L - valine
L - valine is one of the 20 amino acids that make up proteins. It is an essential amino acid and glycogenic amino acid for mammals. D-valine is present in some actinomycins such as valinomycin. In animals, L-type is easily absorbed by intestinal wall, and its physiological effect is twice that of D-type.
White crystals or crystalline powder
Loss on drying
Conclusion：Passed test according to the Standard of Q/XJFS013-2014
It is an essential amino acid for poultry growth and feather development. Studies have shown that in the broiler diet based on wheat, barley or corn, valine is also a restrictive amino acid.
Research shows that valine is very important for lactating sows. Increasing the level of dietary valine can increase milk yield and litter weight gain, especially for sows with more than 10 weaned piglets. The situation that valine requirement is much higher than the standard is related to the level of lysine. When the lysine level in the feed exceeds 0.8%, valine will become the first limiting amino acid in the feed of lactating sows.
Valine is an important nutrient in dairy cows, which is closely related to production performance. Studies have confirmed that the biological function of valine in cattle is similar to that in pigs. It plays a role in oxidative energy supply, regulating amino acid and protein metabolism, improving lactation performance and enhancing immunity. Studies have confirmed that valine can provide energy for bovine mammary gland tissue and provide carbon and energy for the synthesis of non essential amino acids α- Amino nitrogen. In addition, studies have reported that when the metabolizable protein of growing beef cattle contains valine 5.7%, isoleucine 5.6% and leucine 6.9%, it can meet the nutritional needs of beef cattle and obtain the best economic benefits. As a branched chain amino acid.
Store in dry conditions below 30º C, away from sunlight. After opening, it should be stored in a separate package.
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