Ciyarwa shine mabuɗin alade don cin abinci mai kyau.Yana da mahimmancin ma'auni don ƙara yawan abincin alade da tabbatar da ingancin samfurori, da kuma fasahar da aka yadu a duniya.Gabaɗaya, adadin abubuwan da ake ƙara ciyarwa a cikin abinci ba zai wuce kashi 4% ba, wanda hakan ya fi girma, kuma babu makawa farashin haɓaka zai karu, wanda bai dace da farashin manoma ba.

Tambaya 1: me yasa aladu ke buƙatar ciyarwa da ciyar da ƙari yanzu?

Kitsen alade, mabuɗin shine a ci abinci sosai, a ci da kyau.

Qiao Shiyan, farfesa a jami'ar aikin gona ta kasar Sin, ya ce abinci shine mabudin alade don cin abinci mai kyau.Ciyarwa daabinci additivessune tushen kayan aiki da garantin fasaha na masana'antar alade na zamani, matakan da suka dace don haɓaka abinci mai gina jiki na alade da tabbatar da ingancin samfur, da kuma fasahar da aka haɓaka a duniya.Fasahar kiwo, amfani da abinci, sake zagayowar kiwo, nauyin alade, ingancin nama da amincin samfur na kasar Sin sun kasance daidai da na Amurka, Jamus, Denmark da sauran manyan ƙasashen alade, A cikin layi tare da ka'idodin ƙasa da ƙasa da shigo da ciniki da fitarwa. ma'auni.

Additives na ciyarwa, waɗanda suka haɗa daabinci mai gina jiki Additives, general additives daAdditives na miyagun ƙwayoyi, suna da ɗan tasiri a abinci.Abincin gargajiya guda ɗaya kawai zai iya magance matsalar "ƙoshi" na aladu, kuma abubuwan da ake amfani da su na gina jiki sun fi ciyar da amino acid da bitamin, wanda shine magance matsalar "cin da kyau" na alade.Ƙara adadin adadin ƙwayoyi masu dacewa a cikin abinci zai iya hanawa da sarrafa cututtuka na kowa da yawa na aladu.Ta hanyar aiwatar da lokacin janyewar miyagun ƙwayoyi a cikin matakin ciyarwa, ana iya sarrafa ragowar miyagun ƙwayoyi a cikin naman alade a cikin kewayon mara lahani.Ƙara antioxidants da sauran abubuwan da ake amfani da su na yau da kullum a cikin abinci, yawancin abin da aka saba da su tare da additives a cikin masana'antar abinci, suna cikin nau'in abinci, kuma ba su da lahani ga ci gaban aladu ko ingancin naman alade.

Jihar a bayyane ta hana ƙara phenobarbital da sauran magungunan kwantar da hankali da magungunan kashe ƙarfi a cikin abinci.Ba lallai ba ne a ƙara magungunan barci don sa aladu su yi barci sosai, su ragu kuma suyi girma da sauri, saboda aikin aladun da aka kama yana da ƙananan ƙananan, don haka ba a buƙatar maganin kwantar da hankali.An ba da izinin ƙara Urea, Shirye-shiryen Arsenic da jan ƙarfe a cikin abinci, amma duk suna da madaidaicin tanadin ƙuntatawa kuma bai kamata a yi amfani da su yadda ake so ba.Urea wani nau'i ne na takin nitrogen mai girma.Idan aka yi amfani da urea kadan a cikin naman dabbobi kamar shanu da tumaki, za a iya rube ta ta hanyar urease da wasu kwayoyin cuta na rumin kwayoyin cuta ke boye, sannan za a iya tsotse ta a narkar da ta ta hanyar hada protein.Alade ba su da jita-jita ko kaɗan, don haka yana da wahala a yi amfani da nitrogen a cikin urea.Idan adadin ya yi yawa, har ma zai kai ga guba da mutuwar aladu.Dangane da tasirin ƙara jan ƙarfe, kawai ƙara adadin jan ƙarfe mai dacewa a cikin abinci zai iya haɓaka ci gaban aladu.Ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun adadin da ya dace na jan karfe shi ne cewa adadin jan ƙarfe a cikin abincin kilo 1000 kada ya wuce 200 g.

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

Ingancin alade da yawa, kiwo na kimiyya shine mabuɗin.

Wang Lixian, wani mai bincike a cibiyar kiwon dabbobi da likitancin dabbobi na kwalejin kimiyyar aikin gona ta kasar Sin ta Beijing, ya ce kiwon aladu na kimiyya na iya tabbatar da inganci da yawa.A halin yanzu, al'ada sake zagayowar kiwo na aladu ne kullum 150-180 kwanaki.Babban dalilan da ke haifar da saurin girma da kuma gajeren zagaye na kitse na aladu shine "mai kyau uku": alade mai kyau, abinci mai kyau da da'ira mai kyau, wato, nau'in alade mai kyau,abinci lafiyada ingantaccen yanayin kiwo.Samar da aladu na kasuwanci shine yawancin nau'in nau'in nau'in Duroc, Landrace da manyan aladu masu launin fata.Yana da al'ada don sayar da waɗannan aladu masu inganci a cikin kimanin kwanaki 160.Lokacin sayar da aladu mafi kyau na kasashen waje ya fi guntu.Lokacin kitso na kiwo na aladu tare da nau'ikan gida yana da tsayi sosai, kuma matsakaicin lokacin kiwo shine kwanaki 180-200.

A matakai daban-daban na kitso kafin yankan alade, adadin abincin ya bambanta, kuma jimlar adadin abincin ya kai kilogiram 300.Za a ƙara haɓakar ci gaban aladu da akalla wata ɗaya idan ba a ciyar da su tare da abinci ba kuma kawai a ciyar da su da abincin alade na gargajiya irin su hatsi mai laushi da ciyawa na alade.Haɓakawa da aikace-aikacen ciyarwa na zamani da abubuwan haɓaka abinci suna haɓaka ƙimar canjin abinci, rage farashin samar da aladu, da kuma kafa tushe mai tushe na kimiyya don masana'antar alade don samun fa'idodin zamantakewa da tattalin arziki mai kyau.An yi kiyasin cewa, yayin da ake amfani da kimiya da fasaha na ciyar da abinci na zamani, yawan canjin abincin da ake amfani da shi a kasar Sin ya karu sosai, kuma yawan gudummawar da kimiyya da fasaha ke bayarwa ga kiwon dabbobi ya zarce kashi 40%.Adadin canjin abincin alade ya karu daga 4 ∶ 1 zuwa 3 ∶ 1. A baya, an dauki shekara guda ana kiwon alade, amma yanzu ana iya siyar da shi cikin watanni shida, wanda ba ya bambanta da daidaitaccen abinci da fasahar kiwo. ci gaba.

Wang Lixian ya ce masana'antar alade na zamani da ke da manyan kiwo na aladu suna haɓaka cikin sauri, kuma ra'ayin kiwo da matakin kulawa koyaushe yana inganta.Ta hanyar inganta yanayin kiwo da aiwatar da maganin takin dabbobi marasa lahani, an magance matsalolin manyan cututtuka da ragowar ƙwayoyin cuta a hankali.An rage girman ci gaban aladu a hankali, kuma nauyin kowane alade ya kasance kusan 200 kg.