BROILER AND TURKEY:
Studies have shown that the addition of baking soda to the diet of broilers and turkeys significantly reduces the incidence of limb alterations and mortality in farms.
There is also an improvement in food conversion efficiency and an anti-stress effect.
| The National Standard:GB1886.2-2015 | |||
Item | The National Standard | Result | |
The Total Alkalinity Content(NaHCO3)% | 99.0-100.5% | 99.54% | |
Loss On Drying% | ≤0.20% | 0.05% | |
PH Value(10g/l) Solution | ≤8.6 | 8.33 | |
Arsenic Content% | ≤0.0001% | PASS | |
Heavy Metal Content | ≤0.0005% | PASS | |
Ammonium Salt | —— | PASS | |
Clearness | —— | PASS | |
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