useradmin, Author at Vinayak Ingredients India Pvt Ltd

The Fundamentals of Swine Respiratory Diseases, You Should Know!

useradmin Swine September 16, 2020January 20, 2022 0 Comment

Respiratory diseases in pigs is undoubtedly the most important health concern for swine producers today. It is the leading cause of mortality in the nursery and grower-finisher stages of pigs, surveyed by National Animal Health Monitoring System. Recent studies have reported prevalence of pneumonia in half of the population at slaughter.

What are the primary problems considered in swine industry worldwide?

Respiratory infections in swine is often the result of a combination of primary and opportunistic pathogens. Adverse environmental and managemental conditions play an important role in the respiratory disease complex. Porcine Respiratory Complex is the interaction of viral, bacterial, and adverse managemental conditions, describes pneumonia of multiple etiology causing clinical disease and failure to gain weight later in the finishing process (15 to 20 weeks of age).

In Porcine Reproductive and Respiratory Syndrome (PRRS), depending on PRRD virus strain, dose, and immune status, some farms may be sub-clinically infected with the virus while others experience severe reproductive and respiratory disease.

Etiology

Primary pathogens include Mycoplasma hyopneumoniae, Actinobacillus pleuropneumoniae and Bordetella bronchiseptica, as well as the viral agents, such as Porcine Reproductive and Respiratory Syndrome virus and Swine Influenza virus. Common secondary invaders include Pasteurella multocida, Streptococcus suis, Haemophilus parasuis, Actinobacillus suis and Salmonella choleraesuis.

Environmental factors that contribute to Swine Respiratory Disease include:

Overcrowding
Frequent mixing of pigs
High humidity
Dust
High ammonia levels
Temperature fluctuation

Working to minimize these factors can help improve pig health.

Relievo, the holistic herbal respiratory relief

It is a combination of phytochemicals having antimicrobial and respiratory stimulant properties. It strengthens defense mechanism and functioning of respiratory system. It alleviates signs and stress in respiratory diseases with its decongestant, antitussive and expectorant actions.

The antient herbal preparation allows respiratory lining to produce healthy mucus to expel the inflammatory and fibrous discharges. Its anti-inflammatory and bronchodilatory properties give rapid relief which reduces mortalities and maintains optimum performance in swine.

To know more about the product, click on Relievo and write us on sales@vinayakcorporation.com for more details.

Vitamin D 3 : Alpha Vitamin for Birds

useradmin Poultry July 27, 2020January 20, 2022Deficiency Diseases of Vitamin D in Birds, Uses of Vitamin d3 in poultry, vitamin d for egg production, vitamin d for natural growth in poultry, Vitamin D in Poultry, Vitamin D in Poultry Birds 0 Comment

In fowls, vitamin D is responsible for normal growth, egg production, shell quality, and reproduction. Alpha vitamin D₃ (1,25 dihydroxycholecalciferol) is involved in Ca and P absorption in the gut, bone mineralization (bone formation) and demineralization (bone mobilization); Ca and phosphate reabsorption by the kidneys.

Commercial layers are usually maintained indoors, and do not receive enough sunlight to convert 7-dihydrocholesterolin sufficient levels to supply their vitamin D₃ requirements. This is why vitamin D is routinely added to layer feeds, which is essential for the maintenance of egg production, eggshell formation, and calcium homeostasis.

Which are the deficiency Diseases of Vitamin D in Birds ?

The two most prominent forms of vitamin D are ergocalciferol (D₂) and cholecalciferol (D₃). Vitamin D₃ is an important nutrient for chickens, especially for growing chicks and laying hens.

The inadequacy of vitamin D in birds results in rickets, retarded growth, soft and rubbery beak, hypocalcemia, parathyroid hyperplasia, elevated serum alkaline phosphatase, a marked expansion of epiphyseal growth plates including cartilage hypertrophy, failure of calcification of cartilage and osteoid, and fibrous osteodystrophy.

In hens, a vitamin D deficiency adversely affects egg production and causes calcium deficiency. The need for vitamin D depends to a large extent on the ratio of calcium to phosphorus. The vitamin D needs of poultry are increased several folds by inadequate levels of calcium and (or) phosphorus or by improper ratios of these minerals in the diet.

How Does Vitamin D Metabolize in the Body ?

