Guidelines farm feeds
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9. Fats and OilsNote: 1. The use of the term "feed grade" requires that the specific type of product be adequately tested to prove its safety for feeding purposes. In mixed feeds containing fats or fat derivatives the term "feed grade" may be omitted in the ingredient declaration. Note: 2. Any mixture of two or more fats or fat derivatives defined below is to be identified by listing each component: i.e., "animal fat and hydrolysed vegetable oil." Note: 3. Fats or fat derivatives must come from acceptable farm feed sources. Note: 4. An approved anti-oxidant must added in accordance with good manufacturing practices. 9.1 Animal fat 9.1.1 Animal Fat is obtained from the tissue of mammals and/or poultry in the commercial processes of rendering or extracting. It consists predominantly of glyceride esters of fatty acids and contains no additions of free fatty acids or other materials obtained from fats. It must contain, and be guaranteed for, not less than 900 g/kg total fatty acids, moisture maximum 20 g/kg, not more than 25 g/kg unsaponifiable matter, and not more than 10 g/kg insoluble impurities. Maximum free fatty acids and moisture must also be guaranteed. The product must bear a name descriptive of its kind or origin; i.e., "beef', "pork", "poultry". 9.1.2 Greaves is the product derived from residue of manufacture of tallow and other fats of animal origin. It shall be technically free of organic solvents. It must contain guarantees for protein (max), fat (min), moisture (max), ash (max) , free fatty acids(max), peroxide value (max) and salt (max). The label shall have the following warning, in clear legible print, in a contrasting colour:: “ NOT TO BE USED IN RUMINANT FEEDS OR FEEDING” 9.2 Vegetable fat or oil is the product of vegetable origin obtained by extracting the oil from seeds or fruit which are commonly processed for edible purposes. It consists predominantly of glyceride esters of fatty acids and contains no additions of free fatty acids or other materials obtained from fats. It must contain, and be guaranteed for, not less than 900 g/kg total fatty acids, moisture maximum 20 g/kg, not more than 20 g/kg unsaponifiable matter and not more than 10 g/kg insoluble impurities. Maximum free fatty acids and moisture must also be guaranteed. The product must bear a name descriptive of its kind or origin; i.e., "soy-bean oil", "cottonseed oil”. 9.3 Hydrolysed fat or oil (Feed Grade) is obtained in the fat processing procedures commonly used in edible fat processing or soap making. It consists predominantly of fatty acids and must contain, and be guaranteed for, not less than 850 g/kg total fatty acids, not more than 60 g/kg unsaponifiable matter, and not more than 10 g/kg insoluble impurities. Maximum moisture must also be guaranteed. The source must be stated in the product name; i.e., "hydrolysed animal fat", "hydrolysed vegetable fat", or "hydrolysed animal and vegetable fat". 9.4 Acid oil/fat product (Feed Grade) is any fat product which does not meet the definitions for animal fat, vegetable fat or oil, hydrolysed fat or fat ester. It must be sold on its individual specifications which will include the minimum percentage of total fatty acids, the maximum percentage of unsaponifiable matter, the maximum percentage of insoluble impurities, the maximum percentage of free fatty acids, moisture and melting point. The above listed specifications must be guaranteed on the label. 9.5 Corn endosperm oil is obtained by the extraction of oil from corn gluten. It consists predominantly of free fatty acids and glycerides, and must contain not less than 850 g/kg total fatty acids, not more than 140 g/kg unsaponifiable matter, and not more than 10 g/kg insoluble matter. 9.6 Calcium salts or long-chain fatty acids are the reaction products between calcium and long-chain fatty acids of vegetable and/or animal origin. They shall contain a maximum of 200 g/kg lipid not bound in the calcium salt form and the percentage total fat shall be indicated. The unsaponifiable matter (exclusive of calcium salts) shall not exceed 40 g/kg and moisture shall not exceed 50 g/kg. Prior to conducting an assay for total fats, hydrolysis of the calcium salts should be performed to liberate the lipid fraction. 9.7 Restaurant Oil or FatAny edible oil or fat that has been used at least once in the frying of food and is still fit for human consumption. They shall contain below 16 % polymerised triglycerides and/or 25 % polar compounds with no mineral oil present. Total fatty acid content, free fatty acid content, colour, moisture content, impurities, unsaponifiables, iodine values, etc. can be specified by manufacturer according to need. Note: 1. With respect to Cottonseed oil the maximum gossypol level must be declared. Note: 2. An approved anti-oxidant must be added to animal fats at an inclusion rate of 500 – 1 000 mg/kg . The following warning must be displayed on the label: This product has a limited shelf-life and must not be stored for long periods 10. Fermentation ProductsNote: 1. The maximum moisture for dehydrated products must not exceed 120 g/kg. Note: 2. Data sheets must be submitted. 