The kin technology for the biological feed YISHENGBAO is the achievement of the ‘863 plan’biological high-tech major project. It was Research and developmented by the Senior Expert of CAU(China Agricultural University) and the ministry of agriculture feed industry center. According to the shortage of resources of fish powder,soybean,corn and wheat with the problems of feed price soaring, the cost of feeding is high, low profit benefit.
It is a new kind of the fermentation, safe, pollution-free green biological feed.
Index:
Color: Claybank
Fermentation:100%
Odor: fermentation acid flavor
Absorption and utilization: ≥90%
Crude protein≥20%
Lysine≥0.5%
Methionine≥0.4%
Metabolic energy 14.8MJ/kg
1. Less cost
2. Effective control of e. coli and salmonella disease, prevent diarrhea,
Replacing the antibiotics, reduce drug residue, Improve the rate of lean meat, improving the quality of pork.
3. According to our test, the weight could increase by 5%-15% every day, the feed conversion ratio increased by 12.1%-13.7%.
4. Reduce the repugnant substance such as the ammonia, sulfuretted hydrogen, benzpyrole, scatol in the stables. Improve the breeding environment
5. Stimulate the immune system, strengthen the disease resistance, reduce the incidence and death rate
Use Methods:
Piglet (weight 15-30KG) replace the daily ration 5-10%
Growing Pig (weight 30-60KG) replace the daily ration 10-15%
Finishing pigs (weight 60KG +) replace the daily ration 15-20%
The Sow could replace the daily ration 20%-30%
1.>>If this product color changed because of the raw materials change, the quality of this product will have no effect.
2.>>when the raw materials pyrexia, cake, White gray mycelium,all the above Belongs to the normal range,it was because the beneficial bacteria produce the biological sporophyte.
3.>>stroe in the dry, ventilate, and shade place.
4.>> Normative large-scale pig farm should be to domesticate taste, also you could sent your feed samples to our company, we could produce as the feed taste you have used now.
Shelf life: One year.
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