Porzyme®: Improving swine health, performance, and profitability

Improving Swine Health, Performance, and Profitability

Porzyme® is a range of feed enzymes that improves the digestibility of pig diets and delivers significant savings in cost without compromising on performance.

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Key Benefits

Improves feed intake: Breaks down fiber components of feed, which in turn improves digestion, performance, and gut health.
Reduces feed costs: Enables producers to reduce the inclusion of high-cost dietary ingredients with no impact on performance.
Maintains performance and compliance: Allows producers to achieve a healthy performance within the context of widespread restrictions on the use of antibiotic growth promoters (AGPs).
Provides a cost-effective solution: Allows more flexibility for feed formulation to offset rising raw material costs of specialist post-weaning piglet diets.
Improves uniformity: Delivers gains of around 30% in all life stages, reducing the need for sorting, enabling earlier clearing, and resulting in a higher percentage reaching desired weight at slaughter. Safe, accurate, and easy handling.

Reap The Results Of Porzyme® Feed Enzymes

Porzyme® tp100 – for starter pigs: An enzyme blend, Porzyme® tp100 optimizes digestibility in diets based on corn, broken rice, wheat, sorghum, and grain by-products. Proven in use, it is shown to improve the daily weight gain (DWG) of piglets by 10% and the feed conversion ratio (FCR) by 7.6%.

Porzyme® 9300 – for grower-finisher pigs: Porzyme® 9300 is a single-activity enzyme that maximizes performance from grower-finisher pig diets based on corn, broken rice, sorghum, wheat, rye, triticale, and grain by-products. Multiple trials show that it can improve average bodyweight gain (BWG) by 6.7% and FCR by 6%.

14%

weight gain per piglet compared to control groups in the application of Porzyme® 9300 on corn/soy diets for lactating sows.

Discover our Products

For over 40 years, our range of feed enzyme and gut health solutions has helped livestock producers resolve the nutritional and health puzzles at the heart of antibiotic-free and sustainable production