Ingancin naman alade

Dangane da darajar sinadirai, dandano, ƙimar kuzari, naman alade ya zarce naman sauran dabbobin gona, kuma gwangwani har ma yana ƙara kayan dandano.

Abubuwan sinadaran, ƙimar kuzari, narkewa, dandano, dafuwa da sauran kaddarorin nama sun dogara da rabon waɗannan kyallen takarda.

Ingancin nama yana rinjayar nau’in aladu, jinsi, shekaru, kiba, yanayin kitso, hanyoyin kiyayewa, yanayin sufuri da tsufa kafin yanka, hanyoyi masu ban mamaki, digiri na jini, da dai sauransu.

Zaɓin kowane nau’in aladu da aka yi a cikin ƙasar yana da nufin inganta halayen nama: rage kauri na naman alade, mai abun ciki a cikin gawa da ƙara yawan ƙwayar tsoka. Karancin kitsen da gawar ke ƙunshe da yawan ƙwayar tsoka, mafi girman yawan amfanin furotin, abubuwan nitrogen da mahimman amino acid – mafi mahimmancin abubuwan abinci mai gina jiki na nama. Kaurin kitse alama ce ta kai tsaye ta abubuwan da ke cikin kitse a cikin gawa.

Ana ganin tasirin nau’in nau’in nau’in naman alade a fili daga sakamakon gwajin gwaji na nau’in nau’in nau’i na 28 da nau’in nau’in aladu. Saboda haka, abun ciki na tsoka nama a cikin gawar wasu ne 59,0-61,6% (Poltava, Kemerovo, Moldavian nama iri), a wasu – 52,5-53,5% (Ukrainian steppe fari, Liven, manyan. nau’in baƙar fata) , abun ciki na mai a cikin gawa a farkon shine 26,6-29,5%, a cikin na biyu – 35,3-36,4%, kauri na mai, bi da bi, shine 29-32 mm. kuma 35-41 mm.

Aladu da aka zaɓa don girman nama kuma ana bambanta su ta hanyar amfani da ilimin halitta na ƙwayoyin tsoka. Ma’anar furotin mai inganci na nama a cikin aladu na nau’in nama shine 10,6-10,7, a cikin manyan baƙar fata da fararen fata na Ukrainian – 7,9-8,2. A lokaci guda, naman manyan aladu baƙar fata yana bambanta da mafi girman marbling, wanda ke ƙayyade tausayi da dandano nama.

Dangane da tasirin jima’i na dabbobi akan ingancin naman alade, aladu suna bambanta da mafi kyawun halayen nama: suna da kitsen bakin ciki, nama mai laushi a cikin gawa, da karin furotin da ƙananan kitse a cikin ƙwayar tsoka. Borovki suna da mafi girma marbling da ruwa-riƙe damar nama.

Sakamakon abubuwan ciyarwa akan ingancin naman alade ya bambanta. Kuma koyaushe kuna buƙatar sanin tabbas: kawai tare da cikakkiyar daidaiton ciyarwa za ku iya samun samfuran inganci. Tare da rashin abinci, rashi a cikin abinci na gina jiki ko wasu abubuwan gina jiki, ingantaccen amfani da abinci yana raguwa, yawan aiki yana raguwa, kuma ingancin naman alade ya ragu. A cikin gawawwakin, adadin mai yana ƙaruwa kuma abun cikin tsoka yana raguwa. Sabanin haka, karuwa a cikin adadin furotin a cikin abincin aladu yana ƙaruwa yawan amfanin ƙasa mafi mahimmancin cuts: naman alade, loin, da dai sauransu. watanni na tsufa, a lokacin lokacin mafi girman ƙarfin ƙwayar tsoka mai girma.

Matsakaicin nau’in ciyarwa yana haifar da kiba mai yawa na aladu, kuma haɗar koren abinci mai daɗi a cikin abinci yana da tasiri mai kyau akan haɓakar ƙwayar tsoka da haɓaka ingancin nama. Ƙarin kitse a cikin abincin alade mai kitse yana tare da haɓaka yawan adadin yanka, abun ciki mai mai a cikin gawa, da kitsen ciki.

Lokacin ciyar da dabbobi tare da abinci na ruwa da sharar abinci, ana samun naman alade tare da babban danshi, wanda ba a so don adana nama na dogon lokaci, shan taba da gwangwani.

A cewar masana kimiyya na Belarushiyanci, ikon riƙe ruwa na nama a cikin aladu da ake girma a cikin gonaki masu zaman kansu shine 17,8% sama da na aladu masu kitse a cikin manyan gidaje, kuma 6,4% ya fi na dabbobin da aka ajiye a cikin gonaki na yau da kullun. Bugu da ƙari, ƙarfin riƙe ruwa na naman alade daga gonaki guda ɗaya ya ragu a lokacin rana kawai ta hanyar 0,7-1,7%, kuma a cikin aladu daga hadaddun – ta 3,6-7,25%. Naman alade daga manyan gonaki yana da alamar acidity mafi girma.

Ciyar da sukari ga aladu yana da tasiri mai kyau akan ingancin nama. Idan ka ba da alade 1 kilogiram na sukari, molasses ko molasses a ranar ƙarshe kafin a yanka, to, naman alade zai zama sabo da dadi, tare da nau’i mai yawa. Ana kuma samun naman alade mai kyau ta hanyar ciyar da dabbobi tare da Peas, sha’ir, kayan kiwo, koren taro na legumes. Tare da fiye da kashi ɗaya bisa uku na masara a cikin abincin, naman alade ya zama mai.

Tare da kitso mai tsanani, ingancinsa koyaushe yana da girma fiye da kitso na dogon lokaci, tun da kitso ya ƙare da wuri, har sai da samuwar kitse mai tsanani. Kuma ko da yake yawan haɓakar haɓaka yana tare da wasu karuwa a cikin tsarin samar da mai, gawawwakin aladu suna gama kitso a cikin watanni 6-7 suna da inganci.

Yana da amfani ga mai kiwon alade mai son wanda ke siyan alade don kitso a kasuwa don sanin cewa aladu matasa waɗanda ba su da tushe saboda rashin abinci na ɗan lokaci, an canza su zuwa kitso mai ƙarfi tare da daidaitaccen abinci, ba wai kawai ramawa ba ne, amma har ma sun dawo da ilimin halittar jiki da sinadarai. abun da ke ciki na gawa .

Hakanan yanayin muhalli yana tasiri ingancin nama. Gawawwakin dabbobin da aka ajiye don kitso a matsanancin zafi na dangi da yanayin zafi sama da 20 ° C suna da ƙarancin inganci: acidity ya ƙaru, ƙarfin riƙe ruwa na nama da abun ciki na myoglobin a ciki ya ragu. Tsayawa aladu kafin a yanka a ƙananan zafin jiki da ƙananan zafi ba ya haifar da mummunar tasiri akan ingancin nama.