Лизин моногидрохлорид 98.5%, лизин HCL 98.5%, кормовой класс

Production Methods :

L-lysine generally L-lysine hydrochloride [657-27-2] supply market, free L-lysine vulnerable deliquescence,

with their free amino easily degenerate Wong, and stimulating flavor and are difficult to keep for long.

L-lysine hydrochloride is relatively stable, and not deliquescence facilitate preservation. But L-lysine in

some uses are also increasing the demand, such as peptide synthesis of chemical and biochemical

research, preparation of derivatives such as lysine. Free L-lysine can be L-lysine hydrochloride preparation.

1)Lysine is the necessary amino acid for the animal

2)and also can promote the health,growth,nutrition

3)We exported to Africa,Southeast Asia,South Asia,Middle-East and so with good quality

and competitive price

Product Name: L-Lysine

Colorless acicular crystal, melting point is 224-225°C,easily dissolve in water.

Molecular formula: C6H14N2O2

NO: 56-87-1

Molecular weight: 146.19

Standard Specifications: FCC, AJI, USP, EP

Certificates: KOSHER, HALAL, HACCP, ISO9001

Packing: 25kg bag

Storage: Keep in a well-closed, dry and cool place, guaranteed for 2 years

Usage:

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.