Masana'antar kiwon dabbobi ta sha fama da "annoba biyu" ta zazzabin alade na Afirka da COVID-19, kuma tana fuskantar ƙalubalen "biyu" na karuwar farashi da kuma haramcin da aka yi. Duk da cewa hanyar da ke gaba tana cike da matsaloli, masana'antar kiwon dabbobi tana kuma haɓaka sauye-sauyenta da haɓakawa tare da haɗin gwiwa wajen haɓaka ci gaban masana'antar. Wannan takarda ta fi mayar da hankali kan yadda za a inganta ayyukan enzymes na narkewar abinci a cikin hanjin kaji, haɓaka ci gaban hanji da inganta tsarin ƙwayoyin hanji.

Hanyar hanji muhimmin abu ne ga kaji don narkewa da kuma shan abubuwan gina jiki. Ana gudanar da narkewar hanji ne ta hanyar halayen enzymatic (exopeptidase, oligosaccharide enzyme, lipase, da sauransu); Ƙananan sinadarai masu gina jiki da enzymatic reaction ke samarwa suna ratsawa ta cikin epithelial na hanji kuma ƙwayoyin hanji suna sha.

Hanji kuma shinge ne na halitta don kare kaji daga ƙwayoyin cuta na abinci, ƙwayoyin cuta masu cutarwa da kuma abubuwan da ke haifar da su, da kuma kiyaye kwanciyar hankali na muhallin ciki. Shingen ciki ya ƙunshi shingen injiniya, shingen sinadarai, shingen ƙwayoyin cuta da shingen garkuwar jiki don kare su tare daga mamayewar abubuwan antigenic na ƙasashen waje. Shingen injiniya (shingen jiki) yana nufin cikakkun ƙwayoyin epithelial na hanji waɗanda ke da alaƙa da juna; Shingen sinadarai ya ƙunshi majina, ruwan narkewar abinci da ƙwayoyin epithelial na mucosal na hanji ke fitarwa da abubuwan kashe ƙwayoyin cuta da ƙwayoyin cuta masu cutarwa ke samarwa ta hanyar ƙwayoyin cuta masu cutarwa na hanji, waɗanda za su iya hana ko kashe ƙwayoyin cuta masu cutarwa; Shingen halitta ya ƙunshi juriyar mamayewar flora na mazauna hanji ga ƙwayoyin cuta masu cutarwa da kuma taruwar ƙwayoyin cuta tsakanin ƙwayoyin cuta; Shingen rigakafi shine mafi girman sashin lymphoid da kuma muhimmin kyallen lymphoid da ke da alaƙa da mucosa. Saboda haka, kiwo shine don ɗaga hanyar hanji, kuma tabbatar da lafiyar hanji shine mabuɗin don kiwon lafiya ba tare da juriya ba.

Acid yana da tasirin acidification da bacteriostasis, kuma yana taka muhimmiyar rawa wajen kiwon kaji masu lafiya. Acid na yau da kullun na halitta sun haɗa da simple carboxylic acid (formic acid, acetic acid, propionic acid da butyric acid), carboxylic acid wanda ke ɗauke da ƙungiyoyin hydroxyl (lactic acid, malic acid, tartaric acid da citric acid), short chain chain carboxylic acid wanda ke ɗauke da bond biyu (fumaric acid da sorbic acid) da inorganic acid (phosphoric acid) (sh Khan da j Iqbal, 2016). Ƙarfin acidification da bacteriostatic na acid daban-daban sun bambanta, misali, formic acid yana da ƙarfin bacteriostatic; Daga cikin acid a kowace naúrar nauyi, formic acid yana da ƙarfin samar da hydrogen mafi ƙarfi; Propionic acid da formic acid suna da ƙarfi wajen hana mildew. Saboda haka, lokacin zaɓar acid, ya kamata a daidaita shi bisa ga halayen acid. Yawancin bincike sun nuna cewa ƙara shirye-shiryen acid a cikin abinci na iya inganta da haɓaka ci gaban hanji, inganta ayyukan enzymes na narkewar hanji, inganta tsarin flora na hanji, da taimakawa wajen kiwon lafiya ba tare da abincin Japan ba.

A ƙarshe, shirya sinadarin acid yana da matuƙar muhimmanci wajen tabbatar da lafiyar hanjin kaji. Lokacin da ake shafawa da kuma zaɓar sinadarin acid, ya kamata a mai da hankali kan abun da ke ciki, rabo, abun ciki da kuma tsarin shirya sinadarin acid don tabbatar da aminci, kwanciyar hankali da kuma darajar kayayyakin.