
Article 1 
The Catalogue of feed materials referred to in Article 24 of Regulation (EC) No 767/2009 is established, as set out in the Annex.
Article 2 
This Regulation shall enter into force on the 20th day following its publication in the Official Journal of the European Union.
It shall apply from 1 September 2010.
This Regulation shall be binding in its entirety and directly applicable in all Member States.Done at Brussels, 19 March 2010.
For the Commission
The President
José Manuel BARROSO
ANNEX
The glossary given below refers to the main processes used for the preparation of feed materials mentioned in this Annex. Where the names of these feed materials include a common name or qualifier from this glossary, the process to be used must be in accordance with the given definition.


 Process Definition Common name/qualifier
(1) (2) (3) (4)
1 Concentration Increase in certain contents by removing water or other constituents Concentrate
2 Decortication 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, 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 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 (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, 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








1.CEREAL GRAINS, THEIR PRODUCTS AND BY-PRODUCTS
Number Name Description Compulsory declarations
(1) (2) (3) (4)
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 Starch
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 Crude fibre
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 Crude fibre
1.05 Barley Grains of Hordeum vulgare L. 
1.06 Barley middlings By-product obtained during the processing of screened, dehusked barley into pearl barley, semolina or flour Crude fibre
1.07 Barley protein Dried by-product of starch production from barley. It consists principally of protein obtained from starch separation Crude proteinStarch
1.08 Rice, broken By-product of preparation of polished or glazed rice Oryza sativa L. It consists principally of undersized and/or broken grains Starch
1.09 Rice bran (brown) By-product of the first polishing of dehusked rice. It consists principally of particles of the aleurone layer, endosperm and germ Crude fibre
1.10 Rice bran (white) By-product of the polishing of dehusked rice. It consists principally of particles of the aleurone layer, endosperm and germ Crude fibre
1.11 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 and germ; it contains varying amounts of calcium carbonate resulting from the polishing process Crude fibreCalcium carbonate
1.12 Fodder meal of parboiled rice By-product of the polishing of dehusked precooked rice. It consists principally of silvery skins, particles of the aleurone layer, endosperm, germ; it contains varying amounts of calcium carbonate resulting from the polishing process Crude fibreCalcium carbonate
1.13 Ground fodder rice Product obtained by grinding fodder rice, consisting either of green, chalky or unripe grains, sifted out during the milling of husked rice, or of normal dehusked grains which are yellow or spotted Starch
1.14 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 Crude proteinCrude fatCrude fibre
1.15 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 Crude protein
1.16 Rice starch Technically pure rice starch Starch
1.17 Millet Grains of Panicum miliaceum L. 
1.18 Rye Grains of Secale cereale L. 
1.19 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 Starch
1.20 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 Starch
1.21 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 Crude fibre
1.22 Sorghum Grains of Sorghum bicolor L. Moench s.l. 
1.23 Wheat Grains of Triticum aestivum L., Triticum durum Desf. and other cultivars of wheat 
1.24 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 Starch
1.25 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 Crude fibre
1.26 Wheat bran 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 Crude fibre
1.27 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 Crude proteinCrude fat
1.28 Wheat gluten Dried by-product of the manufacture of wheat starch. It consists principally of gluten obtained during the separation of starch Crude protein
1.29 Wheat gluten feed By-product of the manufacture of wheat starch and gluten. It is composed of bran, from which the germ has been partially removed or not, and gluten, to which very small amounts of the components of the screening of the grain as well as very small amounts of residues of the starch hydrolysis process may be added Crude proteinStarch
1.30 Wheat starch Technically pure starch obtained from wheat Starch
1.31 Pre-gelatinised wheat starch Product consisting of wheat starch largely expanded by heat treatment Starch
1.32 Spelt Grains of spelt Triticum spelta L., Triticum dioccum Schrank, Triticum monococcum 
1.33 Triticale Grains of Triticum X Secale hybrid 
1.34 Maize Grains of Zea mays L. 
1.35 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 endosperm has been removed than in maize bran Crude fibre
1.36 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 Crude fibre
1.37 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 Crude proteinCrude fat
1.38 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 Crude protein
1.39 Maize gluten feed By-product of the wet manufacture of maize starch. It is composed of bran and gluten, to which the broken maize obtained from screening at an amount no greater than 15 % of the product and/or the residues of the steeping liquor used for the production of alcohol or other starch-derived products, may be added. The product may also include residues from the oil extraction of maize germs obtained also by a wet process Crude proteinStarchCrude fat, if > 4,5 %
1.40 Maize gluten Dried by-product of the manufacture of maize starch. It consists principally of gluten obtained during the separation of the starch Crude protein
1.41 Maize starch Technically pure starch obtained from maize Starch
1.42 Pre-gelatinised maize starch Product consisting of maize starch largely expanded by heat treatment Starch
1.43 Malt culms By-product of malting, consisting mainly of dried rootlets of germinated cereals Crude protein
1.44 Brewers’ dried grains By-product of brewing obtained by drying residues of malted and unmalted cereals and other starchy products Crude protein
1.45 Distillers’ dried grain By-product of alcohol distilling obtained by drying solid residues of fermented grain Crude protein
1.46 Distillers’ dark grains 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 Crude protein








