Product of description

Description of DL-Lysine:

 

     White or nearly white free-flowing crystalline powder. Almost odorless. 263 ~ 264 °C melting and decomposition. Usually more stable, high humidity of 60% or less stable, more than 60% is generated dihydrate. With vitamin C and vitamin K3 coexistence easy coloring. Alkaline conditions and the presence of reducing sugars directly heating break down. Soluble in water (40g/ml, 35 °C), neutral to slightly acidic aqueous solution, and phosphoric acid, hydrochloric acid, sodium hydroxide, ion-exchange resins such as heating, from tracemization.  Essential amino acid lysine, can not be synthesized in the body, such as is caused by lack of protein metabolism disorders and dysfunction, leading to growth retardation, hypoplasia, weight loss, loss of appetite, reduction of blood proteins and so on. D-form of lysine no physiological effect.   

                                 Functions

Functions of DL-Lysine:

    1.Increase content of protein;

    2.Improve milk yield of dairy;

    3.Improve dry matter intake;

    4.Improve conversion ratio of feed nitrogen;

    5.Decreased the concentration of urea nitrogen in serum, milk, and urine;

    6.Improve daily gain and carcass quality of beef 

    7.Improve milk quality by increasing protein and fat content; 

    8.Increase fertility rate and improve reproductive performance.