Pigred (red meat and skin)

IMPROVE RAW MATERIAL AND FEED QUALITY

IMPROVE MEAT QUALITY AND GROWTH PERFORMANCE

Trade name: Pigred (red meat and skin)

PIGRED

Pigred is a High technology innovation product developed by UAB Spain, to make skin and meat more red when using in the feed.

1. Active Ingredients 

Fe-Porphyrins and Erythropoietin (EPO)

           

   Heme B group of hemoglobin. An iron(Fe) atom in the middle is shown in red, complexed to four interior nitrogen atoms shown in blue

2. Functions

2.1 make the pig skin and lean red. 

EPO can induce Hematopoietic stem cells (HSCs) produce more Red blood cells (RBCs), also called erythrocytes. And hemoglobin present in the red blood cells makes skin and lean red. Because hemoglobin can bind oxygen in the red blood cells.


 

2.2 improve immunity of young animals

After red blood cells immune adhesion bacteria, viruses and other organisms immune adhesion, which not only can be generated by peroxidase (pod) of their direct killing effect, but also can contribute to the phagocytosis of phagocytes to them. Erythrocyte immune function, therefore, can be seen as one of the factors of the anti-infection immunity of bacteria, viruses and other organisms after immune adhesion.
 


 

3. Test Results 

3.1 Effects of PIGRED on production performance in Sows
 
Living piglets
Average weight kg
Litter weight kg
Dosage g/ton feed
Control
11.2
1.39
15.56
 
test
13.8
1.28
17.66
400

 

  

Test group supplemented with 400g PIGRED               Control group


 

4 Recommendation Dosage 

Sow (pregnant sow and lactating sow) 300-400g
Piglets (new baby- 7kg) 400g
Nursery pig (7kg-20kg) 300-400g
Growing-finishing pig (20kg-100kg) 250-300g
Poultry 100-200g