{"id":9689,"date":"2025-10-01T11:38:27","date_gmt":"2025-10-01T11:38:27","guid":{"rendered":"https:\/\/ap.com.al\/?page_id=9689"},"modified":"2025-10-01T12:00:24","modified_gmt":"2025-10-01T12:00:24","slug":"crregullime-te-tretjes-te-lidhura-me-shkeputjen-e-gicave","status":"publish","type":"page","link":"https:\/\/ap.com.al\/?page_id=9689","title":{"rendered":"\u00c7rregullime t\u00eb tretjes t\u00eb lidhura me shk\u00ebputjen e gicave"},"content":{"rendered":"\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<style>\n  #oniiii{\n    background-image:url(\"https:\/\/ap.com.al\/wp-content\/uploads\/2025\/10\/Artikull-banner-13.png\");\n    padding-bottom: 32%;\n    background-position:center left;\n    background-repeat: no-repeat;\n    background-size:cover;\n  }\n  <\/style>\n  <script src=\"https:\/\/code.jquery.com\/jquery-3.5.0.js\">\n<\/script>\n\n<div id=\"oniiii\"><\/div>\n \n<script>\n$( \"#oniiii\" ).insertBefore( \".container_wrap_first\" );\n<\/script>\n\n\n\n<div class=\"wp-block-columns\" id=\"containerr\">\n<div class=\"wp-block-column\">\n<div class=\"avia_textblock\" itemprop=\"text\"><h4 style=\"color:#005a8c;\n\">\u00c7rregullime t\u00eb tretjes t\u00eb lidhura me shk\u00ebputjen e gicave<\/h4>\n<p align=\"right\">\n   P\u00ebrpunuar nga Klevis Xhardja\n<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns\" id=\"containerr\">\n<div class=\"wp-block-column\">\n<div class=\"detail__certificates-item-icon\">\n<img decoding=\"async\" alt=\"SCHAUMALAC M 70 \" src=\"https:\/\/ap.com.al\/wp-content\/uploads\/2022\/03\/Asset-54-1.png\">\n<\/div>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns\" id=\"containerr\">\n<div class=\"wp-block-column\">\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"728\" height=\"555\" src=\"https:\/\/ap.com.al\/wp-content\/uploads\/2025\/10\/image.png\" alt=\"\" class=\"wp-image-9690\" srcset=\"https:\/\/ap.com.al\/wp-content\/uploads\/2025\/10\/image.png 728w, https:\/\/ap.com.al\/wp-content\/uploads\/2025\/10\/image-300x229.png 300w, https:\/\/ap.com.al\/wp-content\/uploads\/2025\/10\/image-705x537.png 705w, https:\/\/ap.com.al\/wp-content\/uploads\/2025\/10\/image-450x343.png 450w\" sizes=\"auto, (max-width: 728px) 100vw, 728px\" \/><\/figure>\n\n\n\n<div class=\"blue_marker_list\">\n<p align=\"justify\" style=\"margin-bottom: 0;\">Diarreja te gicat vazhdon t\u00eb jet\u00eb nj\u00eb faktor rreziku i r\u00ebnd\u00ebsish\u00ebm n\u00eb faz\u00ebn e rritjes. Si pasoj\u00eb e \u00e7rregullimeve t\u00eb tretjes t\u00eb shkaktuara nga ushqyerja, v\u00ebrehen r\u00ebnie t\u00eb performanc\u00ebs deri n\u00eb kequshqyerje t\u00eb r\u00ebnd\u00eb