# Feeding Stuffs Regulations (Northern Ireland) 1995, Part III: NON-EXCLUSIVE LIST OF THE PRINCIPAL INGREDIENTS NORMALLY USED IN COMPOUND FEEDING STUFFS FOR ANIMALS OTHER THAN PETS 1. CEREAL GRAINS, THEIR PRODUCTS AND BY-PRODUCTS Number Name Description 1 When this ingredient has been subjected to a finer milling, the word “fine” may be added to the name or the name may be replaced by a corresponding denomination 1 This name may be replaced by “corn gluten feed” 2 This name may be replaced by “extruded maize starch” 3 This name may be replaced by “distillers dried grains and solubles” 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 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 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 1.05 Barley Grains of Hordeum vulgure L. 1.06 Barley middlings By-product obtained during the processing of screened, dehusked barley into pearl barley, semolina or flour 1.07 Rice, broken By-product of the preparation of polished or glazed rice Oryza sativu L. It consists principally of undersized and/or broken grains 1.08 Rice bran (brown) By-product of the first polishing of dehusked rice. It consists principally of silvery skins, particles of the aleurone layer, endosperm and germ 1.09 Rice bran (white) By-product of the second polishing of dehusked rice. It consists principally of particles of the aleurone layer, endosperm and germ 1.10 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, germ and small amounts of calcium carbonate resulting from use in the manufacturing process 1.11 Fodder meal of pre-cooked rice By-product of the polishing of dehusked pre-cooked rice. It consists principally of silvery skins, particles of the aleurone layer, endosperm, germ and small amounts of calcium carbonate resulting from use in the manufacturing process 1.12 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 1.13 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 1.14 Rice starch Technically pure rice starch 1.15 Millet Grains of Panicum miliaceum L. 1.16 Rye Grains of Secale cereale L. 1.17 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 1.18 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 1.19 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 1.20 Sorghum Grains of Sorghum bicolor (L.) Moench s.i. 1.21 Wheat Grains of Triticum aestivum L., Triticum durum Desf. and other cultivars of wheat 1.22 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 1.23 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 1.24 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 1.25 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 1.26 Wheat gluten Dried by-product of the manufacture of wheat starch. It consists principally of gluten obtained during the separation of starch 1.27 Wheat gluten feed Dried by-product of the manufacture of wheat starch. It is composed of bran and gluten to which components of the steeping liquor, and possibly the germ, from which the oil may have been removed, may be added 1.28 Wheat starch Technically pure wheat starch 1.29 Spelt Grains of spelt Triticum spelta L., Triticum dioccum Schrank, Triticum monococcum 1.30 Triticale Grains of the Triticum X Secale hybrid 1.31 Maize Grains of Zea mays L. 1.32 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 endospetm has been removed than in maize bran 1.33 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 1.34 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 1.35 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 1.36 Maize gluten feed Dried by-product of the manufacture of maize starch. It is composed of bran and gluten to which components of the steeping liquor, and possibly the germ, from which the oil may have been removed, may be added 1.37 Maize gluten Dried by-product of the manufacture of maize starch. It consists principally of gluten obtained during the separation of the starch 1.38 Maize starch Technically pure maize starch 1.39 Pre-gelatinized maize starch Heat treated maize starch, having the property of marked swelling on contact with cold water 1.40 Malt culms By-product of malting, consisting mainly of dried rootlets of germinated cereals 1.41 Brewers' dried grains By-product of brewing obtained by drying residues of malted and unmalted cereals and other starchy products 1.42 Distillers' dried grains By-product of alcohol distilling obtained by drying solid residues of fermented grain 1.43 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 2. OIL SEEDS, OIL FRUITS, THEIR PRODUCTS AND BY-PRODUCTS Number Name Description 1 When appropriate “low in glucosinolate” may be indicated additionally in the name. “Low in glucosinolate” means as defined in legislation of the European Economic Community. 2.01 Groundnut, partially decorticated, expeller By-product of oil manufacture, obtained by pressing of Tartially decorticated groundnuts Arachis hypogaea L. 2nd other species of Arachis. (Maximum fibre content 16% in the dry matter) 2.02 Groundnut, partially decorticated, extracted By-product of oil manufacture, obtained by extraction of partially decorticated groundnuts. (Maximum fibre content 16% in the dry matter) 2.03 Groundnut, decorticated, expeller By-product of oil manufacture, obtained by pressing of decorticated groundnuts 2.04 Groundnut, decorticated, extracted By-product of oil manufacture, obtained by extraction of decorticated groundnuts 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 campestris L. 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%) 2.07 Rape seed, extracted By-product of oil manufacture, obtained by extraction of seeds of rape. (Minimum botanical purity 94%) 2.08 Rape seed hulls By-products obtained during dehulling of rape seeds 2.09 Safflower seed, partially decorticated, extracted By-product of oil manufacture, obtained by extraction of partially decorticated seeds of safflower Carthamus tinctorius L. 