{"id":13393,"date":"2021-03-18T09:46:54","date_gmt":"2021-03-18T02:46:54","guid":{"rendered":"http:\/\/tanhuuqui.com\/?p=13393"},"modified":"2021-03-18T09:46:54","modified_gmt":"2021-03-18T02:46:54","slug":"ung-dung-ky-thuat-an-long-trong-chan-nuoi-heo","status":"publish","type":"post","link":"https:\/\/tanhuuqui.com\/ja\/ung-dung-ky-thuat-an-long-trong-chan-nuoi-heo\/","title":{"rendered":"\u1ee8NG D\u1ee4NG K\u1ef8 THU\u1eacT “\u0102N L\u1eceNG” TRONG CH\u0102N NU\u00d4I HEO"},"content":{"rendered":"

Heo \u0103n th\u1ee9c \u0103n d\u1ea1ng l\u1ecfng thay v\u00ec \u0103n d\u1ea1ng vi\u00ean.<\/p>\n\n\n\n

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Heo \u0111\u01b0\u1ee3c ch\u0103n nu\u00f4i theo k\u1ef9 thu\u1eadt “\u0103n l\u1ecfng”<\/figcaption><\/figure>\n\n\n\n

Ch\u0103n nu\u00f4i heo b\u1eb1ng th\u1ee9c \u0103n d\u1ea1ng l\u1ecfng (liquid feeding) l\u00e0 c\u00f4ng ngh\u1ec7 ch\u0103n nu\u00f4i \u0111ang \u0111\u01b0\u1ee3c \u00e1p d\u1ee5ng r\u1ed9ng r\u00e3i \u1edf Ch\u00e2u \u00c2u, nh\u1ea5t l\u00e0 sau khi EU ban b\u1ed1 l\u1ec7nh c\u1ea5m s\u1eed d\u1ee5ng kh\u00e1ng sinh trong th\u1ee9c \u0103n ch\u0103n nu\u00f4i v\u00e0o n\u0103m 2006.<\/p>\n\n\n\n

Hi\u1ec7n nay c\u00f3 nhi\u1ec1u tr\u1ea1i l\u1edbn \u1edf H\u00e0 Lan, \u0110an M\u1ea1ch, Ph\u00e1p, B\u1ec9, \u0110\u1ee9c\u2026 \u0111ang \u00e1p d\u1ee5ng c\u00f4ng ngh\u1ec7 \u201cliquid feeding\u201d nh\u1eb1m t\u1eadn d\u1ee5ng nh\u1eefng ph\u1ee5 ph\u1ea9m \u01b0\u1edbt. \u1ede B\u1eafc M\u1ef9 c\u00f4ng ngh\u1ec7 n\u00e0y ch\u1ec9 ph\u00e1t tri\u1ec3n m\u1ea1nh sau khi gi\u00e1 nguy\u00ean li\u1ec7u truy\u1ec1n th\u1ed1ng t\u0103ng cao v\u00e0 ng\u01b0\u1eddi nu\u00f4i ph\u1ea3i t\u00ecm \u0111\u1ebfn nh\u1eefng ngu\u1ed3n nguy\u00ean li\u1ec7u r\u1ebb ti\u1ec1n h\u01a1n, \u0111\u00f3 l\u00e0 c\u00e1c ph\u1ee5 ph\u1ea9m \u01b0\u1edbt. Hi\u1ec7n nay \u1edf Ontario, Canada \u0111\u00e3 c\u00f3 20% heo th\u1ecbt \u0111\u01b0\u1ee3c nu\u00f4i b\u1eb1ng th\u1ee9c \u0103n d\u1ea1ng l\u1ecfng, c\u00f4ng ngh\u1ec7 m\u1edbi n\u00e0y s\u1ebd c\u00f2n m\u1edf r\u1ed9ng h\u01a1n n\u1eefa \u1edf Canada v\u00e0 B\u1eafc M\u1ef9 trong th\u1eddi gian t\u1edbi.<\/p>\n\n\n\n


Th\u1ee9c \u0103n l\u1ecfng l\u00e0 th\u1ee9c \u0103n ch\u1ee9a c\u00e1c nguy\u00ean li\u1ec7u th\u1ee9c \u0103n kh\u00f4 c\u00f9ng v\u1edbi n\u01b0\u1edbc, t\u1ef7 l\u1ec7 ch\u1ea5t kh\u00f4 chi\u1ebfm kho\u1ea3ng 20-30% kh\u1ed1i l\u01b0\u1ee3ng th\u1ee9c \u0103n. Th\u1ee9c \u0103n l\u1ecfng \u0111\u01b0\u1ee3c chia th\u00e0nh c\u00e1c lo\u1ea1i:<\/p>\n\n\n\n