dhe humbje t\u00eb plota, p\u00ebr shkak t\u00eb shfaqjes s\u00eb shtuar t\u00eb s\u00ebmundjeve bakteriale t\u00eb zorr\u00ebve si\u00e7 \u00ebsht\u00eb s\u00ebmundja e Edem\u00ebs. Fig. 1 paraqet, n\u00eb m\u00ebnyr\u00eb t\u00eb thjeshtuar, \u201cgjendjen normale\u201d t\u00eb kolonizimit me mikrobe dhe t\u00eb vlerave t\u00eb pH-s\u00eb n\u00eb traktin tret\u00ebs t\u00eb gicave. N\u00eb kolonizimin mikrobial t\u00eb stomakut dhe zorr\u00ebs s\u00eb holl\u00eb mbizot\u00ebrojn\u00eb streptokok\u00ebt dhe laktobacilet, si prodhues t\u00eb acidit laktik. N\u00eb zorr\u00ebn e trash\u00eb, prodhuesit e acidit laktik shfaqen rrall\u00eb; aty mbizot\u00ebrojn\u00eb mikroorganizma q\u00eb fermentojn\u00eb karbohidratet dhe proteinat e pa tretura enzimatikisht.\n<\/p>\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"361\" height=\"215\" src=\"https:\/\/ap.com.al\/wp-content\/uploads\/2025\/10\/image-1.png\" alt=\"\" class=\"wp-image-9691\" style=\"width:413px;height:auto\" srcset=\"https:\/\/ap.com.al\/wp-content\/uploads\/2025\/10\/image-1.png 361w, https:\/\/ap.com.al\/wp-content\/uploads\/2025\/10\/image-1-300x179.png 300w\" sizes=\"auto, (max-width: 361px) 100vw, 361px\" \/><\/figure>\n\n\n\n<div class=\"blue_marker_list\">\n<h4 style=\"padding-top: 20px;\">R\u00ebnd\u00ebsia e vler\u00ebs s\u00eb pH<\/h4>\n<p align=\"justify\" style=\"margin-bottom: 0;\">Rregullimi i vler\u00ebs s\u00eb pH-s\u00eb n\u00eb pjes\u00ebt e ndryshme t\u00eb traktit tret\u00ebs \u00ebsht\u00eb ve\u00e7an\u00ebrisht i r\u00ebnd\u00ebsish\u00ebm p\u00ebr nj\u00eb tretje normale. Tek gicat, vlera e pH-s\u00eb n\u00eb stomak vendoset n\u00eb intervalin nga 3 deri n\u00eb 5. Pas ndarjes nga n\u00ebna, te gicat e sapo ndar\u00eb, pH-ja n\u00eb dalje t\u00eb stomakut duhet t\u00eb jet\u00eb n\u00ebn 3. Pas nd\u00ebrprerjes s\u00eb ushqimit me qum\u00ebsht, acidifikimi i mas\u00ebs ushqimore n\u00eb stomak duhet t\u00eb merret p\u00ebrsip\u00ebr nga acidi klorhidrik i prodhuar n\u00eb vet\u00eb stomak. Megjithat\u00eb, ky proces mund t\u00eb ndodh\u00eb n\u00eb m\u00ebnyr\u00eb t\u00eb plot\u00eb vet\u00ebm nga java e 7-t\u00eb deri n\u00eb t\u00eb 10-t\u00ebn t\u00eb jet\u00ebs.\n<\/p>\n<p align=\"justify\" style=\"margin-bottom: 0;\">Acidifikimi i mas\u00ebs ushqimore n\u00eb stomak (ulja e pH-s\u00eb) ka dy funksione kryesore<\/p>\n<ul style=\"list-style-type: square; padding-left: 1em; margin-bottom: 0;\">\n<li>Enzimat e prodhuara n\u00eb stomak p\u00ebr zb\u00ebrthimin e proteinave funksionojn\u00eb n\u00eb m\u00ebnyr\u00eb optimale vet\u00ebm n\u00eb nj\u00eb mjedis acid.