A unique capacity of humic preparation’s is to effectively intensify metabolic processes in vegetable cells. A series of important scientific tests have shown that this is also evident in relation to animal organisms. The use of humic preparations, as part of a food supplements, has been fully researched using highly productive broiler poultry. It was established that the use of humates in broilers’ feed activated the synthetic phase of albuminous exchange. As a result, there was a 10% increase in mass growth, and the poultry’s immunity rose by 5%-7%. In the course of these experiments, soluble humate was added to the feed at 250 mg per 1 kg of feed, starting from the age of twenty days. In August of 1996, the industrial experiments were carried out together with the Megetskaya poultry farm in the Irkutsk region. Sodium humate in the form of a water solution containing 1 gram of sodium humate to 1 liter of drinking water was given to chickens from the day they hatched. This experiment not only confirmed the high efficiency of the preparation, but it also provided new data. The experiment was carried out on 11,000 chickens under the unfavorable conditions, where the quality of the incubated eggs was substantially below standard. The results showed that the exchange of vitamins and antibiotics for sodium humate in the feed caused a decrease in the poultry losses for the first forty days by 47%. At the same time, their average weight gain increased by 10%. Once more, this data supports the brilliant hypothesis by L. A. Khristeva, who first suggested the high efficiency of the humates under unfavorable conditions. In 1998, similar tests were carried out on a wide scale at the Severny pedigree poultry breeding state farm near the town of Bratsk. The results, shown in the following diagram (See Fig. 12), confirmed the previous data. The poultry losses decreased by 50%, while the active (live) weight in five weeks increased by 30%.
Fig. 12. The effect of the humate supplements on poultry loss (a) and active (live) weight gain in poultry (b).
Very important results were also accumulated when humates were used in stock-breeding. In one review, it was noted that the general effectiveness of the fodder increased by 10%-20% when 1% humic acid was added to the fodder. This effect was explained because the addition of the humates is conducive to the increase of red blood cells in sheep. Detailed research was carried out on 2 groups of animals: calving cows and new-born bull-calves. For 21 to 30 days, the animals in both groups were fed sodium humate at 10 mg per 10 kg of active (live) weight, in addition to the fodder. (N. Maslov and others, 1983.) It was observed that the calves born from cows that have been fed humates, within four months had a 13.4% increase, when compared to the control group. The bull-calves that had been fed with humates, had an increase of 21.2%, compared to the control group. The haematological data of animals in both humate-fed groups showed the animals had high metabolism. For example, the blood tests on experimental animals showed the haemoglobin level increasing by 11.5%, the phosphorus level increasing by 6.7%, the albumen level increased by 24.3%, and the beta-globulin level increased by 32%. Professor L. Khristeva had obviously developed a physiologically active concentrate of humic acid. The experiments showed that this preparation had a wide spectrum of pharmacological and anti-toxic characteristics. The use of humic preparations by veterinary science was based on these experiments.
Obviously, the next step would be to create medications based on humic acids. A serious scientific base already exists. The research carried out by T. Lotosh established high anti-toxic effect of humate preparations educed from peat (sodium humate). G. Pulkovoi, along with his colleagues, demonstrated the therapeutic effect of sodium humate, when rats were exposed to lethal dose of X-rays. A preparation containing fulfonic acids and colloidal silver was created; it is used to effectively improve general health. Interestingly, the idea of creating this preparation was adopted from the recipes of ancient Chinese medicine from the XV century.