Me za a ciyar da aladu a gida?

Alade su ne omnivores ta yanayi. Godiya ga wannan mai shi, damammaki masu yawa suna buɗewa wajen tattara abinci don irin waɗannan dabbobin gida. Amma duk da haka, bai kamata a dauki wannan matsala da sauƙi ba, saboda yadda ya dace da ciyar da aladu shine ginshiƙi don saurin samun nauyi a cikin ƙananan dabbobi, da kuma tabbacin nama mai dadi da taushi. Sabili da haka, lokacin shirya menu na alade da manya, ya kamata a bi wasu dokoki masu mahimmanci har yanzu.

Ciyar da alade

Nau’in ciyarwa

Kafin yin magana game da ƙayyadaddun ƙa’idodin don tattara abinci, ya zama dole a bayyana a fili abin da ake amfani da nau’in abinci lokacin kiwon aladu. Ma’aunin da ya fi daukar hankali a cikin rabon abinci shine kimarsu wajen samar da nama. Dangane da haka, sun kasu kashi uku.

Ciyarwar rukuni na farko, har ma a gida, na iya ƙara yawan nauyin kima a cikin piglets. Bugu da ƙari, suna ƙara haɓakar naman alade da man alade. Waɗannan sun haɗa da:

1. abinci mai da hankali. Wannan rukunin ya haɗa da hatsin sha’ir, gero da wake.
2. Koren abinci. Musamman clover da alfalfa.
3. Kayan lambu. Kabewa, zucchini.
4. Tushen. Wannan ya hada da karas, beets, dankalin turawa.
5. Kayayyakin madara.
6. Legume hay gari, wanda shi ne roughage.
7. Sharar samar da nama.

Rukuni na biyu ya hada da ciyarwar da ba ta da wadataccen abinci mai gina jiki kuma ba ta da tasiri kan ingancin nama. Amma za su iya zama tushen makamashi mai kyau ga dabbobi. Waɗannan sun haɗa da ƙwayar alkama don aladu, masara, hatsin rai. Irin wannan abinci bai kamata ya zama fiye da 40-50% na jimlar abincin alade ba.

Bran alkama don aladu

Kashi na ƙarshe ya haɗa da ciyarwar da za ta iya ɓata ɗanɗano da nau’in nama, amma ana iya amfani da su kaɗan kaɗan don rage farashin ciyarwa. Irin waɗannan abinci sun haɗa da waken soya, kayan sharar gida (kamar bagasse ko abinci), da hatsi. A matsayinka na mai mulki, ciyar da aladu da abinci daga rukuni na uku an dakatar da wata daya kafin a yanka su. A lokaci guda, ana ƙara yawan adadin abinci mai inganci don haɓaka ingancin kayan nama.

Nau’in ciyarwa

Lokacin tattara abinci don aladu, yana da mahimmanci ba kawai la’akari da amfanin kowane nau’in abinci ba, har ma don zaɓar nau’in ciyar da dabba daidai. Akwai nau’ikan ciyarwa daban-daban guda uku:

1. Ruwa.
2. bushewa
3. Jika

Kowannen su yana da nasa fa’ida da fasalin aiwatarwa.

nau’in ruwa

Wannan fasahar ciyarwa ta ƙunshi amfani da kayan kiwo na ruwa, sharar masana’antar abinci, sukari, samar da giya a matsayin wani ɓangare na babban abinci. Ana amfani da irin wannan nau’in abinci a gonakin alade a Ireland, Denmark da Jamus.

Shaharar ta saboda fa’idodi da yawa:

• yin amfani da sharar gida na iya rage farashin abinci;
• yana da sauƙi don gabatar da magunguna da abubuwan ma’adinai a cikin irin wannan abinci;
• yana ba da shawarar yiwuwar ingantaccen gyaran abinci.

bushewar ciyarwa

Wannan nau’in ya haɗa da yin amfani da busassun gauraye da aka shirya a matsayin babban kayan abinci na aladu. Zaɓuɓɓukan masana’anta don irin waɗannan abubuwan haɗin gwiwar sun dace daidai da buƙatun dabba kuma suna la’akari da halayen ilimin halittar jiki na kowane rukunin shekaru. Ana amfani da irin wannan nau’in ciyarwa a kashi 75% na gonakin duniya.

