Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Animal Feed & Nutrition Functions
- Ingredients
- Lactic Acid Bacteria, Seaweed Extract, Rapeseed Meal
- Technologies
Features & Benefits
- Labeling Claims
- Animal Feed & Nutrition Features
- Feeding Sows with EP 199
In order to maintain production performance high and costs low, whilst reducing the use of antibiotics, extra attention needs to be directed to sow health.
Challenges in Sow Nutrition
Breeders and producers have excelled in refining and fine-tuning the production process. Sows have been selected for their large litter size, milk production and ability to rear many piglets. As the litter size keeps increasing milk production becomes even more important to feed the growing litter.
Besides genetics, the sows milk production is affected by the sows’ condition, temperature, length of lactation period, water and feed intake, feed composition and the presence of pathogenic bacteria.
Bacteria and parasite challenges
E. coli is widely recognized to reduce the sows milk yield as well as diarrhea outbreaks. Clostridium perfringens is another crucial Gram-positive bacterium passed on from sow to piglets causing birth diarrhea. Many other bacteria cause an increase in mortality – such as Salmonella spp. Keeping the pathogenic bacteria count low before farrowing and during lactation is key for high milk yielding sows and low piglet mortality.
Feeds Influence on Sows
Microbiome modulation in sow and piglets
The sows’ microbiome is affected by feed. The microbiome consists of thousands of different bacteria – some of them pathogenic and some beneficial. Through feed containing prebiotic fibers, probiotics and metabolites (such as organic acids, flavonoids, vitamins and antioxidants), the balance and diversity of the gut microbiome can be modulated. It is possible to increase the number of beneficial bacteria and repress pathogenic bacteria by adapting the feed.
Microbiome passed on from sow to piglet
Sows pass on their microbiome as early as in the womb. The microbiome is passed on to the fetuses during gestation, at birth, through lactation and when in contact with the sow, for example through the snout and feces.
- How feed Influences Broilers
How feed influences layers hens
In poultry, nutrition is well-recognized feed influences on gut health, nutrient absorption ability and the immune system response.
Better use of feed
Complementary functional feed increases the layers absorption of nutrients and utilization of the feed provided. Better use of minerals and feed reduce feed cost, increase production and lower the environmental burden.
Gut modulation in layers
Complementary functional feed increases the layers absorption of nutrients and utilization of the feed provided. Better use of minerals and feed reduce feed cost, increase production and lower the environmental burden.
By promoting the number of lactic acid bacteria and diversifying the groups of bacteria present, the relationship between beneficial and pathogenic bacteria can be controlled through functional feeding.
Better armor and immune system
Complementary feed supports the development of a fully functional immune system response and a thick gut lining. The gut lining works as armor against bacteria entering the bloodstream.
Reduction in bacteria
When pathogenic bacteria are repressed, a lower count of pathogens can be measured in the droppings. Choose a complementary feed with anti-bacterial and anti-inflammatory compounds.
The complementary feed EP100i is based on fermented rapeseed with lactic acid bacteria. It contains prebiotic fiber and more than 1.000 bioactive metabolites supporting gut development. The composition of all these compounds results in a beneficial gut modulation.
- Benefits
- EP199 increases the absorption of nutrients and minerals and reduces the excretion of N and P. EP199 balances the gut flora.
- EP199 supports the development of resilient animals through a fully functional immune response.
- EP199 supports milk production and boosts the number of antibodies in the colostrum.
- EP199 supports zinc-free and antibiotic-free production.
- Product Highlights
- EP199 is a fermented and functional rapeseed protein added seaweed. It contains lactic acid bacteria and prebiotic fibers. EP199 consist of lacto-fermented rapeseed meal added fermented seaweed and has a protein content of 34%. The protein is highly digestible with a low number of anti-nutritional factors (ANF’s).
- EP199 is a high-quality complementary feed used to support gut health, immune system development and contains antibacterial and anti-inflammatory compounds effective across species.
- EP199 contains 5% lactic acid, so remember to optimize your feed and remove added acidifiers.
