FEEDING INSTRUCTIONS:
Feed as a sole ration. Always supply a source of fresh, clean water.
Hubbard does not use “Restricted-use Proteins” in their products and is in compliance with FDA and
state requirements regarding the use, handling and storage of “Restricted-use Protein” products.
INGREDIENTS:
Please refer to the product label/tag for a complete list of ingredients.
WARNING:
This product, which contains added copper, should not be fed to sheep or related species that have a low
tolerance to copper.
This product has been formulated specifically for swine and is not intended for other species
PROFILE:
As a feed with a multitude of uses, you’ll always want to keep Prep 21 around. Start off by using Prep 21 after the pig starter to get babies prepped for sale day by maintaining the fresh look and muscle “pop” while also encouraging some bulk and
body depth. Next, add this feed to your topdress toolbox; it really freshens those pigs up for jackpots while still allowing them to grow during these important growth stages. Finally, when you’re in the final push to get your project bulked up and ready to roll for your target show, Prep 21 is the best feed to have in your arsenal.
GUARANTEED ANALYSIS:
Crude Protein, min………………………..21.0%
Lysine, min…………………………………..1.5%
Crude Fat, min………………………………7.5%
Crude Fiber, max…………………………..6.5%
Calcium, min…………………………………0.5%
Calcium, max………………………………..1.0%
Phosphorus, min……………………………0.6%
Salt, min……………………………………….0.5%
Salt, max………………………………………1.0%
Chromium, min………………………………0.2 ppm
Selenium, min………………………………..0.3 ppm
Zinc, min……………………………………….2,980 ppm
Phytase, min*………………………………..234 FTU/lb.
Xylanase, min**……………………………..54.0 XU/lb.
*One unit of phytase activity (FTU) is
defined as the quantity of enzyme
which liberates 1 micromol of inorganic
phosphorus per minute. Environmental
factors such as feed pH, moisture and
processing methods such as pelleting
and extrusion may affect enzyme
activity.
**One xylanase unit is the amount of
enzyme which liberates 1 micromole of
xylose per minute under the conditions
of the assay
