| Ingridien analisis i givim garanti long veliu:(long wan kilogram bilong prodak, wok painimaut tolerans refrens GB standet taim yu skelim) | |||
|
Krud Protin I winim o wankain olsem % |
19 |
Lisin I winim o wankain olsem % |
0.8 |
|
Crude Faiba i no winim o wankain olsem % |
15 |
Kalsium % |
0.8-2.0 |
|
Crude Ash i no gat o wankain olsem % |
15 |
Total Fosforas I winim o wankain olsem % |
0.45 |
|
Sodium Klorait (olsem Klorin)%% |
0.2-1.0 |
Moisture I no winim o wankain olsem % |
14 |
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Ol samting bilong yusim long kuk: Kon, kaikai bilong soyabin, wit bran, wit middling, kon jem kaikai, soyabin hul, vaitamin premiks i save kaikai, ol mak bilong mineral premiks i save kaikai, ston poweda, sodium klorait, na ol narapela samting. |
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Ol Instraksen blong fidim: |
Fid stret. Rekomendim long kamapim 70% bilong olgeta miks resen (drai mata konten 88%). |
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OEM SEVIS |
CJ Fektri i save mekem kakae i kam stret folem fomula blong kastoma o ol samting we oli nidim ,aem blong mitim ol rikwaemen blong ol difren kastoma mo ol niutrisen rikwaemen blong ol difren spisis blong ol anamol. |
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Ol samting bilong lukaut: |
Bihain long olgeta yusim, pasim gut kaikai bilong lukautim yu yet na bai ol i no ken wet na ol i no inap kisim marasin nogut ({0}} Ol senis long lukluk i no afektim trupela kwaliti bilong prodak. |
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Ol Kondisen blong Storem: |
Lukaut long ren, wara i save pundaun, wara, na lait bilong san i go stret. Putim ples i gat win, drai, na klinpela ples. |
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Sef Laip: |
tempresen aninit long 20 digri --90} de |
1. makim gut ol hai-kwaliti raw materiel na spesel prosesing teknoloji
2. Fotifiket wantaim ol vaitamin na ol ogen mak element
3. Yusim ol samting bilong putim long rop bilong rop.
4. Putim ol maikroekolojikel probiotik
5. Putim ol peptide bilong antimikrobial
1. Impruvim gutpela pasin na daunim kaikai
2. Promotim hait na longpela divelopmen bilong ol pikinini bulmakau .
3. Promotim hariap divelopmen bilong rumen bilong pikinini bulmakau
4. Holim helt bilong bel long ol pikinini bulmakau .
5. Daunim mak bilong pek pekpek wara
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