Cholecalciferol is the most common form of vitamin D added to feeds. After absorption by the intestinal mucosa, it is transported to the liver, where it is hydroxylated in the position 25, resulting in 25-hydroxycholecalciferol (25(OH)D₃). This metabolite is directed to the kidneys and hydroxylated at carbon 1, originating the active metabolite of vitamin D, 1,25-dihydroxycholecalciferol (1,25(OH)2 α-D₃). Vitamin D has been shown to stimulate the synthesis of a calcium binding protein in the intestine.

Dynamic Alpha, is Bio-enhanced Natural D₃ Booster

It is a blend of Phytoconstituents (Natural absorbance enhancers) and contains plant origin metabolites of Vitamin D3. It increases the absorption efficiency of liposoluble vitamin D₃ present in the feed of birds. It maintains homeostasis of Ca:P in body, improves bone density, increases egg shell thickness and vitamin D levels of eggs.

Feeding recommendation

Layers – 250 – 500 g / tonne of feed
Broiler – 250 – 500 g / tonne of feed
Breeder – 500 g / tonne of feed OR as directed by Veterinarian/Nutritionist

Mitigating Common Hazards at Poultry Farms, Backing Up The Eradication Program

useradmin Poultry July 27, 2020January 20, 2022 0 Comment

Over the decades, scientists have been putting grueling efforts to increase the profitability in poultry industry from all possible ways. The results have been fruitful so far as we see double digit growth in the industry every year. However, it is still a challenge to tackle some common infections at the farm level viz E. coli, Salmonella sp, Pasteurella sp, Mycoplasma sp, Compylobacter sp etc.
What are the common ways to prevent disease occurrences at a farm ?
All over the world, the industry fellows are using multi-directed approach to minimize and eradicate the diseases. To mention some at farm; filling cracks and crevasses, placing traps for insects and rodents, consistent cleaning, disinfection, regular monitoring of the shed for infections, biosafety measures, and vaccination schedules.Not so long ago, have researchers found remarkable effects on minimizing pathogenic infections by using ayurvedic phyto-molecules. These herbal compounds not only reduce the chances of disease out-breaks but also build birds’ immunity; have significant antioxidant and anti-inflammatory properties. It is cited in many scientific articles that uses of herbs in poultry feed have substantially improved performance of the birds and longevity of the production cycles in layers.

HERBOFLOXIN, A Natural Growth Promoter

Herbofloxin is a unique micro emulsified formulation of phyto-active
ingredients. Its administration is through water which allows it to neutralize water sanitizers and pH. Anti-microbial functions of the herbs such as Thymus vulgaris, Eucalyptus, Syzygium and Citronella, prevents entry of pathogen through water and rapid spread of the infection. Anti-inflammatory and antioxidant roles of Herbofloxin helps in healing and recovery.

Essentiolitt, A Litter Amendment System

Essentiolitt is an efficient bioaerosol cleanser; credits to anti-urease action of Essentiolitt for minimizing NH3 release in deep litter systems. It prevents
harmful effects on the birds and reduces ammonia release in the environment. It reduces wetness of the litter and destroys pathogenic microbes in the litter.

Thus, supports biosecurity at the farm. The combination of organic acids and essential oils also acts as an odor control system in the shed. At last, Essentiolitt facilitates the growth of harmless microflora for better litter to manure conversion.
Organic and safe products like Herbofloxin and Essentiolitt are the best
substitute for antibiotic growth promoter in the emerging market. The efficacy of these products has been creating an unique global market in the recent years.
Click on the products to follow links for more information about the products and their recommended doses.

Hidden Profits in the Immune System of Poultry

useradmin Poultry May 4, 2020January 20, 2022non-antibiotic growth promoter, nucleotides, probiotics, stress reliever in poultry, vitamin c 0 Comment

While dwelling through the last couple of decades, poultry industry is been thriving incredibly. Beside assimilating profitable traits during selections, immune system is been underestimated; arising to increased susceptibility for pathogens, environmental and managemental factors. The time from hatching to the onset of feeding is a critical period in the development of hatchling chicks. Around 2-5% of hatchlings do not survive this critical post-hatch period because of limited body reserves, and many survivors exhibit stunted growth, inefficient feed utilisation, reduced disease resistance or poor meat yield.

The gut represents an evolving ecosystem crosstalk between the immunity and microbiota. Knowledge on poultry immunity facilitates the development of antibiotic alternative strategies to improve growth potential of poultry. Optimal combinations of various alternatives, coupled with good management and husbandry practices, is the key to maximize performance.

