LegalizeThe Feeding Stuffs (Scotland) Regulations 2005
Made: 28th November 2005
Laid before the Scottish Parliament: 30th November 2005
Coming into force: 1st January 2006
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PART I — Introductory and General
Citation, commencement and extent
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Interpretation
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Modification of the Agriculture Act 1970 in relation to all feeding stuffs
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Modification of the Agriculture Act 1970 in relation to imported feeding stuffs
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Prescribed material to which requirements for statutory statement and marking of material apply
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Exemption from these Regulations
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Revocations and saving
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PART II — Presentation and Composition of Feeding Stuffs
Matters required and permitted to be contained in a statutory statement or otherwise declared
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Forms of statutory statement
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Limits of variation
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Assigned meanings for statutory statements or marks
11
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Manner of packaging and sealing compound feeding stuffs
12
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Control of feed materials
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Control of products intended for animal feed containing undesirable substances
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Control of feeding stuffs containing prohibited materials
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Control of certain protein sources
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Control of the iron content of milk replacer feeds
17
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Control of ash insoluble in hydrochloric acid in compound feeding stuffs
18
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Control of feeding stuffs intended for particular nutritional purposes, and supplementary provisions relating to statutory statement
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Control of additives and premixtures
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Confidential information relating to additives under the 2000 Regulations
21
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PART III — Enforcement
Enforcement of provisions made under section 2(2) of the European Communities Act 1972
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Modification of section 74A(3) of the Agriculture Act 1970
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PART IV — Amendment to other legislation
Amendment of the Feeding Stuffs (Sampling and Analysis) Regulations 1999
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SCHEDULE 1 — METHOD OF CALCULATING THE ENERGY VALUE OF COMPOUND FEEDS
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SCHEDULE 2 — CONTROL OF FEED MATERIALS
PART I — PRINCIPAL PROCESSES USED FOR THE PREPARATION OF THE FEED MATERIALS LISTED IN PART II OF THIS SCHEDULE
| Process | Definition | Common name or term | |
|---|---|---|---|
| (1) | (2) | (3) | |
| (1) In German “Konzentrieren” may be replaced by “Eindicken” where appropriate, in which case the common qualifier should be “eingedickt”. | (1) In German “Konzentrieren” may be replaced by “Eindicken” where appropriate, in which case the common qualifier should be “eingedickt”. | (1) In German “Konzentrieren” may be replaced by “Eindicken” where appropriate, in which case the common qualifier should be “eingedickt”. | (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.” | (2) “Decortication” may be replaced by “dehulling” or “dehusking” where appropriate, in which case the common qualifier should be “dehulled” or “dehusked.” | (2) “Decortication” may be replaced by “dehulling” or “dehusking” where appropriate, in which case the common qualifier should be “dehulled” or “dehusked.” | (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. | (3) In French the name “issues” may be used. | (3) In French the name “issues” may be used. | (3) In French the name “issues” may be used. |
| (4) In French “Pressage” may be replaced by “Extraction mécanique” where appropriate. | (4) In French “Pressage” may be replaced by “Extraction mécanique” where appropriate. | (4) In French “Pressage” may be replaced by “Extraction mécanique” where appropriate. | (4) In French “Pressage” may be replaced by “Extraction mécanique” where appropriate. |
| (5) Where appropriate the word “expeller” may be replaced by “cake”. | (5) Where appropriate the word “expeller” may be replaced by “cake”. | (5) Where appropriate the word “expeller” may be replaced by “cake”. | (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. | (6) In German the qualifier “aufgeschlossen” and the name “Quellwasser” (referring to starch) may be used. | (6) In German the qualifier “aufgeschlossen” and the name “Quellwasser” (referring to starch) may be used. | (6) In German the qualifier “aufgeschlossen” and the name “Quellwasser” (referring to starch) may be used. |
| 1 | Concentration[^f01000] | Increase in certain contents by removing water or other constituents | Concentrate |
| 2 | Decortication[^f01001] | Complete or partial removal of outer layers from grains, seeds, fruits, nuts and others | Decorticated, partially decorticated |
| 3 | Drying | Dehydration by artificial or natural processes | Dried (sun or artificially) |
| 4 | 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 the case of oil containing materials), molasses, pulp (in the case of products containing sugar or other water-soluble components) |
| 5 | Extrusion | Pressing of material through an orifice under pressure. (See also pregelatinisation) | Extruded |
| 6 | Flaking | Rolling of moist heat-treated material | Flakes |
| 7 | Flour milling | Physical processing of grain to reduce particle size and facilitate separation into constituent fractions (principally flour, bran and middlings) | Flour, bran, middlings[^f01002], feed |
| 8 | 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, heat treated |
| 9 | Hydrogenation | Transformation of unsaturated glycerides into saturated glycerides (of oils and fats) | Hardened, partially hardened |
| 10 | Hydrolysis | Breakdown into simpler chemical constituents by appropriate treatment with water and possibly either enzymes or acid/alkali | Hydrolysed |
| 11 | Pressing[^f01003] | 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 products | Expeller[^f01004] (in case of oil-containing materials) Pulp, pomace (in case of fruits, etc.) Pressed pulp (in case of sugar-beet) |
| 12 | Pelleting | Special shaping by compression through a die | Pellet, pelleted |
| 13 | Pregelatinisation | Modification of starch to improve markedly its swelling properties in cold water | Pregelatinised[^f01005], puffed |
| 14 | Refining | Complete or partial removal of impurities in sugars, oils, fats and other natural materials by chemical/physical treatment | Refined, partially refined |
| 15 | Wet-milling | Mechanical separation of the component parts of kernel/grain, sometimes after steeping in water, with or without sulphur dioxide, for the extraction of starch | Germ, gluten, starch |
| 16 | Crushing | Mechanical processing of grain or other feed materials to reduce their size | Crushed, crushing |
| 17 | Desugaring | Complete or partial removal of mono- and disaccharides from molasses and other material containing sugar by chemical or physical means | Desugared, partially desugared |
PART II — NON-EXCLUSIVE LIST OF THE MAIN FEED MATERIALS
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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.
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