TYPES OF FLAVOURS:
1. Lactobacillus plantarum
2. Lactobacillus brevis
3. Lactobacillus casei
4. Lactobacillus acidophilus
5. Saccharomyces cerevisiae
6. Asperillus oryzae
7. Trichoderma longibrachiatum
8. Bacillus subtilis

1. Stimulate alfactory receptors in nose, gustatory receptors in the mouth, and activate receptors in the gut.
2. Increased attractiveness of feed to animals & improve feed palatibility.
3. Give feed a unique flavour note to creat positive emotions & brand reognition in the user of animal feed & differentiate between other products.

150-250 gram per ton of feed or as directed by nutritionist.