Poultry
Poultry
Qi Mei Su, Ai Suan Ling, Fu Suan Bao, Tai Suan...
Poultry have short digestive tracts and rapid feed passage, with naturally low pH in the proventriculus and gizzard; yet pathogenic bacteria often proliferate extensively in water lines and feed. By leveraging “acid map” for precise analysis across all growth stages, we continuously add low-dose compound acids to drinking water to disrupt Salmonella and Campylobacter biofilms in water lines, while incorporating medium-chain fatty acids alongside organic acids in feed to suppress harmful gut microbes later in the tract. This reduces watery droppings and damp litter, improves eggshell quality and broiler uniformity, and lowers the pressure to use antibiotics.
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