Research – Research at Kansas State University has shown that MYOS Canine Muscle Formula containing Fortetropin® helps minimize muscle loss while improving recovery after dogs undergo a common orthopedic surgical procedure.
Fortetropin® is a unique bioactive composition derived from fertilized chicken egg yolks. Scientific research has shown that Fortetropin® up regulates the muscle building pathway and down regulates the muscle destruction pathway which result in more lean muscle.
Patented Manufacturing Process – Unlike other egg yolk powders that you can purchase to give to your dog, Fortetropin® is manufactured using a patented process that helps to better retain the natural bioactivity of egg yolk. Only fertilized egg yolk is used in the manufacturing process.
Rather than pasteurizing the egg yolk using heat, a technology known as high pressure pasteurization (HPP) is used to pasteurize the fertilized, liquid egg yolk that is used to manufacture Fortetropin®.
Liquid egg yolk is placed inside sealed bags and these sealed bags are placed inside a chamber that is filled with water.
The water pressure inside the chamber becomes so high that it actually exceeds the pressure that one would experience if they were standing at the bottom of the deepest part of the Pacific Ocean, the Mariana Trench .
This process is very effective in terms of destroying harmful pathogens but helps to retain many of the beneficial nutrients that are found within egg yolk. The next step of the manufacturing process involves a low temperature drying step known as freeze drying.
Safety and Quality – We have consulted with leading veterinarians in the United States, affiliated with major Veterinary Colleges and they have assured us that Fortetropin® is very safe to give to dogs. Many of these veterinarians have even conducted small-scale observational studies.
Based on encouraging results that they observed, they encouraged us to perform a clinical study involving 100 dogs at Kansas State University (discussed in #1). At each step of the manufacturing process (i.e. before and after HPP, before and after freeze drying), comprehensive microbiological testing is performed to ensure that the product is free of harmful pathogens that could harm your dog.
Rich Source of Vitamins and Minerals – Research has shown that the egg yolk that is used to manufacture Fortetropin® (fertilized egg yolk) is biochemically distinct from conventional fertilized egg yolk .
Egg yolk is a rich source of Vitamin A, D, E, K and B6 along with choline, biotin, iron, zinc and many essential fatty acids. Further egg yolk provides calcium, phosphorus, folate, pantothenic acid, selenium and riboflavin.
Protein – Fortetropin® does provide essential protein that dogs need to build and repair tissue including muscle tissue. More importantly, our research in rodents has demonstrated that Fortetropin® increases the activity of pathways that are important for building muscle (mTor pathway).
Hence, many of our colleagues refer to Fortetropin® as “protein’s perfect partner.”
Eye Health – Fortetropin® is made from fertilized egg yolk and egg yolk is a rich source of carotenoids such as lutein and zeaxanthin. Lutein and zeaxanthin are anti-oxidants that help protect both humans and dogs from age-related macular degeneration (AMD), a leading cause of blindness during old age.
Skin and Coat Health – Fortetropin is a rich source of biotin and a clinical study performed by small-animal veterinary surgeons has shown that biotin has beneficial effects for treating a number of skin and fur conditions in dogs .
1. Sharp, Matthew H., et al. "The Effects of Fortetropin Supplementation on Body Composition, Strength, and Power in Humans and Mechanism of Action in a Rodent Model." Journal of the American College of Nutrition 35.8 (2016): 679-691.
2. Buxmann, Waldemar et al. “Process for Producing a Composition Containing Active Follistatin.” U.S. Patent # 8,815,320 B2, August 26, 2014.
3. Padliya, Neerav D., et al. "The impact of fertilization on the chicken egg yolk plasma and granule proteome 24 hours post-lay at room temperature: capitalizing on high-pH/low-pH reverse phase chromatography in conjunction with tandem mass tag (TMT) technology." Food & function 6.7 (2015): 2303-2314.
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