Betaine, also known as glycine trimethyl endosalt, is a non-toxic, harmless natural compound quaternary amine alkaloid. Its molecular formula is C5H12NO2, its molecular weight is 118, and its melting point is 293℃.  Its sweet taste, is a new feed additives free of antibiotic.

It was found that betaine could increase the number and litter weight of weaned piglets at 21 days of age, shorten the estrus interval within 7 days after weaning, and improve reproductive performance.  It can also promote ovulation and oocyte maturation of sows.  Betaine, as a methyl donor, can reduce serum homocysteine level of sows by promoting protein synthesis, thus promoting embryo growth and development, and improving reproductive performance of sows.  

 The double effect of betaine improves the performance of animals at all stages of conception, gestation, lactation and fattening.  Dehydration caused by physiological stress during weaning is an important challenge for pig producers.  Natural betaine as an osmotic regulator can enhance water retention and absorption and reduce energy consumption by maintaining the balance between water and ions in cells through its mode of action.  Betaine, as an osmotic regulator, is particularly effective in increasing energy supply and reproductive capacity of sows during hot summers.  Adding natural betaine to feed can improve intestinal tension, while heat stress and other adverse factors can lead to poor intestinal elasticity.  When ambient temperatures rise, blood flows to the skin to dissipate heat. This results in reduced blood flow to the gastrointestinal tract, which in turn can affect digestion and reduce the digestibility of nutrients.  

The contribution of betaine to methylation can significantly increase animal production value.  Dietary betaine can reduce pregnancy loss, improve reproductive performance and increase litter size in subsequent parities of sows.  Betaine can also save maintenance energy in pigs of all ages, allowing more metabolic energy to be used to increase carcass lean meat and improve animal vitality.  This effect is critical during weaning when piglets require more energy for maintenance.