2.OIL SEEDS, OIL FRUITS, THEIR PRODUCTS AND BY-PRODUCTS
Number Name Description Compulsory declarations
(1) (2) (3) (4)
2.01 Groundnut, partially decorticated, expeller By-product of oil manufacture, obtained by pressing of partially decorticated groundnuts Arachis hypogaea L. and other species of Arachis. (Maximum crude fibre content 16 % in the dry matter) Crude proteinCrude fatCrude fibre
2.02 Groundnut, partially decorticated, extracted By-product of oil manufacture, obtained by extraction of partially decorticated groundnuts. (Maximum crude fibre content 16 % in the dry matter) Crude proteinCrude fibre
2.03 Groundnut, decorticated, expeller By-product of oil manufacture, obtained by pressing of decorticated groundnuts Crude proteinCrude fatCrude fibre
2.04 Groundnut, decorticated, extracted By-product of oil manufacture, obtained by extraction of decorticated groundnuts Crude proteinCrude fibre
2.05 Rape seed 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 napa ssp. oleifera (Metzg.) Sinsk. (Minimum botanical purity 94 %) 
2.06 Rape seed, expeller By-product of oil manufacture, obtained by pressing of seeds of rape. (Minimum botanical purity 94 %) Crude proteinCrude fatCrude fibre
2.07 Rape seed, extracted By-product of oil manufacture, obtained by extraction of seeds of rape. (Minimum botanical purity 94 %) Crude protein
2.08 Rape seed hulls By-product obtained during dehulling of rape seeds Crude fibre
2.09 Safflower seed, partially decorticated, extracted By-product of oil manufacture, obtained by extraction of partially decorticated seeds of safflower Carthamus tinctorius L. Crude proteinCrude fibre
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. Crude proteinCrude fatCrude fibre
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 Crude protein
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 Crude proteinCrude fibreCrude fat
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 Crude proteinCrude fibre
2.14 Soya (bean), toasted Soya beans (Glycine max. L. Merr.) subjected to an appropriate heat treatment. (Urease activity maximum 0,4 mg N/g × min.) 
2.15 Soya (bean), extracted, toasted By-product of oil manufacture, obtained from soya beans after extraction and appropriate heat treatment. (Urease activity maximum 0,4 mg N/g × min.) Crude proteinCrude fibre, if > 8 %
2.16 Soya (bean), dehulled, extracted, toasted By-product of oil manufacture, obtained from dehulled soya beans after extraction and appropriate heat treatment. (Maximum crude fibre content 8 % in the dry matter.) (Urease activity maximum 0,5 mg N/g × min.) Crude protein
2.17 Soya (bean) protein concentrate Product obtained from dehulled, fat extracted soya beans, subjected to a second extraction to reduce the level of nitrogen-free extract Crude protein
2.18 Vegetable oil Oil obtained from plants Moisture, if > 1 %
2.19 Soya (bean) hulls By-product obtained during dehulling of soya beans Crude fibre
2.20 Cotton seed Seeds of cotton Gossypium ssp. from which the fibres have been removed Crude proteinCrude fibreCrude fat
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 crude fibre 22,5 % in the dry matter) Crude proteinCrude fibre
2.22 Cotton seed expeller By-product of oil manufacture, obtained by pressing of seeds of cotton from which the fibres have been removed Crude proteinCrude fibreCrude fat
2.23 Niger seed expeller By-product of oil manufacture, obtained by pressing of seeds of the niger plant Guizotia abyssinica (L.f.) Cass. (Ash insoluble in HCl: maximum 3,4 %) Crude proteinCrude fatCrude fibre
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 Crude protein
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 crude fibre 27,5 % in the dry matter) Crude proteinCrude fibre
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 %) Crude proteinCrude fatCrude fibre
2.29 Linseed, extracted By-product of oil manufacture, obtained by extraction of linseed. (Minimum botanical purity 93 %) Crude protein
2.30 Olive pulp By-product of oil manufacture, obtained by extraction of pressed olives Olea europea L. separated as far as possible from parts of the kernel Crude proteinCrude fibre
2.31 Sesame seed expeller By-product of oil manufacture, obtained by pressing of seeds of the sesame plant Sesamum indicum L. (Ash insoluble in HCl: maximum 5 %) Crude proteinCrude fibreCrude fat
2.32 Cocoa bean, partially decorticated, extracted By-product of oil manufacture, obtained by extraction of dried and roasted cocoa beans Theobroma cacao L. from which part of the husks has been removed Crude proteinCrude fibre
2.33 Cocoa husks Teguments of the dried and roasted beans of Theobroma cacao L. Crude fibre


