Taima Hot Sale Feed Grade Amino Acid L-Threonine
Product Detail
Product Description
L-Threonine is an essential amino acid that is added to the diet of pigs and poultry in order to exactly match the balanced amino acid requirement of the animals. In practice, L-Threonine is the second limiting amino acid for pigs and the third for poultry. Even in the low protein diets with such balanced L-Threonine content, L-Threonine can optimize growth performance and decrease the excretion of nitrogen. It is cost-effective and environment friendly.
BASIC ANALYSIS
Analysis | Description | Test Method |
Assay (dry basis) | 99.0～101.0% | HPLC |
Loss on drying | Not More Than 0.20% | Dryer |
Residue on ignition | Not More Than 0.10% | Ph. Eur. |
Related substances | Not More Than 0.5% | Ph. Eur. |
Endotoxin* | Less Than 6.0 EU/g | Ph. Eur. |
State of solution(Transmittance) | Not Less Than 98.0% | Ph. Eur. |
PH | 5.0～6.5 | Ph. Eur. |
Specific rotation[α]20D | -27.6～-29.0° | Ph. Eur. |
Specific rotation[α]25D | -26.7～-29.1° | Ph. Eur. |
Ammonium (NH4) | Not More Than 0.020% | Ph. Eur. |
Chloride (Cl) | Not More Than 0.020% | Ph. Eur. |
Sulfate (SO4) | Not More Than 0.020% | Ph. Eur. |
Iron (Fe) | Not More Than 10 ppm | ICP-MS/AOAC 993.14 |
Arsenic (As) | < 1 ppm | ICP-MS/AOAC 993.14 |
Cadmium (Cd) | < 2 ppm | ICP-MS/AOAC 993.14 |
Heavy metals (Pb) | Not More Than 10 ppm | ICP-MS/AOAC 993.14 |
Mercury (Hg) | < 0.5 ppm | ICP-MS/AOAC 993.14 |
Microbial Analysis
| Total Plate Count | < 3,000 cfu/g | AOAC 990.12 |
| Total Yeast & Mold | < 300 cfu/g | AOAC 997.02 |
| E. Coli | < 10 cfu/g | AOAC 991.14 |
| Coliforms | < 10 cfu/g | AOAC 991.14 |
| Salmonella | Negative | ELFA-AOAC |
| Staphylococcus | < 10 cfu/g | AOAC 2003.07 |
Function
L-Threonine is an essential amino acid that helps to maintain the proper protein balance in the body. It is important for the formation of collagen, elastin, and tooth enamel, and aids liver and lipotropic function when combined with aspartic acid and methionine.
Application
Improvement of animal performance through better amino acid balance
Sparing consumption of the crude protein content
Improvement of carcass quality
Prevention of Threonine deficiency
