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  • Release time: 2020 - 10 - 13
    $45
    PRODUCT DESCRIPTION  Phospholipase SBE-02LI is produced by submerged fermentation of Aspergillus niger followed by purification, formulation and drying. Phospholipase is beneficial to dough handling properties, gluten strengthening and crumb texture. Therefore, it has been used in baking industry to improve dough stability, better crumb structure with better whiteness and crust luster, and increase volume of bread and steamed bun. If used together with xylanase, fungal α-amylase and glucose oxidase, it will contribute to the above improvements in a synergistic way. MECHANISM  &#...
  • Release time: 2020 - 10 - 13
    $45
    PRODUCT DESCRIPTION  Phospholipase SBE-02LI is produced by submerged fermentation of Aspergillus niger followed by purification, formulation and drying. Phospholipase is beneficial to dough handling properties, gluten strengthening and crumb texture. Therefore, it has been used in baking industry to improve dough stability, better crumb structure with better whiteness and crust luster, and increase volume of bread and steamed bun. If used together with xylanase, fungal α-amylase and glucose oxidase, it will contribute to the above improvements in a synergistic way. MECHANISM  &#...
  • Release time: 2020 - 10 - 13
    $45
    PRODUCT DESCRIPTION Fungal α-amylase is produced by submerged fermentation of Aspergillus Oryzae followed by purification and formulation. The product depolymerizes starch to produce oligosaccharides and a small amount of dextrin. The product performs well in flour correction and baking industry. MECHANISMFungal α-amylase is an endo type of α-amylase that hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch and soluble dextrin randomly, giving rise to o oligosaccharides and a small amount of dextrin which is beneficial for flour correction, yeast growth and crumb structure as we...
  • Release time: 2020 - 10 - 13
    $45
    PRODUCT DESCRIPTION  Hemi-Cellulase SBE-02X is produced by submerged fermentation of Trichoderma reesei followed by purification, formulation and drying. The product is used in baking to improve dough handling properties and sensory properties as well as product volume of baked products by modifying the hemicellulose components in flour. MECHANISMHemicellulose comprises a group of heterogenous polysaccharides made up of hexose, pentose and their derivatives. The product is able to degrade hemicellulose polymers present in flour to produce oligomers and their building blocks, which co...

 

 

Introduction:
Nutrizyme  Sunson-I is a complex enzyme based on animal feed ingredients and the characteristics of digestive tract. It could apply to all kinds of animal diets, enhance the digestibility of feed nutrients and improve the quality of feed. 


Enzyme composition Unit (U/G)


Ingredient

Sunson-I

Cellulase

≥300

Xylanase

≥20,000

β-glucanase

≥1,500

Mannanase

≥800

Protease

≥2,000

Alpha-amylase

≥400

 

Dosage: 
100-150 G/M.T of maize-soybean meal based feed. 
150-200 G/M.T of wheat/barley meal based feed.
150-200 G/M.T of miscellaneous meal based feed.


Application Effects:
The application results of broilers and weaned pigs showed that the complex enzyme Sunson-I could remarkable improve the growth performance of animals and enhance the utilization efficiency of  feedstuff. 

The effects on broiler:
Weight gain of experimental broilers were increased 3.16%, FCR (food/gain ratio) decreased 1.68%, as follows: 

 I type

 

The effects on pig:
Weight gain of experimental pigs were increased 6.77%, FCR(food/gain ratio)decreased 1.96%, as follows: 

 

Effect of Sunson-I on Growth Performance of weaned pig

  I type

 

Functions & Benefits:

 

  1. Destroy the structure of plant cell wall, eliminate  anti-nutritional factors, improve animal productive performance;

  2. Improve intestinal microbial component, regulate the animal’s immunity, and maintain animal health;

  3. Increase the activity of endogenous enzyme in animal intestinal tract;

  4. Reduce the viscosity of gastrointestinal chyme and enhance the digestion and absorption of nutrients, and reduce feed cost;

  5. Reduce feed ingredient variation of different batches, widen the range of row materials used in feed, improve the animals’ growth uniformity.

 

Package & Storage:
1.Packaging specification: 25KGS/Bag. 
2.The shelf life is 12 months under 20℃. 
3. Damp and insolation should be avoided. Store it in a cool, dry and ventilated place.


Safety:
Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.

 

 

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