Lysine is one of the most important amino acids, and mainly used in food, medicine and feed.

Description

Feed grade lysine additive is L-lysine salt, white or slightly yellow crystalline powder, tasteless or slightly special smell. Commercial lysine is mostly L-lysine hydrochloride, with a purity of more than 98.5%, containing 79.24% of L-lysine, 15.3% of nitrogen, and 19.76% of hydrochloric acid, which is equivalent to 95.8% of crude protein. Energy (poultry) is 16.7MJ/kg. The amino group at the e-position of L-lysine is prone to Maillard reaction (brown reaction) with reducing sugar and loses its activity when heated or stored for a long time. 2.3 Tryptophan additive

Item	Standard NY39-1987	Result
Appearance	White or brown powder, odorless or micro distinctive smell.	Pass
Content (Dry basis)	≥98.5%	98.52
Burn draff	≤0.3%	0.14
PH(1+10 )	5.0~6.0	5.68
Ammonium salt	≤0.04%	0.011
Specific rotation	+18.0^o~+21.5°	+20.32°
Granularity	≥65%	77
Heavy metal (as Pb)	≤0.003%	0.001
Arsenic	≤0.0002%	0.0001
Analytical conclusion	（QC PASS）

Applications

As an amino acid, lysine can meet the needs of animals, promote animal growth, improve amino acid balance, improve feed utilization, and save protein resources. Lysine can improve the nutritional value of plant protein and its feed, which is beneficial to the development of protein feed resources. For example, adding limiting amino acids to cake feed can replace fish meal, thereby reducing feed cost and improving meat quality. For example, adding lysine can improve carcass quality and increase lean meat rate.