Versele Laga Nutribird A21

Versele Laga Nutribird A21

Directions for use

Versele Laga NutriBird A21 hand-rearing food is prepared by adding warm water. The food-water ration changes with the age of the baby-bird and must be carefully adapted. Use the following chart to prepare the rearing food. For the first preparation, it is recommended to weigh out precisely the required amounts.

Mix in a clean bowl the NutriBird A 21 rearing food and the hot water in volumes as recommended in the chart. Because tap water may contain harmful bacteria, it is recommendable to boil the water before or to use bottled water.
The mixture should be stirred vigorously. Allow to settle for a minute. If the preparation is carried out correctly, a nice porridge is obtained.
Allow porridge to cool down to 39°C. Before serving the mixture, it should be stirred vigorously once more so that water and food do not separate.
Important: the mixture should be prepared fresh before every meal! The mixture is therefore best prepared in small amounts.

Analytical constituents

• Protein 21 %
• Fat content 8 %
• Crude fibre 3 %
• Crude ash 6 %
• Calcium 0,90 %
• Phosphorus 0,60 %
• Magnesium 0,17 %
• Sodium 0,20 %
• Methionine 0,53 %
• Lysine 1,15 %
• Threonine 0,75 %
• Tryptophan 0,20 %

Nutritional additives

• Vitamin A 7.200 IU/kg
• Vitamin D3 1.500 IU/kg Vitamin E 85 mg/kg
• Vitamin K3 3 mg/kg
• Vitamin B1 7,50 mg/kg
• Vitamin B2 16 mg/kg
• Vitamin B3 20 mg/kg
• Vitamin B6 6 mg/kg
• Vitamin B12 0,03 mg/kg
• Vitamin C 60 mg/kg
• Vitamin PP 80 mg/kg
• Folic acid 1,50 mg/kg
• Biotin 260 µg/kg
• Choline chloride 605 mg/kg
• E160a – Beta-carotene 4,35 mg/kg
• E2 (iodine) 2 mg/kg
• E4 (copper) 10 mg/kg
• E5 (manganese) 100 mg/kg
• E6 (zinc) 100 mg/kg
• E8 (selenium) 0,20 mg/kg

Zootechnical additives

Lactobacillus sp.

Composition

• Bakery products
• Vegetable protein extracts
• Derivatives of vegetable origins
• Oils and fats
• Minerals
• Vitamins
• Methionine
• Lysine
• Yeast
• Trace elements
• Probiotic (lactobacillus sp.)
• Enzymes