Taki na Kaji Bakteriya na Haɗawa – Ingancin Rage Sharar Dabbobi don Kaji da Taki na Fure

Taki na Kaji Bakteriya na Takin Kaji – Ingancin Rage Sharar Dabbobi don Kaji da Bambaro na Gonaki Hoton da aka Fito

Takaitaccen Bayani:

Wannan samfurin wani nau'in fermentation ne na musamman wanda aka ƙera shi da ƙwayoyin cuta.Bacillus spp., Yis, Aspergillus niger, da kuma abubuwan da suka rage na metabolism. Tare da danshi ≤ 6.0%, yana ba da babban aikin halittu da ingantaccen aikin fermentation.

Sami Ƙimar da Aka Ba da

Cikakken Bayani game da Samfurin

Alamun Samfura

Bayanan Fasaha

Ƙidayar ƙwayoyin cuta masu yuwuwa: ≥ 200 × 10⁸ CFU/g

Abubuwan Danshi: ≤ 6.0%

Fom ɗin: Foda

Marufi: 25kg/jaka

Rayuwar shiryayyewatanni 12 (an adana a cikin yanayi mai sanyi, bushe, kuma mai rufewa)

Muhimman Abubuwa & Fa'idodi

Bazuwar Inganci Mai Kyau: Tsarin nau'ikan nau'ikan iri-iri yana tabbatar da cikakken rushewar kayan halitta.

Matsi ga Cututtuka: Yana kawar da ƙwayoyin cuta masu cutarwa, ƙwai na ƙwayoyin cuta, da kuma irin ciyawa ta hanyar amfani da takin zamani mai zafi.

Sakin Abinci Mai Gina Jiki: Yana ƙara ruɓewar sinadarai masu gina jiki, yana inganta samuwar sinadarai masu gina jiki da kuma ƙara yawan sinadarai masu gina jiki a ƙasa.

Aikace-aikace iri-iri: Ya dace da takin dabbobi da takin kaji, ragowar amfanin gona kamar bambaro, bawon ciyawa, da ciyawa.

Noma Mai Kyau ga Muhalli: Yana rage gurɓatar muhalli da kuma samar da takin zamani mai inganci.

Yankunan Aikace-aikace

Ya dace don amfani a cikin takin zamani:

Takin kaji

Tashin dabbobi

Bambaro na amfanin gona (masara, alkama, shinkafa, da sauransu)

Sauran sharar gona ta halitta

Bambaro na amfanin gona

Tashin dabbobi

Takin kaji

Umarnin Amfani

Babban Kayan Aiki: Kaji ko taki na dabbobi

Kayan Aiki Masu Taimako: Bambaro na amfanin gona, busasshen shinkafa, busasshen alkama, busasshen ciyawa, da sauransu.

Shawarar Rabon Haɗawa (kowace tan na kayan):

Babban kayan: 750–850 kg

Kayan taimako: 150–250 kg

Bacteria masu narkewa: 200–500 g

Shiri:

1. A haɗa ƙwayoyin cuta na fermentation da bran shinkafa ko bran alkama mai nauyin kilogiram 5 kafin a rarraba su daidai gwargwado.

2. A gauraya dukkan sinadaran daidai gwargwado.

3. Daidaita danshi zuwa kashi 50-60% (a matse shi cikin ƙwallo, ɗan danshi tsakanin yatsu, babu digo, yana karyewa idan an sauke shi).

4. Tsawon tarin: aƙalla santimita 80.

5. Juya tarin a kowace rana da zarar zafin ciki ya kai 50°C (rana 1 a lokacin dumi, kwana 2-3 a lokacin hunturu).

6. A zafin digiri 60, a juya tarin sau biyu a rana har sai zafin ya daidaita.

7. Jikewa yana cika ne idan kayan ba su da ƙamshi mai ƙamshi kuma sun bayyana da laushi da duhu.

Bayani: Ana iya amfani da takin zamani kai tsaye ko kuma a ƙara sarrafa shi (misali, granulation) don samun ƙarin darajar kasuwanci.

Ka'idar Ƙwaitawa

Wannan samfurin yana taimakawa wajen samar da iskar oxygen, yana samar da yanayin zafi mai yawa wanda ke da mahimmanci don kashe ƙwayoyin cuta, ƙwayoyin cuta, da tsaban ciyawa. Hakanan yana taimakawa wajen cinye sinadarai masu yawan kuzari kamar carbohydrates, yana rage haɗari kamar ƙona tushen bayan an shafa ƙasa.