kuma irin wannan abincin abinci mai gina jiki yana ba ku damar gyara rashin su a cikin babban adadin abinci.

Ciyar da aladu da yisti

Kamar yadda aka riga aka ambata, yisti ya ƙunshi babban adadin furotin. Bugu da ƙari, a cikin nau’in yisti, ana shayar da shi ta hanyar tsarin narkewar aladu da kashi 95%, wanda ke nufin cewa kusan dukkanin furotin yana zuwa ci gaban dabbobi.

Hakanan, abin da ake buƙata don rarraba ƙwayoyin tsoka shine kasancewar amino acid na asali a cikin abinci. Kuma idan akwai rashi akalla daya daga cikinsu, duk sauran jiki ya shanye shi sosai, wanda a ƙarshe zai iya haifar da rashin lafiya na rayuwa, rage aikin haihuwa, da anemia. Yisti yana taimakawa wajen dawo da ma’auni na amino acid a cikin jiki.

Cika lissafin abubuwa masu amfani waɗanda ke ƙunshe a cikin kari na abinci, abubuwan da ke biyowa:

1. Calcium Da zarar a cikin jiki, yana ƙarfafa kashi nama na matasa dabbobi, normalizes da yawa na rayuwa tafiyar matakai.
2. Phosphorus. Yana da alhakin sha na alli, kuma yana shiga cikin carbohydrate da mai metabolism.
3. Enzymes. Masu ɗaure enzyme da ke cikin foda na iya haɓaka haɓakar furotin na jiki. Bugu da ƙari, suna ba da gudummawa ga ƙarin cikakkiyar ɗaukar amino acid daga babban abincin.
4. Sulfur. Yana shiga cikin samuwar bitamin da amino acid.
5. Vitamin H. Irin wannan sinadari na kari na abinci a cikin isassun adadi yana hana haɓakar cututtukan fata da yawa, kuma yana sarrafa adadin jajayen ƙwayoyin jini da ke da alhakin jigilar iskar oxygen.
6. bitamin B. Suna taka muhimmiyar rawa a cikin mai, carbohydrate da furotin metabolism na jiki. Rashin irin waɗannan abubuwa yana haifar da raguwa a cikin ci gaban ƙananan dabbobi.

Har ila yau, ya kamata a lura cewa ban da abun da ke ciki mai arziki, yisti fodder yana da babban adadin kalori. Bugu da kari, saman tufafi muhimmanci inganta palatability na abinci, game da shi yana kara ci na aladu.

Idan an lura da ka’idodin da aka ba da shawarar don amfani da bioadditives, yawan yawan aladu za a iya ƙara sau ɗaya da rabi. Irin wannan abincin da aka haɗa kuma yana da tasiri mai kyau akan haifuwar dabba. Masu bincike sun gano cewa ƙara 7% don shuka yana ƙara yawan samar da gonakin da ƙarin alade ɗaya ga kowane jarirai 11.

Zuriyar piglets

Nau’in yisti fodder

A yau, masana’antun yisti na fodder suna ba wa mabukaci nau’ikan irin waɗannan samfuran. Da farko, sun bambanta da nau’in matsakaicin abinci mai gina jiki wanda ake girma namomin kaza. Dangane da tushen da aka zaɓa don girma, duk yisti za a iya raba zuwa iri da yawa:

1. Kayan abinci na gargajiya. Ana shuka su ne akan sharar da aka samu a lokacin sarrafa albarkatun ƙasa daga masana’antar barasa.
2. Hydrolysis. A cikin tsarin noman amfanin gona, ana amfani da sharar abinci. Har ila yau, a cikin wani adadi, ana amfani da sharar gida daga masana’antar katako.
3. Musamman hankali (SVK). Ya ƙunshi ƙarin adadin furotin da bitamin. Ana shuka su ne bisa tushen daidaitattun samfuran man fetur da ethanol. Wannan nau’i na foda ya ƙunshi fiye da 10% danshi.

Kowane ɗayan waɗannan nau’ikan bioadditive yana da fa’idodi da yawa. Don haka, ana bambanta ma’aunin furotin-bitamin ta hanyar ƙara yawan furotin, wanda a cikin busassun abu zai iya kaiwa 60%. Amma yawan furotin da ke narkewa a cikinsu shine kawai 40-44%. A cikin classic abun da ke ciki, adadin digestible furotin ne 49%, amma jimlar taro ne kawai 40-43%.

Har ila yau, ya kamata a lura cewa nau’in nau’in nau’in yisti na namomin kaza ya ƙunshi ƙananan ƙwayar nitrogen, wanda a cikin adadi mai yawa yana cutar da jikin alade. Don haka, ana iya amfani da su lafiya don ciyar da dabbobin matasa. Bugu da kari, da classic nau’i na yisti ya ƙunshi mafi yawan adadin methionine, lysine da sauran amino acid. Don haka, amfanin dabba daga gare ta ya fi girma.

Amma, ba kamar nau’in gargajiya ba, yisti na hydrolytic da BVK sun ƙunshi ƙarin adadin riboflavin, da kuma folic acid. A cikin abubuwan da ake ƙara abinci, adadin su ya ragu sosai. Saboda haka, canji na lokaci-lokaci na zaɓuɓɓuka daban-daban don irin wannan ciyarwa na iya kawo sakamako mafi girma yayin girma aladu.

