See:
Video published on September 7, 2018
Highlights from the conversation with Michael Kogut, Billy Hargis, Ricardo Rauber, Carlos De Oliveira and Luis Carlos Farias, who joined Fernando Vargas for this roundtable, during the 1st PoultryUniverse Coccidiosis Congress in Curitiba, Brazil.
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Video published on September 6, 2018
Carlos De Oliveira (Vetanco) shared his experience in the field with disease challenges during egg production. This presentation took place in the 1st PoultryUniverse Coccidiosis Congress in Curitiba, Brazil.
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This member gave a presentation on August 14, 2018
At the following event:
1st PoultryUniverse Coccidiosis Congress
Carlos De Oliveira likes the comment:
Great thanks to Carlos De Oliveira, Justino Hernandez and Sherry Layton for this interesting presentation. I observed from the presentation, that the farm in question had a historical challenge of colibacillosis, diarrhea and reduced egg production. But with the introduction of a bio-promoter and yeast cell wall [ MOS] in a treated pen, there was a general improvement in health status of the birds ...
Carlos De Oliveira likes the comment:
Sayed Mohammad Mortazavi Hi yes these products are available in the market by both BV Science and Vetanco. All the information available on the products can be found at www.bvscience.com or www.vetanco.com.
Carlos De Oliveira likes the comment:
Hi, I think this is a good report and it could be a great way to control the E coli infections. I would like to know which company produce this product, and is it in the market or not?
Carlos De Oliveira likes the comment:
Amirthalingam Natarajan Hello. The biopromoter was given twice at week 24 of life and 18 days later at a calculated dose of 0.2ml/chicken added to the drinking water. It normally takes about 4-6 hours for the chickens to consume all the product added.
Carlos De Oliveira likes the comment:
Hello Impressive straight work. Could you please clarify about the duration of biopromoter in water?
Carlos De Oliveira likes the comment:
Hi Interesting work. What interested me most is the process of making the inactivated Bacillus subtilis fragments. What type of microorganisms that were involved in the fermentation and do you have any idea of sizes of cell wall fragments.
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Location:Querétaro, Queretaro de Arteaga, México
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