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. 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 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 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 2.14 Soya (bean), toasted Soya beans Glycine max. L. Merr. subjected to an appropriate heat treatment 2.15 Soya (bean), extracted, toasted By-product of oil manufacture, obtained from soya beans after extraction and appropriate heat treatment. (Maximum fibre content 8% in the dry matter.) 2.16 Soya (bean), dehulled, extracted, toasted By-product of oil manufacture, obtained from dehulled soya beans after extraction and appropriate heat treatment 2.17 Soya (bean) protein concentrate Product obtained from dehulled, fat extracted soya beans 2.18 Soya (bean) oil Oil obtained from soya beans 2.19 Soya (bean) hulls By-product obtained during dehulling of soya beans 2.20 Cotton seed Seeds of cotton Gossypium spp. from which the fibres have been removed 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 content fibre 22.5% in the dry matter) 2.22 Cotton seed, expeller By-product of oil manufacture, obtained by pressing of seeds of cotton from which the fibres have been removed 2.23 Niger seed, expeller By-product of oil manufacture, obtained by pressing of seeds of the niger plant Guizotia abyssinica (Lf) Cass. 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 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 content fibre 27.5% in the dry matter) 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%) 2.29 Linseed, extracted By-product of oil manufacture, obtained by extraction of linseed. (Minimum botanical purity 93%) 2.30 Olive pulp By-product of oil manufacture, obtained by extraction of pressed olives (Olea europaea L., separated as far as possible from parts of the kernel 2.31 Sesame seed, expeller By-product of oil manufacture, obtained by pressing of seeds of the sesame plant Sesamum indicum L. 2.32 Cocoa bean, partially decorticated, extracted By-product of oil manufacture, obtained by extraction of dried and roasted cocoa beans, Theabroma cacao L. from which part of the husks has been removed 3. LEGUME SEEDS, THEIR PRODUCTS AND BY-PRODUCTS Number Name Description 1 This name must be qualified by an indication of the nature of the heat treatment 3.01 Chick peas Seeds of Cicer arietinum L. 3.02 Guar meal, extracted By-products obtained after extraction of the mucilage from seeds of Cyamopsis tetragonoloba (L.) Taub. 3.03 Ervil Seeds of .Ervum ervilia L. 3.04 Chickling vetch Seeds of Luthyrus 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 spp. low in bitter seed content 3.07 Beans, toasted Seeds of Phaseolus or Vigna spp. submitted to an appropriate heat treatment to destroy toxic lectins 3.08 Peas Seeds of Pisum spp. 3.09 Pea middlings By-products obtained during the manufacture of pea-flour. It consists principally of particles of cotyledon, and to a lesser extent, of skins 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 3.11 Horse beans Seeds of Vacia faba L. spp. 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 2 This name may be replaced by “sucrose” 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 4.02 (Sugar) Beet molasses By-product consisting of the syrupy residue collected during the manufacture or refining of beet sugar 4.03 (Sugar) Beet pulp, molassed By-product of the manufacture of sugar comprising dried sugar-beet pulp, to which molasses has been added 4.04 (Sugar) Beet vinasse By-product obtained after the fermentation of beet molasses in the production of alcohol, yeast, citric acid or other organic substances 4.05 (Beet) Sugar Sugar extracted from sugar beet 4.06 Sweet potato Tubers of Ipomoea batatas (L.) Poir, regardless of their presentation 4.07 Manioc Roots of Manihot esculenta Crantz, regardless of their presentation 4.08 Manioc starch, puffed Starch obtained from manioc roots, greatly expanded by appropriate heat treatment 4.09 Potato pulp By-product of the extraction of potato starch Solanum tuberosum L. 4.10 Potato starch Technically pure potato starch 4.11 Potato protein Dried by-product of starch manufacture composed mainly of protein substances obtained after the separation of starch 5. OTHER SEEDS AND FRUITS, THEIR PRODUCTS AND BY-PRODUCTS Number Name Description 5.01 Carob pods Product obtained by crushing the dried fruits (pods) of the carob tree Ceratonia siliqua L., from which the locust beans have been removed 5.02 Citrus pulp By-product obtained by pressing citrus fruits Citrus spp. during the production of citrus juice 5.03 Apple pomace By-product obtained by pressing apples Malus spp. during the production of apple juice 5.04 Tomato pulp By-product obtained by pressing tomatoes Solanum lycopersicum Karst. during the production of tomato juice 5.05 Grape pulp By-product of the processing of grapes Vitis vinifera L. after the juice has been pressed out 5.06 Grape pips By-product of the processing of grapes composed of pips, practically exempt of other components 6. FORAGES AND ROUGHAGES Number Name Description 1 The term “meal” may be replaced by “pellets”. The method of drying may be indicated additionally in the name 1 The term “meal” may be replaced by “pellets”. The method of drying may be indicated additionally in the name 2 The name must be qualified by reference to the nature of the chemical treatment carried out 6.01 Lucerne meal Product obtained by drying and milling young luceme Medicago sativa L. and Medicago var. Martyn (Minimum botanical purity 80%) 6.02 Lucerne pomace Dried by-product obtained by pressing juice from lucerne 6.03 Lucerne protein concentrate Product obtained by artifically drying fractions of lucerne press juice, which has been centrifuged and heat treated to precipitate proteins 6.04 Clover meal Product obtained by drying and milling young clover Trifolium spp. (Minimum botanical purity 80%) 6.05 Grass meal Product obtained by drying and milling young forage plants 6.06 Wheat straw Straw of wheat 6.07 Wheat straw, treated Product obtained by an appropriate treatment of wheat straw 7. OTHER PLANTS, THEIR PRODUCTS AND BY-PRODUCTS Number Name Description 3 This name may be replaced by “sucrose” 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. 