Feeding Stuffs Regulations (Northern Ireland) 1995

Column 1	Column 2	Column 3
Substances	Feeding stuffs	Maximum content in mg/kg of feeding stuffs, referred to a moisture content of 12%
CHAPTER A	CHAPTER A	CHAPTER A
Arsenic	Straight feeding stuffs except:	2
	— meal made from grass, from dried lucerne, or from dried clover	4
	— dried sugar beet pulp or dried molassed sugar beet pulp	4
	— phosphates and feeding stuffs obtained from the processing of fish or other marine animals	10
	Complete feeding stuffs except:
	— complete feeding stuffs for fish	4
	Complementary feeding stuffs except:	4
	— mineral feeding stuffs	12
Cadmium	Straight feeding stuffs of vegetable origin	1
	Straight feeding stuffs of animal origin (with the exception of feeding stuffs for pets)	2
	Phosphates	10
	Complete feeding stuffs for cattle, sheep and goats (with the exception of complete feeding stuffs for calves, lambs and kids)	1
	Other complete feeding stuffs (with the exception of feeding stuffs for pets)	0.5
	Mineral feeding stuffs	5
	Other complementary feeding stuff for cattle, sheep and goats	0.5
Fluorine	Straight reeding stuffs except:	150
	— feeding stuffs of animal origin	500
	— phosphates	2000
	Complete feeding stuffs except:	150
	— complete feeding stuffs for cattle, sheep and goats
	— in milk	30
	—other	50
	—complete feeding stuffs for pigs	100
	—complete feeding stuffs for poultry	350
	—complete feeding stuffs for chicks	250
	Mineral mixtures for cattle, sheep and goats Other complementary feeding stuffs	125 (fluorine content per percentage point phosphorus in the feeding stuff)
Lead	Straight feeding stuffs except:	10
	— grass meal, lucerne meal or clover meal	40
	— phosphates	30
	— yeast	5
	Complete feeding stuffs	5
	Complementary feeding stuffs except:	10
	— mineral feeding stuffs	30
Mercury	Straight feeding stuffs except:	0.1
	— feeding stuffs produced by the processing of fish or other marine animals	0.5
	Complete feeding stuffs except:	0.1
	— complete feeding stuffs for dogs or cats	0.4
	Complementary feeding stuffs (with the exception of complementary feeding stuffs for dogs and cats)	0.2
Nitrites	Fish meal	60 (expressed as sodium nitrite)
	Complete feeding stuffs except feeding stuffs Intended for pets other than birds and aquarium fish	15 (expressed as sodium nitrite)
CHAPTER B	CHAPTER B	CHAPTER B
Aflatoxin B₁	Straight feeding stuffs except:	0.05
	— groundnut, copra, palm-kernel, cotton seed. babassu, maize and products derived from the processing thereof	0.02
	Complete feeding stuffs for cattle, sheep and goats (except dairy animals, calves, lambs and kids)	0.05
	Complete feeding stuffs for pigs and poultry	0.02
	(except piglets and chicks)	0.01
	Other complete feeding stuffs	0.05
	Complementary feeding stuffs for cattle, sheer and goats (except complementary feeding stuffs for dairy animals, calves and lambs)	0.03
	Complementary feeding stuffs for pigs and poultry (except young animals) Other complementary feeding stuffs	0.005
Castor oil plant Ricinus communis L.	All feeding stuffs	10 (expressed in terms of castor oil plant husks)
Crotalaria L spp	All unmilled materials	100
Free Gossypol	Straight feeding stuffs except:	20
	— cotton cake or meal	1200
	Complete feeding stuffs except:	20
	— complete feeding stuffs for cattle, sheep and goats	500
	— complete feeding stuffs for poultry (except laying hens) and calves	100
	— complete feeding stuffs for rabbits and pigs (except piglets)	60
Hydrocyanic acid	Straight feeding stuffs except:	50
	— linseed	250
	— linseed cake or meal	350
	— manioc products and almond cakes	100
	Complete feeding stuffs except:	50
	— complete feeding stuffs for chicks	10
Rye Ergot Claviceps purpurea (Fr.) Tul	All feeding stuffs containing unground cereals	1000
CHAPTER C	CHAPTER C	CHAPTER C
Apricot — Prunus armeniaca L. Bitter almond — Prunus dulci (Mill.) D A Webb var. amara (DC.) Focke (= Prunus amygdalus Batsch var. amara (DC.) Focke) Unhusked beech mast — Fagus silvatica L. Camelina — Camelina sativa (L) Crantz Mowrah, bassia, madhuca — Madhuca longifalia (L) Macbr. (= Bassia longifolia L.= Illipe malabrorum Engl.) Madhuca indica Gmelin. (= Bassia latifolia (Roxb.) F. Mueller) Purghera — Jatropha curcas L. Croton — Croton tiglium L. Indian mustard — Brassica juncea (L.) Czern. and Coss. ssp. integrifolia (West.) Thell Sareptian mustard — Brassica juncea (L.) Czern. and Coss. ssp. juncea Chinese mustard — Brassica juncea (L.) Czern. and Coss. ssp. juncea var. lutea Batalin Black mustard — Brassica nigra (L.) Koch Ethiopian mustard — Brassica carinata A Braun	} All feeding stuffs	] Seeds and fruits of the plant species listed opposite as well as their processed derivatives may only be present in feeding stuffs in trace amounts not quantitatively determinable
Theobromine	Complete feeding stuff except:	300
	—complete feeding stuffs for adult cattle	700
Vinylthiooxazolidone	Complete feeding stuffs for poultry except:	1000
	— complete feeding stuffs for laying hens	500
Volatile mustard oil	Straight feeding stuffs except:	100 (expressed as ally1 isothiocyanate)
	— rape cake or meal	4000 (expressed as ally1 isothiocyanate)
	Complete feeding stuffs except:	150 (expressed as ally1 isothiocyanate)
	— complete feeding stuffs for cattle, sheep and goats (except calves, lambs and kids:	1000 (expressed as ally1 isothiocyanate)
	— complete feeding stuffs for pigs (except piglets) and poultry	500 (expressed as ally1 isothiocyanate)
Weed seeds and unground and uncrushed fruit containing alkaloids, glucoside or other toxic substances separately or in combination including: Lolium temulentum L. Lolium remotum Schrank Datura stramorlium L.	All feeding stuffs	3000 1000 1000 1000
CHAPTER D	CHAPTER D	CHAPTER D
Aldrin, Dieldrin } singly, or combined expressed as dieldril	All feeding stuffs except fats	0.01 0.2
Camphechlor (Toxaphene)	All feeding stuffs	0.1
Chlordane (sum of cis and trans isomers and of oxychlordane)	All feeding stuffs except fats	0.02 0.05
DDT (sum of DDT, TDE and DDE isomers, expressed as DDT)	All feeding stuffs except fats	0.05 0.5
Endosulphan (sum of alpha and beta isomers and of endosulphan sulphate, expressed as endosulphan)	All feeding stuffs except	0.1
	— maize	0.2
	— oilseeds	0.5
	— complete feeding stuff: for fish	0.005
Endrin (sum of endrin and delta-keto-endrin, expressed as endrin)	All feeding stuffs except fats	0.01 0.05
Heptachlor (sum of heptachlor and of heptachlor epoxide, expressed as heptachlor)	All feeding stuffs except fats	0.01 0.2
Hexachlorobenzene (HCB)	All feeding stuffs except fats	0.01 0.2
Hexachlorocyclohexane (HCH)	All feeding stuffs except fats	0.02 0.2
— alpha isomer	Straight feeding stuffs except fats	0.01 0.1
— beta isomer	Compound feeding stuffs except compound feeding stuffs for dairy cattle	0.01 0.005
— gamma isomer	All feeding stuffs except fats	0.2 2.0

