Description
• Higher milk production and improved milk quality.
• Enhances meat quality by increasing marbling in muscle tissue.
• Prevents metabolic diseases caused by energy deficits.
• Increases milk solids and protein content.
• Boosts cheese yield by 2–3%.
• Improves heat detection.
• Increases fertility rates by up to 20%.
• Exceptional palatability.
• Does not interfere with rumen microflora, preventing bloat caused by poorly protected fats.
