L-Lysine Monohydrochloride (Feed Grade ≥98.5%)

1. Application:

As one of the eight essential amino acids , L-lysine can't be compounded automatically in the animal body. It is most lacking in vegetable feeds. It has the function of keeping the balance of amino in feed, increasing the practical utilities of feed, improving the meat quality and promoting the growth of animals. It is widely used in feed additive industry.

2.Physical & Chemical Description

White or pale brown powder, tasteless or special odour. Easily soluble in water, but insoluble in alcohol and aether.

Formular  C6H14N2O2.HCL

Chemical Structural Formula

                NH2-(CH2)4CH-COOH.HCL

                            ι 

                         NH2

Molecular Weight 182.65     

3. Quality Data

4.Packing:

In 25kgs paper bags or according to buyers requirement.

5.Storage:

Kept in a dry, cool and ventilable place.

Details of l-lysines descriptions and applications

Ø        Lysine is one of eight basic amino acids and has a positive charge on its side-chain. Lysine is an essential amino acid which means that it can not be synthesized in the body at a sufficient rate to meet the physiological needs of the body, and must therefore be supplied by the diet.

Ø        Lysine is one of the most important essential amino acids: it is a building block of protein and an important component in amino acid balance. It is a limiting amino acid in cereal grains and in some vegetable protein sources, then requiring synthetic supplementing to meet the animals needs, but the lysine content of animal protein is very high.

Ø        Lysine is a structural element of the proteins; it is a component of the enzymes and has a special importance in the formation of the cartilage tissues and in the ossification. As a component of the nucleotides in the cell nucleus, lysine stimulates the cellular division.

Ø        Lysine is involved in a large number of metabolic processes, that's why it has a fundamental role in animal nutrition and animal health.

Ø        The L-lysine is completely utilizable by the animal for the protein synthesis. The biggest part of the lysine available in the feed industry is produced by fermentation. Lysine is found in living organisms in both free forms and bound by amide linkages in peptides and proteins.

Ø        In feed formulation, lysine is the first limiting amino acid in swine feedstuffs and is often the second limiting amino acid in poultry feedstuffs.

Ø        Application of L-lysine is as follows:

        -improvement of animal performance through better amino acid balance,

        -sparing effect of the crude protein content,

        -replacement of animal proteins by vegetable proteins,

        -better meat quality,

        -prevention of lysine deficiency,

        -fortification of nutrition for pregnancy and lactation.

Ø        The use of L-lysine-HCl allows:

        -For broilers: an increase in feed consumption and in body weight gain; and an improvement in feed conversion and in meat quality.

        -For layers: an increase in feed consumption and in body weight gain; and an improvement in feed conversion, egg production, the duration of the laying period, number of eggs, egg weight, egg shell stability and the colour of the yolk.

        -For turkeys: an increase in feed consumption and in body weight gain; and an improvement of feed conversion and in meat quality.

        -For piglets and pigs: an increase in feed consumption and in body weight gain; and an improvement in feed conversion and in nitrogen retention. Particularly with pigs, its use allows an improvement of the meat quality (e.g. an improvement of the protein content of the muscle "longissimus dorsi").

        Finally for dairy cows, it allows an improvement in feed conversion, ruminal fermentation process, protein utilization efficacy, milk production and the content of milk constituents, protein and fat. Note that the three last improvements are due to the stimulation of the bacterial growth.