SANJIVANI ORGANICS Sanjivani Organics is a Baroda- Gujarat based

company formed during one of the India’s largest International Business & Investments Program called VIBRANT GUJARAT 2015… organized by Government Of Gujarat on 14Th Jan 2015,

We are also registered under Micro, Small, Medium Enterprises, Commissioner of Industries, Government of Gujarat.

WHAT IS SPRIULINA Spirulina is an edible spiral shaped

aquatic blue green micro algae-cyanobacteria (Aarthrospira platensis),growing naturally in alkaline water in warm regions.

Throughout history,This remarkable aquatic plant has nourished people in Africa,America and Asia.

SPIRULINA AN IDEAL DIETARY SUPPLEMENT Spirulina is an ideal dietary supplement because it… Contains the most remarkable concentration and

combination of nutrients known in any food, plant, grain or herb.

Does not have a cellulose cell wall but a soft cell wall made of complex sugars and proteins that make the cell contents easily accessible for your body.

Has protein content 15 to 20% higher than that of meat, 35% higher than that of soya beans and 12% higher than that of eggs.

Is very rich in micronutrients, especially in Beta-carotene (Pro vitamin- A), Iron, Vitamin B12 and Gamma-Linolenic Acid.

NUTRITIONAL COMPOSITION OF SPIRULINA [CONTENT OF ITS DRY WEIGHT ]

MACRO NUTRIENTS Protein: 60%-70% Carbohydrate: 15%-20% Fats (Lipids): 5%-6% Moisture: 3%-5% Minerals: 6%-9% Phycocyanin: 140mg-200mg/ gram Beta carotene: 2.1mg-2.4mg /gram Iron: 1.0mg-1.2mg /gram

THE POWER OF SPIRULINA (IMPORTANT BENEFITS) Spirulina: a nutritional booster. The usage of 5 gram of Spirulina over a period of 6

weeks clearly showed improvement on many areas like Haemoglobine, Iron and Retinol, which empowers Sexuality in Men & Women.

Spirulina and Oxidative Stress in Type II Diabetes Mellitus Subjects(2000) This study on 33 Type II Diabetes Mellitus patients, performed in the Madurai City Hospital showed that the daily use of 5 gms Spirulina for about a month results in a significant reduction in lipid peroxide levels.

Effect of Supplementation of Spirulina. The pre and post test on health, Dietary, nutritional, Biochemical status  was conducted.

After supplementation of Spirulina There was rapid change in their nutritional status, haemoglobin and protein level.

Weight gain up to 1 to 3 ½   Kgs within 6 months CD4 count increases based on their health status Increased hair growth Increases appetite Curing  and controlling of Skin diseases Increased activeness to do work Controlling of fever Free from constipation Increasing of height in CLHIVS Prevention of Vitamin C & A deficiency among CLHIVS(eye & oral infections)

FUNCTIONS OF PROTRIEN IN LIVE STOCK 2.1 Proteins The proteins are among the most important constituents of all living cells and represent the largest

chemical group in the animal body, with the exception of water; the whole fish carcass contains on average 75% water, 16% protein, 6% lipid, and 3% ash. Proteins are essential components of both the cell nucleus and cell protoplasm, and accordingly account for the bulk of the muscle tissues, internal organs, brain, nerves and skin.

2.1.1 Composition Proteins are very complex organic compounds of high molecular weight. In common with carbohydrates

and lipids, they contain carbon (C), hydrogen (H), and oxygen (O), but in addition also contain about 16 % nitrogen (N: range 12–19%), and sometimes phosphorus (P) and sulphur (S).

2.1.2 Structure Proteins differ from other biologically important macromolecules such as carbohydrates and lipids in their

basic structure. For example, in contrast to the basic structure of carbohydrates and lipids, which is often composed of identical or very similar repeating units (ie. the glucose repeating unit within starch, glycogen and cellulose), proteins may have up to 100 different basic units (amino acids). It follows therefore that greater compound variabilities and ranges are possible, not only to composition, but also to protein shape.

2.1.3 Chemical properties Colloidal in nature, proteins vary in their solubility in water, from insoluble keratin to the highly soluble

albumins. All proteins can be ‘denatured’ by heat, strong acid, alkali, alcohol, acetone, urea and by heavy metal salts. When proteins are denatured they loose their unique structure, and therefore possess different chemical, physical and biological properties (ie. inactivation of enzymes by heat).

