Hanyoyi masu inganci don kula da aladun madara na wata da yadda ake ciyar da su

Idan ka shawarta zaka fara kiwo piglets ko kawai ci gaba da 'yan ga nama, to lallai ne ku shakka san yadda da abin da ciyar da kananan alade.

Har zuwa wata daya, alade yana ciyar da nonon shuka. A cikin rana, masu shayarwa suna ci har sau 22, amma daga ranar 14th na rayuwa, ana shigar da su a cikin abincin karin abinci. Na farko – busassun busassun ya hade da nonon saniya.

Da ake bukata an ƙara baƙin ƙarfe a cikin nau'i na bitamin, tun da girma a wannan lokacin yana da sauri sosai. A cikin watan farko na rayuwa, ana yaye alade daga shuka kuma an tura su zuwa ciyar da kai.

Hanyoyi da nuances na abinci mai gina jiki

Wannan lokacin ne ya fi wahala ga mai kiwon alade da ɗan alade. Kowane mai shi, ya sayi alade da aka yaye ko yaye a gonarsa, ya nemi:

1. A ceci dukan dabbobi;
2. Bayar da kulawa mai kyau da tsarin ciyarwa ta yadda a cikin watanni 4 matasa suyi nauyi daga kilo 35 zuwa 50, dangane da nau'in;
3. Don haka duk piglets suna da ƙarfi, rashin ƙarfi kuma, mafi mahimmanci, lafiya, kamar yadda wasu za su zama magajin dangi a nan gaba.

Don tabbatar da duk wasu sharuɗɗan da suka dace, kowane manomi dole ne ya san cewa an ajiye ƴaƴan alade da aka yaye a cikin alƙalami ɗaya inda suke tare da shuka. Hakanan wajibi ne don kiyaye tsarin zafin jiki, kada yayi sanyi a cikin sito, zafin jiki yana cikin digiri 18-22. Yanayin zafin jiki yana ƙasa da digiri 16, zane-zane yana haifar da cututtuka masu tsanani a cikin piglets: mashako, ciwon huhu, kuma a sakamakon haka, ƙananan ci har ma da mutuwa.

To daidaita daidai abinci mai gina jiki na kananan alade, wajibi ne a san fasalin tsarin narkewar dabba a cikin wata na biyu na rayuwa. Idan a cikin balagagge, ruwan 'ya'yan itace na ciki, wanda ke da mahimmanci ga aikin al'ada na tsarin narkewa, an ɓoye shi a lokacin ciyarwa, sa'an nan kuma a cikin alade na wata na biyu na rayuwa, bayan cin abinci. Haka kuma, adadinsa kusan iri daya ne dare da rana.

Yana da daraja sanin cewa a cikin alade har zuwa watanni 3 kusan babu hydrochloric acid a cikin ruwan 'ya'yan itace na ciki, amma akwai buƙatar enzymes pepsin da chymosin, suna da alhakin rushewar sunadaran madara. Sanin cewa hydrochloric acid ba kawai yana shiga cikin tsarin narkewa ba, har ma yana kare jiki daga ƙwayoyin cuta daban-daban waɗanda ke shiga ciki tare da abinci, yana da kyau a tabbatar da tsabtar mai ciyarwa da abinci.

daidai low taro na hydrochloric acid a cikin ciki entails babban adadin cututtuka na gastrointestinal fili a piglets a farkon watanni biyu na rayuwa. Matsayin al'ada na acid a cikin ciki yana kaiwa a watanni 3 na rayuwar dabba.

Da zarar an yaye alade daga shuka, sai ya fuskanci matsananciyar damuwa, sau da yawa ana samun asarar ci, asarar nauyi, raguwa ko tari. A nan ya zama dole don mai kiwon alade ya yi aiki yadda ya kamata: tsara kulawa, ba da kulawa domin alade su jure wa wannan lokacin cikin sauƙi, murmurewa da sauri kuma su fara samun nauyi da girma.

Bai wa haka nauyin matasa piglets yana girma da sauri, to, a cikin abinci na masu yaye kowane wata ya kamata a ciyar da su tare da babban abun ciki na duk abubuwan gina jiki: sunadarai, bitamin, ma'adanai da carbohydrates.

