Canadine comes to booster meat yield and quality: five naturally combined isoquinoline alkaloids at once enhances proven Sangrovit®s efficiency
Nutritional tools to keep the intestine functional in monogastrics are well-known and achievable through a huge range of additives, however, naturally combined isoquinoline alkaloids (IQs) that enhance intestinal function and have the potential to actively modulate muscle growth and reduce oxidative stress is unique and belongs only to Sangrovit® 3rd generation. The efficiency of standardized IQs has been proven on broiler and swine zootechnical indicators, being especially efficient under adverse conditions, such as heat stress, stocking density, dysbiosis; all undesired, although, present in husbandry.
A recent meta-analysis, including 36 studies and 72 datapoints comparisons between control and Sangrovit®-supplemented broilers conducted across different countries, production systems, and years showed that the dietary supplementation with IQs consistently improved feed conversion ratio by 2% and reduced cumulative on-farm mortality by approximately 25%, proving the improvement in general health status of the animals by using the previous generations of Sangrovit®, features that remain in the 3RD generation of Sangrovit®, which now extends its efficiency to meat quality.
In broiler trials, the 3rd generation, with exclusive constant and known canadine concentration, improved the body weight gain up to 8.7%, the feed conversion ratio up to 5%, the breast meat up to 3.7%, reduced the mortality by 58.3%, the breast fat up to 19%, accompanied by a 14.3 % and 52% lower MDA concentration (an oxidation indicator) in breast and thigh muscles, respectively.
On the same way, in swine, profitable results were obtained – when the 3rd generation Sangrovit® was fed during all wean-to-finishing period – on performance indicators: 6.7% higher feed intake, 11.3% higher average daily weight gain, 4% better feed conversion ratio, and on slaughter indicators: 0.5% and 1% higher hot carcass and cold carcass weight, respectively; 2.6% thinner backfat and 0.6% more lean meat; proving that the natural breeding program done on Macleaya cordata is effective on animal overall performance and also improves the quality of the meat offered to final consumers.