Heat Stress: Implicactions of Creamino® supplementation

Dear Mr. Thang, The resorption of fat-soluble oxycarotenoids is influenced by the fat included in the feed. However, contradictory results are reported with the use of long-chain polyunsaturated fatty acids, as they have high tendency to oxydation in the GIT and destroy oxycarotenoid making them less available to deposition. Here Creamino offer to nutritionist a flexible tool to reach the desired energy level and minimizing the risk of poly saturated fatty acids high input. Besides this, Creamino has a positive effect on the villi and Gut health which promote the absorption of nutrient ( Oxycarotenoid) My field experience with oil (bad quality ) replacement, plus 600 gr Creamino, show good result in the performance, and health status without any change in poultry colour and appearance. In many markets -ex Morocco, Soy-corn based diet)-the use of oil inclusion is 0,5% maxi (kept for technological reason) without any effect on the appearance.

There are many factors that influence pigmentation and Creamino promote the following:
Health status
Energy content of the ration
Fat and fat quality ( Replacement)
Dear Mr Thang, thanks for bringing this reflexion to the discussion.
Best Regards.