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Feeding Stuffs Regulations (Northern Ireland) 2001

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Regulations 2(1) and 10 and Schedule 4 Part I paragraphs 7 and 20

SCHEDULE 2Control of Feed Materials

Part IPrincipal processes used for the preparation of the feed materials listed in Part II of this Schedule

ProcessDefinitionCommon name or term
(1)(2)(3)(4)
(1)

In German ‘Konzentrieren’ may be replaced by ‘Eindicken’ where appropriate, in which case the common qualifier should be ‘eingedickt’.

(2)

‘Decortication’ may be replaced by ‘dehulling’ or ‘dehusking’ where appropriate, in which case the common qualifier should be ‘dehulled’ or ‘dehusked.’

(3)

In French the name ‘issues’ may be used.

(4)

In French ‘Pressage’ may be replaced by ‘Exraction mécanique’ where appropriate.

(5)

Where appropriate the word ‘expeller’ may be replaced by ‘cake’.

(6)

In German the qualifier ‘aufgeschlossen’ and the name ‘Quellwasser’ (referring to starch) may be used.

1Concentration(1)Increase in certain contents by removing water or other constituentsConcentrate
2Decortication(2)Complete or partial removal of outer layers from grains, seeds, fruits nuts and othersDecorticated, partially decorticated
3DryingDehydration by artificial or natural processesDried (sun or artificially)
4ExtractionRemoval either by organic solvent of fat or oil from certain materials or by aqueous solvent of sugar or other water-soluble components. In the case of the use of organic solvent, the resulting product must be technically free of such solventExtracted (in the case of oil-containing materials), molasses, pulp (in the case of products containing sugar or other water-soluble components)
5ExtrusionPressing of material through an orifice under pressure. (See also pregelatinisation)Extruded
6FlakingRolling of moist heat-treated materialFlakes
7Flour millingPhysical processing of grain to reduce particle size and facilitate separation into constituent fractions (principally flour, bran and middlings)Flour, bran, middlings(3), feed
8HeatingGeneral term covering a number of heat treatments carried out under specific conditions to influence the nutritional value or the structure of the materialToasted, cooked, heat treated
9HydrogenationTransformation of unsaturated glycerides into saturated glycerides (of oils and fats)Hardened, partially hardened
10HydrolysisBreakdown into simpler chemical constituents by appropriate treatment with water and possibly either enzymes or acid/alkaliHydrolysed
11Pressing(4)Removal by mechanical extraction (by a screw or other type of press), with or without a slight heating, of fat/oil from oil-rich materials or of juice from fruits or other vegetable productsExpeller(5) (in case of oil-containing materials) Pulp, pomace (in case of fruits, etc.) Pressed pulp (in case of sugar-beet)
12PelletingSpecial shaping by compression through a diePellet, pelleted
13PregelatinisationModification of starch to improve markedly its swelling properties in cold waterPregelatinised(6), puffed
14RefiningComplete or partial removal of impurities in sugars, oils, fats and other natural materials by chemical/ physical treatmentRefined, partially refined
15Wet-millingMechanical separation of the component parts of kernel/grain, sometimes after steeping in water, with or without sulphur dioxide, for the extraction of starchGerm, gluten, starch
16CrushingMechanical processing of grain or other feed materials to reduce their sizeCrushed, crushing
17DesugaringComplete or partial removal of mono- and disaccharides from molasses and other material containing sugar by chemical or physical meansDesugared, partially desugared

Part IINon-exclusive list of the main feed materials

Introductory Notes

Feed materials are listed and named in this Part according to the following criteria:

  • the origin of the product/by-product used, for example vegetable, animal, mineral;

  • the part of the product/by-product used, for example whole, seeds, tubers, bones;

  • the processing to which the product/by-product has been subjected, for example decortication, extraction, heating and/or the resulting product/by-product, for example flakes, bran, pulp, fat;

  • the maturity of the product/by-product and/or the quality of the product/by-product, for example ‘low in glucosinolate’, ‘rich in fat’, ‘low in sugar’.

1.
CEREAL GRAINS, THEIR PRODUCTS AND BY-PRODUCTS
NumberNameDescriptionCompulsory declarations
(1)(2)(3)(4)
(1)

Products containing more than 40% starch may be qualified as ‘rich in starch’. They may be referred to in German as ‘Roggennachmehl’.