PART II — INGREDIENTS

Column 1	Column 2	Column 3
Substances	Ingredients	Maximum content in mg/kg of ingredients referred to a moisture content of 12%
Aflatoxin B₁	Groundnut, copra, palm-kernel, cotton seed, babassu, maize and products derived from the processing thereof	0.2
Cadmium	Phosphates	10
Arsenic	Phosphates	20

SCHEDULE 6

PART I — CATEGORIES OF INGREDIENTS FOR USE IN RELATION TO COMPOUND FEEDING STUFFS FOR PET ANIMALS

1

Meat and animal derivatives

2

Milk and milk derivatives

3

Eggs and egg derivatives

4

Oils and fats

5

Yeasts

6

Fish and fish derivatives

7

Cereals

8

Vegetables

9

Derivatives of vegetable origin

10

Vegetable protein extracts

11

Minerals

12

Various sugars

13

Fruit

14

Nuts

15

Seeds

16

Algae

17

Molluscs and crustaceans

18

Insects

19

Bakery products

PART II — CATEGORIES OF INGREDIENTS FOR USE IN RELATION TO COMPOUND FEEDING STUFFS FOR ANIMALS OTHER THAN PETS

1

Cereal grains

2

Cereal grain products and by-products

3

Oil seeds

4

Oil seed products and by-products

5

Products and by-products of legume seeds

6

Products and by-products of tubers and roots

7

Products and by-products of sugar production

8

Products and by-products of fruit processing

9

Dried forages

10

High fibre materials

11

Milk products

12

Land animal products

13

Fish products

14

Minerals

15

Oil and fats

16

Products from the bakery and pasta industries

PART III — NON-EXCLUSIVE LIST OF THE PRINCIPAL INGREDIENTS NORMALLY USED IN COMPOUND FEEDING STUFFS FOR ANIMALS OTHER THAN PETS