10.1 Condensed, extracted glutamic acid fermentation product is a concentrated mixture of the liquor remaining from the extraction of glutamic acid, combined with the cells of Corynebacterium ilium used to produce the glutamic acid. 10.2 Dried extracted fermentation solubles is the dried extracted broth obtained from fermentation. (For label identification the source must be indicated as penicillium, streptomyces, citric acid, etc.) 10.3 Dried fermentation extract is the dried product resulting from extracting and precipitating by means of non-aqueous solvents or other suitable means, the water soluble materials from a fermentation conducted for maximum production of enzymes using a nonpathogenic strain of the micro-organisms in accordance with good manufacturing practices. (For label identification the source must be indicated as B.subtilis, A.oryzae, A.niger, etc.) 10.4 Dried fermentation solubles is the dried material resulting from drying the water soluble materials after separation of suspended solids from a fermentation conducted for maximum production of enzymes using a nonpathogenic strain of the microorganism in accordance with good manufacturing practices. (For label identification the source .must be indicated as B.subtilis, A.oryzae, A.niger, etc.) 10.5 Undried extracted solids and fermentation solubles is undried mycelium and extracted broth or the extracted and undried mycelium and broth obtained from fermentation. (For label identification the source must be indicated as penicillium, streptomyces, citric acid, etc.) 10.6 Condensed fermentation solubles is the product resulting from the removal of a considerable portion of the liquid byproduct resulting from the action of the ferment on the basic medium of grain, molasses, whey, or other media. (For label identification, the source must be indicated as "Condensed (whey, grain, or molasses) fermentation solubles." 10.7 Dried fermentation product is the product derived by culturing on appropriate nutrient media for the production of one or more of the following: enzymes, fermentation substances, or other microbial metabolites, and dried in accordance with approved methods and good manufacturing practices. Protein, fat, fibre, cell count, enzyme activity or nutrient metabolite level shall be guaranteed where applicable. (For label identification the source must be indicated as B.subtilis, A.oryzae, A.niger, Lactobacillus acidophilus, Lactobacillus bulgaricus or Streptococcus faecium). 10.8 Liquid fermentation product is the liquid product derived by culturing or fermenting on appropriate liquid nutrient media for the production of one or more of the following: enzymes, fermentation substances, or other microbial metabolites, and stabilised by approved methods in accordance with good manufacturing practices. Percentage solids, cell count, enzyme activity or nutrient metabolite level shall be guaranteed where applicable. (For label identification the source must be indicated as B.subtilis, A.oryzae, A.niger, Lactobacillus acidophilus, Lactobacillus bulgaricus or Streptococcus faecium.) 10.9 Direct-fed micro-organisms- Note: 1. Data sheets must be submitted Note: 2. Efficacy data must be submitted Note: 3. Method of analysis must be submitted The following micro-organisms were found to present no safety concerns when used in direct-fed microbial products: Aspergillus niger Lactobacillus curvatus Aspergillus oryzae Lactobacillus delbruekii Bacillus coagulans Lactobacillus fermentum Bacillus lentus Lactobacillus helveticus Bacillus licheniformis Lactobacillus lactis Bacillus pumilus Lactobacillus plantarum Bacillus subtilis Lactobacillus euterii Bacteroides amylophilus Leuconostoc mesenteroides Bacteroides capillosus Pediococcus acidilacticii Bacteroides ruminocola Pediococcus cerevisiae (damnosus) Bacteroides suis Pediococcus pentosaceus Bifidobacterium adolescentis Propionibacterium freudenreichii Bifidobacterium animalis Propionibacterium shermanii Bifidobacterium bifidum Saccharomyces cerevisiae Bifidobacterium infantis Streptococcus cremoris Bifidobacterium longum Streptococcus diacetylactis Bifidobacterium thermephilum Streptococcus faecium Lactobacillus acidolphilus Streptococcus intermedius Lactobaccilus brevis Streptococcus lactis Lactobacillus bulgaricus Streptococcus thermophilus Lactobacillus casei Yeast (as defined elsewhere) Lactobacillus cellobiosus |