eQ Lactic acid bacteria
Lactic acid bacteria reinforce the intestinal mucous membrane and increase the natural resistance
The insestine is the main organ that affects to the natural immunity system. There are hundreds of different strains of bacteria in the insestine, most of which are useful but some are harmful. High-quality lactic acid bacteria adhere to the surface of microvilli and prevent, in cooperation with intestinal mucosa, the growth of harmful bacteria and their adhesion to intestinal surface.
Using high quality lactic acid bacteria have an important role in strengthening the natural immunity. A healthy intestinal bacterial strain produces a good resistance and helps to prevent even respiratory infections.
Lactic acid bacteria use is always beneficial. Importance is highlighted particularly with exertion or stress situations, competing, workout and transportation. Also, lactic acid bacteria is useful intimes of changes in general conditions and/or feeding or in connection to medication.
Composition: Whey powder, St. John’s wort, glucose and vitamin mixture.
Nutrients
Crude protein 7,0 %
Crude fats and oils 2,0%
Crude fibre 1,5 %
Crude ash 5,5%
Additives
Probiotics Provita® LE (E 1706)1,2 x1011 pmy/kg (Lactobacillus rhamsosus (DSM7133) and Enterococcus faecium DSM 7134) 1,2×10¹¹pmy / kg,
10 Vitamin E 000 mg / kg Vitamin C 000 20 mg / kg.
Instructions of use:
• Calves 0,2g per 100kg (1 spoon = 10g)
Used to improve the intestinal natural immunity during exertion, change in circumstances, dietary change, or any other stressful situation, as well as in connection with medical treatment. The product is used on a curative base 2 to 5 days, or continually during normal feeding. The dosage may be doubled.
Packing and storage
0.5 kg and 2.0 kg. Includes 10-gram dose for measurement. Store in room temperature. Make sure lid is well closed every time after use. Is best kept in cool or cold (refrigerator or freezer) up to even a year over the best before date.
Attention
This product cannot be advertised for horses.