3.LEGUME SEEDS, THEIR PRODUCTS AND BY-PRODUCTS
Number Name Description Compulsory declarations
(1) (2) (3) (4)
3.01 Chick peas Seeds of Cicer arietinum L. 
3.02 Guar meal, extracted By-product obtained after extraction of the mucilage from seeds of Cyanopsis tetragonoloba (L.) Taub. Crude protein
3.03 Ervil Seeds of Ervum ervilia L. 
3.04 Chickling vetch Seeds of Lathyrus 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 ssp. low in bitter seed content 
3.07 Beans, toasted Seeds of Phaseolus or Vigna ssp. submitted to an appropriate heat treatment to destroy toxic lectines 
3.08 Peas Seeds of Pisum ssp. 
3.09 Pea middlings By-product obtained during the manufacture of pea-flour. It consists principally of particles of cotyledon, and to a lesser extent, of skins Crude proteinCrude fibre
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 Crude fibre
3.11 Horse beans Seeds of Vicia faba L. ssp. 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 

4.TUBERS, ROOTS, THEIR PRODUCTS AND BY-PRODUCTS
Number Name Description Compulsory declarations
(1) (2) (3) (4)
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. (Maximum content of ash insoluble in HCl: 4,5 % of dry matter) Content of ash insoluble in HCl, if > 3,5 % of dry matter. Total sugar calculated as sucrose, if > 10,5 %
4.02 (Sugar) beet molasses By-product consisting of the syrupy residue collected during the manufacture or refining of beet sugar Total sugar calculated as sucroseMoisture, if > 28 %
4.03 (Sugar) beet pulp, molassed By-product of the manufacture of sugar comprising dried sugar-beet pulp, to which molasses have been added. (Maximum content of ash insoluble in HCl: 4,5 % of dry matter) Total sugar calculated as sucroseContent of ash insoluble in HCl, if > 3,5 % of dry matter
4.04 (Sugar) beet vinasse By-product obtained after the fermentation of beet molasses in the production of alcohol, yeast, citric acid and other organic substances Crude proteinMoisture, if > 35 %
4.05 (Beet) Sugar Sugar extracted from sugar beet Sucrose
4.06 Sweet potato Tubers of Ipomoea batatas (L.) Poir, regardless of their presentation Starch
4.07 Manioc Roots of Manihot esculenta Crantz, regardless of their presentation. (Maximum content of ash insoluble in HCl: 4,5 % of dry matter) StarchContent of ash insoluble in HCl, if > 3,5 % of dry matter
4.08 Manioc starch, puffed Starch obtained from manioc roots, greatly expanded by appropriate heat treatment Starch
4.09 Potato pulp By-product of the manufacture of potato starch (Solanum tuberosum L.) 
4.10 Potato starch Technically pure potato starch Starch
4.11 Potato protein Dried by-product of starch manufacture composed mainly of protein substances obtained after the separation of starch Crude protein
4.12 Potato flakes Product obtained by rotary drying of washed, peeled or unpeeled steamed potatoes StarchCrude fibre
4.13 Potato juice condensed By-product of the manufacture of potato starch from which proteins and water have been partly removed Crude proteinCrude ash
4.14 Pre-gelatinised potato starch Product consisting of potato starch largely solubilised by heat treatment Starch