Number	Name	Description
1 When 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	1 When 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	1 When 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
1 This name may be replaced by “corn gluten feed”	1 This name may be replaced by “corn gluten feed”	1 This name may be replaced by “corn gluten feed”
2 This name may be replaced by “extruded maize starch”	2 This name may be replaced by “extruded maize starch”	2 This name may be replaced by “extruded maize starch”
3 This name may be replaced by “distillers dried grains and solubles”	3 This name may be replaced by “distillers dried grains and solubles”	3 This name may be replaced by “distillers dried grains and solubles”
1.01	Oats	Grains of Avena sativa L. and other cultivars of oats
1.02	Oat flakes	Product obtained by steaming and rolling dehusked oats. It may contain a small proportion of oat husks
1.03	Oat middlings	By-product obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm
1.04	Oat hulls and bran	By -product obtained during the processing of screened oats into oat groats. It consists principally of oat hulls and bran
1.05	Barley	Grains of Hordeum vulgure L.
1.06	Barley middlings	By-product obtained during the processing of screened, dehusked barley into pearl barley, semolina or flour
1.07	Rice, broken	By-product of the preparation of polished or glazed rice Oryza sativu L. It consists principally of undersized and/or broken grains
1.08	Rice bran (brown)	By-product of the first polishing of dehusked rice. It consists principally of silvery skins, particles of the aleurone layer, endosperm and germ
1.09	Rice bran (white)	By-product of the second polishing of dehusked rice. It consists principally of particles of the aleurone layer, endosperm and germ
1.10	Rice bran with calcium carbonate	By-product of the polishing of dehusked rice. It consists principally of silvery skins, particles of the aleurone layer, endosperm, germ and small amounts of calcium carbonate resulting from use in the manufacturing process
1.11	Fodder meal of pre-cooked rice	By-product of the polishing of dehusked pre-cooked rice. It consists principally of silvery skins, particles of the aleurone layer, endosperm, germ and small amounts of calcium carbonate resulting from use in the manufacturing process
1.12	Rice germ, expeller	By-product of oil manufacture, obtained by pressing of the germ of rice to which parts of the endosperm and testa still adhere
1.13	Rice germ, extracted	By-product of oil manufacture, obtained by extraction of the germ of rice to which parts of the endosperm and testa still adhere
1.14	Rice starch	Technically pure rice starch
1.15	Millet	Grains of Panicum miliaceum L.
1.16	Rye	Grains of Secale cereale L.
1.17	Rye middlings	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 waste
1.18	Rye feed	By-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 bran
1.19	Rye bran	By-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 removed
1.20	Sorghum	Grains of Sorghum bicolor (L.) Moench s.i.
1.21	Wheat	Grains of Triticum aestivum L., Triticum durum Desf. and other cultivars of wheat
1.22	Wheat middlings	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 waste
1.23	Wheat feed	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 less of the endosperm has been removed than in wheat bran
1.24	Wheat bran[^f01000]	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 removed
1.25	Wheat germ	By-product of flour milling consisting essentially of wheat germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere
1.26	Wheat gluten	Dried by-product of the manufacture of wheat starch. It consists principally of gluten obtained during the separation of starch
1.27	Wheat gluten feed	Dried by-product of the manufacture of wheat starch. It is composed of bran and gluten to which components of the steeping liquor, and possibly the germ, from which the oil may have been removed, may be added
1.28	Wheat starch	Technically pure wheat starch
1.29	Spelt	Grains of spelt Triticum spelta L., Triticum dioccum Schrank, Triticum monococcum
1.30	Triticale	Grains of the Triticum X Secale hybrid
1.31	Maize	Grains of Zea mays L.
1.32	Maize middlings	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 endospetm has been removed than in maize bran
1.33	Maize bran	By-product of the manufacture of flour or semolina from maize. It consists principally of outer skins and some maize germ fragments, with some endosperm particles
1.34	Maize germ, expeller	By-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
1.35	Maize germ, extracted	By-product of oil manufacture, obtained by extraction of dry or wet processed maize germ to which parts of the endosperm and testa may still adhere
1.36	Maize gluten feed[^f01001]	Dried by-product of the manufacture of maize starch. It is composed of bran and gluten to which components of the steeping liquor, and possibly the germ, from which the oil may have been removed, may be added
1.37	Maize gluten	Dried by-product of the manufacture of maize starch. It consists principally of gluten obtained during the separation of the starch
1.38	Maize starch	Technically pure maize starch
1.39	Pre-gelatinized maize starch[^f01002]	Heat treated maize starch, having the property of marked swelling on contact with cold water
1.40	Malt culms	By-product of malting, consisting mainly of dried rootlets of germinated cereals
1.41	Brewers' dried grains	By-product of brewing obtained by drying residues of malted and unmalted cereals and other starchy products
1.42	Distillers' dried grains	By-product of alcohol distilling obtained by drying solid residues of fermented grain
1.43	Distillers' dark grains[^f01003]	By-product of alcohol distilling obtained by drying solid residues of fermented grain to which pot ale syrup or evaporated spent wash has been added
Number	Name	Description
---	---	---
1 When appropriate “low in glucosinolate” may be indicated additionally in the name. “Low in glucosinolate” means as defined in legislation of the European Economic Community.	1 When appropriate “low in glucosinolate” may be indicated additionally in the name. “Low in glucosinolate” means as defined in legislation of the European Economic Community.	1 When appropriate “low in glucosinolate” may be indicated additionally in the name. “Low in glucosinolate” means as defined in legislation of the European Economic Community.
2.01	Groundnut, partially decorticated, expeller	By-product of oil manufacture, obtained by pressing of Tartially decorticated groundnuts Arachis hypogaea L. 2nd other species of Arachis. (Maximum fibre content 16% in the dry matter)
2.02	Groundnut, partially decorticated, extracted	By-product of oil manufacture, obtained by extraction of partially decorticated groundnuts. (Maximum fibre content 16% in the dry matter)
2.03	Groundnut, decorticated, expeller	By-product of oil manufacture, obtained by pressing of decorticated groundnuts
2.04	Groundnut, decorticated, extracted	By-product of oil manufacture, obtained by extraction of decorticated groundnuts
2.05	Rape seed[^f01004]	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 campestris L. ssp. oleifera (Metzg.) Sinsk. (Minimum botanical purity 94%)
2.06	Rape seed, expeller[^f01004]	By-product of oil manufacture, obtained by pressing of seeds of rape. (Minimum botanical purity 94%)
2.07	Rape seed, extracted[^f01004]	By-product of oil manufacture, obtained by extraction of seeds of rape. (Minimum botanical purity 94%)
2.08	Rape seed hulls	By-products obtained during dehulling of rape seeds
2.09	Safflower seed, partially decorticated, extracted	By-product of oil manufacture, obtained by extraction of partially decorticated seeds of safflower Carthamus tinctorius L.
2.10	Copra, expeller	By-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.
2.11	Copra, extracted	By-product of oil manufacture, obtained by extraction of the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm
2.12	Palm kernel, expeller	By-product of oil manufacture, obtained by pressing of palm kernels Elaeis guineensis Jacq., Corozo oleifera (HBK) L. H. Bailey (Elaeis melanococca auct.) from which as much as possible of the hard shell has been removed
2.13	Palm kernel, extracted	By-product of oil manufacture, obtained by extraction of palm kernels from which as much as possible of the hard shell has been removed
2.14	Soya (bean), toasted	Soya beans Glycine max. L. Merr. subjected to an appropriate heat treatment
2.15	Soya (bean), extracted, toasted	By-product of oil manufacture, obtained from soya beans after extraction and appropriate heat treatment. (Maximum fibre content 8% in the dry matter.)
2.16	Soya (bean), dehulled, extracted, toasted	By-product of oil manufacture, obtained from dehulled soya beans after extraction and appropriate heat treatment
2.17	Soya (bean) protein concentrate	Product obtained from dehulled, fat extracted soya beans
2.18	Soya (bean) oil	Oil obtained from soya beans
2.19	Soya (bean) hulls	By-product obtained during dehulling of soya beans
2.20	Cotton seed	Seeds of cotton Gossypium spp. from which the fibres have been removed
2.21	Cotton seed, partially decorticated, extracted	By-product of oil manufacture, obtained by extraction of seeds of cotton from which the fibres and part of the husks have been removed. (Maximum content fibre 22.5% in the dry matter)
2.22	Cotton seed, expeller	By-product of oil manufacture, obtained by pressing of seeds of cotton from which the fibres have been removed
2.23	Niger seed, expeller	By-product of oil manufacture, obtained by pressing of seeds of the niger plant Guizotia abyssinica (Lf) Cass.
2.24	Sunflower seed	Seeds of the sunflower Helianthus annuus L.
2.25	Sunflower seed, extracted	By-product of oil manufacture, obtained by extraction of seeds of the sunflower
2.26	Sunflower seed, partially decorticated, extracted	By-product of oil manufacture, obtained by extraction of seeds of the sunflower from which part of the husks has been removed. (Maximum content fibre 27.5% in the dry matter)
2.27	Linseed	Seeds of linseed Linum usitatissimum L. (Minimum botanical purity 93%)
2.28	Linseed, expeller	By-product of oil manufacture, obtained by pressing of linseed. (Minimum botanical purity 93%)
2.29	Linseed, extracted	By-product of oil manufacture, obtained by extraction of linseed. (Minimum botanical purity 93%)
2.30	Olive pulp	By-product of oil manufacture, obtained by extraction of pressed olives (Olea europaea L., separated as far as possible from parts of the kernel
2.31	Sesame seed, expeller	By-product of oil manufacture, obtained by pressing of seeds of the sesame plant Sesamum indicum L.
2.32	Cocoa bean, partially decorticated, extracted	By-product of oil manufacture, obtained by extraction of dried and roasted cocoa beans, Theabroma cacao L. from which part of the husks has been removed
Number	Name	Description
---	---	---
1 This name must be qualified by an indication of the nature of the heat treatment	1 This name must be qualified by an indication of the nature of the heat treatment	1 This name must be qualified by an indication of the nature of the heat treatment
3.01	Chick peas	Seeds of Cicer arietinum L.
3.02	Guar meal, extracted	By-products obtained after extraction of the mucilage from seeds of Cyamopsis tetragonoloba (L.) Taub.
