Tests in Piglets

Following a series of tests carried out in large and modern pig farms in collaboration with the Agricultural University of Athens, the following advantages have been obtained from the use of Sparta INNOLIVE in fattening pigs of the following units:

• Reduce the FCR by about 9%, also affecting the cost of the unit ration.
• Increased polyphenol concentration in meat by 13% (positive) which positively affects animal health.
• Reduce the loss of livestock by up to 40%.
• Zero appearance of anus hernia.
• Increased 22% oleic acid content in meat, which has been shown to have beneficial properties for human / consumer cardiovascular diseases (lowering of cholesterol, etc.).
• Improve the organoleptic characteristics of the meat. Sparta INNOLIVE gives a distinctive and special flavor, odor and aftertaste to the pork.
• Increase in carcass durability for up to three (3) additional days.
• The meat of the animals in question is ideal for creating a final differentiated product with added value.

Tests in Broilers

Consumption of Sparta INNOLIVE from broilers in large poultry units and analysis carried out on the product by the National and Kapodistrian University of Athens have shown that this product has high biological and anti-inflammatory activity, ie it can act as a cardioprotective to prevent cardiovascular diseases.

Additionally:

• Improves the organoleptic characteristics of the meat
• Improves the digestibility of food
• Increases the shelf life of meat for three more days
• Increases breast size in farmed chickens
• Significantly reduces mortality in chickens
• It can reduce unpleasant odors due to reduced ammonia emission

Tests in Laying Hens

Consumption of Sparta INNOLIVE from laying hens in large poultry farms and analysis carried out by the Hellenic Center for Marine Research showed that the eggs produced showed more oleic acid, which has proven beneficial properties for human cardiovascular diseases (consumer).

In addition, the concentration of polyphenols in the eggs is increased and its consumption helps in raising laying hens as it:

• Increases production
• Increases the size of the egg
• Improves the health of the hens
• Can reduce unpleasant odors due to reduced ammonia emission
• Reduces the phenomenon of cannibalism

Χημική Ανάλυση

Nutrients	Percentage %
Proteins	9.93
Fat	14.17
Carbohydrates	37.25
Sugars	0.7
Ashes	6.13
Fibers	26.23
Salt	0.46
Moisture	4.63
Lysine	0.11
Theonin	0.49
Average Energy for Poultry	3340,0 kcal/kg
Average Energy for Pigs	3967,5 kcal/kg