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L-Valine is a branched-chain amino acid (BCAA) produced through fermentation. It is essential for muscle tissue repair.
L-Valine is characterized by its support for muscle metabolism and nitrogen balance in high-yield livestock. It provides a steady energy source for muscle cells and is necessary for reaching peak growth performance in modern swine and poultry genetics.
| Description | Value |
|---|---|
| Assay | 98.5% min |
| Specific rotation | +26.5° to +29.0° |
| Loss on drying | 0.3% max |
| Residue on ignition | 0.1% max |
| Iron | 10 ppm max |
Full specification ranges are available in the technical datasheet.
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