7.02 (Sugar) Cane vinasse By-product obtained after the fermentation of cane molasses in the production of alcohols, yeast, citric acid or other organic substances 7.03 (Cane) Sugar Sugar extracted from sugar-cane 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 8. MILK PRODUCTS Number Name Description 4 This name may be replaced by “milk albumin powder” 8.01 Skimmed-milk powder Product obtained by drying milk from which most of the fat has been separated 8.02 Buttermilk powder Product obtained by drying the liquid which remains after butter churning 8.03 Whey powder Product obtained by drying the liquid which remains after cheese, quark, casein making or similar processes 8.04 Whey powder, low in sugar Product obained by drying whey from which the lactose has been partly removed 8.05 Whey protein powder Product obtained by drying the protein compounds extracted from whey or milk by chemical or physical treatment 8.06 Casein powder Product obtained from skimmed or buttermilk by drying casein precipitated by means of acids or rennet 8.07 Lactose powder The sugar separated from milk or whey by purification and drying Number Name Description 1 Products containing more than 13% fat in the dry matter must be named as “rich in fat” 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 protein content 50% on a dry matter basis) 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 u-cl1 as digestive tract content 9.03 Bone meal Product obtained by drying, heating 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 9.04 Greaves Residual product of the manufacture of tallow and other extracted or physically removed fats of animal origin 9.05 Poultry offal meal Product obtained by drying and grinding waste from slaughtered poultry. The product must be substantially free of feathers 9.06 Feather meal, hydrolysed Product obtained by hydrolysing, drying and grinding poultry feathers 9.07 Blood meal Product obtained by drying the blood of slaughtered warm-bldoded animals. The product must be substantially free of foreign matter 9.08 Animal fat Product composed of fat from warm-blooded land animals 10. FISH, OTHER MARINE ANIMALS, THEIR PRODUCTS AND BY-PRODUCTS Number Name Description 1 Products containing more than 75% protein in the dry matter may be named as “rich in protein” 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 10.02 Fish solubles, condensed Stabilized product composed of press juice obtained during manufacture of fish meal from which much of the fish oil and some of the water has been removed 10.03 Fish oil Oil obtained from fish 10.04 Fish oil, refined, hardened Oil obtained from fish which has been refined and subjected to hydrogenation 11. MINERALS Name Description Number 2 The nature of the source may replace or be indicated additionally in the name 3 The manufacturing process may be included in the name 1 The nature of the source of the sodium may replace or be indicated additionally in the name 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 11.02 Calcium and magnesium carbonate Natural mixture of calcium carbonate and magnesium carbonate 11.03 Calcareous marine algae (Maerl) Product of natural origin obtained from calcareous algae, ground or granulated 11.04 Magnesium oxide Technically pure magnesium oxide (MgO) 11.05 Kieserite Natural magnesium sulphate (MgSO4.H2O) 11.06 Dicalcium phosphate Precipitated calcium monohydrogen phosphate from bones or inorganic sources (CaHPO4.xH2O) 11.07 Mono-dicalcium phosphate Product obtained chemically and composed of equal parts of dicalcium phosphate and mono-calcium phosphate 11.08 Defluorinated rock-phosphate Product obtained by grinding purified and appropriately defluorinated natural phosphates 11.09 Degelatinized bone meal Degelatinized, sterilized and ground bones from which the fat has been removed 11.10 Mono-calcium phosphate Technically pure calcium-bis(dihydrogenphosphate) (Ca(H2–.PO4).xH2O) 11.11 Calcium-magnesium phosphate Technically pure calcium magnesium phosphate 11.12 Mono-ammonium phosphate Technically pure mono-ammonium phosphate (NH4H2PO4) 11.13 Sodium chloride Technically pure sodium chloride or product obtained by grinding natural sources of sodium chloride, such as (rock) and (marine) salt 12. MISCELLANEOUS Name Description Number 2 The name may be supplemented by an indication of the type of salt 12.01 Bakery waste By-product obtained from the manufacture of biscuits, cake or bread 12.02 Confectionery waste By-product obtained from the manufacture of chocolate, sweets and other confectionery 12.03 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 12.04 Salts of fatty acids Product obtained by saponification of fatty acids with calcium, sodium or potassium-hydroxide --- Source: https://www.legislation.gov.uk/nisr/1995/451/schedule/6/part/III (the official version) Page: https://openlegislation.uk/feeding-stuffs-regulations-northern-ireland-1995/schedule-6/part-III Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.