Kepak \u2014 un tortish jarayonining chiqiti, un k-tlarida olinadigan yordam- chi mahsulot. Don turiga ko’ra, bug’doy, arpa, javdar, tariq, makkajo’xori va b., maydalanish darajasiga ko’ra, yirik va mayda K.larga bo’linadi. O’rtacha olgan- da bug’doydan yuqori sifatli un olishda donga nisbatan 28-30% K. chiqadi. K. (asosan, bug’doyniki) chorva mollari- ning hamma turi va parrandalar uchun qimmatli ozuqa. 100 kg K.da 70-80 ozuqa birligi (1 kg K.da 8,85 MJ almashinuvchi energiya \u2014 0,75 ozuqa birligi) va 12,5\u201413,2 kg xazm bo’ladigan protein, 8,8 kg tozalanmagan klechatka bor. K. fosfor, marganes, kaliy, mikroelementlarga va V guruhi vitaminlariga boy, lekin na- triy, kaltsiy, xlor kam. Sigirlarga tuqqanidan sung 10 l issik, suvga 1 kg kepakni aralashtirib, iliq atala xrli- da ichiriladi. Sog’in sigirlarga boshqa kontsentratlar b-n aralashtirilgan holda sutkasiga 4-6 kg gacha K. berila- Di. Ishchi, sport va naslli otlar uchun kontsentrat ozuqaning 35-50% gacha, sog’in sigirlar rasionidagi kontsentrat ozuqaning 50-60% gacha, Bekon etishti- rish uchun boqilayotgan yosh cho’chqalar rasi- onidagi kontsentrat ozuqaning 20-25% gacha to’yimliligini K. tashkil etishi mumkin. Tuxum qiladigan tovuklar, kur- kalar, urdaklar va g’ozlar uchun tayyorla- nadigan omixta emlar tarkibiga mayda bug’doy va 10\u2014 25% gacha K. qo’shiladi.<\/p>\n","protected":false},"excerpt":{"rendered":"
Kepak \u2014 un tortish jarayonining chiqiti, un k-tlarida olinadigan yordam- chi mahsulot. Don turiga ko’ra, bug’doy, arpa, javdar, tariq, makkajo’xori va b., maydalanish darajasiga ko’ra, yirik va mayda K.larga bo’linadi. … Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":99837,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[201],"tags":[],"class_list":["post-123015","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-k-harfi","entry"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"kr","enabled_languages":["uz","kr","ru"],"languages":{"uz":{"title":true,"content":true,"excerpt":false},"kr":{"title":false,"content":false,"excerpt":false},"ru":{"title":false,"content":false,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/posts\/123015","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/comments?post=123015"}],"version-history":[{"count":1,"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/posts\/123015\/revisions"}],"predecessor-version":[{"id":123030,"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/posts\/123015\/revisions\/123030"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/media\/99837"}],"wp:attachment":[{"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/media?parent=123015"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/categories?post=123015"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/tags?post=123015"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}