Potassium diformate(PDF) gishiri ne mai haɗaɗɗiyar da aka yi amfani da shi azaman ƙari na abinci mara ƙwayoyin cuta don haɓaka haɓakar dabbobi.Duk da haka, an ƙididdige bincike kaɗan a cikin nau'in ruwa, kuma tasirinsa yana cin karo da juna.

Wani binciken da aka yi a baya kan kifi na Atlantic ya nuna cewa abincin da ke dauke da abincin kifi da aka yi amfani da shi tare da 1.4v PDF ya inganta ingantaccen abinci da girma.Sakamako dangane da girma na matasan tilapia ya kuma nuna cewa ƙari na 0.2 bisa dari na PDF a cikin abincin gwaji yana ƙara haɓaka girma da ingantaccen ciyarwa, da rage cututtukan ƙwayoyin cuta.

Sabanin haka, binciken da aka yi na matasan tilapia na matasa ya nuna cewa kari na PDF har zuwa kashi 1.2 na abincin bai nuna ci gaban ci gaban aikin ba, duk da dakile kwayoyin cuta.Dangane da ƙayyadaddun bayanan da ake da su, ingancin PDF a cikin aikin kifin yana bayyana yana bambanta dangane da nau'in, matakin rayuwa, matakan kari na PDF, ƙirar gwaji da yanayin al'adu.

Zane na gwaji

gudanar da gwajin girma a Cibiyar Oceanic da ke Hawaii, Amurka, don kimanta tasirin PDF akan aikin girma da narkar da fata na Pacific farar shrimp da aka yi a cikin tsarin tsaftataccen ruwa.Ma'aikatar Aikin Gona ta Amurka ce ta ba da tallafinta ta hanyar yarjejeniyar haɗin gwiwa da Jami'ar Alaska Fairbanks.

Matasa Farin shrimp na Pacific (Litopenaeus vannamei) an haɓaka su a cikin gida mai gudana ta hanyar tsarin ruwa mai tsabta tare da 31 ppt salinity da 25 digiri-C zazzabi.An ciyar da su abinci na gwaji shida tare da furotin 35 bisa dari da kashi 6 na lipid mai ɗauke da PDF a 0, 0.3, 0.6, 1.2 ko 1.5 bisa dari.

Ga kowane gram 100, an ƙirƙira abincin basal don ƙunshi gram 30.0 na waken soya, gram 15.0 na ɗanɗano, abincin squid gram 6.0, manhaden mai gram 2.0, gram waken soya lecithin gram 33.8, gram 1.0 na chromium oxide da sauran 11. sinadaran (ciki har da ma'adanai da bitamin).Ga kowane abinci, tankuna 52-L huɗu an tanadi su a 12 shrimp/tanki.Tare da nauyin 0.84-gram na farko na nauyin jiki, an ciyar da shrimp da hannu sau hudu kowace rana don bayyana gamsuwa na makonni takwas.

Don gwajin narkewa, 120 shrimp tare da nauyin jiki na 9 zuwa 10 grams an haɓaka su a cikin kowane tankuna 18, 550-L tare da tankuna uku / maganin abinci.An yi amfani da Chromium oxide azaman alamar ciki don auna ma'auni na zahiri na narkewa.

Sakamako

Riba na mako-mako na shrimp ya kasance daga 0.6 zuwa 0.8 grams kuma yana kula da karuwa a cikin jiyya tare da 1.2 da 1.5 bisa dari na abinci na PDF, amma ba mahimmanci ba (P> 0.05) daban-daban a cikin jiyya na abinci.Rayuwar shrimp ya kasance kashi 97 ko sama da haka a cikin gwajin girma.

Matsakaicin canjin ciyarwa (FCRs) sun kasance iri ɗaya don abubuwan abinci tare da 0.3 da 0.6 bisa dari PDF, kuma duka biyun sun kasance ƙasa da FCR don 1.2 bisa dari na abincin PDF (P <0.05) Koyaya, FCRs don sarrafawa, 1.2 da 1.5 bisa dari PDF Abincin abinci sun kasance iri ɗaya (P> 0.05).

Shrimp ya ciyar da abinci na 1.2 bisa dari yana da ƙananan narkewa (P <0.05) don busassun kwayoyin halitta, furotin da makamashi mai yawa fiye da shrimp ya ciyar da sauran abinci (Fig. 2).Narkar da su na lipids na abinci, duk da haka, bai shafe su ba (P> 0.05) ta matakan PDF.

Hanyoyi

Wannan binciken ya nuna cewa kari na PDF har zuwa kashi 1.5 a cikin abinci bai shafi ci gaba da rayuwar shrimp da aka yi a cikin tsarin tsaftataccen ruwa ba.Wannan abin lura ya yi kama da wani binciken da aka yi a baya tare da matasan tilapia, amma ya bambanta da sakamakon da aka samu a cikin bincike tare da salmon Atlantic da girma na tilapia matasan.

Tasirin PDF na abinci akan FCR da narkewa sun bayyana dogaron kashi a cikin wannan binciken.Yana yiwuwa babban FCR na 1.2 bisa dari na abinci na PDF ya kasance saboda ƙarancin narkewar furotin, busassun kwayoyin halitta da babban kuzari don abincin.Akwai taƙaitaccen bayani game da tasirin PDF akan narkewar abinci mai gina jiki a cikin nau'ikan ruwa.

Sakamakon wannan binciken ya sha bamban da na rahoton da ya gabata wanda ya ce ƙara PDF zuwa abincin kifi a lokacin ajiya kafin sarrafa abinci yana ƙara haɓakar furotin.Abubuwan dacewa daban-daban na PDF na abinci da aka samo a cikin na yanzu da na baya na iya kasancewa saboda yanayi daban-daban, kamar nau'in gwaji, tsarin al'ada, tsarin abinci ko wasu yanayin gwaji.Ba a fayyace ainihin dalilin da ya haifar da wannan sabani ba kuma ya ba da damar gudanar da bincike.