Florentero® ACT

Florentero®ACT tablets:

Fructo-oligosaccharides 36%, Yeasts products (obtained from Saccharomyces cerevisiae) 12.5%, Rice flour (ensiled) 4%, Mono and diglycerides of fatty acids esterified with organic acids (Glyceryl dibehenate), Sodium pyrophosphate, Lignocellulose (Pinus pinea), Magnesium stearate, Yeasts [brewers’ yeast], Lupin protein meal, Sodium chloride, Potassium sulphate, Dicalcium phosphate, Magnesium oxide, Whey protein powder, Vegetable oil and fat (Sunflower oil), Dextrin.

Additives per kg: Vitamins: Niacinamide 3a315 mg 19,200 – Thiamine hydrochloride 3a820 mg 2,500 – Pyridoxine hydrochloride 3a831 mg 800 – Riboflavin 3a825ii mg 640 – Vitamin E 3a700 IU 8 Stabilisers: Microcrystalline cellulose E460 mg 292,900 Emulsifiers: Lecithins 1c322 mg 30,000 Anti-caking agents: Colloidal silica E551b mg 6,700 Gut flora stabiliser: Enterococcus faecium DSM 10663/NCIMB 10415 4b1707 CFU 2.8 x1011 – Lactobacillus acidophilus CECT 4529 4b1715 CFU 8.6 x1012 Sensory additives: Vaccinium myrtillus L.: Blueberry tincture CoE 469 mg 6,720 – Thymus vulgaris L. Thyme extract CoE 456 mg 3,960 – Camellia sinensis (L.) O. Kuntze: Tea extract CoE 451 mg 1,840 Technological additive: * Pediococcus Pentasaceus DSM 12834 1k2103– Lactobacillus brevis DSM 12835 1k20710– Lactobacillus Buchneri DSM 12856 1k2075– Lactobacillus Plantarum DSM 12836 1k2078–Lactobacillus Rhamnosus NCIMB 30121 1k20711 *these additives are used for the ensiling of rice flour

Florentero®ACT palatable paste:

Fructo-oligosaccharides 20%, Yeasts products (obtained from Saccharomyces cerevisiae) 12.5%

Additives per kg: Gut flora stabiliser: Enterococcus faecium DSM 10663/NCIMB 10415 4b1707 1.5 x1011 CFU – Lactobacillus acidophilus CECT 4529 4b1715 5.2 x1012 CFU