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September 21, 2015

 

Study: Lallemand product improves layers' antioxidant status, egg quality

  
   
 

Lallemand Animal Nutrition has presented new antioxidant study showing the benefits of MELOFEED®, a natural source of primary antioxidant, on layers' antioxidant status and egg quality at the recent 20th edition of the European Symposium on Poultry Nutrition in Prague, Czech Republic.

 

According to Lallemand, the symposium, which was held on August 24-27, provided an opportunity for the company to reaffirm its commitment to poultry nutrition research.

 

Lallemand said MELOFEED® is a nutritional solution based on freeze-dried melon juice rich in antioxidant enzymes, and is good for hens during the egg-laying cycle when they are subjected to oxidative stress and their antioxidant defenses are strongly mobilised.

 

It said the study highlights, for hens receiving MELOFEED® supplementation, a significant increase of the endogenous production of three antioxidant enzymes--Super Oxide Dismutase, Catalase and Glutathione peroxidase--within the reproductive tract. The supplement also gives a 9% improvement of vitamin E transfer to the egg.

 

The hens' improved antioxidant status is also reflected on egg quality, the study showed. The egg's original freshness, evaluated by the Haugh units' value and the albumen's pH, is prolonged by an additional one week. The yolk contribution to the egg is also increased by more than 3%, which means more nutrients available for the chick.

 

New corporate tagline, service brand

 

Meanwhile, Lallemand Animal Nutrition has introduced a new corporate tagline--Specific for Your Success─and a service offering brand--Lallemand Forward. Both are designed to reinforce the company's "commitment to the global animal nutrition and livestock production industries", it said.

 

Yannig Le Treut, general manager for Lallemand Animal Nutrition, explained that this is not a shift in strategy for the company but simply a refreshed brand image and identity.

 

"Our model is based on three strengths: First, our expertise in microbial fermentation as we are primary producer of yeast and bacteria; second, our commitment to research and the continuous documentation of our products; and third our strong customer relationships," Le Treut said.

 

Lallemand Forward covers the R&D Centers of Excellence, education resources, technical exchanges, on-farm-services and audits, and industry support.

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