  1. Th\u1ee9c \u0103n l\u1ecfng kh\u00f4ng l\u00ean men (nguy\u00ean li\u1ec7u kh\u00f4 tr\u1ed9n v\u1edbi n\u01b0\u1edbc ngay tr\u01b0\u1edbc khi cho \u0103n, t\u1ef7 l\u1ec7 th\u1ee9c \u0103n\/n\u01b0\u1edbc v\u00e0o kho\u1ea3ng 1\/2 – 1\/3).<\/li>
  2. Th\u1ee9c \u0103n l\u1ecfng l\u00ean men (th\u1ee9c \u0103n ng\u00e2m trong n\u01b0\u1edbc \u0111\u01b0\u1ee3c l\u00ean men t\u1ef1 nhi\u00ean ho\u1eb7c l\u00ean men b\u1eb1ng vi khu\u1ea9n lactic).<\/li>
  3. Th\u1ee9c \u0103n l\u1ecfng axit ho\u00e1 b\u1eb1ng axit lactic (b\u1ed5 sung 40 – 42g axit lactic\/kg ch\u1ea5t kh\u00f4 v\u00e0o h\u1ed7n d\u1ecbch th\u1ee9c \u0103n \u0111\u1ec3 \u0111\u01b0a pH v\u1ec1 4,0).<\/li><\/ol>\n\n\n\n
    \"\"
    FML – Nguy\u00ean li\u1ec7u th\u1ee9c \u0103n ch\u0103n nu\u00f4i thu \u0111\u01b0\u1ee3c sau qu\u00e1 tr\u00ecnh s\u1ea3n xu\u1ea5t axid glutamic<\/figcaption><\/figure>\n\n\n\n

    Nu\u00f4i d\u01b0\u1ee1ng heo b\u1eb1ng th\u1ee9c \u0103n d\u1ea1ng l\u1ecfng so v\u1edbi th\u1ee9c \u0103n d\u1ea1ng kh\u00f4 (dry feeding) c\u00f3 nh\u1eefng \u01b0u \u0111i\u1ec3m sau:<\/p>\n\n\n\n

