LegalizeCommission Regulation (EC) No 1876/2006 of 18 December 2006 concerning the provisional and permanent authorisation of certain additives in feedingstuffs (Text with EEA relevance)
Article 1
The preparation belonging to the group ‘Micro-organisms’, as specified in Annex I, is authorised for four years as an additive in animal nutrition under the conditions laid down in that Annex.
Article 2
The preparation belonging to the group ‘Enzymes’, as specified in Annex II, is authorised for four years as an additive in animal nutrition under the conditions laid down in that Annex.
Article 5
This Regulation shall enter into force on the 20th day following that of its publication in the Official Journal of the European Union.
This Regulation shall be binding in its entirety and directly applicable in all Member States.
ANNEX I
| No (or EC No) | Additive | Chemical formula, description | Laying hens | Maximum age | Minimum content | Maximum content | Other provisions | End of period of authorisation | |||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| No (or EC No) | Additive | Chemical formula, description | Laying hens | Maximum age | CFU/kg of complete feedingstuff | CFU/kg of complete feedingstuff | Other provisions | End of period of authorisation | |||||
| No (or EC No) | Additive | Chemical formula, description | Laying hens | Maximum age | Micro-organisms | Micro-organisms | Micro-organisms | Micro-organisms | Micro-organisms | Micro-organisms | Micro-organisms | Micro-organisms | Micro-organisms |
| 12 | Lactobacillus farciminis CNCM MA 67/4R | Preparation of Lactobacillus farciminis containing a minimum of 1 × 109 CFU/g additive | Chickens for fattening Turkeys for fattening Laying hens | — | 5 × 108 | — | Other provisions | End of period of authorisation | In the directions for use of the additive and premixture, indicate the storage temperature, storage life and stability to pelleting. | 8.1.2011 |
ANNEX II
| No (or EC No) | Additive | Chemical formula, description | Species or category of animal | Maximum age | Minimum content | Maximum content | Other provisions | End of period of authorisation | |||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| No (or EC No) | Additive | Chemical formula, description | Species or category of animal | Maximum age | Units of activity/kg of complete feedingstuff | Units of activity/kg of complete feedingstuff | Other provisions | End of period of authorisation | |||||
| No (or EC No) | Additive | Chemical formula, description | Species or category of animal | Maximum age | Enzymes | Enzymes | Enzymes | Enzymes | Enzymes | Enzymes | Enzymes | Enzymes | Enzymes |
| 59 | Endo-1,4-beta-xylanase EC 3.2.1.8 Endo-1,3(4)-beta-glucanase EC 3.2.1.6 Subtilisin EC 3.4.21.62 Alpha-amylase EC 3.2.1.1 Polygalacturonase EC 3.2.1.15 | Preparation of endo-1,4-beta-xylanase produced by Trichoderma longibrachiatum (ATCC 2105), endo-1,3(4)-beta-glucanase and alpha-amylase produced by Bacillus amyloliquefaciens (DSM 9553), subtilisin produced by Bacillus subtilis (ATCC 2107), polygalacturonase produced by Aspergillus aculeatus (CBS 589.94) having a minimum activity of: Endo-1,4-beta-xylanase: 300 U [^E0001]/g Endo-1,3(4)-beta-glucanase: 150 U [^E0002]/g Subtilisin: 4 000 U [^E0003]/g Alpha-amylase: 400 U [^E0004]/g Polygalacturonase: 25 U [^E0005]/g | Turkeys for fattening | — | Endo-1,4-beta-xylanase: 100 U | — | Other provisions | End of period of authorisation | 1. In the directions for use of the additive and remixture, indicate the storage temperature, storage life and stability to pelleting. 2. Recommended dose per kg of complete feedingstuff: — endo-1,4-beta-xylanase: — 100-300 U — endo-1,3(4)-beta-glucanase: — 50-150 U — subtilisin: — 1 333 -4 000 U — alpha-amylase: — 133-400 U — polygalacturonase: — 8,3-25 U 3. For use in compound feed rich in starch and non-starch polysaccharides (mainly arabinoxylans and beta-glucans). | 8.1.2011 | |||