5.OTHER SEEDS AND FRUITS, THEIR PRODUCTS AND BY-PRODUCTS
Number Name Description Compulsory declarations
(1) (2) (3) (4)
5.01 Carob pods Product obtained by crushing the dried fruits (pods) of the carob tree Ceratonia seliqua L., from which the locust beans have been removed Crude fibre
5.02 Citrus pulp By-product obtained by pressing citrus fruits Citrus ssp. during the production of citrus juice Crude fibre
5.03 Fruit pulp By-product obtained by pressing pomaceous or stone fruit during the production of fruit juice Crude fibre
5.04 Tomato pulp By-product obtained by pressing tomatoes Solanum lycopersicum Karst. during the production of tomato juice Crude fibre
5.05 Grape pips, extracted By-product obtained during the extraction of oil from grape pips Crude fibre, if > 45 %
5.06 Grape pulp Grape pulp dried rapidly after the extraction of alcohol from which as much as possible of the stalks and pips have been removed Crude fibre, if > 25 %
5.07 Grape pips Pips extracted from grape pulp, from which the oil has not been removed Crude fatCrude fibre, if > 45 %

6.FORAGES AND ROUGHAGE
Number Name Description Compulsory declarations
(1) (2) (3) (4)
6.01 Lucerne meal Product obtained by drying and milling young lucerne Medicago sativa L. and Medicago var. Martyn. It may contain up to 20 % young clover or other forage crops dried and milled at the same time as the lucerne Crude proteinCrude fibreAsh insoluble in HCl, if > 3,5 % of dry matter
6.02 Lucerne pomace Dried by-product obtained by pressing of the juice from lucerne Crude protein
6.03 Lucerne protein concentrate Product obtained by artificially drying fractions of lucerne press juice, which has been centrifuged and heat treated to precipitate the proteins CaroteneCrude protein
6.04 Clover meal Product obtained by drying and milling young clover Trifolium spp. It may contain up to 20 % young lucerne or other forage crops dried and milled at the same time as the clover Crude proteinCrude fibreAsh insoluble in HCl, if > 3,5 % of dry matter
6.05 Grass meal Product obtained by drying and milling young forage plants Crude proteinCrude fibreAsh insoluble in HCl, if > 3,5 % of dry matter
6.06 Cereals straw Straw of cereals 
6.07 Cereals straw, treated Product obtained by an appropriate treatment of cereals straw Sodium, if treated with NaOH




7.OTHER PLANTS, THEIR PRODUCTS AND BY-PRODUCTS
Number Name Description Compulsory declarations
(1) (2) (3) (4)
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. Total sugar calculated as sucroseMoisture, if > 30 %
7.02 (Sugar) cane vinasse By-product obtained after the fermentation of cane molasses in the production of alcohol, yeast, citric acid or other organic substances Crude proteinMoisture, if > 35 %
7.03 (Cane) sugar Sugar extracted from sugar cane Sucrose
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 Crude ash

8.MILK PRODUCTS
Number Name Description Compulsory declarations
(1) (2) (3) (4)
8.01 Skimmed-milk powder Product obtained by drying milk from which most of the fat has been separated Crude proteinMoisture, if > 5 %
8.02 Buttermilk powder Product obtained by drying the liquid which remains after butter churning Crude proteinCrude fatLactoseMoisture, if > 6 %
8.03 Whey powder Product obtained by drying the liquid which remains after cheese, quark and casein making or similar processes Crude proteinLactoseMoisture, if > 8 %Crude ash
8.04 Whey powder, low in sugar Product obtained by drying whey from which the lactose has been partly removed Crude proteinLactoseMoisture, if > 8 %Crude ash
8.05 Whey protein powder Product obtained by drying the protein compounds extracted from whey or milk by chemical or physical treatment Crude proteinMoisture, if > 8 %
8.06 Casein powder Product obtained from skimmed or buttermilk by drying casein precipitated by means of acids or rennet Crude proteinMoisture, if > 10 %
8.07 Lactose powder The sugar separated from milk or whey by purification and drying LactoseMoisture, if > 5 %

