Kaiyuan Hengtai Nutrition Co., Ltd.

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Kaiyuan Hengtai Nutrition Co., Ltd.

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  • Amino acids

Carnitine serises

Home  >  Products  >  Carnitine serises
L- Carnitine Hydrochloride

L- Carnitine Hydrochloride
  • L- Carnitine Hydrochloride

Series: Carnitine serises


CAS No.: 6645-46-1

Execution Standard:
GB/T 23876-2009

Certificate:
ISO9001/ISO14001/
HALAL/KOSHER/BRC
L- Carnitine Hydrochloride Details

Product name: L-Carnitine HCl
Chemical name: (R)-(3-carboxy-2-hydroxypropyl)trimethylammonium chloride
CAS No.: 6645-46-1
Molecular formula: C7H16CINO3
Molecular weight: 197.66
Chemical Structure: 
                         
Physi-chemical properties: 
This product is an esterified product of L-Carnitine. It is white or almost white, hygroscopic crystalline powder and deliquescent. It is freely soluble in water, soluble in ethanol, methanol and formic acid, practically insoluble in acetone and ether.
Function: 
(1) As a vitamin nutritional supplement
(2) Promote fat catabolism
(3) Relieve muscle fatigue and painful cramps
(4) Appropriate addition in feed can improve animal growth rate and egg production rate    

Content specifications

Applicable Animals

Recommended dosage in compound feed or total mixed diet(calculated  by  vitamins)

Maximum limit in compound feed or total mixed diet(calculated by  vitamins)

Calculated by compounds

Calculated by  vitamins

 

97.0%~103.0%

97.0%~83.8%

Farmed animals

Pig 30~50 mg/kg
(Suckling pig 300~500 mg/kg)
Poultry 50~60 mg/kg
(Chicks within one week of age 150 mg/kg)
1. Carp 5~10 mg/kg 
2. Rainbow trout 15~120 mg/kg
3. Salmon 45~95 mg/kg
4. Other fish 5~100 mg/kg
(Calculated by L-Carnitine)

1. Pig 1000 mg/kg
2. Poultry 200 mg/kg
3. Fish 2500 mg/kg
(Used alone or simultaneously, calculated by L-Carnitine)

Application: As supplement for application in food and feed.
Reference quality standard: USP etc.
Packing: 
Inner package: two layers PE bags and one layer foil bag
Outside package: 25kg cardboard drum
Storage: Store in well ventilated area. Keep container tightly closed.


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