Ana səhifə

Guidelines farm feeds


Yüklə 1.27 Mb.
səhifə3/25
tarix25.06.2016
ölçüsü1.27 Mb.
1   2   3   4   5   6   7   8   9   ...   25

11. Guidelines relating to ingredients and other products



11.1 Requirements for ingredients
Ingredients must conform with and comply to the definitions as set out in Annexure 1 of the Guidelines.
All ingredients must be marked and labeled accordingly.
11.2 Requirements for enzymes, micro-organisms and their preparations in farm feeds
(1) TERMS
Enzyme a protein made up of amino acids or their derivatives which catalyses a defined chemical reaction. Required cofactors should be considered as an integral part of the enzyme
Source organism the organism that actually produces the enzyme(s).
Enzyme substrate the material or substance which is acted upon catalytically by the enzyme.
Enzyme activity (unit of) The catalytic activity required to convert a given quantity assay substrate to a given quantity of product per unit time under the standard conditions set forth in the assay procedure.
(2) REGISTRATION REQUIREMENTS FOR ENZYMES, MICRO-ORGANISMS AND THEIR PREPARA­TIONS
(3) (a) The following information must be submitted:

  1. Identity of the product:

  2. Trade name.

(b) Qualitative and quantitative composition:



  1. active substance (1),

  2. other components,

  3. impurities,

  4. undesirable substances.

(c) Specifications concerning the active substance.


(4) For micro-organisms:

(a) name and taxonomic description according to an international code of nomenclature.

(b) the number of colony-forming units (CFU/g).
(5) For enzymes:

(a) name according to main enzymatic activities – refer to Table A.

(b) relevant activities with regard to appropriate types of chemically pure substrates (expressed in activity unites (4) per g).
NB: If the active substance is a mixture of active components, all the components must be described separately with an indication of their proportion in the mixture.
(6) Properties of the product:

Main effect:



  1. information concerning effectiveness,

  2. justification for the presence of each component if the substance is a mixture of active components.

  3. Other effects:

  4. Product safety.


11.3 Conditions for the use of product:
Uses provided for in animal nutrition (species or categories of animal, type of feeding stuffs, period of use, etc).
Proposed dosage in premixes and feeding stuffs (appropriate units of biological activity such as CFU per gram of product for micro-organisms or activity units per gram for enzyme preparations.
Other known uses of the active substance or the preparation (in foodstuffs, human or veterinary medicine, industry etc).
Recommendations concerning product safety in relation to targeted species, the consumer and the environment.
If necessary, measures for the prevention of risks and means of protection during manufacture and use.
(1) Technical information:
(a) Stability of the product:

  1. with regard to atmospheric agents,

  2. during the preparation of premixes and feeding stuffs,

  3. during the storage of premixes and feeding stuffs,

  4. description of the process of manufacture and methods used concerning the control of the quality of the product during its manufacture.

(b) Control:


Method(s) of analysis for determining the active component(s) in:

  1. the product itself,

  2. premixes,

  3. feedingstuffs.


11.4 Labelling requirements for enzymes, micro-organisms and their preparations
Enzymes, micro-organisms and their preparations, as well as premixtures and complete feeds in which they have been incorporated, may be marketed only if the particulars listed below, which must be clearly visible, legible and indelible are shown on the packaging, the container or on a label attached thereto:
(1) For enzymes and their preparations:
(a) the specific name of the active constituent(s) according to their enzymatic activity(ies);
(b) the activity units (activity units per g or activity units per ml);
(c) the name and the address of the registration holder;
(d) the registration number reflected as Reg No. ……. Act No. 36 of 1947;
(e) the expiry date of the guarantee or the storage life from the date of manufacture;
(f) the batch reference number and the date of manufacture;
(g) directions for use and where appropriate, a safety recommendation;
(h) the net mass and for liquid additives either the net volume or the net mass.
(2) For micro-organisms and their preparations:
(a) the identifications of the strain(s);
(b) the number of colony-forming units (CFU/g);
(c) the name and address of the registration holder;
(d) the expiry date of the guarantee or the storage life from the date of manufacture;
(e) the batch reference number and the date of manufacture;
(f) the directions for use and, where appropriate, a safety recommendation;
(g) the net mass and for liquid additives either the net volume or the net mass;
(h) where appropriate, indication of any particular significant characteristics due to the manufacturing process.
TABLE A Enzymes/Source organisms acceptable for use in farm feeds
In the case of microbial enzymes it is understood that they are produced from non-pathogenic and non-toxigenic strains


Classification/

Name

Source organism

Typical substrate 1

Function

Current supported use

Carbohydrases

alpha-amylase

Animal pancreatic tissue

Aspergillus niger, var.

Aspergillus oryzae, var.

Bacillus amyloliquefaciens

Bacillus lentus

Bacillus licheniformis

Bacillus licheniformis containing a Bacillus

stearothermophilus gene for alpha-amylase

Bacillus stearothermophilus

Bacillus subtilis containing a Bacillus

megaterium gene for alpha-amylase

Bacillus subtilis containing a Bacillus

stearothermophilus gene for alpha-Amylase

Bacillus subtilis, var.

