Lysine belongs to essential limiting amino acids. Lysine is found in all of the proteins, but vegetable proteins contain it in little amount, thus feed mixtures are often poor in it.
It contains two amino groups and one carboxyl group, therefore it has basic properties. Lysine is a component of proteins.
Microgranulated flowing cream-colored powder. It is readily soluble in water.
A capability of oxidizing carbohydrates is a special feature of lysine. This interaction of carbohydrates and amino acid transforms lysine in an indigestible complex. To improve the availability of amino acids in general and lysine in particular, especially the ones from legumes, they are subjected to heat treatment. Therefore, currently, the rationing of requirements in lysine should be based on available lysine up to the normal level specified in the relevant tables.
Available lysine is more completely used for the synthesis of proteins especially relevant for the formation of skeletal tissue, enzymes and hormones. At the same time, with the deficiency of available carbohydrates, lysine can be metabolized to yield glucose and ketone bodies. This process is an important energy source for pigs under fasting. Lysine deficiency in some feed reaches 15–20 %.
25 kg bags or 1 000 kg big bags.
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