3.03	Ervil	Seeds of .Ervum ervilia L.
3.04	Chickling vetch[^f01005]	Seeds of Luthyrus sativus L. submitted to an appropriate heat treatment
3.05	Lentils	Seeds of Lens culinaris a.o. Medik
3.06	Sweet lupins	Seeds of Lupinus spp. low in bitter seed content
3.07	Beans, toasted	Seeds of Phaseolus or Vigna spp. submitted to an appropriate heat treatment to destroy toxic lectins
3.08	Peas	Seeds of Pisum spp.
3.09	Pea middlings	By-products obtained during the manufacture of pea-flour. It consists principally of particles of cotyledon, and to a lesser extent, of skins
3.10	Pea bran	By-product obtained during the manufacture of pea meal. It is composed mainly of skins removed during the skinning and cleaning of peas
3.11	Horse beans	Seeds of Vacia faba L. spp. faba var. equina Pers. and var. minuta (Alef) Mansf.
3.12	Monantha vetch	Seeds of Vicia monanthos Desf.
3.13	Vetches	Seeds of Vicia sativa L. var. sativa and other varieties
Number	Name	Description
---	---	---
2 This name may be replaced by “sucrose”	2 This name may be replaced by “sucrose”	2 This name may be replaced by “sucrose”
4.01	(Sugar) Beet pulp	By-product of the manufacture of sugar, consisting of extracted and dried pieces of sugar-beet Beta vulgaris L. ssp. vulgaris var. altissima Doell
4.02	(Sugar) Beet molasses	By-product consisting of the syrupy residue collected during the manufacture or refining of beet sugar
4.03	(Sugar) Beet pulp, molassed	By-product of the manufacture of sugar comprising dried sugar-beet pulp, to which molasses has been added
4.04	(Sugar) Beet vinasse	By-product obtained after the fermentation of beet molasses in the production of alcohol, yeast, citric acid or other organic substances
4.05	(Beet) Sugar[^f01006]	Sugar extracted from sugar beet
4.06	Sweet potato	Tubers of Ipomoea batatas (L.) Poir, regardless of their presentation
4.07	Manioc	Roots of Manihot esculenta Crantz, regardless of their presentation
4.08	Manioc starch, puffed	Starch obtained from manioc roots, greatly expanded by appropriate heat treatment
4.09	Potato pulp	By-product of the extraction of potato starch Solanum tuberosum L.
4.10	Potato starch	Technically pure potato starch
4.11	Potato protein	Dried by-product of starch manufacture composed mainly of protein substances obtained after the separation of starch
Number	Name	Description
---	---	---
5.01	Carob pods	Product obtained by crushing the dried fruits (pods) of the carob tree Ceratonia siliqua L., from which the locust beans have been removed
5.02	Citrus pulp	By-product obtained by pressing citrus fruits Citrus spp. during the production of citrus juice
5.03	Apple pomace	By-product obtained by pressing apples Malus spp. during the production of apple juice
5.04	Tomato pulp	By-product obtained by pressing tomatoes Solanum lycopersicum Karst. during the production of tomato juice
5.05	Grape pulp	By-product of the processing of grapes Vitis vinifera L. after the juice has been pressed out
5.06	Grape pips	By-product of the processing of grapes composed of pips, practically exempt of other components
Number	Name	Description
---	---	---
1 The term “meal” may be replaced by “pellets”. The method of drying may be indicated additionally in the name	1 The term “meal” may be replaced by “pellets”. The method of drying may be indicated additionally in the name	1 The term “meal” may be replaced by “pellets”. The method of drying may be indicated additionally in the name
1 The term “meal” may be replaced by “pellets”. The method of drying may be indicated additionally in the name	1 The term “meal” may be replaced by “pellets”. The method of drying may be indicated additionally in the name	1 The term “meal” may be replaced by “pellets”. The method of drying may be indicated additionally in the name
2 The name must be qualified by reference to the nature of the chemical treatment carried out	2 The name must be qualified by reference to the nature of the chemical treatment carried out	2 The name must be qualified by reference to the nature of the chemical treatment carried out
6.01	Lucerne meal[^f00001]	Product obtained by drying and milling young luceme Medicago sativa L. and Medicago var. Martyn (Minimum botanical purity 80%)
6.02	Lucerne pomace	Dried by-product obtained by pressing juice from lucerne
6.03	Lucerne protein concentrate	Product obtained by artifically drying fractions of lucerne press juice, which has been centrifuged and heat treated to precipitate proteins
6.04	Clover meal[^f01007]	Product obtained by drying and milling young clover Trifolium spp. (Minimum botanical purity 80%)
6.05	Grass meal[^f01008]	Product obtained by drying and milling young forage plants
6.06	Wheat straw	Straw of wheat
6.07	Wheat straw, treated[^f01009]	Product obtained by an appropriate treatment of wheat straw
Number	Name	Description
---	---	---
3 This name may be replaced by “sucrose”	3 This name may be replaced by “sucrose”	3 This name may be replaced by “sucrose”
7.01	(Sugar) Cane molasses	By-product consisting of the syrupy residue collected during the manufacture or refining of sugar from sugar-cane Saccharum officinarum L.
7.02	(Sugar) Cane vinasse	By-product obtained after the fermentation of cane molasses in the production of alcohols, yeast, citric acid or other organic substances
7.03	(Cane) Sugar[^f01010]	Sugar extracted from sugar-cane
7.04	Seaweed meal	Product obtained by drying and crushing seaweed, in particular brown seaweed. This product may have been washed to reduce the iodine content
Number	Name	Description
---	---	---
4 This name may be replaced by “milk albumin powder”	4 This name may be replaced by “milk albumin powder”	4 This name may be replaced by “milk albumin powder”
8.01	Skimmed-milk powder	Product obtained by drying milk from which most of the fat has been separated
8.02	Buttermilk powder	Product obtained by drying the liquid which remains after butter churning
8.03	Whey powder	Product obtained by drying the liquid which remains after cheese, quark, casein making or similar processes
8.04	Whey powder, low in sugar	Product obained by drying whey from which the lactose has been partly removed
8.05	Whey protein powder[^f01011]	Product obtained by drying the protein compounds extracted from whey or milk by chemical or physical treatment
8.06	Casein powder	Product obtained from skimmed or buttermilk by drying casein precipitated by means of acids or rennet
8.07	Lactose powder	The sugar separated from milk or whey by purification and drying
Number	Name	Description
---	---	---
1 Products containing more than 13% fat in the dry matter must be named as “rich in fat”	1 Products containing more than 13% fat in the dry matter must be named as “rich in fat”	1 Products containing more than 13% fat in the dry matter must be named as “rich in fat”
9.01	Meat meal[^f01012]	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% on a dry matter basis)
9.02	Meat and bone meal[^f01012]	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 u-cl1 as digestive tract content
9.03	Bone meal	Product obtained by drying, heating 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
9.04	Greaves	Residual product of the manufacture of tallow and other extracted or physically removed fats of animal origin
9.05	Poultry offal meal[^f01012]	Product obtained by drying and grinding waste from slaughtered poultry. The product must be substantially free of feathers
9.06	Feather meal, hydrolysed	Product obtained by hydrolysing, drying and grinding poultry feathers
9.07	Blood meal	Product obtained by drying the blood of slaughtered warm-bldoded animals. The product must be substantially free of foreign matter
9.08	Animal fat	Product composed of fat from warm-blooded land animals
Number	Name	Description
---	---	---
1 Products containing more than 75% protein in the dry matter may be named as “rich in protein”	1 Products containing more than 75% protein in the dry matter may be named as “rich in protein”	1 Products containing more than 75% protein in the dry matter may be named as “rich in protein”
10.01	Fish meal[^f01013]	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
10.02	Fish solubles, condensed	Stabilized product composed of press juice obtained during manufacture of fish meal from which much of the fish oil and some of the water has been removed
10.03	Fish oil	Oil obtained from fish
10.04	Fish oil, refined, hardened	Oil obtained from fish which has been refined and subjected to hydrogenation
Name	Description	Number
---	---	---
2 The nature of the source may replace or be indicated additionally in the name	2 The nature of the source may replace or be indicated additionally in the name	2 The nature of the source may replace or be indicated additionally in the name
3 The manufacturing process may be included in the name	3 The manufacturing process may be included in the name	3 The manufacturing process may be included in the name
1 The nature of the source of the sodium may replace or be indicated additionally in the name	1 The nature of the source of the sodium may replace or be indicated additionally in the name	1 The nature of the source of the sodium may replace or be indicated additionally in the name
11.01	Calcium carbonate[^f01014]	Product obtained by grinding sources of calcium carbonate, such as limestone, oyster or mussel shells, or by precipitation from acid solution
11.02	Calcium and magnesium carbonate	Natural mixture of calcium carbonate and magnesium carbonate
11.03	Calcareous marine algae (Maerl)	Product of natural origin obtained from calcareous algae, ground or granulated
11.04	Magnesium oxide	Technically pure magnesium oxide (MgO)
11.05	Kieserite	Natural magnesium sulphate (MgSO₄.H₂O)
11.06	Dicalcium phosphate[^f01015]	Precipitated calcium monohydrogen phosphate from bones or inorganic sources (CaHPO₄.xH₂O)
11.07	Mono-dicalcium phosphate	Product obtained chemically and composed of equal parts of dicalcium phosphate and mono-calcium phosphate
11.08	Defluorinated rock-phosphate	Product obtained by grinding purified and appropriately defluorinated natural phosphates
11.09	Degelatinized bone meal	Degelatinized, sterilized and ground bones from which the fat has been removed
11.10	Mono-calcium phosphate	Technically pure calcium-bis(dihydrogenphosphate) (Ca(H₂–.PO₄).xH₂O)
11.11	Calcium-magnesium phosphate	Technically pure calcium magnesium phosphate
11.12	Mono-ammonium phosphate	Technically pure mono-ammonium phosphate (NH₄H₂PO₄)
11.13	Sodium chloride[^f01016]	Technically pure sodium chloride or product obtained by grinding natural sources of sodium chloride, such as (rock) and (marine) salt
Name	Description	Number
---	---	---
2 The name may be supplemented by an indication of the type of salt	2 The name may be supplemented by an indication of the type of salt	2 The name may be supplemented by an indication of the type of salt
12.01	Bakery waste	By-product obtained from the manufacture of biscuits, cake or bread
12.02	Confectionery waste	By-product obtained from the manufacture of chocolate, sweets and other confectionery
12.03	Fatty acids	By-product obtained during the deacidification, by means of lye or by distillation of oils and fats of unspecified vegetable or animal origin
12.04	Salts of fatty acids[^f01017] Product obtained by saponification of fatty acids with calcium, sodium or potassium-hydroxide

