Ciyar da yisti

Bambance tsakanin ƙananan hanyoyin yisti da ba a haɗa su ba. Mafi sauƙin shirya shine hanya mai aminci. Don kilogiram 100 na busassun abinci, kuna buƙatar ɗaukar kilogiram 0,5-1 na yisti mai yin burodi da aka guga, tsoma su a cikin lita 5 na ruwan dumi. Ana zuba lita 150-200 na ruwan dumi tare da zafin jiki na 30-40 ° C a cikin akwati, an zuba yisti mai laushi a ciki kuma a zuba busassun abinci yayin motsawa. An gauraya taro sosai kowane awa 0,5. Bayan sa’o’i 6-9, abincin yana shirye don amfani. Idan kana buƙatar rage shi dafa shi, daidai gwargwado rage adadin duk abubuwan da aka haɗa.

Samun sukari da ke cikin hatsi, ƙwayoyin yisti suna haɓaka da sauri kuma suna samar da tarin adadin furotin da bitamin. Bugu da kari, amides da furotin abinci marasa cika suna jujjuya su zuwa cikakke ta ilimin halitta, mai sauƙin narkewa da sunadaran halitta.

Yisti yana ƙara darajar ilimin halitta na abinci, yana inganta wadatar abinci mai gina jiki kuma yana da tasiri mai amfani akan lafiya, ci, yawan girma, rayuwa, amfani da abinci da aikin haifuwa na aladu.

Alade ya kamata su saba da cin abincin yisti a hankali – a cikin kwanaki 5-6. Ana ciyar da Piglets 5-60%, dabbobin matasa don kitso – 25-30%, dabbobi masu girma – 30-40% na abinci mai yisti ta nauyin maida hankali.

Menene mafificin hanyar shirya abinci don ciyarwa?

Don amsa wannan tambayar, kuna buƙatar auna fa’ida da rashin amfani dangane da kowane ɗayan waɗannan hanyoyin.

Lokacin ciyar da busasshen abinci, yana da sauƙi don sarrafa rarraba ta, abincin da ke cikin feeders baya lalacewa kuma ba ya yin tsami na dogon lokaci, amma asarar su yana karuwa yayin lodi da saukewa, ƙura da gurɓataccen iska a cikin harabar.

Ciyar da abinci mai ɗanɗano yana rage asararsa sosai, amma saboda yawan ruwa da ke cikinsa kuma, sakamakon haka, ƙara yawan fitsarin da ke fita a cikin aladu, zafi da gurɓataccen ƙwayar cuta a cikin wuraren, kuma abincin ya zama mai ɗanɗano da sauri.
Ciyarwar ruwa tana taimakawa bakin ciki da raunana ruwan ciki, haɓaka metabolism, kuma furotin yana ɓarna. Abincin ruwa yana wucewa da sauri ta hanyar gastrointestinal kuma saboda haka ba a narkar da shi sosai kuma a sha. Abincin ruwa yana lalata ingancin nama da mai.

Lokacin da danshin abinci ya yi yawa, aladu suna neman wani yanki mai kauri, suna ɗaukar abincin ruwa, wasu ana mayar da su zuwa masu ciyarwa. A sakamakon haka, 20-30% na ciyarwar ya kasance a cikin su a cikin nau’i mai kama da jelly kuma yana da gurɓatacce.

Tare da rabon abinci da ruwa na 1: 1, danshi abun ciki na cakuda abinci shine 57%, tare da rabo na 1: 2 – 71%, 1: 3 – 78%, 1: 4 – 82%.

Matsakaicin matsakaicin ribar yau da kullun na kitso aladu ya dogara kai tsaye akan daidaiton abinci. Idan a cikin rabin farko na kitson aladu an ba da cakuda tare da abun ciki na danshi na 80%, 30 g na girma ya ɓace akan kowane kai kowace rana; a danshi abun ciki na cakuda 85% – 70 g, a 90% – 110-130 g na riba idan aka kwatanta da ribar aladu da ke karɓar abinci tare da abun ciki na danshi na 75%. A cikin lokacin kitse na ƙarshe, asarar matsakaicin ribar yau da kullun ya kai 150-220 g.

Liquid mashes tare da daskararrun abun ciki na 15% ko žasa ba su dace da kitsen aladu ba, saboda suna iyakance abincin da ake buƙata na gina jiki. Lokacin kitson aladu daga 40 zuwa 130 kg, abincin da ya ƙunshi aƙalla 25-30% busassun abu ya kamata a yi la’akari da al’ada. Mafi kyawun abun ciki na kayan abinci na abinci yana cikin kewayon 70-75%, yayin da ba a cire yawan ruwa da dabbobi ke amfani da su ba. Yana yiwuwa a cimma irin wannan danshi abun ciki na abinci gaurayawan a wani rabo na abinci da ruwa na 1: 2-1: 2,5.

Don rarraba kayan abinci na injiniyoyi, yakamata a ciyar da su bushe ko jika kuma a gauraye su sosai.

Shuka masu ciki da masu shayarwa, ana ba da shawarar gilts rearing don ba da abinci mai ruwa tare da abun ciki mai ɗanɗano kusan 80% (ciyar: rabo ruwa 1: 3). Lokacin da ake ciyar da abinci mai ruwa ga sarauniya, adadin masu juna biyu, samar da madara, nauyin gida na alade don yaye, da amincin ‘ya’yan suna karuwa.