(2)

Products containing more than 40% starch may be qualified as ‘rich in starch’. They may be referred to in German as ‘Weizennachmehl’.

(3)

If this ingredient has been subjected to a finer milling the word ‘fine’ may be added to the name or the name may be replaced by a corresponding denomination.

(4)

Products containing more than 40% starch may be named as ‘rich in starch’. They may be referred to in German as ‘Maisnachmehl’.

(5)

This name may be replaced by ‘corn gluten feed’.

(6)

This name may be replaced by ‘extruded maize starch’.

(7)

The name may be supplemented by the grain species.

(8)

This name may be replaced by ‘distillers’ dried grains and solubles’. The name may be supplemented by the grain species.

1.01OatsGrains of Avena sativa L. and other cultivars of oats
1.02Oat flakesProduct obtained by steaming and rolling dehusked oats. It may contain a small proportion of oat husksStarch
1.03Oat middlingsBy-product obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endospermFibre
1.04Oat hulls and branBy-product obtained during the processing of screened oats into oat groats. It consists principally of oat hulls and branFibre
1.05BarleyGrains of Hordeum vulgare L.
1.06Barley middlingsBy-product obtained during the processing of screened, dehusked barley into pearl barley, semolina or flourFibre
1.07Barley proteinDried by-product of starch production from barley. It consists principally of protein obtained from starch separationProtein Starch
1.08Rice, brokenBy-product of preparation of polished or glazed rice Oryza sativa L. It consists principally of undersized and/or broken grainsStarch
1.09Rice bran (brown)By-product of the first polishing of dehusked rice. It consists principally of particles of the aleurone layer, endosperm and germFibre
1.10Rice bran (white)By-product of the polishing of dehusked rice. It consists principally of particles of the aleurone layer, endosperm and germFibre
1.11Rice bran with calcium carbonateBy-product of the polishing of dehusked rice. It consists principally of silvery skins, particles of the aleurone layer, endosperm and germ; it contains varying amounts of calcium carbonate resulting from the polishing process

Fibre

Calcium carbonate

1.12Fodder meal of parboiled riceBy-product of the polishing of dehusked pre-cooked rice. It consists principally of silvery skins, particles of the aleurone layer, endosperm, germ; it contains varying amounts of calcium carbonate resulting from the polishing process

Fibre

Calcium carbonate

1.13Ground fodder riceProduct obtained by grinding fodder rice, consisting either of green, chalky or unripe grains, sifted out during the milling of husked rice, or of normal dehusked grains which are yellow or spottedStarch
1.14Rice germ expellerBy-product of oil manufacture, obtained by pressing of the germ of rice to which parts of the endosperm and testa still adhere

Protein

Fat

Fibre

1.15Rice germ, extractedBy-product of oil manufacture obtained by extraction of the germ of rice to which parts of the endosperm and testa still adhereProtein
1.16Rice starchTechnically pure rice starchStarch
1.17MilletGrains of Panicum miliaceum L.
1.18RyeGrains of Secale cereale L.
1.19Rye middlings(1)By-product of flour manufacture, obtained from screened rye. It consists principally of particles of endosperm, with fine fragments of the outer skins and some grain wasteStarch
1.20Rye feedBy-product of flour manufacture, obtained from screened rye. It consists principally of fragments of the outer skins, and of particles of grain from which less of the endosperm has been removed than in rye branStarch
1.21Rye branBy-product of flour manufacture, obtained from screened rye. It consists principally of fragments of the outer skins, and of particles of grain from which most of the endosperm has been removedFibre
1.22SorghumGrains of Sorghum bicolor (L.) Moench s.l.
1.23WheatGrains of Triticum aestivum (L.), Triticum durum Desf. and other cultivars of wheat
1.24Wheat middlings(2)By-product of flour manufacture, obtained from screened grains of wheat or dehusked spelt. It consists principally of particles of endosperm with fine fragments of the outer skins and some grain wasteStarch
1.25Wheat feedBy-product of flour manufacture, obtained from screened grains of wheat or dehusked spelt. It consists principally of fragments of the outer skins and of particles of grain from which less of the endosperm has been removed than in wheat branFibre
1.26Wheat bran(3)By-product of flour manufacture, obtained from screened grains of wheat or dehusked spelt. It consists principally of fragments of the outer skins and of particles of grain from which the greater part of the endosperm has been removedFibre
1.27Wheat germBy-product of flour milling consisting essentially of wheat germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere

Protein

Fat

1.28Wheat glutenDried by-product of the manufacture of wheat starch. It consists principally of gluten obtained during the separation of starchProtein
1.29Wheat gluten feedBy-product of the manufacture of wheat starch and gluten. It is composed of bran, from which the germ has been partially removed or not, and gluten, to which very small amounts of the components of the screening of the grain as well as very small amounts of residues of the starch hydrolysis process may be added

Protein

Starch

1.30Wheat starchTechnically pure starch obtained from wheatStarch
1.31Pre-gelatinised wheat starchProduct consisting of wheat starch largely expanded by heat treatmentStarch
1.32SpeltGrains of spelt Triticum spelta L., Tricicum dioccum Schrank, Triticum monococcum
1.33TriticaleGrains of triticum X secale hybrid
1.34MaizeGrains of Zea mays L.
1.35Maize middlings(4)By-product of the manufacture of flour or semolina from maize. It consists principally of fragments of the outer skins and of particles of grain from which less of the endosperm has been removed than in maize branFibre
1.36Maize branBy-product of the manufacture of flour or semolina from maize. It consists principally of outer skins and some maize germ fragments, with some endosperm particlesFibre
1.37Maize germ expellerBy-product of oil manufacture, obtained by pressing of dry or wet processed maize germ to which parts of the endosperm and testa may still adhere

Protein

Fat

1.38Maize germ, extractedBy-product of oil manufacture, obtained by extraction of dry or wet processed maize germ to which parts of the endosperm and testa may still adhereProtein
1.39Maize gluten feed(5)By-product of the wet manufacture of maize starch. It is composed of bran and gluten, to which the broken maize obtained from screening at an amount no greater than 15% of the product and/or the residues of the steeping liquor used for the production of alcohol or other starch-derived products, may be added. The product may also include residues from the oil extraction of maize germs obtained also by a wet process

Protein

Starch

Fat, if >4.5%

1.40Maize glutenDried by-product of the manufacture of maize starch. It consists principally of gluten obtained during the separation of the starchProtein
1.41Maize starchTechnically pure starch obtained from maizeStarch
1.42Pre-gelatinised maize starch(6)Product consisting of maize starch largely expanded by heat treatmentStarch
1.43Malt culmsBy-product of malting, consisting mainly of dried rootlets of germinated cerealsProtein
1.44Brewers' dried grainsBy-product of brewing obtained by drying residues of malted and unmalted cereals and other starchy productsProtein
1.45Distillers' dried grains(7)By-product of alcohol distilling obtained by drying solid residues of fermented grainProtein
1.46Distillers' dark grains(8)By-product of alcohol distilling obtained by drying solid residues of fermented grain to which pot ale syrup or evaporated spent wash has been addedProtein
2.
OIL SEEDS, OIL FRUITS, THEIR PRODUCTS AND BY-PRODUCTS
(1)

Where appropriate the indication ‘low in glucosinolate’ may be added. ‘Low in glucosinolate’ has the meaning given in Community legislation.

(2)

The name must be supplemented by the plant species.

2.01Groundnut, partially decorticated, expellerBy-product of oil manufacture, obtained by pressing of partially decorticated groundnuts Arachis hypogaea L. and other species of Arachis. (Maximum fibre content 16% in the dry matter)

Protein

Fat

Fibre

2.02Groundnut, partially decorticated, extractedBy-product of oil manufacture obtained by extraction of partially decorticated grounds. (Maximum fibre content 16% in the dry matter)

Protein

Fibre

2.03Groundnut, decorticated, expellerBy-product of oil manufacture, obtained by pressing of decorticated groundnuts

Protein

Fat

Fibre

2.04Groundnut, decorticated, extractedBy-product of oil manufacture, obtained by extraction of decorticated grounds

Protein

Fibre

2.05Rape seed(1)Seeds of rape Brassica napus L. ssp. oleifera (Metzg.) Sinsk., of Indian sarson Brassica napus L. Var. Glauca (Roxb.) O.E. Schulz and of rape Brassica napa ssp. oleifera (Metzg.) Sinsk. (Minimum botanical purity 94%)
2.06Rape seed, expeller(1)By-product of oil manufacture, obtained by extraction of seeds of rape. (Minimum botanical purity 94%)

Protein

Fat

Fibre

2.07Rape seed, extracted(1)By-product of oil manufacture, obtained by extraction of seeds of rape. (Minimum botanical purity 94%)Protein
2.08Rape seed hullsBy-product obtained during dehulling of rape seedsFibre
2.09Safflower seed, partially decorticated, extractedBy-product of oil manufacture, obtained by extraction of partially decorticated seeds of safflower Carthamus tinctorius L.

