Ciyarwa ita ce mabuɗin cin abinci mai kyau ga alade. Wannan shine ma'aunin da ake buƙata don ƙara yawan abincin alade da kuma tabbatar da ingancin kayayyaki, da kuma wata fasaha da ta yaɗu a duniya. Gabaɗaya, adadin ƙarin abinci a cikin abincin ba zai wuce kashi 4% ba, wanda ya fi girma, kuma farashin ƙarawa zai ƙaru ba makawa, wanda ba shi da daraja ga manoma.

Tambaya ta 1: me yasa aladu ke buƙatar ƙarin abinci da abinci yanzu?

Kitsen alade, mabuɗin shine cin abinci mai ƙoshi, ci da kyau.

Qiao Shiyan, farfesa a Jami'ar Noma ta China, ya ce ciyarwa ita ce mabuɗin cin abinci mai kyau ga aladu.ƙarin abincisu ne tushen kayan aiki da garantin fasaha na masana'antar alade ta zamani, matakan da ake buƙata don ƙara yawan abincin alade da tabbatar da ingancin samfura, da kuma fasahar da aka haɓaka sosai a duniya. Fasahar kiwo, amfani da abinci, zagayowar kiwo, nauyin alade, ingancin nama da amincin samfura na China sun yi daidai da na Amurka, Jamus, Denmark da sauran manyan ƙasashen alade, daidai da ƙa'idodin ƙasashen duniya da ƙa'idodin ciniki na shigo da kaya da fitarwa.

Ƙarin abinci, wanda ya haɗa daƙarin abubuwan gina jiki, ƙarin abubuwa na gabaɗaya daƙarin magunguna, suna da ɗan tasiri a cikin ciyarwa. Abincin gargajiya guda ɗaya zai iya magance matsalar "ƙoshi" na aladu, kuma ƙarin abinci mai gina jiki galibi amino acid da bitamin ne na abinci, wanda shine don magance matsalar "cin abinci mai kyau" na aladu. Ƙara adadin magunguna da ya dace a cikin ciyarwar zai iya hana da kuma sarrafa cututtuka na yau da kullun da yawa na aladu. Ta hanyar aiwatar da lokacin janye magunguna a matakin ciyarwa, ana iya sarrafa ragowar magunguna a cikin naman alade a cikin kewayon da ba shi da lahani. Ƙara antioxidants da sauran ƙarin abubuwa na gabaɗaya a cikin ciyarwa, waɗanda yawancinsu sun zama ruwan dare a masana'antar abinci, suna cikin matakin abinci, kuma ba su da illa ga ci gaban aladu ko ingancin naman alade.

Jihar ta haramta ƙara magungunan phenobarbital da sauran magungunan kwantar da hankali na hypnotic da anticonvulsant a cikin abinci. Ba lallai ba ne a ƙara magungunan barci don sa aladu su yi barci da yawa, su rage motsi da kuma yin kiba da sauri, saboda ayyukan aladu da aka kama suna da ƙanana sosai, don haka ba a buƙatar magungunan kwantar da hankali. An yarda a ƙara Urea, Arsenic Preparation da jan ƙarfe a cikin abinci, amma duk suna da tanadin da ya dace kuma bai kamata a yi amfani da su yadda aka ga dama ba. Urea wani nau'in takin nitrogen ne mai yawan gaske. Idan ana amfani da ƙaramin adadin urea a cikin dabbobi kamar shanu da tumaki, urease da ƙwayoyin halittar rumen na dabbobi ke fitarwa za su iya ruɓewa, sannan a sha shi kuma a narke shi ta hanyar haɗa furotin. Aladu ba su da rumen kwata-kwata, don haka yana da wuya a yi amfani da nitrogen a cikin urea. Idan yawan ya yi yawa, har ma zai haifar da guba da mutuwar aladu. Dangane da tasirin ƙara jan ƙarfe, ƙara adadin jan ƙarfe mai dacewa kawai a cikin abinci zai iya haɓaka haɓakar aladu. Ma'aunin musamman na ƙara adadin jan ƙarfe mai dacewa shine cewa adadin ƙarin jan ƙarfe a cikin abincin kilogiram 1000 bai kamata ya wuce gram 200 ba.

Tambaya ta 2: Ta yaya aladu za su iya girma har zuwa 200-300 Jin bayan watanni 6?

Ingancin alade da yawa, kiwo a kimiyya shine mabuɗin.

Wang Lixian, wani mai bincike a Cibiyar kiwon dabbobi da magungunan dabbobi ta Beijing ta Kwalejin Noma ta kasar Sin, ya ce kiwon alade na kimiyya zai iya tabbatar da inganci da yawa. A halin yanzu, zagayowar kiwo na aladu yawanci kwanaki 150-180 ne. Babban dalilan da ke haifar da saurin girma da kuma gajeren lokacin kiwo na aladu su ne "kyawawan uku": alade mai kyau, abinci mai kyau da kuma kyakkyawan da'ira, wato, kyakkyawan nau'in alade,abinci mai amincida kuma ingantaccen yanayin kiwo. Samar da aladu na kasuwanci galibi nau'in nau'in Duroc, Landrace da manyan aladu fararen fata ne. Al'ada ce a sayar da waɗannan aladu masu inganci cikin kimanin kwanaki 160. Lokacin sayar da aladu mafi kyau na ƙasashen waje ya yi guntu. Lokacin kiwo na kiwo na aladu masu haɗin gwiwa tare da nau'ikan gida yana da tsayi sosai, kuma matsakaicin lokacin kiwo shine kwanaki 180-200.

A matakai daban-daban na kitse kafin a yanka alade, yawan abincin ya bambanta, kuma jimlar adadin abincin ya kai kimanin kilogiram 300. Za a ƙara yawan ci gaban aladu da aƙalla wata ɗaya idan ba a ciyar da su da abinci ba kuma a ciyar da su da abincin aladu na gargajiya kawai kamar hatsi mai kauri da ciyawar alade. Ci gaba da amfani da ƙarin abinci da abinci na zamani yana inganta yawan abincin da ake ci, yana rage farashin samar da alade, kuma yana shimfida harsashin kimiyya mai ƙarfi ga masana'antar alade don samun fa'idodi masu kyau na zamantakewa da tattalin arziki. An kiyasta cewa tare da amfani da kimiyyar zamani da fasaha na abinci, yawan abincin da ake ci a China ya ƙaru sosai, kuma yawan gudummawar da kimiyya da fasaha ke bayarwa ga kiwon dabbobi ya wuce kashi 40%. Yawan abincin da ake ci a lokacin kiwo ya ƙaru daga 4 ∶ 1 zuwa 3 ∶ 1. A baya, ana ɗaukar shekara ɗaya kafin a yi kiwon alade, amma yanzu ana iya sayar da shi cikin watanni shida, wanda ba za a iya raba shi da ci gaban fasahar kiwo da kiwo mai daidaito ba.

Wang Lixian ya ce masana'antar alade ta zamani wadda ke da alaƙa da kiwo a manyan yankuna tana bunƙasa cikin sauri, kuma ra'ayin kiwo da matakin kulawa suna ci gaba da inganta. Ta hanyar inganta yanayin kiwo da kuma aiwatar da maganin taki mara lahani na dabbobi, an magance matsalolin manyan cututtukan annoba da ragowar maganin rigakafi a hankali. An rage saurin girma na aladu, kuma nauyin kowace aladu gabaɗaya ya kai kimanin kilogiram 200.