Porcine Purge

A New Approach to Improved Swine Health

L-form bacteria, named after the Lister Institute in the U.K. which did the pioneering work in this field, are merely conventional bacteria that no longer have a complete cell wall. Absence of cell wall affects their size and it is now known that these smaller versions of conventional bacteria can cross cell membranes without harming the host animal. Therein lies the crucial element of this technology.

L-form bacteria do their job inside of animal cells! Our technology is based on beneficial bacteria which are adapted to perform specific functions, such as improving the balance of intestinal immune functions, reducing the burden of Gram negative bacteria, or interdicting feed-borne toxins that can affect performance and health of animals.

Because of the rapid and effective nature of this technology - each manager can quickly determine the quality of egg antibodies. No other technology offers the livestock manager this type of tool - that can quickly be evaluated on the farm.

Potassium Iodide

Slow release of iodine for increased metabolism

Microbial Sugars

Feed the beneficial gut microbes and enzymes to breakdown complex feedstuffs into more easily digested fractions.


Aids in feedstuff breakdown and utilization

Product Information

Use Directions

Porcine Purge™ is mixed into a stock solution at a rate of 1 pack / 250 head per day (3 day treatment).


Water Soluble: 12-100g Packs


Dried Whey, Maltodextrins, Potassium iodide, Dried egg product, Lactic acid, Calcium lactate, Malic acid, Acetic acid, Tartaric acid, Fumaric acid, Sodium benzoate (preservative), Dried Enterococcus faecium fermentation product, Dried Lactobacillus acidophilus fermentation product, Dried Bifidobacterium thermophilum fermentation product, Dried Bifidobacterium longum fermentation product.

Porcine Purge Active Ingredients

Agrarian Marketing Proprietary L-Form Bacteria

  • L-Form A - Assists in fighting challenges caused by gram negative organism
  • L-Form B - Enhances the function and population of the microflora in the lower gut and improves immune response.


About 15 years ago a method of naturally producing high levels of specific antibodies in chicken eggs was developed. These could be concentrated to high levels that assist in fighting challenges and are of reasonable cost. Because antibodies are an egg protein in nature, they don’t require a withdrawal prior to slaughter. In this way they are an environmentally friendly way to fight pathogens in animals. Their mode of action is very rapid. Often animals will respond to an oral feeding within hours.