Protein

Fibre

2.10Copra expellerBy-product of oil manufacture, obtained by pressing the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm Cocos nucifera L.

Protein

Fat

Fibre

2.11Copra, extractedBy-product of oil manufacture, obtained by extraction of the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palmProtein
2.12Palm kernel expellerBy-product of oil manufacture, obtained by pressing of palm kernels Elaeis guineensis Jacq. Corozo oleifera (HBK) L. H. Bailey (Elaeis melanocca auct.) from which as much as possible of the hard shell has been removed

Protein

Fibre

Fat

2.13Palm kernel, extractedBy-product of oil manufacture, obtained by extraction of palm kernels from which as much as possible of the hard shell has been removed

Protein

Fibre

2.14Soya (bean), toastedSoya beans (Glycine max. L. Merr.) subjected to an appropriate heat treatment. (Urease activity maximum 0.4 mg N/g × min.)
2.15Soya (bean), extracted, toastedBy-product of oil manufacture, obtained from soya beans after extraction and appropriate heat treatment. (Urease activity maximum 0.4mg N/g × min.)

Protein

Fibre, if >8%

2.16Soya (bean), dehulled, extracted, toastedBy-product of oil manufacture, obtained from dehulled soya beans after extraction and appropriate heat treatment. (Maximum fibre content 8% in the dry matter). (Urease activity maximum 0.5mg N/g × min.)Protein
2.17Soya (bean) protein concentrateProduct obtained from dehulled, fat extracted soya beans, subjected to a second extraction to reduce the level of nitrogen-free extractProtein
2.18Vegetable oil(2)Oil obtained from plantsMoisture, if >1%.
2.19Soya (bean) hullsBy-product obtained during dehulling of soya beansFibre
2.20Cotton seedSeeds of cotton Gossypium spp. from which the fibres have been removed

Protein

Fibre

Fat

2.21Cotton seed, partially decorticated, extractedBy-product of oil manufacture, obtained by extraction of seeds of cotton from which the fibres and part of the husks have been removed. (Maximum fibre 22.5% in the dry matter.)

Protein

Fibre

2.22Cotton seed expellerBy-product of oil manufacture, obtained by pressing of seeds of cotton from which the fibres have been removed

Protein

Fibre

Fat

2.23Niger seed expellerBy-product of oil manufacture, obtained by pressing of seeds of the niger plant Guizotia abyssinica (Lf) Cass. (Ash insoluble in HC1: maximum 3.4%)

Protein

Fat

Fibre

2.24Sunflower seedSeeds of the sunflower Helianthus annuus L.
2.25Sunflower seed, extractedBy-product of oil manufacture, obtained by extraction of seeds of the sunflowerProtein
2.26Sunflower seed, partially decorticated, extractedBy-product of oil manufacture, obtained by extraction of seeds of the sunflower from which part of the husks has been removed. (Maximum fibre 27.5% in the dry matter)

Protein

Fibre

2.27LinseedSeeds of linseed Linum usitatissimum L. (Minimum botanical purity 93%)
2.28Linseed expellerBy-product of oil manufacture, obtained by pressing of linseed. (Minimum botanical purity 93%)

Protein

Fat

Fibre

2.29Linseed, extractedBy-product of oil manufacture, obtained by extraction of linseed. (Minimum botanical purity 93%)Protein
2.30Olive pulpBy-product of oil manufacture, obtained by extraction of pressed olives Olea europea L. separated as far as possible from parts of the kernel

Protein

Fibre

2.31Sesame seed expellerBy-product of oil manufacture, obtained by pressing of seeds of the sesame plant Sesamum indicum L. (Ash insoluble in HCl: maximum 5%)

Protein

Fibre

Fat

2.32Cocoa bean, partially decorticated, extractedBy-product of oil manufacture, obtained by extraction of dried and roasted cocoa beans Theobroma cacao L. from which part of the husks has been removed

Protein

Fibre

2.33Cocoa husksTeguments of the dried and roasted beans of Theobroma cacao L.Fibre
3.
LEGUME SEEDS, THEIR PRODUCTS AND BY-PRODUCTS
(1)

This name must be supplemented by an indication of the nature of the heat treatment.