<\/li>\n<li>Nj\u00eb acidifikim i fort\u00eb p\u00ebrb\u00ebn nj\u00eb barrier\u00eb efektive ndaj dep\u00ebrtimit t\u00eb mikroorganizmave nga ushqimi n\u00eb traktin tret\u00ebs.<\/li>\n<\/li><\/ul>\n<p align=\"justify\" style=\"margin-bottom: 0;\">N\u00eb zorr\u00ebn e e cila \u00ebsht\u00eb vendi kryesor i tretjes,  enzimat p\u00ebr  tretjen e proteinave, karbohidrateve dhe yndyrnave veprojn\u00eb n\u00eb m\u00ebnyr\u00eb optimale vet\u00ebm n\u00ebse vlera e pH-s\u00eb \u00ebsht\u00eb n\u00eb intervalin neutral deri leht\u00ebsisht alkalik, pra midis 6 dhe 8. N\u00eb k\u00ebt\u00eb kuad\u00ebr, pH-ja e stomakut ndikon ndjesh\u00ebm n\u00eb nivelin e pH-s\u00eb n\u00eb zorr\u00ebn e holl\u00eb, pra sa m\u00eb e ul\u00ebt t\u00eb jet\u00eb vlera e pH-s\u00eb n\u00eb stomak, aq m\u00eb e favorshme \u00ebsht\u00eb mjedisi i pH-s\u00eb n\u00eb zorr\u00ebn e holl\u00eb.\nN\u00eb zorr\u00ebn e trash\u00eb nuk ndodh tretje nga enzimat e trupit.\nAktivitetet enzimatike p\u00ebr tretjen e p\u00ebrb\u00ebr\u00ebsve t\u00eb qum\u00ebshtit jan\u00eb t\u00eb zhvilluara mir\u00eb n\u00eb m\u00ebnyr\u00eb natyrale, por ato fillojn\u00eb t\u00eb bien gradualisht q\u00eb nga java e 3-t\u00eb ose 4-t e jet\u00ebs s\u00eb gicit.\nProtein\u00ebt dhe karbohidratet q\u00eb nuk vijn\u00eb nga qum\u00ebshti (si niseshteja dhe sheqernat) mund t\u00eb treten me enzima vet\u00ebm n\u00eb nj\u00eb shkall\u00eb t\u00eb kufizuar gjat\u00eb tre jav\u00ebve t\u00eb para t\u00eb jet\u00ebs. \nP\u00ebrmes nj\u00eb ushqimi plot\u00ebsues t\u00eb hersh\u00ebm gjat\u00eb periudh\u00ebs s\u00eb gjirit, mund t\u00eb stimulohet aktiviteti i enzimave p\u00ebr zb\u00ebrthimin e l\u00ebnd\u00ebve ushqyese jo nga qum\u00ebshti, n\u00eb m\u00ebnyr\u00eb q\u00eb nga java e 4-t\u00eb apo e 5-t\u00eb e jet\u00ebs, gici i ri t\u00eb jet\u00eb n\u00eb gjendje t\u00eb tres\u00eb sasi t\u00eb konsiderueshme t\u00eb proteinave, yndyrnave dhe karbohidrateve bimore, dhe t\u2019i p\u00ebrdor\u00eb ato n\u00eb metaboliz\u00ebm p\u00ebr rritje.\n<\/p>\n<h4 style=\"padding-top: 20px;\">Shkaqet e \u00e7rregullimeve t\u00eb tretjes <\/h4>\n<p align=\"justify\" style=\"margin-bottom: 0;\">Si shkaqe t\u00eb \u00e7rregullimeve t\u00eb tretjes duhet t\u00eb merren parasysh ve\u00e7an\u00ebrisht: ndryshimi i ushqimit, marrja e tepruar e ushqimit, mungesa e cil\u00ebsis\u00eb n\u00eb ushqimet p\u00ebr gicat, dhe higjiena e pamjaftueshme gjat\u00eb ushqyerjes.<\/p>\n<h4 style=\"padding-top: 20px;\">Ndryshimi i ushqimit<\/h4>\n<p align=\"justify\" style=\"margin-bottom: 0;\">N\u00eb lidhje me ndarjen nga gjiri, kalimi nga ushqimi me qum\u00ebsht n\u00eb ushqim t\u00eb that\u00eb p\u00ebrb\u00ebn nj\u00eb ngarkes\u00eb t\u00eb madhe p\u00ebr gicin.