Menene halayyar, a gaban extruder, busassun tsarin ciyarwa za a iya shirya a gida. A wannan yanayin, babban abu shine gabatar da premixes a cikin abun da ke ciki, kuma lokacin ciyarwa, samar da garke tare da isasshen adadin ruwa.

Busassun ciyar da aladu

Babban fa’idodin wannan fasaha sun haɗa da:

• dogon ajiyar abinci;
• ƙãra narkewar abinci, sakamakon abin da zai yiwu a sami karuwa mafi girma a cikin ƙananan dabbobi;
• abun ciki a cikin talakawan taki ya fi ƙasa da cutar ammonia.

nau’in rigar

Ciyarwar rigar ta ƙunshi samar da abinci ga aladu a cikin nau’in dusar ƙanƙara na musamman. Sun ƙunshi tushe mai ruwa wanda aka ƙara kayan lambu, maida hankali, fodder kore, sharar abinci.

Babban illar wannan fasaha shine bayan kowace ciyarwa dole ne a tsaftace mai ciyarwa. Masu hadawa suna lalacewa da sauri kuma idan ba a yi haka ba, dabba na iya haifar da matsalolin narkewa.

Tsarin ciyarwa

Zana abinci kuma abu ne mai matuƙar mahimmanci wajen tsara ingantaccen ciyar da aladu. An zaɓi shi daidai da shekarun dabba, yanayin ilimin lissafin jiki da kuma manufa ta ƙarshe na noma. Idan aka yi la’akari da duk abubuwan da ke sama, ana iya bambanta manyan tsarin abinci guda uku:

1. Cin abinci da yawa. Mafi dacewa ga yaye piglets. Don matsakaicin nauyin nauyi da haɓaka mai kyau, suna buƙatar samun dama ga abinci akai-akai. Saboda haka, abinci a cikin feeders dole ne ya kasance kullum.
2. yanayin al’ada. Yana ɗaukar takamaiman adadin abinci da takamaiman adadin ciyarwa, bayan haka ana ɗaukar ragowar abincin.
3. Yanayin iyaka. Asalinsa yana cikin gaskiyar cewa ana ciyar da dabba sau ɗaya ƙasa da duk sauran wakilan garken. Wannan yana ba ku damar samun ƙarancin nama mai ƙiba daga kitsen aladu kuma ku kiyaye jikin shuka mai ciki a cikin kyakkyawan tsari.

Gabaɗaya, an zaɓi adadin abincin dabbobi kamar haka. Ga matasa dabbobi bayan yaye da kuma kitsen alade, ana shirya ciyarwa 3 kowace rana. Don shuka guda ɗaya – 2. Ana ciyar da sarauniya masu ciki sau 1 a rana.

Hankali! A kowane yanayi, lokacin ciyarwar da aka kafa ya kamata a kiyaye sosai.

Ka’idojin ciyarwa da abinci

Amma game da ƙayyadaddun tsarin abinci na aladu, an shirya shi la’akari da shekaru, jinsi, matsayi na kiwon lafiya, da manufar kiwon dabbobi. Hakanan ana la’akari da damar kuɗi na mai gonar. Saboda haka, menu a kowane hali zai sami nasa halaye. Don ƙarin daidaitaccen bin ka’idodin ciyarwa, wajibi ne a yi amfani da tebur na musamman waɗanda aka haɗa tare da la’akari da bukatun alade na kowane takamaiman shekaru.

Sha’ir

Idan kun yi amfani da abinci mai samuwa, to tushen su zai zama hatsi. Cikakke ga wannan harka:

• sha’ir (yana ba da makamashi mai yawa);
• busassun wake da wake (ba da adadi mai yawa na furotin);
• vetch da lupine (kuma suna riƙe rikodin adadin furotin);
• alkama da hatsin rai.

