GOURMET 1.5mm HIGH PROTEIN,SLOW SINKING BITS
SLOW SINKING BITS 1.5mm
Gourmet High Protein Food is a new generation starter feed produced with a sophisticated technological process based on low temperature/shear micro extrusion.
This technology is a more gentle process allowing maximal nutrient retention and minimizing protein de-naturation.
The high quality raw materials are mixed and pulverised before they undergo a micro-extrusion process at a low temperature and pressure.
The production process, coupled with the raw material selection results in a feed easier to digest and softer than a traditional crumble or mini pellet.
The improved digestive and metabolisable properties create better growth and lower FCR. Meanwhile the micro cutting results in more uniform particles and reduced dust.
Special attention has been placed on achieving a slow sinking speed and increasing the diet stability without compromising attractability.
Gourmet High Protein is formulated with a unique proprietary blend of algae giving each pellet a striking green color.
The algae work in a matrix to ensure feed stability, aid digestion and act as a natural probiotic for the fry.
Boosted with essential oils, designed to improve digestional health and performance,
stabilize microbial environment and increases immune response and anti-oxidative capacities.
Gourmet High Protein Fry Food has been designed to give juveniles the best start by assuring fast and efficient growth and low feed conversion under pre-growing conditions.
Contains an increased level of multi marine proteins and improved attractability, protein/energy ration for fast-track growth and improved pre-growing economics.
Fish meals, Fish oil, Crustacean meals, Algae, Corn starch, Wheat gluten, Lecithin, Yeast, Vitamins, Minerals.
Crude Protein 57.0% MIN., Lipids 15.0%MIN., Fiber .2%, Ash 10.0% MAX.
LEASE NOTE THAT SELLER TAKES NO RESPONSIBILITY OR LIABILITY FOR THIS ITEMS USE OR MISUSE.
ALL FOOD ITEMS SHIP USPS FIRST CLASS MAIL
All STICKS are packed in a Zip Lock Bag for easy use.
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