Item | Index |
Appearance | Light yellow to brown granule |
Live yeast quantity, /g | ≥2.0×1010 |
Moisture, % | ≤6.0 |
As , mg/kg | ≤2.0 |
Pb , mg/kg | ≤1.5 |
Total plate count, cfu/g | ≤2.0×106 |
Salmonella , /25g | Negative |
Dairy cow (g/h/d) | Beef cattle (g/h/d) | Goat,sheep (g/h/d) | ||
Lactation,perinatal period | Dry period
| Growing period
| Fattening period
| Fattening period
|
4-5
| 4 | 3-4
| 3-4
| 2 |
Item | Index |
Appearance | Light yellow to brown granule |
Live yeast quantity, /g | ≥2.0×1010 |
Moisture, % | ≤6.0 |
As , mg/kg | ≤2.0 |
Pb , mg/kg | ≤1.5 |
Total plate count, cfu/g | ≤2.0×106 |
Salmonella , /25g | Negative |
Dairy cow (g/h/d) | Beef cattle (g/h/d) | Goat,sheep (g/h/d) | ||
Lactation,perinatal period | Dry period
| Growing period
| Fattening period
| Fattening period
|
4-5
| 4 | 3-4
| 3-4
| 2 |
active dry yeast is a live yeast product special for ruminant,
and produced by submerged fermentation of selected strains of Saccharomyces cerevisiae.
active dry yeast can adapt to the rumen environment and improve the feed digestion via adjusting the rumen microflora.
Functions
Stabilize rumen pH, prevent acidosis
Improve fiber digestibility
Increase milk yield and growth performance
Ingredients: yeast
Packaging: 20KG (5kg*4bags) carton with vacuum packing;
Storage: in a cool and dry place.
Shelf life: 24 months from production date when stored in its original packaging.
Yeast Beta Glucan
Selenium Yeast
Standard yeast extract (powder)
Standard yeast extract (paste)
Because yeast extract is rich in nutrients and has good processing performance, it can often effectively enhance the deliciousness and mellow feeling of products in some food processing, and at the same time alleviate the salty and sour taste of products, and cover up peculiar smells. Yeast extract is used in many foods. It has been well used in the processing industry.
Yeast Extract (Umami Type)
The principle of thermal reaction edit broadcast Thermal degradation of amino acids/peptides Thermal degradation of amino acids and peptides requires higher temperatures. Thermal degradation products of amino acids include NH3, H2S, acids, hydrocarbons, nitriles and carbonyl compounds. For example: methionine produces several thiols and sulfides; Cysteine produces several thiazole derivatives; Cysteine also produces a series of thiophene compounds specifically; Pyrazine is derived from beta