- Feed Benefits
- More Milk
- Vital Newborns
- Low Piglet Mortality
- More Piglets Weaned
- Sows In Better Condition
- Fully Developed Gut And Immune System
- Feeding Laying Hens
Improving hen health is the first step towards reducing antibiotics while maintaining a satisfying production result. A healthy hen is a bird with healthy guts, a resilient immune system and low pathogen count in the droppings.
The quality of feed influences all these factors.
- Great Digestion and Utilization of the Feed
- Fully Developed Gut and Immune System
- Supports Zero Zinc and Antibiotic Free Production
- Low Mortality
Challenges in Layer Nutrition
Genetics, water, temperature, sanitation, and nutrition are factors influencing a flock of hens’ efficiency. Hens in bad health are less productive and more susceptible to infections due to a weakened immune system. They spread infections to other hens as well.Better gut health
Improving the overall health for layers means improving the gut microflora, the gut functionality and the immune system’s resilience against pathogens.
Reducing bacteria and parasites
Pathogenic bacteria, parasites and fungi are costly in the egg-production but hard to control during breakouts without antibiotics. There is a long list of bacteria and parasites affecting laying hen health, wellbeing and production performance.
Diarrhea in egg production
The parasites from the class Coccidia are a common cause of diarrhea in layers. Coccidiosis diarrhea is characterized by blood and mucous in the stool.E. coliandSalmonellaspp., causes wet droppings as well. Diarrhea affect the egg-layer production efficiency up to 40 %.
Avoiding wet feet
Foot Pad Lesions are much more likely to occur in a wet bedding with diarrhea. Egg-layers with footpad lesions are more susceptible to pathogenic bacteria. Keeping the bedding dry and with a low count of bacteria is a key task.
Applications & Uses
- Markets
- Animal Species
Properties
- Appearance
- EP199 is a dark brown meal product
- Flavor
- Pleasant flavor of seaweed and fermentation.
- Typical Properties
- Nutritional Information
- Mineral Profile
| Value | Units | Test Method / Conditions | |
| Energy ME Pigs | 10.6 | MJ/kg | — |
| Energy NE pigs | 7.1 | MJ/kg | — |
| Energy ME Broilers | 6.8 | MJ/kg | — |
| Energy ME Layers | 7.7 | MJ/kg | — |
| Lactic Acid | 50.0 | g/kg | — |
| Lactic Acid Bacteria (Enterococcus faecium (NCIMB 10415)) | min. 106 | cfu/g | — |
| Value | Units | Test Method / Conditions | |
| Dry Matter | 890.0 | g/kg | — |
| Crude Protein | 338.0 | g/kg | — |
| Crude Fat | 37.0 | g/kg | — |
| Crude Fibre | 110.0 | g/kg | — |
| Crude Ash Content | 87.0 | g/kg | — |
| Starch | 24.0 | g/kg | — |
| Sugars | 42.0 | g/kg | — |
| Value | Units | Test Method / Conditions | |
| Calcium Content | 7.1 | g/kg | — |
| Phosphorus Content | 9.6 | g/kg | — |
| Dig. Phosphorus Content | 6.3 | g/kg | — |
| Sodium Content | 1.3 | g/kg | — |
| Potassium Content | 12.2 | g/kg | — |
| Chloride Content | 0.7 | g/kg | — |
Regulatory & Compliance
- Certifications & Compliance
Technical Details & Test Data
- Amino Acids
Amino Acids Gross SID Pigs SID Poultry Lys 18.2 14.9 15.7 g/kg Met 6.5 5.6 6.1 g/kg M + C 14.3 11.7 12.7 g/kg Thre 14.6 11.7 12 g/kg Tryp 4.6 3.8 4.2 g/kg lle 12.3 10.2 10.6 g/kg Arg 19.2 17.1 17.3 g/kg His 8.7 7.5 7.7 g/kg Leu 22.9 19.2 20 g/kg Val 16.1 12.9 13.8 g/kg Phen 13.1 11 11.4 g/kg Tyr 9.8 8.1 8.6 g/kg
Packaging & Availability
- Package Size
1.000 kg in big bags and bulk.
Storage & Handling
- Storage & Shelf Life
12 months from production date when stored at 20°C or below. Shelf life will be shorter if stored at a higher temperature.