Wasu manoma suna tunawa da mummunan al'adar gonakin gama gari, lokacin da yawan tsirar aladu ya yi kadan. Hakan ya faru ne saboda yadda kananan dabbobin da suka kai wata daya suke ciyar da su ta hanyar shuka da kuma shigar da busassun riguna a kan nonon shanu. Bayan wata daya, waɗannan dabbobin sun yaye gaba ɗaya daga shuka kuma sun canza zuwa abinci ba tare da madara ba. Yaye ne mai kaifi wanda ya rage ci gaba a cikin girma, karuwar nauyi a zahiri ya tsaya, kuma har zuwa 50% na alade sun mutu.

Ganin wannan gaskiyar, yana da mahimmanci ga duk wanda ke kiwon alade na wata-wata ya tuna cewa abincin ya kamata ya ƙunshi madarar saniya ta halitta, kuma gabatarwar yogurt zai zama zaɓi mai kyau. Lissafin wannan samfurin: 1-1,5 lita kowace rana da kai.

Wannan hanya tana ba ku damar adanawa akan amfani da abincin hatsi, suna da saurin nauyi. Kamar yadda aikin ya nuna, alade da suka karbi har zuwa lita 2 na madara da 1 kilogiram na hatsi a kowace rana suna da nauyin nauyi a kowace mako fiye da wadanda aka ciyar da kilogiram XNUMX na busassun abinci.

Piglets suna ci da kyau kuma suna ba da girma ba kawai daga madarar madara ba, har ma daga kayan kiwo. Ana iya ba su baya - madarar da ta rage bayan zaɓin mai, ba acid whey ba. Ganin cewa kitsen da ke cikin waɗannan samfuran kiwo ya ragu, adadin ya ninka sau biyu.

Piglets a cikin wata na biyu na rayuwa suna buƙatar kulawa mai kyau. Yana da kyau kada a canza nau'in busasshen abinci sosai. Bisa ga shawarwarin ƙwararrun manoma, makonni 2 kafin a yaye da kuma makonni 2 bayan haka, yara matasa ya kamata su sami irin wannan busassun gauraye a cikin abinci. Idan kun canza abincin da ake ci, dabba na iya ƙi ci, kuma a sakamakon haka, ba ku sami nauyin da ya dace ba.

Idan kun shirya fitar da alade zuwa makiyaya, to wannan shine lokacin daidaitawa. Da farko, ana shigar da koto kore a cikin abinci na kwanaki da yawa, sannan a hankali suna fita zuwa wuraren kiwo, na mintuna 20-30 sau 3 a rana. A ƙarshen wata na biyu, dabbobi za su ciyar da makiyaya 1-2 hours sau 3 a rana.

Tushen amfanin gona shine abincin da aka yaye alade. Gabatar da dankali mai dankali, danyen karas, beets a cikin abincin. Idan dabbobin ku matasa suna girma a lokacin rani, to, tsire-tsire masu tsire-tsire tare da ma'adinan ma'adinai ya kamata su yi nasara a cikin abinci, kuma idan an haife su a cikin hunturu, to, kuyi ƙoƙarin saturate abinci tare da mai da hankali, 'ya'yan itatuwa masu ban sha'awa, kayan ma'adinai da hay daga legumes.

Ka'idojin yau da kullun don masu kiwo

Ya kamata a biya kulawa ta musamman ga abincin yau da kullun na ma'adanai, furotin, carbohydrates da bitamin. Adadin yau da kullun akan 1 kg na abinci:

• Calcium - 9 g;
• phosphorus - 6 g;
• Gishiri na tebur - 6 g.

A matsayin mayar da hankali ga ciyar da matasa piglets, na halitta ciyarwa za a iya amfani da: sha'ir, hatsi, Peas, waken soya, masara, alkama bran, gero, malt sprouts, cake, yisti.

Tabbatar cewa kun haɗa da abinci na halitta na asalin dabba a cikin abincin: nama da kashi kashi, abincin kifi, madara.

Gabatar da roughage: sassa masu laushi na ganyen ciyawa na ciyawa.

Ganin cewa tsotsa aladu sau da yawa ci gaba da anemia a cikin wata na biyu na rayuwa, shi wajibi ne don daidaita rage cin abinci da kuma kauce wa wannan m cuta. Don yin wannan, za a iya gabatar da maganin sulfate na ferrous a cikin abincin dabbar dabba. Ana saka shi a cikin ruwan sha, za a iya ƙara kadan a abinci, idan kuma wannan shine watan farko na rayuwa, to, a shafa nonon mahaifa. Idan kun samar da abinci mai gina jiki mai mahimmanci na ma'adinai, to, za ku guje wa cututtuka da yawa a cikin ci gaba da aiki na gastrointestinal tract. Ana sanya 10 ml na bayani akan kai ɗaya. 1 g na baƙin ƙarfe sulfate, 2,5 g na jan karfe sulfate, 1 g na cobalt sulfate ana diluted da 0,3 lita.

