Chemical and dietetical characteristics of carubina suggest it as a valuable ingredient in animal diets. The use of carrubina enables the following advantages:
a) it has an high content in sugested and it could substitute those ingredients rich in energy such as destrosio;
b) it is well appetitive and could be used to improve the appetibility of mashes rich in undesirable ingedients for animals;
c) characteristics of the non digested rfraction could modify the availability of nutrients;
d) it has an undiarrhoic effect and that is a very important effect on specific animals as piglet and weaning calf;
e) it improves the quality of pellets, and is rich in energy in contrast with the pellettanti more frequently used.

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