\nNdryshimi i ushqimit gjat\u00eb ndarjes nga gjiri nuk n\u00ebnkupton vet\u00ebm ndryshim n\u00eb furnizimin me l\u00ebnd\u00eb ushqyese, por sjell edhe ndryshime n\u00eb statusin imunitar t\u00eb zorr\u00ebve si dhe n\u00eb sjelljen e marrjes s\u00eb ushqimit (Fig. 2).<\/p>\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"177\" height=\"427\" src=\"https:\/\/ap.com.al\/wp-content\/uploads\/2025\/10\/image-2.png\" alt=\"\" class=\"wp-image-9692\" srcset=\"https:\/\/ap.com.al\/wp-content\/uploads\/2025\/10\/image-2.png 177w, https:\/\/ap.com.al\/wp-content\/uploads\/2025\/10\/image-2-124x300.png 124w\" sizes=\"auto, (max-width: 177px) 100vw, 177px\" \/><\/figure>\n\n\n\n<div class=\"blue_marker_list\">\n<h4 style=\"padding-top: 20px;\">Marrja e tep\u00ebrt e ushqimit dhe pasojat <\/h4>\n<p align=\"justify\" style=\"margin-bottom: 0;\">Nj\u00eb marrje e tep\u00ebrt e ushqimit v\u00ebrehet shpesh te gicat e sapo ndar\u00eb nga gjiri pas periudhave me marrje t\u00eb pamjaftueshme ushqimi, nd\u00ebrrim ushqimi apo nd\u00ebrprerje ushqimi si mas\u00eb dietike. Nd\u00ebrrimi i ushqimit dhe marrja e tepruar e tij pengojn\u00eb acidifikimin e mjaftuesh\u00ebm t\u00eb mas\u00ebs ushqimore n\u00eb stomak, \u00e7ka b\u00ebn q\u00eb mikroorganizmat e pranish\u00ebm n\u00eb ushqim t\u00eb kalojn\u00eb n\u00eb sasi t\u00eb konsiderueshme n\u00eb zorr\u00ebn e holl\u00eb dhe t\u00eb shumohen ndjesh\u00ebm atje.\nKjo \u00e7on n\u00eb \u00e7rregullim t\u00eb ekuilibrit t\u00eb mikroorganizmave q\u00eb natyrsh\u00ebm ndodhen n\u00eb zorr\u00ebn e holl\u00eb. Rritet p\u00ebrqendrimi i produkteve t\u00eb prishjes mikrobiale dhe bie aktiviteti i enzimave tret\u00ebse. Si pasoj\u00eb, sasi m\u00eb t\u00eb m\u00ebdha proteinash dhe karbohidratesh t\u00eb patretura arrijn\u00eb n\u00eb zorr\u00ebn e trash\u00eb. Kjo favorizon shumimin e disa llojeve mikroorganizmash n\u00eb zorr\u00ebn e trash\u00eb, t\u00eb cil\u00ebt, p\u00ebrmes produkteve t\u00eb tyre metabolike pjes\u00ebrisht toksike, ndikojn\u00eb negativisht n\u00eb vler\u00ebn e pH-s\u00eb si dhe n\u00eb ekuilibrin e ujit dhe elektroliteve n\u00eb k\u00ebt\u00eb pjes\u00eb t\u00eb zorr\u00ebve. \nFe\u00e7et e gicave b\u00ebhen t\u00eb buta dhe t\u00eb ujshme, nd\u00ebrsa aroma \u00ebsht\u00eb e thart\u00eb ose kalb\u00ebzuese. Efektet q\u00eb shkaktojn\u00eb ose p\u00ebrkeq\u00ebsojn\u00eb diarren\u00eb mund t\u00eb lidhen gjithashtu me probleme n\u00eb cil\u00ebsin\u00eb e ushqimit p\u00ebr gicat dhe higjien\u00ebn e dob\u00ebt t\u00eb ushqyerjes (Fig. 