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PERMEAT |
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Description: |
Partly delactosed whey
permeat powder, spray dried |
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Areas of application: |
| In the
feedstuff industry |
| - |
till 10
% in supplementary feeds for suckling pigs and pig-starter |
| - |
till
10 % in milkreplacer |
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Physical
properties: |
- free-flowing
- low hygroscopicity
- creamy coloured powder
- at least 75 % soluble
- improves pelleting and pellet stability
- bulk density: approx. 700 ± 50 g/l
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Chemical
composition: |
| - whey protein |
| - lactose |
| - minerals |
| - free moisture |
| - pH- value (10% solution)
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| 8 ± 2 % |
| 55 ± 5 % |
| 23 ± 3 % |
| max. 4,0 % |
| 5,8 - 6,5 |
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Minerals: |
| Calcium
(Ca) |
4,5 %
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| Potassium
(K) |
3,6 %
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| Sodium
(Na) |
0,9 %
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| Iron (Fe)
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40 mg/kg
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| Phosphorus
(P) |
1,6 %
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| Magnesium
(Mg) |
0,2 %
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| Chloride
(CI) |
7,2 %
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Properties
and
advantages of PERMEAT: |
| - |
The protein
originates exclusively from whey and because of the particular composition
of it's amino acids it offers the possibility of improving the biologica
lvalue of the total protein in the final product. |
| - |
The carbohydrate
in PERMEAT is lactose (milksugar), which provides a source of longterm
energy by it's slow degradation. |
| - |
The chemical
composition of the minerals results in a very low acid binding capacity. |
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Energy
values: |
| gross
energy: |
13,1 MJ/kg
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| metabolizable
energy pig: |
12,0 MJ/kg
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Packing: |
multiple
paperbag with PE - Inliner, 25 kg net, big bag or bulk |
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Shelf
life: |
minimum
24 months in original packing |
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Storage: |
at
room temperatur and dry conditions |
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The
mentioned values are typical, seasonal deviation may accrue. |