Pressed alfalfa flour is an excellent ingredient in laying hens and broiler poultry diets; it contains good levels of macro minerals (especially calcium, chlorine and potassium, and magnesium at a lower proportion) and a good contribution of phosphorus that stands out with the peculiarity that is not in the form of phytates, so its availability in monogastric is very high. It is also important the high content of micro minerals (manganese, zinc, copper, iron) vitamins (especially Vitamin E, Vitamin D, Biotin, Choline and Provitamin A) and pigments. On the other hand, alfalfa flour is very rich in Betaine, which translates not only into a saving of Choline, but also in a help on thermal stress in times of high temperatures. It is certainly worth noting the content of Carotenes and of Xanthophylls (with a predominance of Lutein over Zeaxanthin in relation 11:1), which is a very good content (the level of Xanthophylls is around 400 mg/kg) resulting in a benefit for the diets of laying hens due to its contribution to the coloring of the egg yolk, and in the diets of broiler poultry due to its contribution to the coloration of the skin. All this added to the excellent level of dietary fiber, both quantitatively and qualitatively, that maximizes the digestive processes of laying hens (since they need a good level of fiber in the diet both in quality and quantity) and broiler poultry (especially by the predominance of soluble fibers and prebiotic action Fructooligosaccharides) make the alfalfa flour a raw material of choice when preparing a balanced, healthy and cost-effective ration.
Advantage
- Improves the quality of excreta and odors giving greater consistency to them reducing the humidity percentage.
- Reduces the risk of presence of Salmonella sp. in eggs thanks to the increase of the beneficial flora, and the presence of Salmonella sp. and E. Coli in broiler chicken thanks to the improvement of the beneficial flora by the action of soluble fibers in alfalfa pellets.
- Excellent source of soluble and insoluble fibers essential to maintain optimal intestinal health favoring the development of beneficial bacteria.
- Excellent contribution of carotenoids and xanthophylls precursors of a good coloration of the egg yolk. And, in broiler chicken, good coloration of the skin.
- Improves the absorption of minerals, fundamental in laying hens. And, in broiler chicken, is fundamental for osteoarticular development.
- Better intestinal health is a generator of poultry with greater well-being reducing their level of stress in confined systems.
- Healthy poultry = + well-being – stress + productivity.
WHITE AND COLORED EGG LAYERS FORMULATIONS
|
Color |
White |
| RAW MATERIALS |
Rearing |
Pre-laying |
Phase 0 |
Phase 1 |
Rearing |
Pre-laying |
Phase 0 |
Phase 1 |
| Common ground corn | 0 | 0 | 0 | 590 | 0 | 0 | 0 | 600 |
|
| Soy expeller 41 | 0 | 0 | 0 | 260 | 0 | 0 | 0 | 255 |
|
| Dehydrated alfalfa | 0 | 0 | 0 | 40 | 0 | 0 | 0 | 36 |
|
| Marine shell | 0 | 0 | 0 | 95 | 0 | 0 | 0 | 95 |
