| Guaranteed Analysis per 1 Soft Chew (2.4 grams): |
| (All values are minimum unless otherwise noted.) |
| Moisture (Max) 15.3% |
| *Total Microorganisms (Bacillus coagulans) 45 Million CFU |
| *alpha-Amylase (Aspergillus oryzae) 1,100 SKBU (1) |
| *Lipase (Aspergillus niger) 100 LU (2) |
| *Cellulase (Trichoderma longibrachiatum) 35 CMCU (3) |
| *Papain (Papaya) 10,500 PU (4) |
|
| *Not recognized as an essential nutrient by the AAFCO Dog Food Nutrient Profiles. | |
| Calorie Content (Calculated) ME: 4,630 kcal/kg, 11.1 kcal/ soft chew |
Directions: Give with each meal
For Dogs over the age of six weeks
Up to 21 lbs. - 1 soft chew
21 to 40 lbs. - 2 soft chews
41 to 8- lbs. - 3 soft chews
81 lbs. and over - 4 soft chews
This product is intended for intermittent or
supplemental feeding only.
Other Ingredients:
Brewers Dried Yeast, Dried Potato Product, Glycerin,
Flaxseed, Lecithin, Canola Oil, Dried Aspergillus oryzae Fermentation
Product, Dried Aspergillus niger Fermentation Solubles, Trichoderma
longibrachiatum Fermentation Product, Papaya, Dried Bacillus
coagulans Fermentation Product, Fructooligosaccharides, Calcium
Sulfate, Natural Flavoring, Water, Tapioca Starch, Maltodextrin, Sorbic
Acid (a preservative), Mixed Tocopherols (a preservative), Vegetable Oil.
Contains a source of live (viable) naturally occurring microorganisms.
(1) One SKB unit is defined as the amount of enzymes needed to form
10 mg of reducing sugars from 1% soluble starch solution at pH 5.0
and 40°C in 30 minutes.
(2) One FCC Lipase Unit (LU) is defined as that quantity of enzyme that
will liberate the equivalent of one µmol of acid (H+) per minute from
the substrate, under the conditions of the assay. The assay is based
on a five-minute hydrolysis of an olive oil substrate at pH 6.5 and
30°C. The fatty acids released on hydrolysis of the glycerol esters
are determined by titration with sodium hydroxide.
(3) One carboxymethyl cellulose unit (CMCU) is that amount of
enzyme which liberates one micromole of reducing sugar
(expressed as glucose equivalents) in one minute under the
conditions of the assay.
(4) The activity of papain is measured in the FCC PU; the assay of
which is based on the hydrolysis of casein. This assay is based on
60-minute proteolytic hydrolysis of a casein substrate at pH 6.0 and
40°C. One PU (Papain Unit) is defined as that quantity of enzyme
that liberates the equivalent of 1 µg of tyrosine per hour under the
conditions of the assay.
Contains a source of alpha-Amylase which can hydrolyze starch.
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