9.LAND ANIMAL PRODUCTS
Number Name Description Compulsory declarations
(1) (2) (3) (4)
9.01 Meat meal 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 crude protein content 50 % in dry matter). (Maximum total phosphorus content: 8 %) Crude proteinCrude fatCrude ashMoisture, if > 8 %
9.02 Meat-and-bone meal 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 Crude proteinCrude fatCrude ashMoisture, if > 8 %
9.03 Bone meal Product obtained by heating, drying 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 Crude proteinCrude ashMoisture, if > 8 %
9.04 Greaves Residual product of the manufacture of tallow, lard and other extracted or physically removed fats of animal origin Crude proteinCrude fatMoisture, if > 8 %
9.05 Poultry meal Product obtained by heating, drying and grinding by-products from slaughtered poultry. The product must be substantially free of feathers Crude proteinCrude fatCrude ashAsh insoluble in HCl if > 3,3 %Moisture, if > 8 %
9.06 Feather meal, hydrolysed Product obtained by hydrolysing, drying and grinding poultry feathers Crude proteinAsh insoluble in HCl if > 3,4 %Moisture, if > 8 %
9.07 Blood meal Product obtained by drying the blood of slaughtered warm-blooded animals. The product must be substantially free of foreign matter Crude proteinMoisture, if > 8 %
9.08 Animal fat Product composed of fat from warm-blooded land animals Moisture, if > 1 %


10.FISH, OTHER MARINE ANIMALS, THEIR PRODUCTS AND BY-PRODUCTS
Number Name Description Compulsory declarations
(1) (2) (3) (4)
10.01 Fish meal 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 Crude proteinCrude fatCrude ash, if > 20 %Moisture, if > 8 %
10.02 Fish solubles, condensed Product obtained during manufacture of fish meal which has been separated and stabilised by acidification or drying Crude proteinCrude fatMoisture, if > 5 %
10.03 Fish oil Oil obtained from fish or parts of fish Moisture, if > 1 %
10.04 Fish oil, refined, hardened Oil obtained from fish or parts of fish which has been refined and subjected to hydrogenation Iodine numberMoisture, if > 1 %

11.MINERALS
Number Name Description Compulsory declarations
(1) (2) (3) (4)
11.01 Calcium carbonate Product obtained by grinding sources of calcium carbonate, such as limestone, oyster or mussel shells, or by precipitation from acid solution CalciumAsh insoluble in HCl if > 5 %
11.02 Calcium and magnesium carbonate Natural mixture of calcium carbonate and magnesium carbonate CalciumMagnesium
11.03 Calcareous marine algae (Maerl) Product of natural origin obtained from calcareous algae, ground or granulated CalciumAsh insoluble in HCl if > 5 %
11.04 Magnesium oxide Technically pure magnesium oxide (MgO) Magnesium
11.05 Magnesium sulphate Technically pure magnesium sulphate (MgSO4 7H2O) MagnesiumSulphur
11.06 Dicalcium phosphate Precipitated calcium monohydrogen phosphate from bones or inorganic sources (CaHPO4 H2O) CalciumTotal phosphorus
11.07 Mono-dicalcium phosphate Product obtained chemically and composed of equal parts of dicalcium phosphate and mono-calcium phosphate (CaHPO4 -Ca(H2PO4)2 H2O) Total phosphorusCalcium
11.08 Defluorinated rock-phosphate Product obtained by grinding purified and appropriately defluorinated natural phosphates Total phosphorusCalcium
11.09 Degelatinised bone meal Degelatinised, sterilised and ground bones from which the fat has been removed Total phosphorusCalcium
11.10 Monocalcium phosphate Technically pure calcium-bis (dihydrogenphosphate) (Ca(H2PO4)2 × H2O) Total phosphorusCalcium
11.11 Calcium-magnesium phosphate Technically pure calcium-magnesium phosphate CalciumMagnesiumTotal phosphorus
11.12 Mono-ammonium phosphate Technically pure mono-ammonium phosphate (NH4H2PO4) Total nitrogenTotal phosphorus
11.13 Sodium chloride Technically pure sodium chloride or product obtained by grinding natural sources of sodium chloride, such as (rock) and (marine) salt Sodium
11.14 Magnesium propionate Technically pure magnesium propionate Magnesium
11.15 Magnesium phosphate Product consisting of technically pure (dibasic) magnesium phosphate (MgHPO4 × H2O) Total phosphorusMagnesium
11.16 Sodium-calcium-magnesium phosphate Product consisting of sodium-calcium-magnesium phosphate Total phosphorusMagnesiumCalciumSodium
11.17 Mono-sodium phosphate Technically pure mono-sodium phosphate (NaH2PO H2O) Total phosphorusSodium
11.18 Sodium bicarbonate Technically pure sodium bicarbonate (NaHCO3) Sodium