3.01Chick peasSeeds of Cicer arietinum L.
3.02Guar meal, extractedBy-product obtained after extraction of the mucilage from seeds of Cyanopsis tetragonoloba (L.) TaubProtein
3.03ErvilSeeds of Ervum ervilia L.
3.04Chickling vetch(1)Seeds of Lathyrus sativus L. submitted to an appropriate heat treatment
3.05LentilsSeeds of Lens culinaris a.o. Medik
3.06Sweet lupinsSeeds of Lupinus spp. Low in bitter seed content
3.07Beans, toastedSeeds of Phaseolus or Vigna spp. submitted to an appropriate heat treatment to destroy toxic lectines
3.08PeasSeeds of Pisum spp.
3.09Pea middlingsBy-product obtained during the manufacture of pea-flour. It consists principally of particles of cotyledon, and to a lesser extent, of skins

Protein

Fibre

3.10Pea branBy-product obtained during the manufacture of pea meal. It is composed mainly of skins removed during the skinning and cleaning of peasFibre
3.11Horse beansSeeds of Vicia faba L. spp. faba var. equina Pers. and var. minuta (Alef.) Mansf.
3.12Monantha vetchSeeds of Vicia monanthos Desf.
3.13VetchesSeeds of Vicia sativa L. var. sativa and other varieties
4.
TUBERS, ROOTS, THEIR PRODUCTS AND BY-PRODUCTS
(1)

This name may be replaced by ‘sucrose’.

(2)

This name may be replaced by ‘tapioca’.

(3)

This name may be replaced by ‘tapioca starch’.

4.01(Sugar) beet pulpBy-product of the manufacture of sugar, consisting of extracted and dried pieces of sugar beet Beta vulgaris L. ssp. vulgaris var. altissima Doell. (Maximum content of ash insoluble in HCl: 4.5% of dry matter)Content of ash insoluble in HCl, if >3.5% of dry matter. Total sugar calculated as sucrose, if >10.5%
4.02(Sugar) beet molassesBy-product consisting of the syrupy residue collected during the manufacture or refining of beet sugar

Total sugar calculated as sucrose.

Moisture, if >28%

4.03(Sugar) beet pulp, molassedBy-product of the manufacture of sugar comprising dried sugar-beet pulp, to which molasses have been added. (Maximum content of ash insoluble in HCl: 4.5% of dry matter)

Total sugar calculated as sucrose.

Content of ash insoluble in HC1, if >3.5% of dry matter

4.04(Sugar) beet vinasseBy-product obtained after the fermentation of beet molasses in the production of alcohol, yeast, citric acid and other organic substances

Protein

Moisture, if >35%

4.05(Beet) sugar(1)Sugar extracted from sugar beetSucrose
4.06Sweet potatoTubers of Ipomoea batatas (L.) Poir, regardless of their presentationStarch
4.07Manioc(2)Roots of Manibot esculenta Crantz, regardless of their presentation. (Maximum content of ash insoluble in HCl: 4.5% of dry matter)

Starch

Content of ash insoluble in HCl, if >3.5% of dry matter

4.08Manioc starch(3), puffedStarch obtained from manioc roots, greatly expanded by appropriate heat treatmentStarch
4.09Potato pulpBy-product of the manufacture of potato starch (Solanum tuberosum L.)
4.10Potato starchTechnically pure potato starchStarch
4.11Potato proteinDried by-product of starch manufacture composed mainly of protein substances obtained after the separation of starchProtein
4.12Potato flakesProduct obtained by rotary drying of washed, peeled or unpeeled steamed potatoes

Starch

Fibre

4.13Potato juice condensedBy-product of the manufacture of potato starch from which proteins and water have been partly removed

Protein

Ash

4.14Pre-gelatinised potato starchProduct consisting of potato starch largely solubilised by heat treatmentStarch
5.
OTHER SEEDS AND FRUITS, THEIR PRODUCTS AND BY-PRODUCTS
(1)

The name may be supplemented by the fruit species.