Folic acid

Yawan ciyarwa

Yisti, a matsayin mai mulkin, ba a ba wa dabbobi a cikin tsarkinsa. Mafi girman fa’ida daga gare su yana bayyana idan an haɗa su da abinci. Ana kiran wannan hanya yeasting kuma ya ƙunshi hanyoyi guda biyu na aiwatarwa:

1. Oparny. Don irin wannan shirye-shiryen kayan abinci na abinci don ciyarwa, 100 g na yisti an diluted tare da lita 5 na ruwan dumi, yana motsawa sosai. Bugu da ari, an zuba kilogiram 2 na abinci mai gina jiki a cikin ruwan da aka samu kuma, bayan haɗuwa, an yarda da cakuda ya ba da shi na tsawon sa’o’i 6, yana motsawa kowane minti 30 don saturate shi da iska. A ƙarshen ƙayyadaddun lokaci, an zuba wani lita 15 na ruwa a cikin akwati kuma an zuba 7-8 kg na maida hankali. Bayan hadawa, ana barin abincin ya yi taki har tsawon sa’o’i 3.
2. Amintacciya. Yana ɗaukar hadawar hatsi, foda da ruwa lokaci guda. Don yin wannan, ana narkar da 10 g na namomin kaza a cikin lita 100 na ruwan dumi. Sakamakon abun da ke ciki yana zuba a cikin babban akwati, inda aka fara zuba wani lita 35 na ruwa. Bugu da ari, an ƙara kilogiram 20 na abinci mai gina jiki zuwa ƙarar da aka nuna kuma an ba da izinin yin sha don 7 hours.

Ana iya shigar da irin wannan nau’in ciyarwa a cikin abincin dabbobi daga ranar 11-13th na rayuwa. A wannan yanayin, ya kamata a kiyaye rabon abinci da yisti daidai. Dangane da shekaru, yana da ma’anoni masu zuwa:

• lokacin ciyar da alade masu tsotsa, adadin foda a cikin jimlar adadin abinci bai wuce 3% ba;
• ga alade da aka yaye, ƙaddamar da ƙari a cikin abincin yana ƙaruwa zuwa 2-6%;
• ga aladu da aka riga an canza su gaba daya zuwa kitse, yisti a cikin abinci shine kusan 7-10%.

Matsakaicin adadin ciyar da irin wannan nau’in ciyarwa kuma ya dogara da nau’in da yanayin yanayin alade. Irin waɗannan ka’idoji suna ba da damar cika bukatun mutum na dabba gwargwadon yiwuwa. Ga su kamar haka:

1. Ga aladu da aka kitse don naman alade. Matsakaicin adadin yisti bai kamata ya wuce 6% na nauyin abubuwan da ake ciyarwa ba. Irin wannan samfurin na iya aiki azaman madadin inganci zuwa skim a cikin abinci.
2. Don alade da aka canjawa wuri zuwa kitso ta bard. Matsakaicin yisti foda ya kamata ya zama aƙalla 10% na jimlar ciyarwar da aka tattara. Yana ba ka damar ƙara yawan nauyin dabba na yau da kullum. Idan aka kwatanta da kitso kawai har yanzu, wannan adadi yana ƙaruwa da 10-17%.
3. Ciyarwar boars-producers. Adadin yau da kullun na yisti fodder ga maza masu aiki shine 300-600 g. Yana ba ku damar haɓaka ayyukan jima’i na dabbobi da aikin haifuwa. A sakamakon haka, dabbobin sun fi samun nasara wajen saduwa.
4. Don shuka a lokacin gestation. Ga dabbobi a cikin irin wannan yanayin ilimin lissafin jiki, ƙarin ma’adinai-protein zai zama da amfani musamman. Ana hadawa da abinci mai gina jiki ana ba mahaifa kullum. Matsakaicin yau da kullun na yau da kullun shine daga 10 zuwa 21% na foda don ɗaukan ƙarar kullun yau da kullun. Irin wannan tallafi na jiki yana ba da gudummawa ga yawan ciki da yawa kuma yana da tasiri mai amfani ga lafiyar matasa.

   Shuka a lokacin daukar ciki

5. Don shayar da lactating. Ka’idar wannan nau’in dabbobi shine kashi 2-12% na yawan adadin abinci. A matsakaita, adadin yau da kullun na kari na abinci ga kowane mutum shine 300 g a cikin sigar sa mai tsabta. A cikin lokacin shayarwa, cakuda yisti yana ba ku damar haɓaka samar da madara a cikin mahaifa ta kusan sau ɗaya da rabi. Wajibi ne a gabatar da shi a cikin abinci daga kwanakin farko bayan farrowing.

Muhimmanci! Ya kamata a shigar da piglets yisti fodder cikin abinci a hankali. Adadin farko na ciyarwa ya kamata ya zama 10 g. A cikin hanyoyin ciyarwa na gaba, ana ƙara haɓakawa kuma an riga an ciyar da jariri mai watanni 1,5 tare da 60 g na yisti. Bayan watanni 2, ana ƙara yawan adadin zuwa 80-100 g. A lokacin fattening, a hankali yana ƙaruwa zuwa 200 g.

Yisti Ciyarwa yana da matukar tasiri, mai aminci da ƙari mara tsada ga aladu. Suna ba ka damar inganta lafiyar dabbobi, ƙara yawan nauyin yau da kullum a cikin matasa dabbobi don kitso, inganta ingancin zuriya a cikin shuka mai ciki. Amma, ta yin amfani da irin wannan suturar saman, ya kamata mutum ya bi ka’idodin ciyarwa da aka nuna, da kuma daidaita abincin dabbobi a hankali. Bayan haka, yawan abubuwan gina jiki na iya haifar da mummunan tasiri a jikin alade, da kuma rashin su.