3). \n<\/p>\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"177\" height=\"415\" src=\"https:\/\/ap.com.al\/wp-content\/uploads\/2025\/10\/image-3.png\" alt=\"\" class=\"wp-image-9693\" srcset=\"https:\/\/ap.com.al\/wp-content\/uploads\/2025\/10\/image-3.png 177w, https:\/\/ap.com.al\/wp-content\/uploads\/2025\/10\/image-3-128x300.png 128w\" sizes=\"auto, (max-width: 177px) 100vw, 177px\" \/><\/figure>\n\n\n\n<div class=\"blue_marker_list\">\n<h4 style=\"padding-top: 20px;\">Masat parandaluese<\/h4>\n<p align=\"justify\" style=\"margin-bottom: 0;\">P\u00ebr parandalimin e shqet\u00ebsimeve t\u00eb tretjes, masa t\u00eb ve\u00e7anta, si p.sh. vet\u00ebm rritja e p\u00ebrmbajtjes s\u00eb fibrave t\u00eb pap\u00ebrpunuara n\u00eb ushqimin p\u00ebr rritjen e gicave ose ushqyerja me sasi t\u00eb kontrolluara, nuk jan\u00eb shum\u00eb efektive. Problemet me diare tek gicat n\u00eb ferma lindin gjithmon\u00eb nga bashk\u00ebveprimi i disa faktor\u00ebve shkaktar\u00eb. Prandaj, \u00ebsht\u00eb e nevojshme q\u00eb p\u00ebr problemet e diares t\u00eb merren masa t\u00eb shum\u00ebfishta t\u00eb kombinuara, si n\u00eb aspektin e p\u00ebrgatitjes s\u00eb racioneve ushqimore, ashtu edhe n\u00eb teknikat e ushqyerjes (Fig. 4). \n<\/p>\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"176\" height=\"333\" src=\"https:\/\/ap.com.al\/wp-content\/uploads\/2025\/10\/image-4.png\" alt=\"\" class=\"wp-image-9694\" style=\"width:202px;height:auto\" srcset=\"https:\/\/ap.com.al\/wp-content\/uploads\/2025\/10\/image-4.png 176w, https:\/\/ap.com.al\/wp-content\/uploads\/2025\/10\/image-4-159x300.png 159w\" sizes=\"auto, (max-width: 176px) 100vw, 176px\" \/><\/figure>\n\n\n\n<div class=\"blue_marker_list\">\n<p align=\"justify\" style=\"margin-bottom: 0;\">P\u00ebrqindjet m\u00eb t\u00eb larta t\u00eb proteinave, sasi t\u00eb tep\u00ebrta dhe t\u00eb patretshme proteinash dhe produktet mikrobiologjike t\u00eb shkat\u00ebrrimit t\u00eb proteinave (amina biogjene, amoniak), ve\u00e7an\u00ebrisht nga zorra e trash\u00eb, ngarkojn\u00eb r\u00ebnd\u00eb metabolizmin e derrave t\u00eb vegj\u00ebl. P\u00ebrmes p\u00ebrdorimit t\u00eb burimeve cil\u00ebsore t\u00eb proteinave (si miell soje, proteina e qum\u00ebshtit) dhe ve\u00e7an\u00ebrisht p\u00ebrmes plot\u00ebsimit me aminoacide t\u00eb p\u00ebrshtatura sipas nevoj\u00ebs, p\u00ebrmbajtja e proteinave mund t\u00eb ulet deri n\u00eb m\u00eb pak se 18% n\u00eb ushqimin p\u00ebr rritjen e derrave pa ndikime negative n\u00eb performanc\u00ebn e tyre.