Valine is an amino acid that is used in the biosynthesis of proteins. It contains an amino group, an carboxylic acid group, and a side chain isopropyl group, making it a non-polar aliphatic amino acid. It is essential in humans, meaning the body cannot synthesize it: it must be obtained from the diet. Valine promotes muscle growth and tissue repair. It is a precursor in the penicillin biosynthetic pathway.
Valine helps repair damaged tissues, promotes normal growth, provides energy to cells and regulates blood sugar levels. Valine also stimulates the central nervous system and thus plays an important role in mental functioning.
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L - Valine significantly improves animal performance for broilers, layers, pigs, fish and shrimp. It is an efficient tool to reduce feed and production costs by lowering dietary protein levels and boosting feed conversion. It increases body weight gain and improves breast meat yield in broiler production. Valine is an essential and limiting amino acid in diets for poultry and swine. For broilers, valine is usually the fourth limiting amino acid after methionine, lysine and threonine in vegetable diets. Without adequate levels of these amino acids, commercial farming cannot reach maximum profitability.