FUNCTIONS OF PROTRIEN IN LIVE STOCK 2.1.4 Classification Proteins maŷ be classified into three main groups according to their shape, solubility and chemical composition: Fibrous proteins: insoluble animal proteins which are generally very resistant to digestive enzyme breakdown. Fibrous proteins

exist as elongated filamentous chains. Examples of fibrous proteins include the collagens (main protein of connective tissue), elastin (present in elastic tissues such as arteries and tendons), and keratin (present in hair, nails, wool and hooves of mammals).

Globular proteins: include all enzymes, antigens and hormone proteins. Globular proteins can be further subdivided into albumins (water soluble, heat-coagulable proteins which occur in eggs, milk, blood and many plants); globulins (insoluble or sparingly soluble in water, and present in eggs, milk, and blood, and serve as the main protein reserve in plant seeds); and histones (basic proteins of low molecular weight, water soluble, occur in the cell nucleus associated with deoxyribonucleic acid - DNA).

Conjugated proteins: these are proteins which yield non-protein groups as well as amino acids on hydrolysis. Examples include the phosphoproteins (casein of milk, phosvitin of egg yolk), glycoproteins (mucous secretions), lipoproteins (cell membranes), chromoproteins (haemoglobin, haemocyanin, cytochrome, flavoproteins), and nucleoproteins (combination of proteins with nucleic acids present in the cell nucleus).

2.2 Protein function The function of proteins may be summarised as follows: To repair worn or wasted tissue (tissue repair and maintenance) and to rebuild new tissue (as new protein and growth). Dietary protein may be catabolized as a source of energy, or may serve as a substrate for the formation of tissue carbohydrates

or lipids. Dietary protein is required within the animal body for the formation of hormones, enzymes and a wide variety of other

biologically important substances such as antibodies and haemoglobin. 2.3 Protein requirements The study of dietary nutrient requirements in fishes and shrimp has been almost entirely based on studies comparable to those

conducted with terrestrial farm animals. It follows therefore that almost all the available information on the dietary nutrient requirements of aquaculture species is derived from laboratory based feeding trials; the animals being kept in a controlled environment at high density and having no access to natural food organisms

AMINO ACIDS : WHY ITS SO IMP ????  Amino acids Although over 100 different amino acids have been

isolated from biological materials, only 25 of these are commonly found in proteins. Individual amino acids are characterised by having an acidic carboxy group (-COOH) and a basic nitrogenous group (generally an amino group: -NH2). In view of the presence of both acidic and basic groups, amino acids are amphoteric (ie. have both acidic and basic properties) and consequently act as buffers by resisting changes in pH. The chemical structure of the more commonly occurring amino acids is shown below:

AMINO ACIDS : WHY ITS SO IMP ???? Amino acid requirements For nutritional purposes, amino acids may be divided into

two groups; the essential amino acids (EAA), and the non-essential amino acids (NEAA). EAA are those amino acids that cannot be synthesized within the animal body or at a rate sufficient to meet the physiological needs of the growing animal, and must therefore be supplied in a ready made form in the diet. NEAA are those amino acids that can be synthesized in the body from a suitable carbon source and amino groups from other amino acids or simple compounds such as diammonium citrate, and consequently do not have to be supplied in a ready made form in the diet

TYPES OF AMINO ACIDS

NAME OF OUR PRODUCTS…………

CATTLINA : Cattle feed….. POULTRINA : Poultry Feed AQUA TONIC : Poultry Tonic

FISHRULINA : Fish and Prawns Feed

SEA WEED : Plant Food Tonic

EFFECTS ON HORSESSpirulina is probably best known for its ability to boost the immune system.  It’s high in protein (55-70%), vitamins, minerals, and amino acids.  According to Dr. Kellon, it’s been shown “to specifically improve the production of IgG antibodies, while down-regulating allergies associated with IgA antibody responses.” (IgG and IgA antibodies are two of the five types of pathogen-fighting antibodies found in mammals.)The health benefits of spirulina are many–and are backed by mainstream research.  Here are a few equine conditions that spirulina supplementation can be beneficial for:•Heaves/ COPD/ Asthma•Seasonal respiratory allergies•Hives and other skin allergies•Sweet Itch (Summer Eczema)•Poor immune function•Faster speed in Running

Camel Feedcamels are the camels which are known for excessive production of milk and hence are grown and pet in several regions of the country as well as other countries. These dairy camel feed have been manufactured at our company using top grade natural resources which helps provide these camels a healthy diet as well as a boost up in their immunity to fight against various kinds of diseases and infections and remain fit and healthy. Particulars Unit.Crude Protein. (% Minimum)46.60Ether Extract (Fat). (% Maximum)06.90Crude Fibre. (% Minimum)08.40Ash. (% Minimum)06.80