Sean Kettle

Description

• Synkettle is a synbiotic product (probiotic + prebiotic) for use during lactation. This product uses indigenous Iranian microorganisms that, when consumed in appropriate amounts, have beneficial effects on the health of dairy cows and the performance of dairy cows, and prevents various problems during lactation and increases herd performance. Synkettle increases the population of beneficial bacteria in the rumen and intestine and prevents the growth of opportunistic and pathogenic bacteria such as Campylobacter jejuni and colibacillus. Synkettle absorbs and eliminates food toxins and reduces damage to the intestine. The organic acid in Synkettle, in addition to having a positive effect on the function of beneficial intestinal bacteria and improving the health of the herd, also reduces the ‘pH’ of the digestive tract and, as a result, reduces the activity of pathogenic and disease-causing bacteria. Using yeast and Saccharomyces yeast cells in the right proportion increases the production of free fatty acids. Saccharomyces produces B vitamins and some other vitamins such as biotin, choline, folic acid, inositol, thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, and cobalamin.

Effects of consumption

• The presence of Synketal ingredients in the right amounts together creates a synergistic effect and consequently results in Synketal’s unique performance.
• Reducing casualties
• Improving weight at the end of the period and improving feed consumption, body weight, food digestion, increasing the rate of oxygen consumption, creating anaerobic fermentation conditions and increasing cellulolytic bacteria.
• Increased absorption and excretion of toxins
• Increase beneficial intestinal bacteria
• Herd uniformity
• Increased length and surface area of ​​intestinal villi
• During increased milk production or heat stress, it improves rumen fermentation, increases fiber digestion, and reduces the risk of acidosis, thereby helping to improve performance and increase milk fat percentage.
• Prevention of acidosis
• Improve conversion rate
• Reducing antibiotic use
• Boosting the immune system
• Reducing digestive diseases such as enteritis and diarrhea
• Inhibiting the growth of bacteria such as Campylobacter jejuni and colibacillus
• Reducing lameness in the herd
• Increasing production performance and stabilizing and increasing rumen pH (Rasmus et al. 2005)
• Reducing stress in the herd
• The yeast present increases milk production efficiency and fat content (Musk et al. 2008).
• Changing the pattern of fatty acids

Types of consumption methods

• Usability in mesh, pellet

Consumption rate