• GREEN P™: indications and main zootechnical effects

GREEN P™ is suitable for sows, pigs and fattening pigs
GREEN P™ ingredients, of natural origin, have exceptional anti-inflammatory, thermoregulating and hepatoprotecting action.

Heat stress is a very important factor in the production cycle of pigs, which have a much less efficient thermoregulatory system with respect to other species (remember that pigs do not sweat).
Generally, pigs try to compensate for the effects of heat by increasing heat dissipation: they maximize the body surface in contact with the floor by lying on it.

They increase the respiratory rate, with evident flank beats.
The increase in breathing rate also causes an increase in the evaporation of water from the lungs (a process called evaporative cooling).
It is always necessary to provide fresh water (from 10 to 15 ° C) to water and refresh the animals, without limitations.

For this, it is necessary to check for the presence of sufficient drinkers and that the water comes out of the nozzles in the correct quantity.
Even providing food in the cooler moments of the day can have positive effects on food ingestion.

GREEN P™.pdf

Heat stress in sows

During the high temperatures of summer, the sow tries to dissipate the maximum amount of heat possible; one of the physiological strategies the sow can implement is peripheral vasodilation, which favors a greater blood flow to the external areas and therefore a greater heat dispersion.
However, an increase in peripheral vasodilation corresponds to a phenomenon of vasoconstriction in the intestine, with contraction of the villi and reduction of the ability to absorb nutrients.
It has also been observed that the reduced blood supply with scarce availability of oxygen, leads to an increase in tissue damages in the intestine.
With higher temperatures, the sow eats less and will therefore assimilate less nutrients.
This will lead to less milk production (with lighter piglets at weaning), excessive weight loss and lower fertility rate in the next cycle.
The delivery room is the most critical area, where the sows are subjected to heat stress the most, due to the high quantities of food ingested and the important metabolic activity they carry out for the synthesis of milk.
The difficulty in cooling these spaces lies in the piglets that, as soon as they are born, need a source of heat, often provided through the installation of infrared heating lamps.
The right balance must be found between the comfort of the sows and that of the piglets.

GREEN P™ is particularly suitable as an adjuvant

GREEN P™ is particularly suitable as an adjuvant in states of hyperthermia and inflammatory states that cause sensory loss, lack of appetite and reduced performance.
GREEN P™ is a natural product whose microencapsulated natural officinal principles leave no residues in the meat and no period of suspension before slaughter.

mangime complementare per suini

Additives per kg:
Vitamins, pro-vitamins and substitutes with similar effect:

  • 3a820 Vitamin B1 1.000 mg
  • 3a825i Vitamin B2 500 mg
  • 3a831 Vitamin B6 1.000 mg
  • Vitamin B12 1,0 mg


  • E558 Montmorillonite Bentonite 50.000 mg


  • Anhydrous dextrose;
  • Brewer's yeast from Saccharomyces cerevisiae;
  • Blend of botanically defined flavoring substances;
  • Sodium chloride;
  • Silybum marianum L. (CoE 551);
  • L-Glycine; Wheat flour.

Recommended doses per 100 kg of feed:

  • Weaning piglets: 250 grams
  • Pregnant sows / fattening pigs: 150-200 grams
  • Lactating sows: 250 grams

Undercut piglets

  • Flu states
  • Restoration stress
  • High temperatures
  • Liver poisoning
  • Natural anti-inflammatory

Lactating sows

  • Flu states
  • High temperatures in the delivery room
  • Childbirth stress
  • Mastitis or lack of milk due to inflammatory states
  • Natural anti-inflammatory
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