PART IV — PRINCIPAL PROCESSES USED FOR PREPARATION OF THE INGREDIENTS LISTED PART III

Process	Description	Common name/term
3 “Decortication” may be replaced by “dehulling” or “dehusking” if appropriate. Therefore the common name/term should be “dehulled” or “dehusked”	3 “Decortication” may be replaced by “dehulling” or “dehusking” if appropriate. Therefore the common name/term should be “dehulled” or “dehusked”	3 “Decortication” may be replaced by “dehulling” or “dehusking” if appropriate. Therefore the common name/term should be “dehulled” or “dehusked”
1 When appropriate the word “expeller” may be replaced by “cake”	1 When appropriate the word “expeller” may be replaced by “cake”	1 When appropriate the word “expeller” may be replaced by “cake”
Concentration	Increase in certain contents by removing water or other constituents
Concentrate	Removal of outer layers from grains, seeds, fruits, nuts and others	Decorticated
Decortication[^f01018]
Drying	Dehydration by artificial or natural processes in order to preserve the product	Dried (sun or artificially)
Extraction	Removal 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 solvent	Extracted (in case of oil-containing materials) Molasses, pulp (in case of products containing sugar or other water soluble components)
Extrusion	Pressing, pushing or protrusion of material through orifices under pressure. See also Pregelatinization	Extruded
Flaking	Rolling of moist heat-treated material	Flakes
Flour milling	Physical processing of grain to reduce particle size and facilitate separation into constituent fractions (principally flour, bran and middlings)	Flour, bran, middlings
Heat treatment/ heating	General term covering a number of heat treatments carried out under specific conditions to influence the nutritional value or the structure of the material	Toasted, cooked, puffed, heat-treated
Hydrogenation	Treatment of oils and fats to achieve a higher melting point	Hardened
Hydrolysis	Breakdown into simpler chemical constituents by appropriate treatment with water and possibly either enzymes or acid/alkali	Hydrolysed
Pressing	Removal by mechanical pressure (either by a screw or other type of press) and possibly some heat, of fat/oil from oil-rich materials, or of juice from fruits or other vegetable products	Expeller[^f01019] in case of oil-containing material(s) Pulp, pomace (in case of fruits, etc.)
Pelleting	Compaction into a moulded form of presentation	Pellet
Pregelatinization	Modification of starch to improve markedly its swelling properties in cold water	Pregelatinized
Refining	Removal of impurities in sugars, oils and other natural materials by chemical/physical treatment	Refined
Wet-milling	Mechanical separation of the component parts of kernel/grain after steeping in water, possibly with sulphur dioxide, for the extraction of starch	Germ, gluten, starch