Barley malt



Rhizopus niveus

Rhizopus oryzae, var.

corn silage, corn, corn feed meal,

corn gluten feed, soya-bean meal, wheat, wheat middlings, wheat feed meal, barley, grain sorghum, pea, oat, tapioca, millet, rice, rice feed meal



hydrolyses starch




Maltogenic alpha-

amylase


Bacillus subtilis containing a Bacillus

stearothermophilus gene for maltogenic

alpha-amylase



see alpha-amylase

hydrolyses starch with

production of maltose






beta-amylase

Barley malt

see alpha-amylase

hydrolyses starch with

production of maltose






Cellulase

Aspergillus niger, var.

Humicola insolens

Trichoderma longibrachiatum (formerly reesei)

corn, barley, wheat, wheat bran,

rye, grain sorghum



breaks down cellulose




Alpha-galactosidase

Aspergillus niger, var.

Morteirella vinaceae var. raffinoseutilizer

Saccharomyces sp.


sweet lupin, soya-bean meal

hydrolyses oligosaccharides




Beta-glucanase

Aspergillus niger, vat.

Bacillus lentus

Bacillus subtilis, var.

Humicola insolens

Penicillium funiculosum

Trichoderma longibrachiatum (formerly

reesei)

wheat, barley, canola meal,

wheat byproduct, oat groats, rye,

triticale, grain sorghum


hydrolysis of B-glucans, a

type of non-starch polysac-

charide


reduction of digesta

viscosity with barley-based

poultry diets, reduces

soluble non-starch


polysaccharides in digesta

Beta-glucosidase

Aspergillus niger, var.

plant cell wall constituents

hydrolyses cellulose

degradation products to

glucose





Glucoamylase

(Amyloglucosidase)



Aspergillus niger, var.

Aspergillus oryzae, var.

Rhyzopus niveus



Rhizopus oryzae, var.

see alpha-amylase

hydrolyses starch with

production of glucose






Hemicellulase

Aspergillus aculeatus

Aspergillus niger, var.

Bacillus lentus

Bacillus subtilis, var.

Humicola insolens

Trichoderma longibrachiatum (formerly

reesei)


corn, soya-bean meal, guar meal,

barley, rye, grain sorghum,

wheat, oats, peas, lentils


breaks down

hemicellulose



reduction in stickiness of

excreta in poultry fed

guar meal


Invertase

Aspergillus niger, var.

Saccharomyces sp.

sucrose containing

products and by-products



hydrolyses sucrose to

glucose and fructose






Lactase

Aspergillus niger, var.

Aspergillus oryzae, var.

Candida pseudotropicalis

Kluyveromyces marxianis var. lactis (formerly

Saccharomyces sp.)

lactose containing

products and

by-products


hydrolyses lactose to

glucose and galactose






Beta-mannanase

Aspergilus niger, var.

Bacillus lentus

Trichoderma longibrachiatum (formerly

reesei)

corn, soya-bean meal, guar meal,

copra meal



hydrolyses B-mannans, a

component of hemicellulose



reduction in stickiness of

excreta in poultry fed guar

meal


Pectinase

Aspergillus aculeatus

Aspergillus niger, var.

Rhizopus oryzae

corn, wheat

breaks down pectin




Pullulanase

Bacillus acidopullulyticus

Bacillus licheniformis containing a Bacillus

Deramificans gene for pullulanase

see alpha-amylase

hydrolyses starch




Xylanase

Aspergillus niger, var.

Bacillus lentus

Bacillus subtilis, var.

Humicola insolens

Penicillium funiculosum

Trichoderma longibrachiatum (formerly

reesei)

corn, barley, rye, wheat, grain

sorghum, triticale, oats



hydrolyses xylans, a compo-

nent of hemicellulose



reduction of digesta

viscosity with poultry

diets


Lipases

Lipase

Animal pancreatic tissue

Aspergillus niger, var.

Aspergillus oryzae, var.

Candida rugosa (formerly cylindracea)

Edible forestomach of calves, kids, and lambs Rhizopus oryzae



plant and animal sources

of fats and oils



hydrolyses triglycerides




Protcases

Bromelain

Pineapples – stem, fruit

plant and animal proteins

hydrolyses proteins




Ficin

Figs

plant and animal proteins

hydrolyses proteins




Papain

Papaya

plant and animal proteins

hydrolyses proteins




Pepsin

Procine or other animal stomachs

plant and animal proteins

hydrolyses proteins




Protease (general)

Asperigillus niger, var.

Aspergillus oryzae, var.

Bacillus amyloliquefaciens

Bacillus licheniformis

Bacillus subtilis, var.

Bacillus subtilis containing a Bacillus

amyloliquefaciens gene for protease

plant and animal proteins

plant proteins



hydrolyses proteins




Trypsin

Animal pancreas

plant and animal proteins

hydrolyses proteins




Oxidoreductases

Catalase

Aspergillus niger, var.

Micrococcus lysodeikticus

hydrogen peroxide

produces water and

oxygen from hydrogen

peroxide





Glucose oxidase

Aspergillus niger, var.

glucose

degrades glucose to

hydrogen peroxide and

gluconic acid





Phosphatases

Phytase

Aspergillus niger, var.
Aspergillus oryzae, var.

corn, soya-bean meal

meal, hominy, tapioca, plant

by-products

sunflower



hydrolyses phytate

increases the digestibility

of phytin-bound phos­pho-

rus in pig and poultry diets.



1This list is to provide guidance and is not all inclusive.

1   2   3   4   5   6   7   8   9   ...   25


Verilənlər bazası müəlliflik hüququ ilə müdafiə olunur ©atelim.com 2016
rəhbərliyinə müraciət