5.01Carob podsProduct obtained by crushing the dried fruits (pods) of the carob tree Ceratonia seliqua L., from which the locust beans have been removedFibre
5.02Citrus pulpBy-product obtained by pressing citrus fruit Citrus ssp. during the production of citrus juiceFibre
5.03Fruit pulp(1)By-product obtained by pressing pomaceous or stone fruit during the production of fruit juiceFibre
5.04Tomato pulpBy-product obtained by pressing tomatoes Solanum lycopersicum Karst. during the production of tomato juiceFibre
5.05Grape pips, extractedBy-product obtained during the extraction of oil from grape pipsFibre, if >45%
5.06Grape pulpGrape pulp dried rapidly after the extraction of alcohol from which as much as possible of the stalks and pips have been removedFibre, if >25%
5.07Grape pipsPips extracted from grape pulps, from which the oil has not been removed

Fat

Fibre, if >45%

6.
FORAGES AND ROUGHAGE
1.

The term ‘meal’ may be replaced by ‘pellets’. The method of drying may be added to the name.

2.

The species of forage crop may be added to the name.

3.

The cereal species must be indicated in the name.

4.

The name must be supplemented by an indication of the nature of the chemical treatment carried out.

6.01Lucerne meal(1)Product obtained by drying and milling young lucerne Medicago sativa L. and Medicago var. Martyn. It may contain up to 20% young clover or other forage crops dried and milled at the same time as the lucerne

Protein

Fibre

Ash insoluble in HC1, if >3.5% of dry matter

6.02Lucerne pomaceDried by-product obtained by pressing of the juice from lucerneProtein
6.03Lucerne protein concentrateProduct obtained by artificially drying fractions of lucerne press juice, which has been centrifuged and heat treated to precipitate the proteins

Carotene

Protein

6.04Clover meal(1)Product obtained by drying and milling young clover Trifolium spp. It may contain up to 20% young lucerne or other forage crops dried and milled at the same time as the clover

Protein

Fibre

Ash insoluble in HC1, if >3.5% of dry matter

6.05Grass meal(1)(2)Product obtained by drying and milling young forage plants

Protein

Fibre

Ash insoluble in HC1, if >3.5% of dry matter

6.06Cereals straw(3)Straw of cereals
6.07Cereals straw, treated(4)Product obtained by an appropriate treatment of cereals strawSodium, if treated with NaOH
7.
OTHER PLANTS, THEIR PRODUCTS AND BY-PRODUCTS
(1)

This name may be replaced by ‘sucrose’.

7.01(Sugar) cane molassesBy-product consisting of the syrupy residue collected during the manufacture or refining of sugar from sugar cane Saccharum officianrum L.Total sugar calculated as sucrose Moisture, if >30%
7.02(Sugar) cane vinasseBy-product obtained after the fermentation of cane molasses in the production of alcohol, yeast, citric acid or other organic substances

Protein

Moisture, if >35%

7.03(Cane) sugar(1)Sugar extracted from sugar caneSucrose
7.04Seaweed mealProduct obtained by drying and crushing seaweed, in particular brown seaweed. This product may have been washed to reduce the iodine contentAsh
8.
MILK PRODUCTS
(1)

This name may be replaced by ‘milk albumin powder’.

8.01Skimmed-milk powderProduct obtained by drying milk from which most of the fat has been separated

Protein

Moisture, if >5%

8.02Buttermilk powderProduct obtained by drying the liquid which remains after butter churning

Protein

Fat

Lactose

Moisture, if >6%

8.03Whey powderProduct obtained by drying the liquid which remains after cheese, quark and casein making or similar processes

Protein

Lactose

Moisture, if >8% Ash

8.04Whey powder, low in sugarProduct obtained by drying whey from which the lactose has been partly removed

Protein

Lactose

Moisture, if >8% Ash

8.05Whey protein powder(1)Product obtained by drying the protein compounds extracted from whey or milk by chemical or physical treatment

Protein

Moisture, if >8%

8.06Casein powderProduct obtained from skimmed or buttermilk by drying casein precipitated by means of acids or rennet

Protein

Moisture, if >10%

8.07Lactose powderThe sugar separated from milk or whey by purification and drying

Lactose

Moisture, if >5%

9.
LAND ANIMAL PRODUCTS
(1)

Products containing more than 13% fat in the dry matter must be qualified as ‘rich in fat’

(2)

This name may be supplemented by a more accurate description of the type of animal fat depending on its origin or production process (tallow, lard, bone fat, etc.).