SCHEDULE 7 — CONTROL OF CERTAIN PROTEIN SOURCES

Column 1	Column 2	Column 3	Column 4	Column 5[^f01020]	Column 6	Column 7[^f01020]
Name of product group	Permitted products	Designation of nutritive principle or identify of micro-organisms	Culture substrate (specifications, if any)	Composition characteristics of product	Animal species	Name of product and specified particulars
1 The contents laid down or to be declared in accordance with Columns 5 and 7 refer to the product as such	1 The contents laid down or to be declared in accordance with Columns 5 and 7 refer to the product as such	1 The contents laid down or to be declared in accordance with Columns 5 and 7 refer to the product as such	1 The contents laid down or to be declared in accordance with Columns 5 and 7 refer to the product as such	1 The contents laid down or to be declared in accordance with Columns 5 and 7 refer to the product as such	1 The contents laid down or to be declared in accordance with Columns 5 and 7 refer to the product as such	1 The contents laid down or to be declared in accordance with Columns 5 and 7 refer to the product as such
1. Proteins obtained from the following groups of micro-organisms
1.1 Bacteria
1.1.1 Bacteria cultivated on methanol	1.1.1.1. Protein product of fermentation obtained by culture of Methylophilus methylotrophus on methanol	Methylophilus methylotrophus NCIB strain 10.515	Methanol	Protein: min 68% —Reflectance index: at least 50	Pigs, calves, poultry and fish	Declarations to be made on the label or packaging of the product; —name of product; — protein; — ash; — fat; — moisture content; — instructions for use; — avoid inhalation of dust. Declarations to be made on the label or packaging of compound feeding stuffs: — amount of the product contained in the feeding stuff
1.2 Yeasts
1.2.1 Yeasts cultivated on substrates of animal or vegetable origin	— Yeasts obtained from the micro-organisms and substrates listed in columns 3 and 4, the cells of which have been killed	} Saccharomyces cerevisiae Saccharomyces carlsbergiensis Kluyveromyces lactis Kluyveromyces fragilis	Molasses, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid, hydrolysed vegetable fibres	} —	} All animal species	—
1.2.2 Yeasts cultivated on substrates other than those given in 1.2.1
1.3 Algae
1.4 Lower fungi
1.4.1 Products fom production of antibiotics by fermentation	1.4.1.1 Mycelium, wet by-product from the production of penicillin, ensiled by means of lactobacillus brevis, plantarum, sake, collenoid and streptococcus lactis to inactivate the penicillin, and heat treated	Nitrogenous compound Penicillium chrysogenum ATCC 48271	Different sources of carbohydrates and their hydrolysates	Nitrogen expressed as protein: min 7%	Ruminant pigs	Declaration to be made on the label or packaging of the product: the name: “Mycelium silage from the production of penicillin”; Nitrogen expressed as protein; ash; moisture; animal species or category Declaration to be made on the label or packaging of the compound feeding stuff: in the name: “mycelium silage from the production of penicillin”.
2. Non-protein nitrogenous compounds
2.1 Urea and its derivatives	2.1.1 Urea, technically pure 2.1.2 Biuret, technically pure 2.1.3 Urea-phosphate, technically pure 2.1.4 Diureidoisobutane, technically pure	CO(NH₂)₂ (CONH₂)₂–NH CO(NH₂)₂H₃PO₄ (CH₃)₂–(CH)₂ (NHCONH₂)₂	— — — —	Urea: min. 97% Biuret: min. 97% Nitrogen: min. 16.5% Phosphorus: min. 18% Nitrogen: min. 30% Isobutyralde-hyde: min. 35%	] Ruminants from the beginning of rumination	Declarations to be made on the label or packaging of the product: — the name: “Urea”, “Biuret”, “Urea-phosphate” or “Diureidoisobutane”, as the case may be; — nitrogen level; and in addition for product 2.1.3., phoshorus level; — animal species or category Declarations to be made on the label or packaging of compound feeding stuffs: — the name: “Urea”, “Biuret”, “Urea-phosphate” or “Diureidoisobutane”, as the case may be; — amount of the product contained in the feeding stuff; — percentage of the total protein provided by non-protein nitrogen; — in the instructions for use, of the level of total non-protein nitrogen which should not be be exceeded in the daily ration of each animal species or category
2.2 Ammonum salts	2.2.1 Ammonium lactate, produced by fermentation with Lactobacillus bulgaricus	CH₃CHOHCOONH₄	Whey	Nitrogen expressed as protein: min. 44%	Ruminant, from the beginning of rumination	Declarations to be made on the label or packaging of the product: — the name: “Ammonium lactate from fermentation”; — nitrogen expressed as protein; — ash; — moisture; — animal species or category Declarations to be nade on the label or packaging of compound feeding stuffs: — the name: “Ammonium lactate from fermentation”; — amount of product contained in the feeding stuff; — percentage of the total protein provided by non-protein nitrogen; — indication, in the instructions for use of the level of total non-protein nitrogen which should not be exceeded in the daily ration of each animal species or category
	2.2.2 Ammonium acetate in aqueous solution	CH₃COONH₄	Ammonium acetate: min. 55%	Ruminants from the start of rumination	Declarations to be made on the label or packaging of the product: — the words “Ammonium acetate”; — nitrogen content; — moisture content; — animal species or category Declarations to be made on the label or packaging of compound feeding stuffs: — the words “Ammonium acetate”; — the amount of the product contained in the feeding stuff; — percentage of the total protein provided by non-protein nitrogen; — indication in the instructions for use of the level of total non-protein nitrogen which should not be exceeded in the daily ration for each animal species or category.
	2.2.3 Ammonium sulphate in aqueous solution	(NH₄)₂SO₄	—	Ammonium sulphate: min. 35%	Ruminants, fom the start of rumination	Declarations to be made on the label or packaging of the product: — the words “Ammonium . sulphate”; —nitrogen and moisture contents; — animal species; — in the case of young ruminants, the incorporation rate in the daily ration may not exceed 0.5% Declarations to be made on the label or packaging of the compound feeding stuffs: — the words “Ammonium sulphate”; — the amount of the product contained in the feeding stuff; — percentage of the total protein provided by non-protein nitrogen; — indication in the instructions for use of the level of ' total non-protein nitrogen which should not be exceeded in the daily ration of each animal species; — in the case of young ruminants, the incorporation rate in the daily ration may not exceed 0.5%.
2.3 By-products from the production of amino acids by fermentation	2.3.1 Concentrated liquid by-products from the production of L-glutamic acid by fermentation with Coryebacterium melassecola 2.3.2 Concentrated liquid by-products from the production of L-lysine mono hydro-chloride by fermentation with Brevibacterium lactofermentum	Ammonium salts and ather nitrogenous compounds Ammonium salts and other nitrogenous compounds	Sucrose, molasses, starch products and their hydrolysates Sucrose, molasses, starch products and their hydrolysates	Nitrogen expressed as protein: min. 48% Moisture: max. 28% Nitrogen expressed as protein: min. 45%	Ruminants from the beginning of rumination Ruminants from the beginning of rumination	] Declarations to be made on the label or packaging of the product: — the name “by-products from the production of L-glutamic acid” in the case of product 2.3.1; “by-products from the production of L-lysine” in the case of product 2.3.2; nitrogen, expressed as — protein; —ash; — moisture; — animal species or category Declarations to be made on the label or packaging of compound feeding stuffs: — percentage of the total protein provided by non-protein nitrogen; — indication, in the instructions for use, of the level of total non-protein nitrogen which should not be exceeded in the dairy ration of each animal species or category
3. Amino acids and their salts					All animal species
3.1 Methionine	3.1.1 DL-methionine, technically pure 3.1.2 Dihydrated calcium salt of N-hydroxymethyl-DL-methionine, technically pure 3.1.3 Methionine-zinc, technically pure	CH₃S(CH₂)₂–CH(NH₂)–COOH [CH₃S(CH₂)₂–CH(NH–CH₂OH)–COO]₂Ca2H₂O [CH₃S(CH₂)₂–CH(NH₂)–COO]₂Z	— — —	DL-methionine min. 98% DL-methionine min. 67% Formaldehyde max. 14% Calcium: min. 9% DL-methionine min. 80% Zn: max. 18.5%	] Ruminants from the beginning of rumination	Declarations to be lade on the label or ackaging of the product: — the name: “DL-methionine”, in the case of product 3.1.1. “Dihydrated calcium salt of N-hydroxymethyl-DL-methionine”; in the case of product 3.1.2, “Zinc-methionine”, in the case of product 3.1.3; — DL-methionine and moisture content; — animal species or category in the case of products 3.1.2 and 3.1.3.
	3.1.4 Concentrated liquid sodium DL-methionine technically pure	(CH₃S(CH₂)₂–CH(NH₂)–COO)Na	—	DL-methionine min. 40% Sodium: min. 6.2%	All animal species	Declarations to be made on the label or packaging of the product: — the name: “concentrated liquid sodium DL-methionine”; — DL-methionine content; — moisture content
	3.1.5 DL-methionine, technically pure protected with copolymer vinylpyridine/styrene	(CH₃S(CH₂)₂–CH(NH₂)–COOH	—	DL-methionine: min. 65% copolymer vinylpyridinel styrene: max. 3%	Dairy cows	Declarations to be be made on the label or packaging of the product: — “Protected methionine with copolymer vinylpyridine/styrene”; — DL-methionine and moisture contents; — animal species
3.2 Lysine	3.2.1 L-Lysine, technically pure 3.2.2 Concentrated liquid L-Lysine (base) 3.2.3 L-Lysine-mono-hydrochloride, technically pure 3.2.4 Concentrated liquid L-Lysine-mono-hydrochloride 3.2.5 L-Lysine sulphate produced by fermentation with Corynebacterium glutamicum	NH₂–(CH₂)₄–CH(NH₂)–COOH NH₂–(CH₂)₄–CH(NH₂)–COOH NH₂–(CH₂)₄–CH(NH₂)–COOH.HCl NH₂–(CH₂)₄–CH(NH₂)–COOH [NH₂–(CH₂)₄–CH(NH₂)–COOH]₂–H₂SO₄	— Saccharose, molasses, starch products and their hydrolysates — Saccharose molasses, starch products and their hydrolysates Sugar syrup, molasses, cereals, starch products and their hydrolysates	L-Lysine: min 98% L-Lsyine: min. 60% L-Lysine: min. 78% L-Lysine: min. 22.4% L-Lysine: min. 40%	All animal species	Declarations to be made on the label or packaging of the product: — the name “L-Lysine” in the case of product 3.2.1, “Concentrated liquid L-Lysine base” in the case of product 3.2.2, “L-Lysine mono-hydrochloride” in the case of product 3.2.3, “Concentrated liquid L-Lysine monohydro-chloride” in the case of product 3.2.4, “L-Lysine sulphate and its by-products from fermentation” in the case of product 3.2.5; L-Lysine and moisture content
	3.2.6 L-Lysine phosphate and its by-products produced by fermentation with Brevibacterium lactofermentum NRRLB-11470	[NH₂(CH₂)₄–CH(NH₂)–COOH]–H₃PO₄	Sucrose ammonia and fish solubles	L-Lysine: min. 35% Phosphorus: min. 4.3%	Poultry Pigs	Declarations to be lade on the label or packaging of the product: — the name: “L-Lysine phosphate and its by-products from fermentation”; — L-Lysine and moisture content
	3.2.7 Mixtures of: L-Lysine-mono-hydrochloride, technically pure and, DL-methionine technically pure protected with copolymer vinyl-pyridine/styrene	NH₂–(CH₂)₄–CH(NH₂)–COOH–HClCH₃S(CH₂)₂–CH(NH₂)–COOH	—	L-Lysine + DL methionine: min. 50% (including DL-methionine: min. 15% Copolymer vinylpyridinel styrene: max. 3%	Dairy cows	Declarations to be made on the label or packaging of the product: — the name: “mixture of L-Lysine mono-hydrochloride and DL-methionine protected with copoylmer vinyl-pyridine/styrene”; — L-Lysine, DL-methionine and moisture contents; animal species
3.3 Threonine	3.3.1 L-Threonine, technically pure	CH₃–CH(OH)–CH(NH₂)–COOH	—	L-Threonine: min. 98%	All animal species	Declarations to be made on the label or packaging of the product: — the name: “L-Threonine” — L-Threonine and moisture content
3.4 Tryptophan	3.4.1 L-Tryptophan technically pure	(C₈H₅NH)–CH₂–CH(NH₂)–COOH	—	L-Tryptophan: min. 98%	All animal species	Declarations to be made on the label or packaging of the product: — the name: “L-Tryptophan”, — L-Tryptophan and moisture content
	3.4.2 DL-Tryptophan, technically pure	(C₈H₅NH)–CH₂–CH(NH₂)–COOH	—	DL-Tryptophan min. 98%	All animal species	Declarations to be made on the label or packaging of the product: — the name: “DL-Tryptophan”, — DL-Tryptophan and moisture content
4 Analogues of amino acids
4.1 Analogues of methionine	4.1.1 Hydroxy analogue of methionine 4.1.2 Calcium salt of hydroxy analogue of methionine	CH₃S(CH₂)₂–CH(OH)–COOH [CH₃–S–(CH₂)₂–CH(OH)–COO]₂Ca	— —	Total of acids: min. 85% Monomer acid. min. 65% Monomer acid: min. 83% Calcium: min. 12%	All animal species	Declarations to be made on the label or packaging of the product: — if appropriate, the name (column 2); — monomer acid and total acids contents in the case of product 4.1.1 and monomer acid content in the case of product 4.1.2; — moisture content; — animal species Declarations to be made on the label or packaging of compound feeding stuffs: — if appropriate, the name (column 2); — monomer acid and total acids contents in the case of product 4.1.1 and monomer acid content in the case of product 4.1.2; — amount of the product contained in the feeding stuff

