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Additive

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Astaxanthin

Astaxanthin

Astaxanthin

Astaxanthin is a carotenoid with the highest level of carotenoid synthesis. It is dark pink, which has a chemical structure similar to β-carotene. Natural astaxanthin is the strongest antioxidant in

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Astaxanthin is a carotenoid with the highest level of carotenoid synthesis. It is dark pink, which has a chemical structure similar to β-carotene. Natural astaxanthin is the strongest antioxidant in the world, which is regarded as the super antioxidant. This product is refined by modern bioengineering technology with liquid submerged fermentation and post-treatment. Astaxanthin is widely used in food, medicine, cosmetics and other fields, which is a promising green feed additive.

 

Properties

Appearance: red-purple to dark red powder, good fluidity, sieving rate of 60 mesh 90%, loss rate on drying 10%

Solubility: soluble in organic solvents such as acetone, chloroform, petroleum ether, benzene and vegetable oil, insoluble in water, propylene glycol and glycerin, and poorly soluble in methanol and ethanol.

 

Benefits

1. Natural astaxanthin is the strongest natural antioxidant all over the world, which can effectively remove oxygen free radicals in cells, enhance cell regeneration, maintain the body's balance and reduces the accumulation of senescent cells, thereby protecting the health of cells and DNA from the inside out, and protect animal body and promote animal health and growth.

2. Astaxanthin has a strong immunoregulatory effect, which can enhance the activity of B and T cells, stimulate the body to produce immunoglobulin, increase antibody titer, andstimulate the production of a variety of cytokines, which is stronger than β-carotene and lycopene.

3. Effectively improve the quality of egg yolks, egg whites and egg shells, increase the egg yellowness by more than 4 levels and show orange-red, make the egg shell gloss better, and improve the flavor and taste of eggs, make the egg flavor strong and no fishy, the taste is delicate,  reduce egg yolk cholesterol by more than 30%.

4.Improve the quality of pork, chicken, beef and mutton, increase the tenderness of the meat and the fat content in the muscle, reduce the drip loss, significantly improve the flavor and taste of the meat with richflavor and delicate taste, significantly increase the inosinicacid,flavour amino acid, essential amino acid and total amino acids, and reduce the total cholesterol content in meat.

5. Effectively improve the health status of sows, increase the number of live piglets born and the birth weight of piglets, and promote the feeding of lactating sows. The sow has good morbidity, sufficient milk, good lactation performance, and improve the total weaning nest weight and survival rate,  and raise the reproduction performance.

6. Astaxanthin can increase the carcass rate of fish, alleviate the decline rate of the PH in fish muscle , reduce drip loss, effectively regulate lipid metabolism, and improve meat quality.

7, Astaxanthin is a natural pigment and an effective colorant which can make egg yolk, fish, shrimp, crab, etc. to be red.

8. Astaxanthin has a significant effect on improving the quality of meat, eggs, milk and aquatic products which can be widely used in the production of eggs, meat, milk and aquatic products without antibody flavor.

 

Usage

The dosage to the whole feed is 20-50g / T. It needs to be pre-mixed, and then scaled up before adding into the feed.

 

Specifications

Active ingredient content is 5% and 10%, 25kg / bag

Packaging specifications or contents can be customized according to individual needs

 

Storage and transportation

It is biologically active. Please avoid sunlight and rain during storage and transportation. Strong light, high temperature and humidity will cause the inactivation. The shelf life is 12 months when stored in the sealed, cool and dry place below 25 ℃.

 

Cases

70-115kg ternary crossbred pig

 

Indicators

Control Group

Test Group

Differences

Drip Loss%

13.07±2.12

11.25±1.57

-13.92%

Flesh L (Brightness)

49.41±4.28

54.94±4.51

+11.19%

aRedness

10.36±0.97

12.87±0.82

+24.23%

bYellowness

11.89±1.18

8.12±0.96

-31.71%

pH45min

6.15±0.23

6.25±0.17

+0.10

pH24h

5.69±0.17

5.81±0.13

+0.12

 120 ternary crossbred pigs of 70 kg were divided into two groups with 60 pigs each, and the test group was fed with 2 mg / kg astaxanthin.


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Yueyang Ruikang Biotechnology Co., Ltd.

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