It has been carefully formulated for the rapid development and development of the body skeleton structures of the calves that …
FATTENING GROUP FEEDThe Egg has been used as human food since prehistoric times. On average, in terms of nutrients contained in an egg of normal size it equals; 60 grams MEAT and 160 grams MILK.
In a short period of time, like 21 days, in certain humidity and temperature conditions of the egg is sufficient to explain the nutritional value of a living organism (chick formation). In addition, the fact that nature offers it to people with its special packaging (shell) and that it cannot cheat in any way except for its staling gives the egg a great feature among other food items. Breast milk and eggs have the highest quality protein in all foods. Protein content in the egg is 12.1&# 37;.
The "Essential Amino Acids", which are necessary for the egg to be synthesized in the human body and to be taken externally with food, are sufficient and balanced quantities. It is suggested that at least half of the protein consumption of children who are in the developmental stage of mental and physical development, especially from the viewpoint of adequate and balanced nutrition, be of animal origin.
For this reason, eggs have a great place in child nutrition. Eggs are also rich in vitamins such as A, D, E, K, B2, B6 and B12 and very valuable minerals such as Calcium, Iron, Phosphorus, Iodine, Flor, Sodium, Potassium, Chlorine, Copper, Sulphur, Zinc, Magnesium and Manganese.