Organoleptic Characteristics
- Color: Brown
- Odor: characteristic of fresh meat and bone meal
- Texture: Sandy
Physicochemical Characteristics
- Protein………………………………………………mín. 47%
- Pepsin digestibility……………………………mín. 70%
- Fat…………………………………………………….entre 12% y 15%
- Ash (phosphorus and calcium)………..máx. 36%
- Total phosphorus……………………………..mín. 5,0%
- Total calcium…………………………………….máx. 10,0%
- Humidity……………………………………………máx. 10%
Microbiological characteristics
- Aerobic mesophilic count…………………………….10 x 4 ufc/g
- Fecal coliform count……………………………………<100 ufc/g
- Determination of E.coli……………………………….negative
- Determination of Salmonella sp…………………Absent in 25 gr
- Sulphite-reducing Clostridium Count…………<100 ufc/g
Additives
Antioxidant BHT, or other, in sufficient concentrations, to ensure the stability of fats.
Consumer and Consumer Form Potential
Raw material used as a source of animal protein in the preparation of feed for animals, especially pets.
Packaging and Presentation
Packed in new 40 kg polypropylene bags, lots marked with the date of manufacture.