THE POWER OF PEPTIDES
The intestinal epithelial cells form tight links (known as tight junctions) between the cells that help maintain the barrier function and prevent potentially harmful substances from entering the body from the environment. If the tight junctions become damaged (e.g., due to infection or inflammation), the intestinal barrier function can be compromised, leading to gastrointestinal problems and potentially other health issues. The increased digestibility and absorption of dietary peptides provides an ideal supply of amino acid building blocks, which support the renewal of intestinal epithelial cells and aid in maintaining an effective barrier function. Collagen peptides have been shown to protect against inflammation-induced barrier dysfunction by inhibiting the breakdown of tight junction proteins.
COMPOSITION Freshly Prepared Hydrolysed Turkey (26 %), Sweet Potato, Potato, Hydrolysed Dried Turkey (11.5 %), Turkey Fat (9 %), Pea Protein, Lignocellulose (2.5 %), Hydrolysed Turkey Gravy (2.5 %), Minerals, Dried Yeast (Saccharomyces cerevisiae) (0.4 %), Dried Marigold (Source of Lutein)
A N A L Y T I C A L CONSTITUENTS
Crude Protein . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 %
Crude Fat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.5 %
Crude Fibre . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 %
Crude Ash . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 %
Moisture..................................... 8 %
NFE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40.5 %
Metabolisable Energy . . . . . . . . . . . . 374 kcal/100 g
Omega-6 Fatty Acids . . . . . . . . . . . . . . . . . . . . . . 3.1 %
Omega-3 Fatty Acids . . . . . . . . . . . . . . . . . . . . . . 0.6 %
Calcium . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 %
Phosphorus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0.7 %
Collagen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.9 %
N U T R I T I O N A L A D D I T I V E S (PER KG)
Vitamins: Vitamin A . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14,423
IU Vitamin D3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2,000
IU Vitamin E . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96
IU Trace Elements: Zinc (Zinc Sulphate Monohydrate) . . . . . . . . . . . . . . . . . . . . 48 mg
Iron (Iron II Sulphate Monohydrate) . . . . . . . . . . . . . . . . . . . 48 mg
Manganese (Manganeous Sulphate Monohydrate) . . . . . . . 34 mg
Copper (Copper II Sulphate Pentahydrate) . . . . . . . . . . . . . 14 mg
Iodine (Calcium Iodate Anhydrous & Potassium Iodide) . . . . . 1.04 mg
Selenium (Sodium Selenite) . . . . . . . . . . . . . . . . . . . 0.29 mg