12.MISCELLANEOUS
Number Name Description Compulsory declarations
(1) (2) (3) (4)
12.01 Bakery and pasta products and by-products Product or by-product obtained from the manufacture of bread, including fine bakers’ wares, biscuits or pasta StarchTotal sugar calculated as sucrose
12.02 Confectionery products and by-products Product or by-product obtained from the manufacture of confectionery including chocolate Total sugar calculated as sucrose
12.03 Products and by-products of pastry and ice-cream making Product or by-product obtained from the manufacture of pastry, cakes or ice-cream StarchTotal sugar expressed as sucroseCrude fat
12.04 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 Crude fatMoisture, if > 1 %
12.05 Salts of fatty acids Product obtained by saponification of fatty acids with calcium, sodium or potassium hydroxide Crude fatCa (or Na or K, when appropriate)


13.PRODUCTS AND BY-PRODUCTS FROM FERMENTATION PROCESSES AND AMMONIUM SALTS
2 3 4
Name of product Designation of nutritive principle or identity of micro-organism Culture substrate (specifications, if any)
 1.1.1.1. Protein product of fermentation obtained by culture of Methylophilus methylotrophus on methanol
 Methylophilus methylotrophus NCIB strain 10.515 Methanol
 1.1.2.1. Protein product of fermentation from natural gas obtained by culture of: Methylococcus capsulatus (Bath), Alcaligenes acidovorans, Bacillus brevis et Bacillus firmus, and the cells of which have been killed
 Methylococcus capsulatus (Bath) NCIMB strain 11132Alcaligenes acidovorans NCIMB strain 12387Bacillus brevis strain NCIMB strain 13288Bacillus firmus strain NCIMB strain 13280 Natural gas: (approx. 91 % methane, 5 % ethane, 2 % propane, 0,5 % isobutane, 0,5 % n-butane, 1 % other components), ammonia, mineral salts
All yeasts — obtained from the microorganisms and substrates listed in columns 3 and 4 respectively — the cells of which have been killed — Saccharomyces cerevisiae,Saccharomyces carlsbergiensisKluyveromyces lactis,Kluyveromyces fragilisCandida guilliermondii Molasses, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid and hydrolysed vegetable fibres
 1.4.1.1. Mycelium, wet by-product from the production of penicillin, ensiled by means of Lactobacillus brevis, plantarum, sake, collenoides and Streptococcus lactis to inactive the penicillin and heat treated
 Nitrogenous compound Penicillium chrysogenum ATCC 48271 Different sources of carbohydrates and their hydrolysates
 2.2.1. Ammonium lactate, produced by fermentation with Lactobacillus bulgaricus
 CH3CHOHCOONH4 Whey
 2.2.2. Ammonium acetate in aqueuous solution
 CH3COONH4 —
 2.2.3. Ammonium sulfate in aqueous solution
 (NH4)2SO4 —
 2.3.1. Concentrated liquid by-products from the production of L-glutamic acid by fermentation with Corynebacterium melassecola
 Ammonium salts and other nitrogenous compounds Sucrose, molasses, starch products and their hydrolysates
 2.3.2. Concentrated liquid by-products from the production of L-lysine monohydrochloride by fermentation with Brevibacterium lactofermentum
 Ammonium salts and other nitrogenous compounds Sucrose, molasses, starch products and their hydrolysates