A nan, ina so in gabatar da nau'ikan abubuwan ƙarfafawa da yawa da ake amfani da su wajen ciyar da kifi, kamar amino acid, betaine hcl, dimethyl-β-propiothetin hydrobromide (DMPT), da sauransu.

A matsayin ƙarin abinci a cikin abincin ruwa, waɗannan abubuwa suna jawo hankalin nau'ikan kifaye daban-daban yadda ya kamata don ciyarwa sosai, suna haɓaka girma cikin sauri da lafiya, ta haka ne ake samun ƙaruwar samar da kamun kifi.

Waɗannan ƙarin abubuwa, a matsayin muhimman abubuwan ƙarfafa abinci a fannin kiwon kamun kifi, suna taka muhimmiyar rawa. Ba abin mamaki ba ne, an fara shigar da su cikin kamun kifi tun da wuri kuma sun tabbatar da cewa suna da matuƙar tasiri.
An fara cire DMPT, wani farin foda, daga algae na ruwa. Daga cikin nau'ikan abubuwan da ke ƙara wa abinci kuzari, tasirin jan hankalinsa yana da ban mamaki musamman. Har ma duwatsun da aka jika a cikin DMPT na iya sa kifaye su ci su, wanda hakan ya sa aka yi masa laƙabi da "dutse mai cizon kifi." Wannan ya nuna ingancinsa sosai wajen jawo hankalin nau'ikan kifaye iri-iri.

Tare da ci gaban fasaha da kuma saurin haɓaka kiwon kamun kifi, hanyoyin roba donDMPT sun ci gaba da ingantawaAn samu nau'ikan iri daban-daban masu alaƙa, waɗanda suka bambanta a suna da tsari, tare da ƙaruwar tasirin jan hankali. Duk da haka, har yanzu ana kiransu gaba ɗaya da sunaDMPT, kodayake farashin roba ya ci gaba da hauhawa.

A fannin kiwon kamun kifi, ana amfani da shi a ƙananan adadi, wanda ya kai ƙasa da kashi 1% na abincin, kuma galibi ana haɗa shi da wasu abubuwan da ke ƙara wa abincin ruwa kuzari. A matsayina na ɗaya daga cikin abubuwan da ke jan hankalin mutane a fannin kamun kifi, ban fahimci yadda yake motsa jijiyoyin kifi don ƙarfafa ciyarwa akai-akai ba, amma wannan ba ya rage fahimtar rawar da wannan sinadari ke takawa a kamun kifi.

1. Ko da kuwa nau'in DMPT ne, tasirin jan hankalinsa yana aiki a duk shekara da kuma yankuna daban-daban, yana rufe kusan dukkan nau'ikan kifaye masu ruwa ba tare da togiya ba.
2. Yana da tasiri musamman a ƙarshen bazara, a duk lokacin bazara, da farkon kaka—lokutan da ke da yanayin zafi mai yawa. Yana iya magance yanayi kamar yanayin zafi mai yawa, ƙarancin iskar oxygen da ke narkewa, da kuma yanayin zafi mai ƙarancin ƙarfi, yana ƙarfafa kifaye su ci abinci akai-akai.
3. Ana iya amfani da shi tare da sauran abubuwan jan hankali kamar amino acid, bitamin, sukari, da betaine don inganta tasirinsa. Duk da haka, bai kamata a haɗa shi da barasa ko abubuwan dandano ba.
4. Lokacin yin koto, a narkar da shi da ruwa mai tsarki. A yi amfani da shi kaɗai ko a haɗa shi da abubuwan jan hankali da aka ambata a aya ta 3, sannan a ƙara shi a cikin koto. Ya dace a yi amfani da shi tare da koto mai ɗanɗano na halitta.
5. Yawa: Don shirya kayan kiwo,Ya kamata ya zama kashi 1-3% na rabon hatsi. A shirya shi kwana 1-2 kafin a fara dafawa sannan a ajiye a cikin firiji. Lokacin da ake hada koto, a zuba 0.5-1%. Don jika koto na kamun kifi, a narke shi zuwa kusan 0.2%.
6. Yin amfani da kifin fiye da kima zai iya haifar da "matattu" cikin sauƙi (ya cika kifin da kuma daina cin abinci), wanda yake da mahimmanci a lura. Akasin haka, ƙarancin kifin ba zai iya cimma tasirin da ake so ba.

Yayin da abubuwa na waje kamar yanayin ruwa, yanki, yanayi, da canjin yanayi, dole ne masu kamun kifi su kasance masu sassauci a amfani da su. Yana da mahimmanci kada a ɗauka cewa samun wannan abin ƙarfafawa shi kaɗai yana tabbatar da nasarar kamun kifi. Duk da cewa yanayin kifi yana ƙayyade kama kifi, ƙwarewar mai kamun kifi ita ce mafi mahimmanci. Ciyar da abubuwan ƙarfafawa ba abu ne mai mahimmanci ba a cikin kamun kifi - suna iya haɓaka yanayi mai kyau ne kawai, ba wai kawai su canza mummunan yanayi ba.