| 59 | Endo-1,4-beta-xylanase EC 3.2.1.8 Endo-1,3(4)-beta-glucanase EC 3.2.1.6 Subtilisin EC 3.4.21.62 Alpha-amylase EC 3.2.1.1 Polygalacturonase EC 3.2.1.15 | Preparation of endo-1,4-beta-xylanase produced by Trichoderma longibrachiatum (ATCC 2105), endo-1,3(4)-beta-glucanase and alpha-amylase produced by Bacillus amyloliquefaciens (DSM 9553), subtilisin produced by Bacillus subtilis (ATCC 2107), polygalacturonase produced by Aspergillus aculeatus (CBS 589.94) having a minimum activity of: Endo-1,4-beta-xylanase: 300 U [^E0001]/g Endo-1,3(4)-beta-glucanase: 150 U [^E0002]/g Subtilisin: 4 000 U [^E0003]/g Alpha-amylase: 400 U [^E0004]/g Polygalacturonase: 25 U [^E0005]/g | Turkeys for fattening | — | Endo-1,3(4)-beta-glucanase: 50 U | — | |||||||
| 59 | Endo-1,4-beta-xylanase EC 3.2.1.8 Endo-1,3(4)-beta-glucanase EC 3.2.1.6 Subtilisin EC 3.4.21.62 Alpha-amylase EC 3.2.1.1 Polygalacturonase EC 3.2.1.15 | Preparation of endo-1,4-beta-xylanase produced by Trichoderma longibrachiatum (ATCC 2105), endo-1,3(4)-beta-glucanase and alpha-amylase produced by Bacillus amyloliquefaciens (DSM 9553), subtilisin produced by Bacillus subtilis (ATCC 2107), polygalacturonase produced by Aspergillus aculeatus (CBS 589.94) having a minimum activity of: Endo-1,4-beta-xylanase: 300 U [^E0001]/g Endo-1,3(4)-beta-glucanase: 150 U [^E0002]/g Subtilisin: 4 000 U [^E0003]/g Alpha-amylase: 400 U [^E0004]/g Polygalacturonase: 25 U [^E0005]/g | Turkeys for fattening | — | Subtilisin: 1 333 U | — | |||||||
| 59 | Endo-1,4-beta-xylanase EC 3.2.1.8 Endo-1,3(4)-beta-glucanase EC 3.2.1.6 Subtilisin EC 3.4.21.62 Alpha-amylase EC 3.2.1.1 Polygalacturonase EC 3.2.1.15 | Preparation of endo-1,4-beta-xylanase produced by Trichoderma longibrachiatum (ATCC 2105), endo-1,3(4)-beta-glucanase and alpha-amylase produced by Bacillus amyloliquefaciens (DSM 9553), subtilisin produced by Bacillus subtilis (ATCC 2107), polygalacturonase produced by Aspergillus aculeatus (CBS 589.94) having a minimum activity of: Endo-1,4-beta-xylanase: 300 U [^E0001]/g Endo-1,3(4)-beta-glucanase: 150 U [^E0002]/g Subtilisin: 4 000 U [^E0003]/g Alpha-amylase: 400 U [^E0004]/g Polygalacturonase: 25 U [^E0005]/g | Turkeys for fattening | — | Alpha-amylase: 133 U | — | |||||||
| 59 | Endo-1,4-beta-xylanase EC 3.2.1.8 Endo-1,3(4)-beta-glucanase EC 3.2.1.6 Subtilisin EC 3.4.21.62 Alpha-amylase EC 3.2.1.1 Polygalacturonase EC 3.2.1.15 | Preparation of endo-1,4-beta-xylanase produced by Trichoderma longibrachiatum (ATCC 2105), endo-1,3(4)-beta-glucanase and alpha-amylase produced by Bacillus amyloliquefaciens (DSM 9553), subtilisin produced by Bacillus subtilis (ATCC 2107), polygalacturonase produced by Aspergillus aculeatus (CBS 589.94) having a minimum activity of: Endo-1,4-beta-xylanase: 300 U [^E0001]/g Endo-1,3(4)-beta-glucanase: 150 U [^E0002]/g Subtilisin: 4 000 U [^E0003]/g Alpha-amylase: 400 U [^E0004]/g Polygalacturonase: 25 U [^E0005]/g | Turkeys for fattening | — | Polygalacturonase: 8,3 U | — |
1 U is the amount of enzyme which liberates 1 micromole of reducing sugars (xylose equivalents) from oat spelt xylan per minute at pH 5,3 and 50 °C.
1 U is the amount of enzyme which liberates 1 micromole of reducing sugars (glucose equivalents) from barley beta-glucan per minute at pH 5,0 and 30 °C.
1 U is the amount of enzyme which liberates 1 micromole of phenolic compound (tyrosine equivalents) from a casein substrate per minute at pH 7,5 and 40 °C.
1 U is the amount of enzyme which liberates 1 micromole of glucosidic linkages from a water insoluble cross-linked starch polymer substrate per minute at pH 6,5 and 37 °C.
1 U is the amount of enzyme which liberates 1 micromole of reducing material (galacturonic acid equivalents) from a poly D-galacturonic substrate per minute at pH 5,0 and 40 °C.
Reading this document does not replace reading the official text published in the Official Journal of the European Union. We assume no responsibility for any inaccuracies arising from the conversion of the original to this format.
This text is published under EUR-Lex's own terms of reuse, not a Legalize or public-domain licence.
EUR-Lex
Creative Commons Attribution 4.0 International (CC BY 4.0)
© European Union, https://eur-lex.europa.eu — Source: EUR-Lex (Publications Office of the European Union). Reused under the Creative Commons Attribution 4.0 International (CC BY 4.0) licence. Only EU legislation published in the printed Official Journal of the European Union is deemed authentic; consolidated texts are reproduced here for documentation purposes and have been reformatted to Markdown.