|
| Premix layer | 0 | 0 | 0 | 15 | 0 | 0 | 0 | 14 |
|
| Total in kilograms = | 0 | 0 | 0 | 1000 | 0 | 0 | 0 | 1000 |
|
| NUTRITIONAL VALUES |
Rearing |
Pre-laying |
Phase 0 |
Phase 1 |
Rearing |
Pre-laying |
Phase 0 |
Phase 1 |
| Gross protein | 0 | 0 | 0 | 16.5% | 0 | 0 | 0 | 16.3% |
|
| Fatty matter | 0 | 0 | 0 | 4.4% | 0 | 0 | 0 | 4.3% |
|
| Metabolizable energy poultry | 0 | 0 | 0 | 2800 kcal | 0 | 0 | 0 | 2820 kcal |
|
| Gross fibre (average) | 0 | 0 | 0 | 4.07% | 0 | 0 | 0 | 0,04 |
|
| Total calcium (average) | 0 | 0 | 0 | 3.95% | 0 | 0 | 0 | 3.93% |
|
| Available phosphorus poultry | 0 | 0 | 0 | 0.45% | 0 | 0 | 0 | 0.43% |
|
| Total methionine | 0 | 0 | 0 | 0.43% | 0 | 0 | 0 | 0.44% |
|
| Linoleic acid | 0 | 0 | 0 | 2.32% | 0 | 0 | 0 | 2.28% |
|
| PREMIX COMPOSITION |
Rearing |
Pre-laying |
Phase 0 |
Phase 1 |
Rearing |
Pre-laying |
Phase 0 |
Phase 1 |
| Foscalcico 20 | 0 | 0 | 0 | 8,30 | 0 | 0 | 0 | 7,20 |
|
| DL methionine 99 | 0 | 0 | 0 | 1,70 | 0 | 0 | 0 | 1,80 |
|
| Purified salt | 0 | 0 | 0 | 3,00 | 0 | 0 | 0 | 3,00 |
|
| Mineral supplement | 0 | 0 | 0 | 1,5 | 0 | 0 | 0 | 1,50 |
|
| Enzyme Premix | 0 | 0 | 0 | 0,50 | 0 | 0 | 0 | 0,50 |
|
| Total in kilograms = | 0 | 0 | 0 | 15,00 | 0 | 0 | 0 | 14,00 |
|
WHITE AND COLORED EGG LAYERS FORMULATIONS
|
With meat meal |
With neorganic phosphorus |
| RAW MATERIALS |
Preinitiator |
Initiator |
Fattening |
Terminator |
Preinitiator |
Initiator |
Fattening |
Terminator |
| Common ground corn | 0 | 0 | 560 | 0 | 0 | 0 | 560 | 0 |
|
| Soy expeller 41 | 0 | 0 | 330 | 0 | 0 | 0 | 376 | 0 |
|
| Dehydrated alfalfa | 0 | 0 | 30 | 0 | 0 | 0 | 30 | 0 |
|
| Meat meal 40 | 0 | 0 | 70 | 0 | 0 | 0 | 0 | 0 |
|
| Marine shell | 0 | 0 | 0 | 0 | 0 | 0 | 14 | 0 |
|
| Broiler chicken | 0 | 0 | 10 | 0 | 0 | 0 | 20 | 0 |
|
| Total in kilograms = | 0 | 0 | 1000 | 0 | 0 | 0 | 1000 | 0 |
|
| NUTRITIONAL VALUES |
Preinitiator |
Initiator |
Fattening |
Terminator |
Preinitiator |
Initiator |
Fattening |
Terminator |
| Gross protein | 0 | 0 | 21% | 0 | 0 | 0 | 20% | 0 |
|
| Fatty matter | 0 | 0 | 5% | 0 | 0 | 0 | 5% | 0 |
|
| Metabolizable energy poultry | 0 | 0 | 3300 kcal | 0 | 0 | 0 | 3350 kcal | 0 |
|
| Gross fibre (average) | 0 | 0 | 4% | 0 | 0 | 0 | 4% | 0 |
|
| Total calcium (average) | 0 | 0 | 1,05% | 0 | 0 | 0 | 0,92% | 0 |
|
| Available phosphorus poultry | 0 | 0 | 0,41% | 0 | 0 | 0 | 0,41% | 0 |
|
| Total methionine | 0 | 0 | 0,50% | 0 | 0 | 0 | 0,5% | 0 |
|
| Linoleic acid | 0 | 0 | 2,5% | 0 | 0 | 0 | 2,7% | 0 |
|
| PREMIX COMPOSITION |
Preinitiator |
Initiator |
Fattening |
Terminator |
Preinitiator |
Initiator |
Fattening |
Terminator |
| Foscalcico 20 | 0 | 0 | 0 | 0 | 0 | 0 | 6,5 | 0 |
|
| DL methionine 99 | 0 | 0 | 1,9 | 0 | 0 | 0 | 1,8 | 0 |
|
| Purified salt | 0 | 0 | 3 | 0 | 0 | 0 | 4 | 0 |
|
| Mineral supplement | 0 | 0 | 2 | 0 | 0 | 0 | 2 | 0 |
|
| Excipient csp | 0 | 0 | 3,1 | 0 | 0 | 0 | 5,2 | 0 |
|
| Enzyme Premix | 0 | 0 | 0 | 0 | 0 | 0 | 0,5 | 0 |
|
| Total in kilograms = | 0 | 0 | 10 | 0 | 0 | 0 | 20 | 0 |
|