9.01Meat meal(1)Product obtained by heating, drying and grinding whole or parts of warm-blooded land animals from which the fat may have been partially extracted or physically removed. The product must be substantially free of hooves, horn, bristle, hair and feathers, as well as digestive tract content (minimum protein content 50% in dry matter). (Maximum total phosphorus content: 8%)

Protein

Fat

Ash

Moisture, if >8%

9.02Meat-and-bone meal(1)Product obtained by heating, drying and grinding whole or parts of warm-blooded land animals from which the fat may have been partially extracted or physically removed. The product must be substantially free of hooves, horn, bristle, hair and feathers, as well as digestive tract content

Protein

Fat

Ash

Moisture, if >8%

9.03Bone mealProduct obtained by heating, drying and finely grinding bones of warm-blooded land animals from which the fat has been largely extracted or physically removed. The product must be substantially free of hooves, horn, bristle, hair and feathers, as well as digestive tract content

Protein

Ash

Moisture, if >8%

9.04GreavesResidual product of the manufacture of tallow, lard and other extracted or physically removed fats of animal origin

Protein

Fat

Moisture, if >8%

9.05Poultry meal(1)Product obtained by heating, drying and grinding by-products from slaughtered poultry. The product must be substantially free of feathers

Protein

Fat

Ash

Ash insoluble in HC1 >3.3%

Moisture, if >8%

9.06Feather meal, hydrolysedProduct obtained by hydrolysing, drying and grinding poultry feathers

Protein

Ash insoluble in HC1 >3.4%

Moisture, if >8%

9.07Blood mealProduct obtained by drying the blood of slaughtered warm-blooded animals. The product must be substantially free of foreign matter

Protein

Moisture, if >8%

9.08Animal fat(2)Product composed of fat from warm-blooded land animalsMoisture, if >1%
10.
FISH, OTHER MARINE ANIMALS, THEIR PRODUCTS AND BY-PRODUCTS
(1)

Products containing more than 75% protein in the dry matter may be qualified as ‘rich in protein’.

10.01Fish meal(1)Product obtained by processing whole or parts of fish from which part of the oil may have been removed and to which fish solubles may have been re-added

Protein

Fat

Ash, if >20%

Moisture, if >8%

10.02Fish solubles, condensedProduct obtained during manufacture of fish meal which has been separated and stabilised by acidification or drying

Protein

Fat

Moisture, if >5%

10.03Fish oilOil obtained from fish or parts of fishMoisture if >1%
10.04Fish oil, refined, hardenedOil obtained from fish or parts of fish which has been refined and subjected to hydrogenation

Iodine number

Moisture, if >1%

11.
MINERALS
(1)

The nature of the source may be indicated additionally in the name or replace it.

(2)

The manufacturing process may be included in the name.

11.01Calcium carbonate(1)Product obtained by grinding sources of calcium carbonate, such as limestone, oyster or mussel shells, or by precipitation from acid solution

Calcium

Ash insoluble in HC1 if >5%

11.02Calcium and magnesium carbonateNatural mixture of calcium carbonate and magnesium carbonate

Calcium

Magnesium

11.03Calcareous marine algae (Maerl)Product of natural origin obtained from calcareous algae, ground or granulated

Calcium

Ash insoluble in HC1 if >5%

11.04Magnesium oxideTechnically pure magnesium oxide (MgO)Magnesium
11.05Magnesium sulphateTechnically pure magnesium sulphate (MsSO4.7H2O)

Magnesium

Sulphur

11.06Dicalcium phosphate(2)Precipitated calcium monohydrogen phosphate from bones or inorganic sources (CaHPO4.xH2O)

Calcium

Total phosphorus

11.07Mono-dicalcium phosphateProduct obtained chemically and composed of equal parts of dicalcium phosphate and mono-calcium phosphate (CaHPO4 - Ca(H2PO4)2.H2O)

