Suan Liu Liu 2101

It is primarily composed of orthophosphoric acid, compounded with citric acid, lactic acid, and various other organic acids; expressed as lactic acid, the total acid content exceeds 70%. 
Low pH and excellent acidifying performance effectively reduce the feed’s buffering capacity, enhance the digestibility and absorption of protein and calcium, improve laying rates and eggshell quality in poultry, and decrease watery droppings. 
Enhance the resilience of laying poultry and mitigate the adverse effects of various stressors on their production performance. 
It has a distinctive sour aroma and no unpleasant, irritating odor, and does not affect palatability. 
Does not cake easily and mixes uniformly.