The Feeding Stuffs Regulations (Northern Ireland) 2005

Made: 5th December 2005

Coming into operation: 1st January 2006

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PART 1 — INTRODUCTORY AND GENERAL

Citation and commencement

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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 the statutory statement and marking apply

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Exemption from these Regulations

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Revocations

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PART 2 — 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

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Manner of packaging and sealing compound feeding stuffs

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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

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Control of ash insoluble in hydrochloric acid in compound feeding stuffs

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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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PART 3 — 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 4 — AMENDMENTS TO OTHER LEGISLATION

Amendments to the Feeding Stuffs (Sampling and Analysis) Regulations (Northern Ireland) 1999

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SCHEDULE 1 — METHOD OF CALCULATING THE ENERGY VALUE OF COMPOUND FEEDS

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

MJ of ME/kg of feed = 0.1551 × % protein⁽¹⁾ + 0.3431 × % oil⁽²⁾ + 0.1669 × % starch⁽³⁾ + 0.1301 × % total sugar (expressed as sucrose)⁽⁴⁾.

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⁽⁵⁾ + 0.25 × % oil⁽²⁾.

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⁽¹⁾ + 0.158 × % oil⁽²⁾ − 0.331 × % ash⁽⁶⁾ − 0.140 Neutral Detergent plus Amylase Fibre⁽⁵⁾.

• (NB) 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.

• ⁽¹⁾ Determined by the method of analysis for protein specified in Point 2 of Annex 1 to Directive 72/199/EEC[^f00032].

• (NB) For pig feed the results must be corrected to 100% dry matter.

• ⁽²⁾ Determined by the appropriate procedure set out in the method of analysis for oils and fats specified in Part IV of the Annex to Directive 71/393/EEC[^f00033].

• (NB) In ruminant and pig feeds the result must be corrected to 100% dry matter.

• ⁽³⁾ Determined by the method of analysis for starch specified in Point 1 of Annex 1 to Directive 72/199/EEC[^f00034].

• ⁽⁴⁾ Determined by the method of analysis for sugar specified in Point 12 of the Annex to Directive 71/250/EEC[^f00035].

• ⁽⁵⁾ Determined by the method detailed in the booklet “Prediction of Energy Values of Compound Feeding Stuffs for Farm Animals” (originally published by the Ministry of Agriculture, Fisheries and Food Publications, now available from the Department of the Environment, Food and Rural Affairs under reference No. PB1285).

• ⁽⁶⁾ Determined by the method of analysis for ash specified in Point 5 of the Annex to Directive 71/250/EEC[^f00036].

• (NB) The result must be corrected to 100% dry matter.

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 “Exraction mécanique” where appropriate.	(4) In French “Pressage” may be replaced by “Exraction mécanique” where appropriate.	(4) In French “Pressage” may be replaced by “Exraction mécanique” where appropriate.	(4) In French “Pressage” may be replaced by “Exraction 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) 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

Introductory Notes

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,