Laying

Positive influence of NATUSUIM in feeding laying hens

A study was made of the effectiveness of the use of the preparation "NATUZYME" in the feeding of laying hens by the laboratory of physiology, biochemistry and nutrition of poultry at the Institute of Animal Biology of the National Academy of Sciences of Ukraine. As a result of the research it was established that the introduction of NATUZYME results in an increase in the average daily growth in young animals and in the body weight at the onset of the introduction of the bird, increasing egg production, and increasing the strength of the eggshell.

Along with this, the biological and nutritional value of the eggs is improved, by increasing the content of carotenoids, vitamins A and E, as well as soluble proteins.

All of the above gives us a good reason to recommend a polyenzyme drug "NATUZYME" for use in feeding birds.

Matrix for compiling diets with NATUZYME in the feeding of laying hens

 

Recommended dose rate: for laying hens, ducks, quail, ornamental birds -

250-350 g/Ton of feed

Positive influence of NATUZYME in poultry feeding

NATUZYME, which comes with mixed fodder in the body of the bird, begins to show its activity immediately after ingestion of the food in the oral cavity and in the goiter. In weakly acidic with vibrations to a slightly alkaline reaction of the goiter contents, the amylase of NATUZYME is significantly activated. As a result, the work of enzymes on the cleavage of starchy polysaccharides to dextrin and glucose is enhanced. As a result of a 1.5-3 hour treatment in goiter, a significant portion of the starch disintegrates, and in parallel with this, the accessibility of the substrate to proteolytic enzymes improves when the goiter chyme enters the glandular and then into the muscular stomach. Thus, the accelerated and more significant degradation of starch with the participation of NATUZYME amylase becomes a prerequisite for the more successful work of proteolytic enzymes in the stomach of the bird.

In the stomach, the proteins of the fermented food swell under the action of hydrochloric acid, are exposed to proteolytic enzymes that break down their quaternary and tertiary structure. Fats are emulsified and partially digested to glycerol and fatty acids.

In the lumen of the small intestine, starting from the duodenum, the acidity is restored to the level of 5.6 and then increases as the chyme moves to the large intestine to 7.5. These pH intervals fully activate all components of NATUZYME and include its amylase, xylanase, protease and phytase. As a result of their work, the proteins are completely cleaved to amino acids, starch dextrins to glucose, non-starch polysaccharides to glucose and phytic compounds to ionic phosphorus. In the small intestine, absorption of the cleavage products occurs.

In the blind processes of the large intestine, the pH increases further, which causes the activation of cellulase NATUZYME, this ensures an increase in the degree of cleavage of the celluloses of the feed.

In the thick intestine, NATUZYME provides enhanced structure of the chyme with the release of unbound water. As a result, water is actively absorbed in the rectum, and the consistency of the bird droppings is normalized.

Such a mechanism of the NATUZYME operation in poultry provides an increase in the digestibility of nutrients in the ration and a decrease in feed costs per unit of production. Parallel with this, individual physiological characteristics of the bird's organism are normalized.