1) Ntxiv rau tib neeg lub cev muaj protein ntau thiab txhim khu kev noj haus;
2) Txhim kho kev tiv thaiv thiab ntxiv dag zog lub cev;
3) Txhim kho cov leeg nqaij thiab muab kev ua kis las;
4) Nws muaj kev zoo siab, muab cov khoom noj uas xav tau los ntawm lub cev, thiab ua tiav cov txiaj ntsig ntawm kev noj qab haus huv yuag;
5) Nws tsis muaj roj thiab cov roj cholesterol, uas txo cov hmoov txhuv nplej siab, uas yog qhov tsim nyog rau kev txo qis lipids thiab ntshav qab zib.
Nws tuaj yeem siv rau kev ua kis las khoom noj khoom haus thiab kev noj haus ntxiv cov zaub mov thiab dej haus; ntxiv rau cov khoom noj muaj protein ntau ntxiv rau kev noj haus; thiab tseem tuaj yeem siv rau cov khoom siv lub cev.
| Yam khoom | Txuj kev zoo |
| Tsis hnov tsw | Nrog ntuj tsw, tsis muaj ntxhiab tsw peculiar |
| Xim | Lub teeb daj los yog mis nyuj dawb |
| Qhov tshwm sim | Hmoov los yog granular |
| Protein (hauv paus qhuav)% | ≥80% |
| CrudeFib % | ≤ 5.0% |
| Moisture% | ≤8% |
| Tshauv% | ≤ 5.0% |
| PH | 6 ~ 8 |
| Arsenic% | ≤0.2 |
| Lead % | ≤0.2 |
| Tag nrho Plate suav, Cfu/g | ≤10000 |
| Coliform, MPN / 100g | ≤ 30 |
| Pcov kab mob athogenicBua yeeb yam(Salmonella) | ND |
| Melamine | Tsis zoo |
| Yog '% | ≤ 3 |
Ntim:
20kg / hnab, 12.5MT / 20'FCL, 25MT / 40'FCL
Cia:
Khaws nyob rau hauv qhuav, txias, thiab ntxoov ntxoo nrog thawj ntim, tsis txhob ya raws, khaws cia nyob rau hauv chav tsev kub.
