Yawan yisti na alade –

Yisti abincin alade yana ɗaya daga cikin mahimman abubuwan gina jiki a cikin abincin ku. Don haɓaka mai kyau a cikin nauyin jiki, dabbobi suna buƙatar babban adadin furotin, wanda ba koyaushe zai yiwu a samu daga cikakken abinci ba. Yana da don wadatar abinci tare da sunadaran, da kuma bitamin da ma’adanai waɗanda ke ciyar da yisti da aka ƙara zuwa abincin alade.

Ciyar da yisti don aladu

Ta yaya aladu ke da amfani ga aladu? erysipelas

Rashin furotin a cikin abinci yana haifar da ba kawai rage yawan yawan alade zuwa 30-38% ba, amma kuma yana da mummunar tasiri ga lafiyar shuka da dabbobin matasa. Idan isasshen adadin amino acid masu mahimmanci bai shiga jikin dabbar dabbar ba, sel ba su da wurin da za su ɗauki kayan gini don rarraba da gina ƙwayar tsoka.

Tare da rashin aƙalla amino acid guda ɗaya a cikin abinci, sauran ya fi muni. A sakamakon haka, alade ya fara samun matsaloli tare da metabolism da assimilation na abinci.A cikin lokuta masu tasowa, rashin furotin yana haifar da:

1. Anemia: ƙananan haemoglobin a cikin jini. Rashinsa yana haifar da rashin iskar oxygen a cikin dukkanin gabobin jiki da tsarin jiki, tun da baƙin ƙarfe, wanda shine wani ɓangare na haemoglobin, ba zai iya jure wa iskar oxygen zuwa gabobin da jini ba.
2. Rashin aikin jima’i a cikin maza, da kuma cin zarafin jima’i a cikin mata. Duk wannan yana nuna rashin iyawar mutane don haifuwa na yau da kullun, wanda ke barazanar asarar kayan abu don gonakin alade na musamman.
3. Ragewar noman nono a cikin shuka, wanda ke haifar da rashin abinci mai gina jiki kuma yana haifar da mutuwar zuriya. Piglets sun zama masu raɗaɗi ko ba sa rayuwa kwata-kwata.

A sakamakon haka, za ku iya ganin cewa yisti ciyar da alade yana taka muhimmiyar rawa a cikin abincin. Sun ƙunshi:

• sulfur, wanda ke da alhakin samar da amino acid a cikin jiki,
• phosphorus da calcium, waɗanda ke da alhakin tsarin ƙashi mai ƙarfi da haɓakar kwarangwal a cikin ƙananan dabbobi;
• bitamin B1, B6, B12, wanda bi da bi ya tsara tsarin tafiyar matakai na rayuwa wanda ya shafi mai;
• biotin, wani abu da ake amfani dashi don hana diathesis da haushin fata.

Ee.Tare da yisti na abinci a daidai gwargwado, zaku iya haɓaka yawan amfanin dabbobi da fiye da 45% (wato, kusan sau 2). Idan aka kwatanta da ƙimar abinci mai gina jiki na masara da alkama, ƙarin yisti yana da abun ciki na caloric na 3.5-4 sau mafi girma.

Menene yisti na naman alade?

Anyi amfani da yisti na naman alade daga yisti na fasaha na kowa. Fasahar samar da kayan aiki ta ƙunshi gaskiyar cewa an sanya yankunan yisti a cikin wani nau’i mai gina jiki, inda ake yada su sosai. Bayan fodder yisti ya bushe, da kuma fitarwa ne haske launin ruwan kasa foda tare da halayyar wari.

Dangane da irin kayan da ake amfani da su don yin ƙari na abinci, ana rarrabe nau’ikan su:

1. Hydrolysis, wanda ke faruwa daga bushewar sharar gida ko sharar itace.
2. Classic, wanda aka yi daga sharar gida daga masana’antar barasa.
3. Protein da bitamin maida hankali, wanda aka hada ta amfani da wadanda ba shuka kayayyakin daga man fetur. ethanol, methanol da arafinov.

a cikin samar da acetic acid da monosaccharides. Wadannan abubuwa suna da yawa a cikin kayan lambu da sharar ‘ya’yan itace. Tsarin, kodayake yana da wahala daga ra’ayi na fasaha, amma samfuran suna fitowa da yawa mai rahusa fiye da samar da abincin dabbobi. Yin amfani da sharar gida a matsayin albarkatun kasa yana rage yawan farashin samarwa. Don haka, yisti ya shahara sosai wajen samar da abincin dabbobi.

Ciyar da adadin yisti don aladu

A lokacin gabatarwar yisti a cikin abincin alade, kula da tsabtar masu ciyarwa a hankali kuma cire su daga abincin da aka ci rabin rabi. In ba haka ba, akwai babban haɗari na tasowa cututtuka na gastrointestinal tract, da kuma guba.