Gilts ɗin maye gurbin ruwa mai ƙoshin abinci yana haɓaka mafi kyawun gabobin haifuwa kuma suna da ƙayyadaddun ƙayyadaddun ƙima fiye da gilts masu bushewa.

Yana da amfani a tuna cewa a cikin lokacin kaka-hunturu na shekara, ciyar da aladu ya kamata a shayar da ruwa mai zafi. Ana ƙayyade zafin ruwa ta lokacin daga jika zuwa rarraba abinci a cikin masu ciyarwa. Idan waɗannan ayyukan ana yin su da sauri, ɗaya bayan ɗaya (a cikin wani yanki na yanki na sirri), zafin ruwa na iya zama 60 ° C; Idan ana yin moistening a cikin abincin abinci, sannan ana jigilar abinci zuwa gona ta hanyar tarakta, mota ko keken keke, to sai a cika shi da ruwa yana da zafin jiki na 75-80 ° C. Ana yin haka don ciyarwa a lokacin cin abinci na dabbobi yana da yanayin jiki na alade na kimanin 40 ° C. Lokacin da ake shayar da abinci tare da ruwan sanyi (daga ruwa), dole ne ya dumi cikin ciki zuwa zafin jiki na dabba. , sai lokacin ne zai fara narkewa. Kuma wani ɓangare na abubuwan gina jiki da dabbar ke samu a cikin abinci ana kashe su ne don dumama abincin.

Kusan kowane abinci, musamman hatsi, ana ba da shawarar a niƙa kafin ciyarwa. The assimilation na gina jiki daga abinci gaurayawan a cikin jikin aladu sun fi mayar dogara a kan mataki na nika na maida hankali.

RџСўРё niƙa hatsi an lalata harsashi na lignin mara narkewa, samun wadataccen ruwan ‘ya’yan itace masu narkewa ga abubuwan gina jiki yana ƙaruwa, kuma ana sauƙaƙe tauna abinci. Dakataccen hatsi ya fi kyau gauraye shi da sauran abubuwan abinci. Lokacin ciyar da aladu tare da irin wannan hatsi, narkewar duk abubuwan gina jiki yana ƙaruwa da 14-39%, kuma matsakaicin riba na yau da kullun yana ƙaruwa da 140-170 g.

Saboda haka, abincin hatsi ya kamata a ciyar da aladu kawai a cikin nau’i mai laushi. Har yaushe ya fi kyau a niƙa hatsi?

Dangane da matakin niƙa, m (girman barbashi daga 1,8 zuwa 3 mm), matsakaici (1-1,8 mm) da niƙa mai kyau (0,2-1 mm). Narkewa da sha na abinci mai gina jiki daga hatsi yana ƙaruwa tare da rage girman ƙwayar abinci. Dukan masarar hatsi, alal misali, aladu suna narkewa ta hanyar 74,4%, tare da niƙa mai laushi – ta 88,4, tare da matsakaici – ta 93,8 kuma tare da lafiya – ta 94,9%. Kuma tun da dabbobin suna shan ƙarin abubuwan gina jiki daga nau’in abinci iri ɗaya tare da niƙa mai kyau, ci gaban aladu kuma yana ƙaruwa. Ya kamata a guje wa ɗimbin ƙurar ƙurar ƙasa da 0,2 mm a cikin abincin alade. Wannan yana haifar da haɓakar asarar abinci, rashin ƙarancin abinci mai gina jiki saboda saurin wucewar abinci ta hanyar narkewar abinci, raguwar haɓakar girma, da cututtukan peptic ulcer a cikin aladu.

Matsayin niƙa kuma ya dogara da nau’in abinci. Za a iya niƙa ƙwayar hatsi mai laushi zuwa girman barbashi ba fiye da 1 mm ba, tun da aladu suna amfani da shi 4-12% mafi muni lokacin da ƙasa mai laushi. Lokacin niƙa alkama, yana da kyau a yi amfani da matsakaicin niƙa. Tare da niƙa mai kyau, ba a tauna ba, yana juya zuwa wani taro mai ɗanɗano a cikin rami na baka kuma ya rasa dandano, kuma idan ya yi laushi, yana da kyau a narkewa. Ba a ba da shawarar a adana masarar shredded fiye da kwanaki 7 ba. Saboda yawan kitse a lokacin ajiya na dogon lokaci, ya zama rancid, lalacewa, ya sami wari mara kyau kuma yana iya haifar da cututtuka na narkewa.

Ciyarwar hatsin da aka murƙushe a cikin abun ciki mai ɗanɗano fiye da 15% da wuri da dumama kai.

Don aladu masu shayarwa, niƙa mai kyau na hatsi shine mafi karɓa, ga masu yaye da kitsen dabbobin yara – matsakaici.

Don mafi kyawun haɗakar furotin daga biredi da abinci, ana niƙa su zuwa yanayin niƙa mai kyau kafin a haɗa su cikin abinci. Duk da haka, ya kamata a tuna cewa su ma ba sa jure wa ajiya na dogon lokaci a cikin nau’i mai laushi.