INGREDIENTS: Per 1 kg
*Main ingredients:
1,3-1,6 Beta-Glucan (min):..........................500,000 mg
Vitamin B2 (min):...........................................................20 mg
Methionine (min):.................................................40,000 mg
Lysine (min):...................................................................19,000 mg
*Other ingredients:
Bacillus spp. (min):.........................................1 * 10 ^ 7 CFU
Saccharomyces spp. (min):.................1 * 10^7 CFU
α-Amylase (min):....................................................10,000 IU
Sorbitol (min):......................................................100,000 mg
Selenium (min-max):............................................82-110 mg
Carrier (Glucose) q.s.:.....................................1 kg
(Contains no antibiotics, hormones, or banned substances).
INGREDIENTS: Sorbitol, Vitamin B3, DL-Methionine, L-Lysine, Bacillus subtilis, Saccharomyces cerevisiae, α-Amylase, Sodium Selenite, 1,3-1,6 Beta-Glucan, Glucose.
USES:
- Supports stress prevention, stimulates digestion, enhances detoxification, and increases livestock productivity.
- Strengthens the immune system, used in combination with antibiotics in disease treatment.
DOSAGE & ADMINISTRATION:
Mix with drinking water or feed:
- For stress prevention, digestive stimulation, and weight gain, use continuously for 5-7 days.
Pigs: 1 g/5 liters of drinking water or 100 g/250 kg of feed, 1-2 courses per month.
- For sows: Use before farrowing and throughout the lactation period.
Pigs: Use one week after farrowing, continuously until weaning.
Poultry: 1 g/ 3-5 liters of drinking water or 100 g/150-200 kg of feed, 1-2 courses per month.
- In combination with antibiotics, use during outbreaks, continuously for 7-10 days.
Pigs: 1 g/ 3 liters of drinking water or 100 g/150 kg of feed.
Poultry: 1 g/ 1-2 liters of drinking water or 100 g/70-100 kg of feed.
STORAGE: Store in a dry, cool place, away from direct sunlight, at a temperature not exceeding 25°C. Keep out of reach of children.
