| Customization: | Available |
|---|---|
| Certification: | RoHS, BRC, ISO, FDA, HACCP |
| Assay Method: | HPLC, UV |
|
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1.Antibacterial sterilization. Escherichia coli, Salmonella, Staphylococcus aureus, Shigella, typhoid bacillus, pneumococcus, streptococcus, and other harmful bacteria inhibit and kill the effect on beneficial bacteria such as Lactobacillus casei had no
inhibitory effect.
2.Increasing food attractants. Dissemination of unique garlic flavor, a sense of appetite for animal production,
so that the rapid ingestion; also increased after intake of gastric secretion and gastric motility, promoting
digestion.
3.Lower cholesterol levels. In serum, egg yolk and liver cholesterol content decreased.
4.Mold deworming. Effectively kill a variety of mold, mildew significant effect, inhibiting the growth of maggots,
flies to reduce farm hazards, extended shelf life of feed to improve the breeding environment.
5.Improve meat quality. Animal intakes, the quality of its meat, eggs increased significantly reduce the original
stench, the taste more delicious.
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Tems |
Standards |
Results |
|
Physical Analysis |
||
|
Description |
Yellow Powder | Complies |
|
Assay |
1% | 1.6% |
|
Mesh Size |
100 % pass 80 mesh | Complies |
|
Ash |
≤ 5.0% | 2.85% |
|
Loss on Drying |
≤ 5.0% | 2.65% |
|
Chemical Analysis |
||
|
Heavy Metal |
≤ 10.0 mg/kg |
Complies |
|
Pb |
≤ 2.0 mg/kg |
Complies |
|
As |
≤ 1.0 mg/kg | Complies |
|
Hg |
≤ 0.1mg/kg | Complies |
|
Microbiological Analysis |
||
|
Residue of Pesticide |
Negative | Negative |
|
Total Plate Count |
≤ 1000cfu/g | Complies |
|
Yeast&Mold |
≤ 100cfu/g | Complies |
|
E.coil |
Negative |
Negative |
|
Salmonella |
Negative |
Negative |
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