    1. Th\u1ee9c \u0103n d\u1ea1ng l\u1ecfng t\u1eadn d\u1ee5ng \u0111\u01b0\u1ee3c c\u00e1c  ph\u1ee5 ph\u1ea9m c\u1ee7a ng\u00e0nh c\u00f4ng ngh\u1ec7 ch\u1ebf bi\u1ebfn th\u1ef1c ph\u1ea9m<\/strong> nh\u01b0 ph\u1ee5 ph\u1ea9m c\u1ee7a ng\u00e0nh s\u1ea3n xu\u1ea5t b\u1ed9t ng\u1ecdt (v\u00ed d\u1ee5 nh\u01b0 s\u1ea3n ph\u1ea9m FML<\/a><\/strong>, Ajitein<\/a><\/strong>\u2026), ph\u1ee5 ph\u1ea9m c\u1ee7a ng\u00e0nh s\u1ea3n xu\u1ea5t lysine (nh\u01b0 s\u1ea3n ph\u1ea9m Protam<\/a><\/strong>…), l\u00e0m r\u01b0\u1ee3u, l\u00e0m ethanol, l\u00e0m bia, l\u00e0m \u0111\u1eadu n\u00e0nh, l\u00e0m b\u00e1nh k\u1eb9o… \u1ede \u0111\u00e2y c\u00e1i l\u1ee3i l\u00e0 \u201chai trong m\u1ed9t\u201d: m\u1ed9t l\u00e0 t\u1eadn d\u1ee5ng ph\u1ee5 ph\u1ea9m, h\u1ea1 \u0111\u01b0\u1ee3c gi\u00e1 th\u00e0nh s\u1ea3n ph\u1ea9m, gi\u1ea3m thi\u1ec3u \u00f4 nhi\u1ec5m m\u00f4i tr\u01b0\u1eddng v\u00e0 hai l\u00e0 gi\u1ea3m \u0111\u01b0\u1ee3c chi phi ph\u01a1i s\u1ea5y c\u00e1c ph\u1ee5 ph\u1ea9m d\u1ea1ng \u01b0\u1edbt . C\u1ea7n ch\u00fa \u00fd r\u1eb1ng trong k\u1ef9 thu\u1eadt \u201cth\u1ee9c \u0103n kh\u00f4\u201d r\u1ea5t kh\u00f3 t\u1eadn d\u1ee5ng c\u00e1c ph\u1ee5 ph\u1ea9m d\u1ea1ng \u01b0\u1edbt, mu\u1ed1n t\u1eadn d\u1ee5ng ch\u00fang th\u00ec ph\u1ea3i ph\u01a1i s\u1ea5y th\u00e0nh d\u1ea1ng kh\u00f4. Qu\u00e1 tr\u00ecnh ph\u01a1i s\u1ea5y th\u00e0nh d\u1ea1ng kh\u00f4 ti\u00eau t\u1ed1n kh\u00e1 nhi\u1ec1u nhi\u00ean li\u1ec7u v\u00e0 l\u00e0m t\u0103ng gi\u00e1 th\u00e0nh th\u1ee9c \u0103n ch\u0103n nu\u00f4i.<\/li>
    2. Th\u1ee9c \u0103n d\u1ea1ng l\u1ecfng gi\u1ea3m \u0111\u01b0\u1ee3c vi\u1ec7c s\u1eed d\u1ee5ng kh\u00e1ng sinh v\u00e0 m\u1ed9t s\u1ed1 ho\u00e1 d\u01b0\u1ee3c<\/strong> nh\u1edd b\u1ed5 sung c\u00e1c ch\u1ebf ph\u1ea9m l\u00ean men s\u1ea3n sinh axit lactic hay b\u1ed5 sung tr\u1ef1c ti\u1ebfp axit lactic, l\u00e0m cho pH \u0111\u01b0\u1eddng ru\u1ed9t gi\u1ea3m th\u1ea5p (4,0 \u2013 4,5). \u1ede m\u00f4i tr\u01b0\u1eddng n\u00e0y vi khu\u1ea9n b\u1ec7nh nh\u01b0 Coliforms<\/em>,  E. coli<\/em> v\u00e0 Samonella<\/em> b\u1ecb \u1ee9c ch\u1ebf v\u00e0 b\u1ecb lo\u1ea1i b\u1ecf, nh\u1edd v\u1eady h\u1ea1n ch\u1ebf \u0111\u01b0\u1ee3c ti\u00eau ch\u1ea3y v\u00e0 r\u1ed1i lo\u1ea1n ti\u00eau ho\u00e1, nh\u1ea5t l\u00e0 \u1edf heo con sau cai s\u1eefa. Th\u1ee9c \u0103n l\u1ecfng l\u00ean men c\u00f3 pH th\u1ea5p \u0111\u00e3 gi\u00fap t\u0103ng ho\u1ea1t t\u00ednh c\u1ee7a pepsin \u1edf d\u1ea1 d\u00e0y, t\u1eeb \u0111\u00f3 n\u00e2ng cao \u0111\u01b0\u1ee3c t\u1ef7 l\u1ec7 ti\u00eau ho\u00e1 protein th\u1ee9c \u0103n. Khi pH \u0111\u01b0\u1eddng ru\u1ed9t th\u1ea5p, vi khu\u1ea9n b\u1ec7nh \u1edf ru\u1ed9t b\u1ecb lo\u1ea1i b\u1ecf, ni\u00eam m\u1ea1c ru\u1ed9t \u0111\u01b0\u1ee3c b\u1ea3o v\u00ea, ru\u1ed9t kho\u1ebb, nh\u1edd v\u1eady kh\u1ea3 n\u0103ng ti\u00eau ho\u00e1 h\u1ea5p thu th\u1ee9c \u0103n \u0111\u01b0\u1ee3c n\u00e2ng cao v\u00e0 ch\u1ee9c n\u0103ng mi\u1ec5n d\u1ecbch c\u1ee7a ru\u1ed9t c\u0169ng \u0111\u01b0\u1ee3c c\u1ea3i thi\u1ec7n (80 – 85% h\u1ec7 mi\u1ec5n d\u1ecbch c\u01a1 th\u1ec3 n\u1eb1m \u1edf \u0111\u01b0\u1eddng ru\u1ed9t).<\/li>
    3. S\u1eed d\u1ee5ng th\u1ee9c \u0103n l\u1ecfng d\u1ec5 c\u01a1 gi\u1edbi ho\u00e1 v\u00e0 t\u1ef1 \u0111\u1ed9ng ho\u00e1 vi\u1ec7c cho \u0103n, gi\u1ea3m chi ph\u00ed lao \u0111\u1ed9ng, th\u00edch h\u1ee3p v\u1edbi ch\u0103n nu\u00f4i c\u00f4ng nghi\u1ec7p quy m\u00f4 v\u1eeba v\u00e0 l\u1edbn<\/strong>. H\u1ec7 th\u1ed1ng thi\u1ebft b\u1ecb th\u1ee9c \u0103n l\u1ecfng \u0111\u00e3 \u0111\u01b0\u1ee3c nhi\u1ec1u h\u00e3ng tr\u00ean th\u1ebf gi\u1edbi thi\u1ebft k\u1ebf v\u00e0 \u0111\u01b0a v\u00e0o s\u1ea3n xu\u1ea5t.<\/li><\/ol>\n\n\n\n

