1. DL-methionine: It is an optically active compound and is classified into D type and L type. In chickens, L-type is easily absorbed by the intestinal wall. Type D can only participate in protein synthesis after being converted into L type by enzymes. The industrially synthesized product is a mixture of racemic compounds of type L and type D. It is a white flake or powdery crystal and has a weak sulfur compound. Special odor, soluble in water, dilute acid and dilute alkali, slightly soluble in ethanol, insoluble in ether. Its 1% aqueous solution has a pH of 5.6-6.1. 2. L-lysine salt: The chemical name of L-lysine is L-2,6-diaminoacetic acid and the molecular formula is C5H14N2O2?HCL white crystal. Lysine is often the first or second limiting essential amino acid due to its high nutritional requirements and its low content in many feed ingredients. The content of lysine in cereal feed is not high, although the content of legume feed is high, soybean cake or soybean meal as the feed material of chicken is a by-product after processing, and lysine may reduce the activity when it is heated or stored for a long time. Although there are many lysines in animal feed, such as fishmeal, there are similar problems of inactivation. Therefore, the lysine that can be used in the feed is only about 80% of the value obtained by chemical analysis. There is still antagonism between arginine and lysine nutrition. The lysine is often added to the feed of the broiler chicken to make it have a higher content, which can easily lead to a decrease in the utilization of arginine, so it is necessary to make up for arginine at the same time.
Keywords---Fish Curd, Side Dish, Sauce, Pot, Boil
Ingredients:
Fish Curd, Side Dish(Dried Day Lily, Rice Noodle), Tomato Sauce
Directions:
1. Add 500ml of water along with tomato sauce pouch into a pot to boil.
2. Add the side dish into the pot and wait for 2-3 minutes
3. Add the fish curd into the boiling soup until they float(1-2minutes). Then pour the soup and the fish curd into a bowl before serving
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