Anan, Ina so in gabatar da nau'ikan abubuwan motsa jiki na ciyar da kifi da yawa, kamar amino acid, betaine hcl, dimethyl-β-propiothetin hydrobromide (DMPT), da sauransu.

A matsayin ƙari a cikin abinci na ruwa, waɗannan sinadarai suna jawo hankalin nau'ikan kifin daban-daban yadda ya kamata don ciyarwa sosai, suna haɓaka haɓaka cikin sauri da lafiya, ta haka ne ke samun haɓaka samar da kifi.

Wadannan additives, a matsayin mahimman abubuwan motsa jiki na ciyarwa a cikin kifaye, suna taka muhimmiyar rawa. Ba abin mamaki ba, an shigar da su cikin kamun kifi da wuri kuma an tabbatar da cewa suna da tasiri sosai.
DMPT, farin foda, an fara fitar da shi daga algae na ruwa. Daga cikin ɗimbin abubuwan motsa jiki na ciyarwa, tasirin jan hankalin sa yana da fice musamman. Hatta duwatsun da aka jika a cikin DMPT na iya jawo kifaye su ɗiba su, suna samun lakabin "dutse mai cizon kifi." Wannan yana nuna cikakken tasirinsa wajen jawo nau'ikan nau'ikan kifi iri-iri.

Tare da ci gaban fasaha da saurin ci gaban kiwo, hanyoyin roba donDMPT sun ci gaba da inganta. Iri-iri masu alaƙa da yawa sun fito, sun bambanta cikin suna da abun da ke ciki, tare da haɓaka tasirin jan hankali. Duk da wannan, har yanzu ana kiran su gaba ɗayaDMPT, kodayake farashin roba ya kasance mai girma.

A cikin kiwo, ana amfani da shi a cikin ƙanƙanta, wanda bai wuce kashi 1% na abincin ba, kuma galibi ana haɗa shi da sauran abubuwan motsa jiki na ciyar da ruwa. A matsayina na ɗaya daga cikin abubuwan ban mamaki a cikin kamun kifi, ban fahimci cikakken yadda yake motsa jijiyoyi na kifi don ƙarfafa ciyarwa akai-akai ba, amma wannan baya rage sanina da rawar da wannan sinadari ke da shi a cikin kamun kifi.

1. Ba tare da la'akari da nau'in DMPT ba, tasirinsa na jan hankali ya shafi duk shekara kuma a cikin yankuna, yana rufe kusan dukkanin nau'in kifi na ruwa ba tare da togiya ba.
2. Yana da tasiri musamman a ƙarshen bazara, ko'ina cikin bazara, da farkon kaka-lokaci mai tsananin zafi. Yana iya magance yanayin yadda ya kamata kamar yanayin zafi mai zafi, ƙarancin narkar da iskar oxygen, da ƙarancin yanayi, yana ƙarfafa kifin don ciyar da kuzari da akai-akai.
3. Ana iya amfani dashi a hade tare da sauran abubuwan jan hankali kamar amino acid, bitamin, sugars, da betain don ingantaccen sakamako. Duk da haka, bai kamata a haɗa shi da barasa ko abubuwan dandano ba.
4. Lokacin yin koto, narke shi cikin ruwa mai tsabta. Yi amfani da shi kaɗai ko haɗa shi da abubuwan jan hankali da aka ambata a aya ta 3, sannan ƙara shi a cikin koto. Ya dace don amfani da baits masu dandano na halitta.
5. Sashi: don shirya koto,ya kamata a yi lissafin kashi 1-3% na adadin hatsi. Shirya shi kwanaki 1-2 a gaba kuma adana shi a cikin firiji. Lokacin hadawa koto, ƙara 0.5-1%. Don jiƙan kamun kifi, tsoma shi zuwa kusan 0.2%.
6. Yin amfani da yawa zai iya haifar da "matattu" a sauƙaƙe (mafi yawan kifin da dakatar da ciyarwa), wanda ke da mahimmanci a lura. Akasin haka, kadan kadan bazai iya cimma tasirin da ake so ba.

Kamar yadda abubuwan waje kamar yanayin ruwa, yanki, sauyin yanayi, da yanayin yanayi, dole ne magudanar ruwa su kasance masu sassauƙa a amfani da su. Yana da mahimmanci kada a ɗauka cewa samun wannan abin ƙara kuzari kaɗai yana ba da tabbacin nasarar kamun kifi. Yayin da yanayin kifaye ke ƙayyade kama, ƙwarewar maharbi ya kasance mafi mahimmancin abu. Ciyar da abubuwan motsa jiki ba su taɓa zama madaidaicin kashi a cikin kamun kifi ba - za su iya haɓaka yanayin da ya rigaya ya yi kyau, ba wai mummuna ba.