\nEfekti dietik i fibrave t\u00eb pap\u00ebrpunuara realizohet vet\u00ebm n\u00ebse nj\u00eb pjes\u00eb e konsiderueshme e tyre p\u00ebrdoret nga mikrobet e zorr\u00ebs s\u00eb trash\u00eb dhe krijohen sasi t\u00eb mjaftueshme t\u00eb acideve yndyrore t\u00eb avulluara, ve\u00e7an\u00ebrisht acid acetik. Kjo ul pH-n\u00eb n\u00eb zorr\u00ebn e trash\u00eb, stimulojn\u00eb metabolizmin e qelizave epiteliale t\u00eb zorr\u00ebs, rregullojn\u00eb rigjith\u00ebmbajtjen e elektroliteve dhe ujit, dhe reduktojn\u00eb n\u00eb m\u00ebnyr\u00eb drastike formimin e produkteve toksike t\u00eb shkat\u00ebrrimit t\u00eb proteinave.\nKapaciteti i lart\u00eb i lidhjes s\u00eb acidit n\u00eb ushqimin p\u00ebr rritjen e derrave e thyen funksionin e barrier\u00ebs kund\u00ebr hyrjes s\u00eb mikroorganizmave t\u00eb pad\u00ebshiruar n\u00eb zorr\u00eb dhe ulin efektivitetin e enzimave t\u00eb tretjes n\u00eb stomak. Ushqimet me kapacitet t\u00eb lart\u00eb lidhjeje t\u00eb acidit, si p\u00ebrb\u00ebr\u00ebsit mineral\u00eb, duhet t\u00eb kufizohen shum\u00eb.  Miell soje, drith\u00ebrat (gruri) dhe p\u00ebrb\u00ebr\u00ebsit mineral\u00eb cil\u00ebsor\u00eb jan\u00eb ushqime me kapacitet t\u00eb ul\u00ebt lidhjeje acidike. P\u00ebrve\u00e7 nj\u00eb projektimi t\u00eb synuar t\u00eb racioneve, teknikat e posa\u00e7me t\u00eb ushqyerjes dhe higjiena e ushqyerjes jan\u00eb metoda t\u00eb provuara dhe t\u00eb p\u00ebrshtatshme p\u00ebr t\u00eb luftuar diaret\u00eb me sukses. Nj\u00eb nga masat m\u00eb efektive n\u00eb teknikat e ushqyerjes \u00ebsht\u00eb dh\u00ebnia e ushqimit shtes\u00eb gjat\u00eb periudh\u00ebs q\u00eb gicat ushqehen me gji, e cila shpesh ne praktik\u00eb lihet pas dore (Fig. 5).\n<\/p>\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"175\" height=\"316\" src=\"https:\/\/ap.com.al\/wp-content\/uploads\/2025\/10\/image-6.png\" alt=\"\" class=\"wp-image-9696\" srcset=\"https:\/\/ap.com.al\/wp-content\/uploads\/2025\/10\/image-6.png 175w, https:\/\/ap.com.al\/wp-content\/uploads\/2025\/10\/image-6-166x300.png 166w\" sizes=\"auto, (max-width: 175px) 100vw, 175px\" \/><\/figure>\n\n\n\n<div class=\"blue_marker_list\">\n<p align=\"justify\" style=\"margin-bottom: 0;\">Q\u00ebllimi duhet t\u00eb jet\u00eb q\u00eb deri n\u00eb shk\u00ebputjen  e gicave, ato t\u00eb konsumojn\u00eb m\u00eb shum\u00eb se 200 g ushqim shtes\u00eb p\u00ebr kafsh\u00eb, ose t\u00eb mbulojn\u00eb 50% t\u00eb nevojave t\u00eb tyre p\u00ebr energji dhe l\u00ebnd\u00eb ushqyese nga ky ushqim shtes\u00eb. Kjo ndihmon n\u00eb shmangien e nj\u00eb ndryshimi t\u00eb fort\u00eb t\u00eb ushqimit dhe e b\u00ebn m\u00eb t\u00eb leht\u00eb faz\u00ebn e shk\u00ebputjes. N\u00eb p\u00ebrgjith\u00ebsi, ndryshimet n\u00eb ushqim duhet t\u00eb b\u00ebhen gradualisht, gjat\u00eb nj\u00eb periudhe prej