Compromised immunity leading to an increase in the incidence of metabolic disorders, reduced resistance to infectious disease like Marek’s diseases, Egg drop syndrome, Necrotic enteritis, Coccidiosis, Infectious bursal diseases, etc; and higher mortality. In routine practice, some chicks of a hatch may often spend up to 36-48 hours without any access to feed or water. This causes poor viability and retarded growth. Thus, the time from hatching to the onset of receiving nutrition is a critical period in the development of hatchling poultry.

Appropriate nutrition and access to feed immediately after hatch can accelerate yolk utilisation and stimulate the growth and development of immune systems. So, why delay? Providing nutrients immediately post-hatch contributes to poultry enterprise profitability.

NUCLEOVIN, an Immune Optimizer

Our innovative research team has brought a state-of-the-art recipe which fulfils the deficits and modulates immunity directly. NUCLEOVIN is a potential immunomodulator, contains nucleotides, probiotics and vitamin C in its active forms. Numerous experiments on the product have shown highly significant outcomes. It can either be fed for prophylactic purpose as a non-antibiotic growth promoter or along with antidotes during outbreaks and also as a stress reliever.
Action zones of NUCLEOVIN – Immunosuppression: In environmental temperature, diseases, toxicity, vaccination, forced moulting and imbalanced nutrition; Reproductive performance: Fertility, hatchability and egg production.
Benefits
Improved FCR, enhanced vaccine action, optimum hatchability, fertility, embryo survival and development, improved egg characteristics, reduced toxin stress, improved feed intake and FCR in heat stress, diseases resistance and reduced mortality.
Feeding recommendation
• 1g per litre of drinking water
• 150-250g per tonne of feed
Recommended feeding schedule
• Chicks: First 14 days
• Broilers: First 4 weeks

• Layers: First 4 weeks
• During stress periods until feed intake and production are retained back to normal

A taste and flavor enhancer at its best: Spray Dried Lemon Powder (40%)

useradmin Food Additives April 21, 2020January 20, 2022 0 Comment

For years lemon is being used as one of the best refreshment elements in various drinks. It also enhances the taste of every food item. It is responsible to make everything delicious with its own unique flavor and aroma.

There are wide varieties of lemon available in the market. For the food industries, there are lemon powders as a replacement for the whole lemon. It is nothing but your actual lemon in a powdered form.
Lemon powder is a quick solution in case there are no lemons available or if you want a convenient way to bring lemon flavor instantly without any mess. The most important advantage is that you don’t have to give pain to hands squeezing them and making hands sticky. Just take it mix it and get the original flavor right there.

Challenging Re-emergence of Necrotic Enteritis in Poultry Losses and Severity of Clostridial Toxins

useradmin Poultry April 18, 2020January 20, 2022antibiotics in poultry, mortality, necrotic enteritis 0 Comment

Refraining the use of antibiotics in poultry feed has aggravated outbreaks of Necrotic enteritis (NE) even more often. NE is an acute Clostridium infection characterized by severe necroses of intestinal mucosa. The disease begins suddenly, with a sharp increase in death rate. The disease usually persists in a flock for 5–10 days, and mortality is 50%. The causative agent is the gram-positive, obligate, anaerobic bacteria Clostridium perfringens. There are two primary Cl. perfringens types, A and C, associated with NE in poultry.
Pathogenesis and clinical signs
Cl. perfringens is a nearly ubiquitous bacteria readily found in soil, dust, faeces, feed, and used poultry litter. It is also a normal inhabitant of the intestines of healthy chickens and turkeys. The enterotoxaemia that results in NE most often occurs either after a change in the intestinal microflora or from a condition that results in damage to the intestinal mucosa (eg, coccidiosis, mycotoxicosis, salmonellosis, parasitic infection, etc).
Chickens at the age of 25 weeks are usually affected, NE is also encountered in hens particularly near the period of the beginning of egg laying or peak egg laying, most commonly associated with coccidiosis. In acute cases, marked congestion of liver, responsible for its dark red to black appearance, is present. Intestinal content is bloody, mixed with necrotic debris and gas bubbles. The diagnosis is based on the distinctive gross lesions. Toxins produced by the bacteria cause damage to the small intestine, liver lesions, and mortality.
While researchers still paving a way to develop a substitute as functional as antibiotics, administration of selected probiotics or competitive cultures has been used successfully to both prevent and treat clinical necrotic enteritis (presumably for prophylactic proliferation of Cl. perfringens).