Total phosphorus

Calcium

11.08Defluorinated rock phosphateProduct obtained by grinding purified and appropriately defluorinated natural phosphates

Total phosphorus

Calcium

11.09Degelatinised bone mealDegelatinsed, sterilised and ground bones from which the fat has been removed

Total phosphorus

Calcium

11.10Monocalcium phosphateTechnically pure calcium-bis (dihydrogenphosphate) (Ca(H2PO4)2.xH2O)

Total phosphorus

Calcium

11.11Calcium-magnesium phosphateTechnically pure calcium-magnesium phosphate

Calcium

Magnesium

Total phosphorus

11.12Mono-ammonium phosphateTechnically pure mono-ammonium phosphate (NH4H2PO4)

Total nitrogen

Total phosphorus

11.13Sodium chloride(1)Technically pure sodium chloride or product obtained by grinding natural sources of sodium chloride, such as (rock) and (marine) saltSodium
11.14Magnesium propionateTechnically pure magnesium propionateMagnesium
11.15Magnesium phosphateProduct consisting of technically pure (dibasic) magnesium phosphate (MgHPO4.xH2O)

Total phosphorus

Magnesium

11.16Sodium-calcium-magnesium phosphateProduct consisting of sodium-calcium- magnesium phosphate

Total phosphorus

Magnesium

Calcium Sodium

11.17Mono-sodium phosphateTechnically pure mono-sodium phosphate (NaH2PO.H2O)

Total phosphorus

Sodium

11.18Sodium bicarbonateTechnically pure sodium bicarbonate (NaHCO3)Sodium
12.
MISCELLANEOUS
(1)

The name may be amended or supplemented to specify the agri-food process from which the feed material was obtained.

(2)

The name may be supplemented by an indication of the salt obtained.

12.01Bakery and pasta products and by-products(1)Product or by-product obtained from the manufacture of bread, including fine bakers' wares, biscuits or pasta

Starch

Total sugar calculated as sucrose

12.02Confectionery products and by-products(1)Product or by-product obtained from the manufacture of confectionery including chocolateTotal sugar calculated as sucrose
12.03Products and by-products of pastry and ice-cream making(1)Product or by-product obtained from the manufacture of pastry, cakes or ice-cream

Starch

Total sugar expressed as sucrose

Fat

12.04Fatty acidsBy-product obtained during the deacidification, by means of lye or by distillation of oils and fats of unspecified vegetable or animal origin

Fat

Moisture, if >1%

12.05Salts of fatty acids(2)Product obtained by saponification of fatty acids with calcium, sodium or potassium hydroxide

Fat

Ca (or Na or K, when appropriate)

Part IIIOther Feed Materials

Feed materialCompulsory declaration
(1)(2)
1.Cereal grains
2.Products and by-products of cereal grains

Starch, if >20%

Protein, if >10%

Fat, if >5%

Fibre

3.Oil seeds, oil fruits
4.Products and by-products of oil seeds, oil fruits

Protein, if >10%

Fat, if >5%

Fibre

5.Legume seeds
6.Products and by-products of legume seeds

Protein, if >10%

Fibre

7.Tubers, roots
8.Products and by-products of tubers and roots

Starch

Fibre

Ash insoluble in HC1, if >3.5%

9.Other products and by-products of the sugar beet processing industry

Fibre, if >15%

Total sugar, calculated as sucrose

Ash insoluble in HC1, if >3.5%

10.Other seeds and fruits, their products and by-products

Protein

Fibre

Fat, if >10%

11.Forages and roughage

Protein, if >10%

Fibre

12.Other plants, their products and by-products

Protein, if >10%

Fibre

13.Products and by-products of the sugar cane processing industry

Fibre, if >15%

Total sugar calculated as sucrose

14.Milk products and by-products

Protein

Moisture, if >5%

Lactose, if >10%

15.Land animal products

Protein, if >10%

Fat, if >5%

Moisture, if >8%

16.Fish, other marine animals, their products and by-products

Protein, if >10%

Fat, if >5%

Moisture, if >8%

17.MineralsRelevant minerals
18.Miscellaneous

Protein, if >10%

Fibre

Fat, if >10%

Starch, if >30%

Total sugar, calculated as sucrose, if >10%

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