The enzymes in our cultures assist in the breakdown of proteins
into usable amino acids, in the digestion of carbohydrates into
simple sugars for ready assimilation by the host, and facilitates
the reduction of fibrous material into usable carbohydrates.
By including our live
enzyme-bearing cells into the feed before ingestion, the animal is given
the advantage of having its essential nutrients made more completely
available, and for a longer period during the digestive process.
- Fat digestive enzyme: When Lipase contacts fats, it has a splitting
action to form fatty acids and an emulsification of the fats.
- Principal Protein Digestive Enzyme:
This enzyme, in conjunction with the gastric digestive factors, breaks
down the digestible proteins into amino acids in which form they are
principally absorbed through the intestines. Undigested protein is more
dangerous to the host than any other undigested matter from other
nutrients. It is important that high levels of this enzyme be available.
No animal life can continue to exist without proper available amino
acids in relationship to animal requirements.
ZYMASE AND MALTASE -
Principal Starch Digestive Enzyme:
These enzymes produce a hydrolysis with a production of Maltose, which
is converted by Maltase to Dextrose, then to Glucose, in which form it
is absorbed. Pancreatic secretions have a similar action, however, as in
the digestions of fats, the digestibility of the starch is limited to
the amount of enzymes available from organic secretions. Without
addition for conversion of the excess, the undigested portion is lost.
INVERTASE - Principal Sugar
This enzyme converts sugar by hydrolysis to glucose, in which form it is
absorbed through the intestinal walls, providing a high energy through
ZYMASE, MALTASE AND DIATASE -
Principal Fiber Digestive Enzymes:
These enzymes attack cellulose to secure the starch and sugars that may
be present in the fibers, making these factors available for digestion.
CARBOXYLASE AND OXIDASE -
Principal Oxidizing Enzymes:
These enzymes act to remove the carbon dioxide from the nutrient
compounds by oxidation.
This enzyme decomposes hydrogen peroxide, liberating free oxygen.
EMULSIN - Principal
This enzyme assists in splitting the glucoids (carbohydrate compounds)
RENNET - Coagulating Enzyme:
This enzyme principally produces the coagulation of milk by action on
the casein for conversion to paracasein, which, with calcium salts,
result in coagulation.
This enzyme acts when hydrolyzed with acids to convert milk sugars to
dextrose and glucose.
Produces increased activity of enzymes and enables them to grow more
rapidly. Has direct action on calcium and phosphorus, resulting in
conversion to calcium lactic phosphates, in which form they are
absorbed. Act to retard harmful bacteria and parasitic infections.