Gut Health Livestock Feed Additives Sodium Butyrate 70% Plus 20% Tannin

Ingredient: Sodium butyrate, tannin

Concentration: 70% Minimum (sodium butyrate), 20% Minimum (Tannin)

Molecular Formula: C4H7O2Na (sodium butyrate)Molecular weight: 110.09(sodium
butyrate)

C76H52O46(Tannin) 1701.198(Tannin)

Description: powder

Main properties of butyrate.

(1) Growth promotion. Gut health Butyric acid is known to be an important energy
source for intestinal epithelial cells, it improve the growth,recovery and
differentiation of intestinal villi, increase of the length of villi leads to the
increase of absorption surface. villi length increased up to 30%, and feed intake
increased up to 10%.

(2) strong antibacterial effectr. Butric aicd enters the microbial cell in
undissociated form. With the cell it releases protons in an alkaline enviroment
which results the decrease of intracellular pH, this decrease of pH influences
microbiao metabolism, microbial cells try to excrete proton by using its energy and
ultimately end up to death.

Main properties of tannin.

(1)Hydrolysable tannin can inhibit most of bacteria, fungus and microorganism.

(2)Strong astringency of hydrolysable tannin can reduce the flow velocity of chyme
in the intestinal tract to increase the digest time and digestibility, and to
reduce the incidence of diarrhea, promote growth.

(3)Hydrolyzed tannin has strong antioxidant effect, and a European study has shown
that tannin has better antioxidant effects than VE and VC at the same
concentration.

Synergistic effect of butyrate and tannin

(1) synergy of reducing wet dropping

(2) synergy of antibactiral effect





Physical and Chemical Characteristics are as follows:

Items Standard
Sodium butyrate ≥70%
Tannin ≥20%
Moisture ≤4%
pH Alkali
Heavy Metal ≤ 0.001%
﹡﹡﹡﹡﹡﹡﹡﹡﹡ ﹡﹡﹡﹡﹡﹡﹡﹡﹡
Usage: mixing in feed evenly. The dosage of supplement in feed is as

follows(kg/mt):

Swine Poultry Aquaculture Other
1.0-3.0 0.5-1.0 0.5-2.0 0.5-2.0
Storage: Sealed Tightly. Avoid Exposure To Moisture.

Expiry: One years from the date of production.

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