Wajibi ne don ƙara irin wannan menu tare da amfanin gona na tushen, daga cikinsu akwai karas, beets, kabewa, Jerusalem artichoke suna da amfani musamman. Sun ƙunshi babban adadin ma’adanai da bitamin. Har ila yau, ya kamata a haɗa wani adadin koren abinci a cikin abincin: ja clover, lupine, gwoza fi, kabeji, alfalfa. A cikin hunturu, ana iya amfani da hay daga amfanin gona iri ɗaya azaman madadin. Zai samar wa jiki da dukkan bitamin da ake bukata.

Kyakkyawan taimako idan babu abincin da aka lissafa zai zama hatsin hatsi (alkama, hatsin rai), sunflower cake da abinci, turf, gari (alkama, fis). Wani lokaci zai zama da amfani don gabatar da kek da abinci na flax da auduga a cikin menu.

Magana. Ciyar da yisti mai yin burodi, hatsi na masu shayarwa suna da tasiri mai kyau akan girma da ingancin nama.

Daga ciyarwar asalin dabbar da ta dace:

• kashi da nama da abincin kashi;
• garin kifi;
• abincin jini;
• madara, skim da whey;
• qwai kaza.

Tabbatar ƙara yawan abinci na gaba ɗaya tare da ma’adanai (alli, ash, farar ƙasa da sauransu), da kuma bitamin.

Shirye-shiryen ciyarwa

Kafin yin hidima, duk abincin dole ne a shirya shi da kyau. Ana yin haka ne don kashe su da kuma ƙara sha da jiki. Kowane nau’in abinci yana da nasa shirye-shiryen:

ƙasa masara

1. Noman hatsi. Sha’ir, alkama, hatsi da masara dole ne a niƙa sosai kafin yin hidima. Peas da sauran legumes za su fi tasiri idan an fara tafasa su. Har ila yau, ana iya shuka hatsi a cikin kwalaye, wanda zai kara amfani da shi.
2. Kayan lambu. Dole ne a wanke su sosai kuma a tsaftace su. Sa’an nan kuma ana grated kayan lambu da kuma ciyar da su, gauraye da hatsi. Dole ne a tafasa dankali a nitse kafin yin hidima.
3. Hay da roughage. Irin wannan nau’in abinci ana shayar da shi a hankali a cikin ruwan zãfi sannan a ciyar da shi ga dabbobi. A lokaci guda, busassun ganye dole ne a yanka su da kyau.
4. Koren abinci. Meadow da ciyawar daji kuma ana murkushe su a hankali. A lokaci guda kuma, dole ne a cire duk busassun busassun da m sassa daga gare ta.

Magana. Kafin yin hidima, 1/3 na yawan abincin abinci ya fi dacewa da yisti. Wannan zai kara yawan sha’awar dabbobi kuma, a sakamakon haka, ƙara yawan nauyin nauyi.

Ciyar da alade masu tsotsa

A karo na farko bayan farrowing na shuka, da piglets suna ciyar da na musamman a kan ta colostrum. Yana aiki a matsayin babban tushen abubuwan gina jiki, ma’adanai da kuma saturates jiki tare da immunoglobulins na uterine, wanda ke shiga cikin samuwar rigakafi. Amma kowace rana samar da madarar alade yana raguwa, kuma farawa daga ranar 5, jarirai suna buƙatar a hankali gabatar da abinci mai ƙarfi a cikin abinci.

Ana gabatar da ciyarwa cikin abinci a hankali a cikin tsari mai zuwa:

• a rana ta 5, matasa a hankali suna fara ba da gasasshen hatsi na alkama da sha’ir;
• a ranar 7th-8th, ana gabatar da premixes da cin abinci na kashi a cikin abincin;
• daga ranar 10, ana iya bambanta menu na gaba ɗaya tare da karas, grated a kan grater mai kyau, kuma bayan kwanaki 1-2 za ku iya ƙara beets da kabewa a ciki;
• a cikin kwanaki 20, za ku iya ciyar da dankali mai dankali ga jarirai;
• a ranar 45, piglets suna yin cikakken abinci daidai da zaɓin nau’in ciyarwa.