Ba a gudanar da yisti ga dabbobi a cikin tsarkakakken siffarsu. Suna haɗuwa da sauran abinci kuma suna haifar da yanayi mai kyau don haifuwa na mulkin mallaka. Ana kiran wannan tsari yisti. A ƙarshe, taro ya bushe, don haka samun wani abu mai launin ruwan kasa mai duhu.

Lokacin ciyar da dabbobi, adadin yisti ya kamata ya zama aƙalla kashi 10% na adadin abinci. Wannan shine kusan 0.3-0.4 kg ga kowane mutum. Mata masu juna biyu suna buƙatar ƙarin abinci mai gina jiki, saboda ga al’ada samuwar tayin yana buƙatar isasshen adadin sunadarai, fats da carbohydrates. Suna buƙatar ba har zuwa kilogiram 0.5 na kari kowace rana. Ana gabatar da mata masu shayarwa ga abinci a rana ta farko bayan haihuwa. Wannan yana haɓaka lactation kuma yana taimakawa dawo da ƙarfi ga alade farrowing.

Hakanan zaka iya ba piglets fodder yisti. Gabatarwar ƙarin abinci ya kamata a yi a hankali don guje wa rikice-rikicen narkewar abinci da rashin lafiyan halayen. Piglets yakamata su karɓi 0.1-0.15 kilogiram na yisti kowace rana, sannan ana ƙara adadin kowane kwanaki 3-4. Alade da aka yaye ya ninka kashi biyu, duk da cewa sunadaran suna da mahimmanci ga ci gaban kananan dabbobi, amma akwai yuwuwar samun matsalolin narkewar abinci saboda yawan sa. Ra’ayoyin manoma kan ko aladu za su iya karɓar yisti sun bambanta sosai saboda wannan dalili.

Yadda ake ciyar da yisti ga alade

Abincin da Aka Zaɓa Daidai da Dosages – Rabin Yaƙin kawai. Hakanan wajibi ne don shirya yisti na abinci yadda yakamata don sha.

Lokacin da ƙari ya jiƙa, ƙwayoyin yisti suna rarraba, don haka ƙara yawan furotin da ke cikin su. Wannan yisti ne na abinci, wanda ake amfani da shi sosai a gonaki da yawa.

Akwai hanyoyi da yawa don samar da yisti:

1. Opara. Don wannan, ana ɗaukar 10 l na ruwa mai dumi, a cikin abin da aka nutsar da 150-250 g na yisti na abinci da kusan kilogiram 4 na mai da hankali. Bayan haɗa kullu har sai da santsi, an bar shi tsawon sa’o’i 5-6 a cikin dakin dumi. Yayin da cakuda ke motsawa, ana motsa shi kowane minti 30-50 don ingantacciyar iska ta abinci. Bayan haka, an ƙara wani kilogiram 15 na maida hankali da aƙalla 30 l na ruwan zafi. Ana barin cakuda ya sake yin ferment na tsawon sa’o’i 3, yana motsawa lokaci-lokaci.
2. Ba tare da biyu ba. A wannan yanayin, ana ɗaukar dukkan adadin abinci mai gina jiki (20 kg) da lita 10 na ruwan dumi tare da yisti mai diluted nan da nan. Sa’an nan kuma a zuba taro a cikin babban akwati da kuma ƙara 35 lita na ruwa. Yisti yana ɗaukar kimanin sa’o’i 7-9.
3. Sourdough: Wannan hanya ita ce mafi tattalin arziki, idan muka yi la’akari da amfani da abincin dabbobi. Na jimlar cin abinci ba fiye da 35-40%. Ana zuba abinci gauraye da ruwan dumi a gauraya har sai da uniform. Ana ƙara bayani a cikin abincin kuma an bar shi don ferment don 5-7 hours. Don ba da yisti damar cike da iskar oxygen, ana motsa shi da ƙarfi sau 3-4 a rana. A cikin lokutan bayan ciyarwa, ƙaramin sashi ya rage.

Abinci mai inganci ba wai kawai yana haɓaka metabolism a cikin jikin alade ba, har ma yana ba da mafi kyawun ƙimar yau da kullun. Lafiyar dabbobin matasa da masu haifuwa ya dogara da kasancewar sunadarai, mai da carbohydrates a cikin abinci.

ƙarshe

Wani samfur kamar yisti fodder manoma suna amfani da shi yadda ya kamata tsawon shekaru da yawa. . Wannan ƙarin abincin ba zai iya ƙara yawan kiba a cikin kitsen aladu ba, har ma yana rage farashin gonaki sosai.

Kuna buƙatar sanin daidai adadin yisti da aka ba da shawarar wannan ko waccan alade. Yawancin su a cikin jiki na iya haifar da kishiyar sakamakon, da kuma rashin lafiya na rayuwa.