Mene ne siffofin TBCC ɗinmu?

1. Rashin shan ruwa: NamuTBCCyana da ƙarancin yawan shan ruwa, wanda zai iya hana shan danshi yadda ya kamata, taruwa, lalacewar iskar oxygen, inganta ingancin abinci, da kuma sauƙaƙa jigilar shi da adana shi lokacin da aka sayar da shi ga ƙasashe da yankuna masu danshi.

2. Kyakkyawan haɗin kai: NamuTBCCyana da daidaito mai kyau na gaurayawa, ƙananan ƙwayoyin cuta da kuma ruwa mai kyau, wanda ke sauƙaƙa haɗawa daidai gwargwado a cikin abinci da kuma hana gubar jan ƙarfe a cikin dabbobi.

Narkewar tushen jan ƙarfe daban-daban a cikin mafita daban-daban

α≤30° yana wakiltar kyakkyawan ruwa

Haɗa daidaiton tushen jan ƙarfe daban-daban

(Zhang ZJ et al. Acta Nutri Sin, 2008)

3. Rage asarar sinadirai: Cu2+ yana da alaƙa da haɗin gwiwa don cimma daidaiton tsari, wanda zai iya raunana iskar shaka ta bitamin, phytase, da kitse a cikin abinci.

Kwatanta abubuwan da ke cikin VE a cikin rukunoni daban-daban na tushen jan ƙarfe akan lokacin ajiya daban-daban

Kwatanta abubuwan da ke cikin phytase a cikin rukunonin tushen copper daban-daban a lokacin ajiya daban-daban

(Zhang ZJ et al. Acta Nutri Sin, 2008)

4. Yawan samuwa:TBCCYana sakin Cu2+ a hankali kuma ƙasa da haka a cikin ciki, yana rage ɗaure shi da molybdic acid, yana da yawan bioavailability, kuma ba shi da wani tasiri mai ƙarfi akan FeSO4 da ZnSO4 yayin sha.

Tsarin bioavailability na tushen jan ƙarfe daban-daban

(Spar et al., Kimiyya da Fasaha ta Abinci da Dabbobi, 2004)

5. Kyakkyawan dandano: Daga cikin abubuwan da ke shafar cin abincin dabbobi, ana ƙara ƙima da kuma bayyana dandanon abinci ta hanyar cin abinci. Darajar pH na jan ƙarfe sulfate yana tsakanin 2 da 3, tare da ƙarancin dandano. pH naTBCCyana kusa da tsaka tsaki, tare da kyakkyawan dandano.