SCHEDULE 8 — LABELLING AND MARKING OF ADDITIVES AND PREMIXTURES

PART I — ADDITIVES

1

The label or mark shall give—

• (a) in the case of an additive referred to in paragraph 6(1) of, or in the Table to, Schedule 4 (other than an enzyme);

• (i) the name of the additive;

• (ii) the name or business name and the address or registered business address of the person responsible within the European Community for the particulars referred to in this Part;

• (iii) the net weight of any non-liquid additive; and

• (iv) either the net weight or the net volume of any liquid additive;

• (b) in the case of vitamin E;

• (i) the alpha-tocopherol level as acetate; and

• (ii) an indication of the period during which that level will remain present;

• (c) in the case of any vitamin other than vitamin E, or any added provitamin or substance having a similar effect;

• (i) the active substance level; and

• (ii) an indication of the period during which that level will remain present;

• (d) in the case of any trace element, colourant (including pigment), preservative or other additive referred to in the Table to Schedule 4 but not specified above (other than an enzyme), the active substance level;

• (e) in the case of any enzvme (whether or not contained in a nreoaration where the enzyme is not of a type referred to in Part X of the Table to Schedule 4):

• (i) the names of the active constituents according to their enzymatic activities (in the case of an enzyme of a type referred to in Part X of the Table to Schedule 4, as specified in column 3 of that Part);

• (ii) the identification number allotted by the International Union of Biochemistry;

• (iii) the name or business name and the address or registered business address of the person responsible for the particulars referred to in this sub-paragraph:

• (iv) the name or business name and the address or registered business address of the manufacturer if he is not responsible for the particulars in the label or mark;

• (v) the activity units[^f00025] (expressed as activity units per gram or activity units per millilitre);

• (vi) an indication of the period during which the activity units will remain present;

• (vii) the batch reference number and the date of manufacture;

• (viii) directions for use, including any safety recommendation (in the case of an enzyme of a type referred to in Part X of the Table to Schedule 4, as specified in column 3 of that Part);

• (ix) the net weight of any non-liquid additive;

• (x) either the net weight or the net volume of any liquid additive; and

• (xi) in the case of an enzyme of a type referred to in Part X of the Table to Schedule 4, an indication of any significant characteristics of the enzyme arising during manufacture, specified in column 8 of that Part;

• (f) in the case of any micro-organism (whether or not contained in a preparation);

• (i) the identification of the strain(s) according to a recognised international code of nomenclature;

• (ii) the deposit number of the strain(s);

• (iii) the numer of colony-forming units (expressed as CFU/g);

• (iv) the name or business name and address or registered business address of the person responsible for the particulars referred to in this sub-paragraph;

• (v) the name or business name and address or registered business address of the manufacturer if he is not responsible for the particulars in the label or mark;

• (vi) an indication of the period during which the colony-forming units will remain present;

• (vii) the bath reference number and the date of manufacture;

• (viii) directions for use, including any safety recommendation;

• (ix) the net wefght of any non-liquid additive;

• (x) either the net weight or the net volume of any liquid additive; and

• (xi) an indication of any significant characteristics of the micro-organism arising during manufacture.

