Ducks - Import export

Composition: Duck breast 85.3%, vegetable protein 6.2%, pregalatinized starch 4.6%, glycerine 3.5%, salt 0.3%, potassium sorbate 0.1%. Analysis: Crude protein: 45%, fat content: 2%, crude fiber: 1%, crude ash: 3.5%, moisture 18%.

Composition: Duck 32%, Beef skin 60%, starch 4%, glycerine 1.8%, salt 0.1%, sorbitol 2%, potassium sorbate 0.1 Analytical components: Crude protein: 61%, fat content: 4%, raw fibres: 3%, crude ash: 4%, moisture 18%