Don hana ci gaban matsalolin ciki a lokacin al’ada don ciyarwa, ya kamata a ba wa dabbobin yara ƙanƙara na madarar da aka lakafta. Hakanan tushen tushen calcium da phosphorus ga jarirai shine madarar shanu da naman kifi.

claber

Gabaɗaya, abinci mai mahimmanci a cikin abincin alade mai tsotsa ya kamata ya zama 80% na jimillar abinci, abinci mai daɗi – aƙalla 10%, abincin kashi – 5%, fis ko sauran abincin legumes – kusan 5%.

Ciyar da alade don girma

A cikin watanni 1,5, ana iya yaye alade daga shuka. Bayan mako guda ana canza su zuwa abinci uku a rana. Lokacin da alade ya kai nauyin kilogiram 25, ana iya ɗan bambanta abincinsa don biyan bukatun jikin girma na ma’adanai, abubuwan gina jiki da bitamin zuwa matsakaicin.

A lokacin wannan lokacin rayuwar matasa dabbobi a cikin abinci, ya zama dole don ƙara yawan ganye da kayan lambu. A wannan shekarun, an riga an ba da izinin samar da ciyawa ga alade. Amma yana da kyau a raba shi kashi biyu. A lokaci guda kuma, ana ba da ɗayansu sabo ne, na biyu kuma ana tururi a cikin ruwan zãfi kafin yin hidima.

Bayan shiri na farko, ana haɗe abinci mai ɗanɗano tare da dakakken hatsi da ɗan ƙaramin ruwa kuma a ba jarirai. Irin wannan abinci yana haifar da ci a cikin alade, jiki yana ɗaukar shi da sauri kuma ya cika shi.

kitso alade

Fattening na aladu yana farawa a lokacin da alade ya kai nauyin 40-45 kg. A wannan lokacin, masu mallakar suna samar da ingantaccen abinci na musamman. Bugu da ƙari, dangane da manufar da aka yi niyya, kitso na iya zama ko dai maiko ko nama.

A wannan lokacin, yana da matukar mahimmanci don samar wa dabbobi da yawan kuzari da furotin, amma don rage yawan fiber gwargwadon yiwuwar. Haka kuma, dangane da kitson nama, bai kamata ya wuce raka’a 1 na abinci ba a kowace kilogiram 4 na kiba na kananan dabbobi. Kuma adadin furotin da za a iya narkewa a kowace naúrar abinci yakamata ya zama aƙalla g 115.

Bugu da ƙari, wani muhimmin batu kuma shine samar da adadin adadin bitamin. A lokacin kitso, yana da mahimmanci musamman don gamsar da buƙatun dabba na bitamin na rukunin A, D da B.

Idan kun bi wannan fasaha, to ta hanyar shekaru 6, nauyin alade ya kai 110-120 kg. A lokaci guda, matsakaicin ƙimar yau da kullun yayin kitso a cikin aladu daga 650 zuwa 850 g.

Ciyarwar boars-producers

Boar-producer

A cikin tattara abinci na boars, wanda aka shirya don amfani da shi don aikin kiwo, yana da matukar muhimmanci a bi ka’idodi. Dabbar kada ta kasance mai kiba, saboda wannan yana shafar aikin namiji kai tsaye. Amma yunwa kuma za ta yi mummunan tasiri a kan yanayin boar.

Zai fi kyau a ciyar da waɗannan dabbobi busassun abinci. Hanya mafi sauƙi don kula da yanayin al’ada na boar-producer, ta amfani da abinci mai zuwa don ciyarwa:

• abinci mai da hankali;
• sharar sarrafa hatsi (cake, abinci, da sauransu);
• sharar samar da nama da kifi;
• legumes (Peas da lentils).

Amma ga ka’idar abinci, ga boar manya yana da aƙalla kilogiram 1,4 na busassun abinci ga kowane kilogiram 100 na nauyi. Idan boar har yanzu yana matashi, to wannan adadin ya karu zuwa 1.6 kg. Amma, a lokaci guda, ya kamata a dauki lokacin rayuwar namiji …