t\u00eb pakt\u00ebn 5 dit\u00ebsh, dhe nuk duhet t\u00eb nd\u00ebrmerren gjat\u00eb 14 dit\u00ebve t\u00eb para pas shk\u00ebputjes. \nNj\u00eb mas\u00eb p\u00ebr parandalimin e diarres\u00eb te gicat \u00ebsht\u00eb ofrimi i ushqimit me doz\u00eb t\u00eb kontrolluar pas shk\u00ebputjes. Krahasuar me konsumimin e lir\u00eb (ad libitum), ofrimi i ushqimit duhet t\u00eb ulet rreth 30 &#8211; 40%. Megjithat\u00eb, k\u00ebrkohet nj\u00eb raport kafsh\u00ebsh me vende ku ushqehen prej 1:1. P\u00ebr t\u00eb shmangur strese t\u00eb r\u00ebnda t\u00eb rritjes, marrja e reduktuar e ushqimit pas nd\u00ebrprerjes s\u00eb gjidh\u00ebnies\/ shk\u00ebputjes duhet t\u00eb kufizohet n\u00eb 8 deri n\u00eb 10 dit\u00eb.\nHigjiena e t\u00eb ushqyerit n\u00ebnkupton p\u00ebrdorimin e ushqimit dhe ujit t\u00eb pijsh\u00ebm p\u00ebr gicat pa ndotje higjienike, si dhe pastrimin dhe kontrollin e rregullt, t\u00eb p\u00ebrditsh\u00ebm ose t\u00eb pakt\u00ebn disa her\u00eb n\u00eb jav\u00eb, t\u00eb makinave t\u00eb ushqimit, si dhe t\u00eb pajisjeve t\u00eb pirjes. Vet\u00ebm nj\u00eb plan i plot\u00eb masash \u00ebsht\u00eb baza p\u00ebr nj\u00eb menaxhim t\u00eb suksessh\u00ebm t\u00eb rritjes s\u00eb gicave. \n<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00c7rregullime t\u00eb tretjes t\u00eb lidhura me shk\u00ebputjen e gicave P\u00ebrpunuar nga Klevis Xhardja Diarreja te gicat vazhdon t\u00eb jet\u00eb nj\u00eb faktor rreziku i r\u00ebnd\u00ebsish\u00ebm n\u00eb faz\u00ebn e rritjes. Si pasoj\u00eb e \u00e7rregullimeve t\u00eb tretjes t\u00eb shkaktuara nga ushqyerja, v\u00ebrehen r\u00ebnie t\u00eb performanc\u00ebs deri n\u00eb kequshqyerje t\u00eb r\u00ebnd\u00eb dhe humbje t\u00eb plota, p\u00ebr shkak t\u00eb shfaqjes [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"inline_featured_image":false,"footnotes":""},"class_list":["post-9689","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v18.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u00c7rregullime t\u00eb tretjes t\u00eb lidhura me shk\u00ebputjen e gicave - Austria Praemix<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ap.com.al\/?page_id=9689\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00c7rregullime t\u00eb tretjes t\u00eb lidhura me shk\u00ebputjen e gicave - Austria Praemix\" \/>\n<meta property=\"og:description\" content=\"\u00c7rregullime t\u00eb tretjes t\u00eb lidhura me shk\u00ebputjen e gicave P\u00ebrpunuar nga Klevis Xhardja Diarreja te gicat vazhdon t\u00eb jet\u00eb nj\u00eb faktor rreziku i r\u00ebnd\u00ebsish\u00ebm n\u00eb faz\u00ebn e rritjes. 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