Pure alfalfa naturally grown on Italian fields, dehydrated, chopped and pressed into pellets through a mechanical process that involves no additives. Alfalfa Pellet
The production process preserves the product’s distinguishing original nutritional properties: protein, minerals, lipids, vitamins, pro-vitamins e polyunsaturated fats (omega-3 and omega-6), besides sugar, organic acid and carotene.
Thanks to its high feeding value, alfalfa pellet is the perfect forage base for dairy cows, sheep and goats, horses, camels, rabbits and other livestock animals as it improves the production and quality milk and meat. It is successfuly employed in poultry feeding for layers and broilers.
Alfalfa pellet produced by Gruppo Carli is completely natural and GMO-free.
High quality protein. Worldwide research in animal nutrition proved the high quality of alfalfa protein. Alfalfa’s protein utilization improves quality of milk, meat and eggs. That makes it an efficient forage, reducing the requirement of supplements in animal’s diet, for more economical farming.
High nutrient availability. Natural nutrient complement of the plant is preserved in alfalfa pellets by the processing and storage procedures. Beta carotene is a precursor of Vitamin A, promoting health and good performance. Alfalfa pellets are a natural and recognized source of: Fiber, Vitamin E, Calcium, Sulphur-containing amino acids, Selenium, Potassium.
Fibre source. Alfalfa is a superior fibre source due to a lower proportion of cell walls and a higher proportion of digestible carbohydrates and protein. Therefore, alfalfa can be consumed in larger quantities than most forages.
Reduction of Heat Stress. Alfalfa pellet is rich in available minerals and vitamins, which are especially necessary in hot or humid climates. The available minerals of alfalfa rapidly replace the ones lost in sweating, reducing heat stress and allowing the animal to ingest same quantities of feed as in cooler climates, with benefits on milk production levels.
Other Alfalfa pellet’s attributes are palatability and uniform quality during long time period.
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