NOVAPRO, a natural blend of probiotics for digestion and gut health.
The probiotic used in NOVAPRO (viz. Bacillus subtilis, B. coagulans and B. pumilus) are GRAS qualified in the US and qualifies the criteria of QPS as per EFSA for EU countries. They are highly heat stable and forms an endospore to survive extreme environmental conditions of temperature and desiccation.

How does NOVAPRO work as Non-antibiotic Growth Promoter?
Bacillus subtilis, B. coagulans and B. pumilus (Each 5 billion CFU/g) are known for their ability to degrade proteins extra-cellularly. They produce antimicrobial peptides (bacteriocins) which helps in inhibition of certain kinds of entero-pathogens which are harmful to poultry. This combination gets quickly established in the gut, provide growth of friendly bacteria, reduces intestinal pH and drives out harmful pathogens like Cl. perfringens, E. coli and Salmonella species. Additionally, the probiotics peptides enhance immune responses preventing the growth of pathogens.

Features and Benefits
• Probiotics stay viable in water for longer duration
• It has proven compatibility with antibiotics, anti-microbial growth promoters, coccidiostats and acidifiers
• Supports gut health and immune system
• Can withstand pH fluctuations from 3.8 to 9.5
• Low inclusion rate, no withdrawal period and can be administered throughout the lifecycle

Feeding Recommendation
1 g per litre of drinking water
150 – 200 g / tone of feed

Healthy Food to Increase Your Immune System

useradmin Food Additives April 15, 2020January 20, 2022boost immune system, fiber rich foods, healthy foods, immunity booster, immunity boosting foods 0 Comment

In today’s world, it is very easy to get infected by various types of virus and bacterial infections and get yourself sick. We cannot avoid the sudden illness or infections caused but surely we can boost our immune system which will make our body sustain in such unfavourable conditions.

What should one do to boost the immune system?
The answer is in the diet and the food items that you consume. Intake of some of the food items having ingredients like various proteins, fibers, vitamins, amino acids, minerals, and other health-beneficial elements. Some food ingredients have the capability which strengthens your ability to fight against any disease or viral and thus save your life.

Below are some of the sources that you should consume as immune boosters such as garlic, ginger, blueberries, turmeric, dark chocolates, oily fishes, broccoli, spinach, sweet potato, green tea, sunflower seeds, almonds, oranges, kiwi fruit, oats, chicken, eggs, beans, whole grains, brown rice, yogurt, caffeinated beverages, processed food and many others which are very easy to get in your daily life routine. Acquiring some other habits or improvements in lifestyle can also increase the immunity power such as avoid smoking, maintaining a healthy weight, doing exercise, avoid alcohol drinking, get enough sleep, maintaining good oral hygiene, and washing hands. Simply you should prefer edibles having contents like vitamin c, vitamin e, zinc, carotenoids, and omega 3 fatty acids. We at Vinayak Ingredients are providing the best quality fruit and vegetable powders and colorants containing almost all of the necessary health-enhancing elements. For more visit us at www.vinayakcorporation.com.

Eat Healthy… Stay Immune..!

All you need to know about lean meat production in Swine Industry

useradmin Swine April 10, 2020January 20, 2022Swine Feed Additives, Swine Feed Supplements 0 Comment

In the recent past, the swine industry has gained important and continuous progress from selection for constantly increasing lean muscle gain and decreasing fat deposition, in order to meet the increasing demand of the market and cognizant consumers for quality, tasty and safe meat products.

Increased Profitability
Improved Carcass Traits
Increasing Demand and Market Value

What are the symbolic characteristics of “Lean Meat”?
Lean meat relatively has less fat and cholesterol content, especially in the prime cuts like ham and loin, etc. Larger longissimus muscle areas, longer carcasses, and hypertrophy of the muscle fibers due to less fat deposition. Importantly better organoleptic attributes so do the better market price.
The simplest means to estimate the lean tissue mass in the pigs’ body is the use of B-mode real-time ultrasound equipment. This is the preferred method. However, it requires an accurate relationship between ultrasound measurements (loin-eye area and back-fat thickness).

Factors Intervening the Lean Meat Production
A proper interpretation of lean growth curves is important as different factors like genotype, sex, amino acid or energy intake, and environmental stresses may affect lean growth at different stages of growth. During the grower-finisher phase, the difference in lean growth potential between gilts and barrows is approximately 5% but ranges from 2% to 15% i.e. more lean growth rate in barrows. Between 110 and 176 lb. body weight, the daily lean growth rate is relatively constant in gilts and burrows.

