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BEST QUALITY FATTENING COWS FEED
Pack sizes: 25 kg.
Shelf Life: Within 60 days of packing.
Maize, Rice Polish, Rapeseed Cake, Soybean Cake, Full Fat Soybean, Wheat bran,
Palm Kernel Cake, Feather felt, Extra Protein, Liquid Molasses, Dry Molasses,
Dry Calcium Phosphate, Lysine, Enzymes, Anti-Oxidant, Vitamin, premixes, Mineral
and other Food Addition.
120 Gram Mat laminated moisture protected, first grade quality HDP Poly bag.
(a) Build a loft 6 inches above the floor to store feed.
(b) Store feed in a cool, dry, well-ventilated area.
(c) Maintain a minimum clearance of 15/18 inches from walls.
(d) Feed bags should be stacked no higher than 6 to 7 bags high and
The Distance from one bag to another should be at least 18 inches.
This prevents the feed from fungus or spoilage and allows for Necessary
air circulation around the bags.
(e) Rotate the stock first to finish off old feed.
(f) Keep different types of feed separate and clearly marked.
Be especially careful not to mix bags of other feeds together.
(5) Features:
(a) Antibiotic-free production.
(b) There is no urea or chemicals in the feed.
(c) No feed coloring is used.
(d) Protein and fat quality control.
(e) The use of specific fibers listed in the feed and weather-based
Formulation exemptions and nutritional controls have been maintained.
(f) No hormones are used in the feed for additional growth.
(a) Increases the digestive power of the stomach.
(b) Increases the reliability of immunity.
(c) Ensures good health.
(d) Retains the correct taste of meat.
(e) Manages the correct lifespan of the animal.
This fattening feed is designed for beef cattle in the finishing phase, such as steers and heifers intended for meat production, to promote rapid weight gain and marbling.
Feed ad libitum (free access) or according to body weight and target daily gain, typically 2-3% of live body weight per day, while ensuring constant access to clean water and roughage if needed.
Use this feed during the final 90-150 days before slaughter, depending on starting weight, breed, and desired market finish, to achieve optimal fat cover and meat quality. 6.1s
