Payment & Shipping Terms:
|Product Name:||Complex Feed Enzymes Szym-RUM||Type:||Complex Enzyme|
Poultry Feed Supplement,
poultry feed enzymes
Efficient Complex Enzyme Feed Additive Powdered Nutrition Szym-RUM
Szym-RUM is produced through deep fermentation, purification and extraction. The abundant feeding experiments have proved that the product functions well, and it is now being widely used.
Type grade: feed additive.
|Color||:Brown or yellowish|
|Odor||:Normal fermentation odor|
|Main Components||:Cellulase, Xylanase, β-Glucanase, Pectinase, Mannase|
Cellulase: 1 unit of acid cellulase equals to the amount of enzyme which hydrolyze CMC-Na to get 1μmol of reducing sugar (in glucose) in 1min. at 50℃ and pH 4.8.
--Xylanase: 1 Xylanase unit (u) is defined as the amount of enzyme which liberates 1μmole xylose from 5mg/mL substrate solution (Oat Xylan) in 1 minute at 37°C and at pH 5.5.
It is usually used as an animal feed supplement in cattle, sheep and other ruminants.
The product should be stirred thoroughly with feed upon using. It should be pre-mixed with slight amount of feed, then mix with big quantity of feed, and feed directly.
--Decompose the non-starch polysaccharides (NSP) which go into small intestine, improve the digestion and absorption of nutrition;
--Enhance immunity, reduce digestive system disease and nutrient metabolism disease, increase the anti-heat stress capacity.
PACKAGING & DELIVERY:
15/20/25kgs/bag. Or package as per requirement.
Should be stored and transported in a cool, dry and well-ventilated place avoiding sunlight.
Minimum of 12 months from date of production when keep in a dry, well ventilated and cool place with packaging unopened.
Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.
Contact Person: Alfonso