      Tuy nhi\u00ean, b\u00ean c\u1ea1nh nh\u1eefng c\u00e1i l\u1ee3i n\u00eau tr\u00ean th\u00ec th\u1ee9c \u0103n l\u1ecfng c\u0169ng c\u00f3 nh\u1eefng h\u1ea1n ch\u1ebf:<\/p>\n\n\n\n

      1. Th\u00f4ng th\u01b0\u1eddng th\u1ee9c \u0103n l\u1ecfng c\u00f3 nguy\u00ean li\u1ec7u l\u00e0 ph\u1ee5 ph\u1ea9m cho n\u00ean th\u00e0nh ph\u1ea7n dinh d\u01b0\u1ee1ng d\u1ec5 bi\u1ebfn \u0111\u1ed5i t\u1eeb m\u1ebb ph\u1ee5 ph\u1ea9m n\u00e0y \u0111\u1ebfn m\u1ebb ph\u1ee5 ph\u1ea9m kh\u00e1c. Ngo\u00e0i ra, n\u1ebfu s\u1eed d\u1ee5ng ph\u1ee5 ph\u1ea9m c\u1ee7a ng\u00e0nh l\u00e0m b\u00e1nh hay l\u00e0m whey l\u1ecfng (liquid whey) th\u00ec h\u00e0m l\u01b0\u1ee3ng mu\u1ed1i \u0103n trong th\u1ee9c \u0103n l\u1ecfng s\u1ebd cao (mu\u1ed1i trong liquid whey cao t\u1edbi 10% t\u00ednh theo ch\u1ea5t kh\u00f4).<\/li>
      2. Ph\u1ee5 ph\u1ea9m d\u00f9ng trong th\u1ee9c \u0103n l\u1ecfng th\u01b0\u1eddng c\u00f3 t\u1ef7 l\u1ec7 n\u01b0\u1edbc cao (70-90%), v\u00ec th\u1ebf n\u1ebfu ngu\u1ed3n ph\u1ee5 ph\u1ea9m xa nh\u00e0 m\u00e1y th\u1ee9c \u0103n ch\u0103n nu\u00f4i th\u00ec chi ph\u00ed v\u1eadn chuy\u1ec3n s\u1ebd l\u1edbn. Heo \u0103n th\u1ee9c \u0103n l\u1ecfng c\u0169ng th\u1ea3i ra l\u01b0\u1ee3ng ph\u00e2n l\u1edbn h\u01a1n so v\u1edbi th\u1ee9c \u0103n kh\u00f4 v\u00e0 d\u1ec5 l\u00e0m cho \u0111\u1ed9 \u1ea9m chu\u1ed3ng nu\u00f4i t\u0103ng l\u00ean.<\/li>
      3. M\u1ea5t axit amin t\u1ed5ng h\u1ee3p b\u1ed5 sung v\u00e0o th\u1ee9c \u0103n l\u1ecfng. C\u00e1c nghi\u00ean c\u1ee9u \u1edf \u0110an M\u1ea1ch cho bi\u1ebft kho\u1ea3ng 17% lysine c\u00f4ng nghi\u1ec7p b\u1ed5 sung v\u00e0o th\u1ee9c \u0103n l\u1ecfng l\u00ean men b\u1ecb m\u1ea5t trong 24 gi\u1edd b\u1ea3o qu\u1ea3n. M\u1ea5t lysine hay c\u00e1c axit amin t\u1ef1 do kh\u00e1c l\u00e0 do vi khu\u1ea9n coliform \u0111\u00e3 s\u1eed d\u1ee5ng ch\u00fang. Tuy nhi\u00ean t\u1ed5n th\u1ea5t c\u1ee7a c\u00e1c axit amin s\u1ebd gi\u1ea3m th\u1ea5p nh\u1ea5t sau khi qu\u00e1 tr\u00ecnh l\u00ean men th\u1ee9c \u0103n l\u1ecfng \u0111\u00e3 \u1ed5n \u0111\u1ecbnh, vi khu\u1ea9n lactobacillus<\/em> \u0111\u00e3 c\u00f3 m\u1eb7t \u0111\u1ea7y \u0111\u1ee7 v\u00e0 s\u1ed1 l\u01b0\u1ee3ng axit lactic \u0111\u1ea1t m\u1ee9c >75 mmol  hay pH \u0111\u1ea1t m\u1ee9c d\u01b0\u1edbi  4,5 (Braun & Lange, 2004).<\/li><\/ol>\n\n\n\n

        C\u00e1c th\u00ed nghi\u1ec7m so s\u00e1nh gi\u1eefa \u201cth\u1ee9c \u0103n l\u1ecfng\u201d v\u00e0 \u201cth\u1ee9c \u0103n kh\u00f4\u201d tr\u00ean heo \u0111\u00e3 cho nh\u1eefng k\u1ebft qu\u1ea3 nh\u01b0 sau:<\/p>\n\n\n\n