At approximately 176 lb. body weight, the daily lean growth rate starts to decline towards zero when the pig’s mature lean body weight has been reached. Nutrient and energy intake: Sub-optimal intakes of essential nutrients and energy will limit pigs from expressing their lean growth potential. For this reason, practical pig diets are generally over-fortified with relatively inexpensive nutrients, vitamins, and minerals.

Furthermore, close attention should be paid to dietary levels of energy, lysine, and the other essential amino acids and to daily feed intakes when managing grower-finisher pigs. META LEAN (Protein Optimizer for High Lean Growth), A Safe Cure for the Intruding Factors.

Remarkable Lean Meat Gain
Improved Feed Efficiency
Globally Accepted
100% Natural Components
Intensive Research Originated Product
Less Inclusion Levels in the Feed

From a practical standpoint, our exclusive product “META LEAN” integrates the diversity of available genotypes (from the fattest to the leanest), along with production and environmental conditions, to set the optimum conditions for lean growth in swine.

“META LEAN” is the remedy for the observed trend to some degradation of meat quality with intense selection for muscular growth, particularly with regard to technological and organoleptic characteristics, necessitates taking into account these constraints in feeding; whether one considers fat deposition or lean tissue gain (extent of intramuscular fat).

The use of improved pig genetics for higher growth rate and lean meat percentage has led to the deterioration of pig meat quality. “META LEAN” has shown a profound impact on improving meat quality and carcass traits. Several research trials on “META LEAN” have shown positive effects on feed efficiency, protein (muscle) deposition, and reducing fat oxidation, resulting in improved performance and meat quality (color, firmness, marbling, etc). This photogenic feed additive is an effective natural solution with high acceptance by consumers for their safeness and compliance with environmental sustainability.
Feeding Recommendations
1-2 kg per ton of feed or as per veterinarians advise

CONSUMER PAYING MORE ATTENTON TO “NATURAL” FOOD?

useradmin Food Additives April 10, 2020January 20, 2022food additives, junk food, natural food, nutritious food 0 Comment

According to a survey around 95% of the people around the world are having problems.Mostly it is because of the consumption of unhealthy and non nutritious food such as various cold/sugary drinks, most pizzas, white bread, and gluten free/low crab junk foods, without knowing its content.
It is found that most of the killer diseases are related to the cardiovascular problems generally caused due to the unhealthy diet.Over some years of period studies has found just 4.3% people to have no health problems.

To increase this percentage of healthiness one should look after his/her diet and try to consume the organic and natural food as it has low sugar content, high in fiber, more nutritious and helpful to cure health related problems.Yes, one cannot focus to eat such food regularly due to their hectic schedule and shortage of time. Thus you can move towards the food having natural ingredient contents in the food.Contents can be in the form of any Food colors, Flavouring agents, Sweeteners, Preservatives, Fillers, Binders, Lubricants, Antioxidants, Humectants, Coating agents, Buffering Agents in
various food industries like Dairy, Bakery, Beverages, Confectionary and Pharmaceuticals etc.
More people are moving totally towards the consumption of natural, herbal and quality food which results to the healthy diet and thus healthy lifestyle.
An industrial application of all natural food additives and ingredients can embed a good reputation and demand of products in the market and thus increase the brand name and values.
Invest in Naturals..!!

Annatto color origin, uses and benefits

useradmin Food Additives April 7, 2020January 20, 2022annatto color, annatto food colors, annatto natural food color, annatto origin, annatto seeds, annatto uses 0 Comment

Annatto is a Natural food colour obtained from outer layer of seeds of tropical tree bixa orellana. It is an orange-red condiment usually used to impart yellow or orange color with aroma to food industries like bakery, dairy, savory, beverages,spices, pharmaceuticals, nutraceuticals and more.

The origin of annatto is in the tropical regions from Mexico to Brazil. With its culinary usage it is also used in the cosmetics to treat various skin problems. Due to its extraordinary antioxidant, anticancer, antimicrobial properties and also helps in curing eye and heart related problems. Availability of this colour is in variety of concentrations as needed and in both liquid and powdered form, both in oil and water soluble. With all its rich characteristics and properties it is considered as the liable food additive in the natural food colour segment.
Go Healthy …Go Natural…!!

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Author: useradmin