2

The label or mark may give, in addition to the name used in relation to any additive referred to in paragraph 6(1) of, or in the Table to, Schedule 4—

• (a) the trade name of the additive and its EEC number;

• (b) the name or business name and the address or registered business address of the manufacturer;

• (c) directions for use, including any appropriate safety recommendation;

• (d) any other information, provided that it is clearly separated from the particulars referred to in paragraph 1(a) to (d) and in the foregoing provisions of this paragraph, and from the relevant particulars referred to in paragraph 1(e).

3

In the case of any enzyme (other than of a type referred to in Part X of the Table to Schedule 4) or micro-organism, whether or not the enzyme or micro-organism is contained in a preparation, the label or mark may give any other information, provided that it is clearly separated from the relevant particulars referred to in paragraph 1(e) and (f).

PART II — PREMIXTURES

1

The label or mark shall give—

• (a) in the case of any premixture:

• (i) the description “premixture”;

• (ii) directions for use, including any appropriate safety recommendation;

• (iii) the species or category of animal for which the premixture is intended;

• (iv) the name or business name and the address or registered business address of the person responsible within the European Community for the particulars referred to in this Part;

• (v) the net weight of any non-liquid premixture; and

• (vi) either the net weight or the net volume of any liquid premixture;

• (b) in the case of any antioxidant, colourant (including pigment), trace element or preservative in a premixture, for which a maximum content in a complete feeding stuff is provided for by the appropriate Part of the Table to Schedule 4:

• (i) the name of the additive; and

• (ii) the active substance level;

• (c) in the case of vitamin E in a premixture:

• (i) the name of the additive;

• (ii) the alpha-tocopherol level as acetate; and

• (iii) an indication of the period during which that level will remain present;

• (d) in the case of any vitamin other than vitamin E, or any provitamin or substance having a similar effect in a premixture:

• (i) the name of the additive;

• (ii) the active substance level; and

• (iii) an indication of the period during which that level will remain present;

• (e) in the case of any enzyme in a premixture:

• (i) the names of the active constituents according to their enzymatic activities (in the case of an enzyme of a type referred to in Part X of the Table to Schedule 4, as specified in column 3 of that Part);

• (ii) the identification number allotted by the International Union of Biochemistry;

• (iii) the activity units (expressed as activity units per gram or activity units per millilitre);

• (iv) an indication of the period during which the activity units will remain present;

• (v) the name or business name and address or registered business address of the manufacturer if he is not responsible for the particulars referred to in the label or mark; and

• (vi) in the case of an enzyme of a type referred to in Part X of the Table to Schedule 4, an indication of any significant characteristics of the enzyme arising during manufacture, specified in column 8 of that Part:

• (f) in the case of any micro-organism in a premixture:

• (i) the identification of the strain(s) according to a recognised international

• (ii) code of nomenclature;

• (iii) the deposit number of the strain(s);

• (iv) the number of colony-forming units (expressed as CFU/g); an indication of the period during which the colony-forming units will remain present;

• (v) the name or business name and address or registered business address of the manufacturer if he is not responsible for the particulars referred to in the label or mark; and

• (vi) an indication of any significant characteristics of the micro-organism arising during manufacture;

• (g) in the case of any additive in a premixture;

• (i) which is an additive of a type referred to in Schedule 4 (other than any additive of a type referred to in sub-paragraphs (b) to (e) or an additive of a type referred to in that Schedule and in those sub-paragraphs in respect of which no maximum level is laid down;

• (ii) which fulfils a function in the feeding stuff as such; and

• (iii) in respect of which the amount which is present in the premixture can be determined by using one of the methods of analysis specified in Schedule 2 to the Feeding Stuffs (Sampling and Analysis) Regulations (Northern Ireland) 1982[^f00026] or by some other valid scientific method—

• (A) the name of the additive; and

• (B) the active substance level.

2

In relation to any additive referred to in paragraph 6(1) of, or in the Table to, Schedule 4, the label or mark may give—

• (a) the trade name of the additive; or

• (b) its EEC number; or

• (c) both such trade name and the EEC number; and

• (d) any other information, provided that it is clearly separated from the particulars referred to in paragraph 1(a) to (d) and in the foregoing provisions of this paragraph, and from the relevant particulars referred to in paragraph 1(e).

3

In relation to any enzyme (other than of a type referred to in Part X of the Table to Schedule 4) or micro-organism, in a premixture, the label or mark may give any other information, provided that it is clearly separated from the relevant particulars referred to in paragaph 1(a), (e) and cf).

4

In the case of premixture containing more than one vitamin (other than vitamin E), provitamin or substance having a similar effect, the requirement for the indication of the period for which the active substance level will remain present shall apply only to that one of those additives which has the shortest such period.

SCHEDULE 9 — METHOD OF CALCULATING THE ENERGY VALUE OF COMPOUND FEEDS

The energy value of compound poultry, ruminant and pig feeds and feeding stuffs intended for particular nutritional purposes for cats and dogs shall be calculated in accordance with the formulae set out below on the basis of the percentages of certain analytical components of the feed or food. After application of these formulae, the results shall be given to one decimal place.

Poultry feeds: megajoules (MJ) of metabolisable energy (ME), nitrogen corrected, per kilogram of compound feed.

MJ of ME/kg of feed = 0.1551 × % protein[^f00027] + 0.3431 × % oil[^f00028] × 0.1669 × % starch[^f00029] + 0.1301 × % total sugar (expressed as sucrose)[^f00030].

Ruminant feeds: megajoules (MJ) of metabolisable energy (ME) per kilogram of dry matter in the compound feed.

MJ of ME/kg of dry matter = 0.14 × % Neutral detergent Cellulase plus Gamanase Digestibility[^f00031] + 0.25 × % oil[^f00028].

Pig feeds: megajoules (MJ) of digestible energy (DE) per kilogram of dry matter in the compound feed.

MJ of DE/kg of dry matter = 17.47 + 0.079 × % protein[^f00027] + 0.158 × % oil[^f00028] − 0.331 × % ash[^f00032] − 0.140 Neutral Detergent plus Amylase Fibre[^f00031].

Feeding stufls intended for particular rwtritional purposes for cats and dogs: megajoules (MJ) of metabolisable energy (ME) per kilogram of compound dog or cat food.

• (a) cat and dog foods with the exception of cat foods having a moisture content exceeding 14%:

• MJ of ME/kg of food = 0.1464 × protein + 0.3556 × % oils and fats[^f00028] + 0.1464 × % nitrogen-free extract;

• (b) cat foods having a moisture content exceeding 14%:

• MJ of ME/kg of cat food = (0.1632 × % protein + 0.3222 × % oils and fats[^f00033] + 0.1255 × % nitrogen-free extract) − 0.2092;

where in either case the percentage of nitrogen-free extract is calculated by subtracting from 100 the total of the percentages of moisture[^f00034], ash[^f00035], protein[^f00036], oils and fats[^f00033] and fibre[^f00037].

N.B. Where the results of analysis are to be given on a dry matter basis, this may be achieved by analysing either the dried material, or fresh material and correcting for the moisture content.

SCHEDULE 10 — PERMITTED FEEDING STUFFS INTENDED FOR PARTICULAR NUTRITIONAL PURPOSES AND PROVISIONS RELATING TO THEIR USE

CHAPTER A