Cututtuka da cututtuka masu yiwuwa

Bisa ga shawarwarin ƙwararrun manoma, don guje wa ci gaban beriberi, ya zama dole a saba da dabbobin yara zuwa cikakken abincin fara farawa da wuri-wuri. fallasa ga hasken rana, da kuma gabatar da koto kore.

Don guje wa kiba na alade a nan gaba, ya zama dole a lissafta daidai adadin furotin, carbohydrates, da kuma samar da tafiya cikin iska mai daɗi. Kada ku yi tunanin idan kun ci gaba da ciyar da dabba daga wata 1, to, zai sami karin nama da mai. Waɗannan ruɗi ne. Cin abinci fiye da kima yana haifar da haɓakar ƙashi.

Gina jiki don saurin girma da karuwar nauyi

Don haɓaka daidai da sauri, ya zama dole don rarraba kashi rabon abinci na yau da kullun:

• Lokacin bazara - har zuwa watanni 4, ganye da ƙari ga haɓaka ya kamata su yi nasara;
• Lokacin hunturu - dole ne a ƙara amfanin gona na tushen zuwa abubuwan tattarawa da haɗuwa.

Kamar yadda aikin ya nuna, aladun da ke karɓar koto yisti suna girma da sauri kuma suna yin nauyi fiye da kilo 6 fiye da alade ba tare da wannan koto ba. Amma don gabatarwar abinci na yisti, wajibi ne a fili bi wadannan sharudda:

• Ana gabatar da duk abincin yisti a hankali. Da farko, ƙimar yau da kullun kada ta kasance fiye da 10-15% na jimlar yawan abincin. A cikin watanni masu zuwa, ana kawo wannan koto zuwa kashi 50% na jimillar abinci.
• Yi amfani da abincin yisti mai inganci don ciyarwa. Idan kun ji wari mara kyau, mai tsami, to irin wannan abincin zai iya haifar da mummunan cututtuka na gastrointestinal tract.
• Idan kun gabatar da wannan abincin kuma ku lura da tabarbarewar sha'awar alade, to lallai ne ku daina ba da wannan abincin nan da nan. Sai bayan kwanaki 15-20 zaka iya maimaita gabatarwar ta.
• Don ƙananan alade, yana da matukar muhimmanci a bi ka'idodin tsabta na tsabta. Ya kamata a tsaftace tasoshin abinci akai-akai. Har zuwa watanni 4, ba kyawawa don bunkasa kananan dabbobi ba. Har ila yau, sun fara damuwa, don yin yaƙi a tsakaninsu. Kada ku haɗa dabbobi daban-daban na litters, wannan kuma zai iya rinjayar ci.

A cikin wata na biyu na rayuwar alade, ana bada shawarar ware da ciyar daban mutane masu jinkirin ci gaba. Suna buƙatar kulawa ta musamman, ciyar da babban abun ciki na furotin dabba. A gare su, adadin nonon saniya kuma yana ƙaruwa da kashi 20% a kowace kai. Dole ne a wanke waɗannan mutane a lokacin rani kuma a tsaftace su a cikin hunturu don guje wa kamuwa da cututtukan fata.

Abin da za a ciyar da alade kowane wata?

A wannan mataki na ci gaba, kada a ba da alade duk abincin da aka shirya a lokaci daya, an ba shi a cikin sassa - 2-3 a lokaci guda. Ciyar da dabba ya kamata ba tare da jin daɗi mara kyau ba. Yawan wuce gona da iri na iya haifar da sakamako mara kyau.

Domin dabbar ta sami mafi kyawun kitse da nama, dole ne a ba shi abinci mafi inganci.

Yana da daraja sanin cewa ciyarwa a cikin wata na biyu tare da masara, buckwheat, hatsin rai, alkama, sha'ir sha'ir yana rage yawan nama a cikin alade, kuma mai kawai yana ƙaruwa.

Idan kun haɗa a cikin abincinku babban adadin soya, hatsi, cake, to, kitse da nama gabaɗaya suna daina haɓaka aiki, kuma naman kashi yana samun ƙarfi. A lokaci guda, naman alade mai girma zai zama sako-sako, kuma kitsen zai zama rawaya nan da nan.