Paragraph 9

LAND ANIMAL PRODUCTS

Number	Name	Description	Compulsory declarations
(1)	(2)	(3)	(4)
9.01	Meat meal^f1	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% in dry matter). (Maximum total phosphorus content: 8%).	Protein Fat Ash Moisture, if > 8%
9.02	Meat-and-bone meal^f2	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.	Protein Fat Ash Moisture, 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.	Protein Ash Moisture, if > 8%
9.04	Greaves	Residual product of the manufacture of tallow, lard and other extracted or physically removed fats of animal origin.	Protein Fat Moisture, if > 8%
9.05	Poultry meal^f3	Product obtained by heating, drying and grinding by-products from slaughtered poultry. The product must be substantially free of feathers.	Protein Fat Ash Ash insoluble inHC1 > 3.3% Moisture, if > 8%
9.06	Feather meal, hydrolysed	Product obtained by hydrolysing, drying and grinding poultry feathers.	Protein Ash insoluble inHC1 > 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.	Protein Moisture, if > 8%
9.08	Animal fat^f4	Product composed of fat from warm-blooded land animals.	Moisture, if > 1%

Annotations

Footnotes

f1: Products containing more than 13% fat in the dry matter must be qualified as ‘rich in fat’.
f2: Products containing more than 13% fat in the dry matter must be qualified as ‘rich in fat’.
f3: Products containing more than 13% fat in the dry matter must be qualified as ‘rich in fat’.
f4: This name may be supplemented by a more accurate description of the type of animal fat depending on its origin or production process (tallow, lard, bone fat, etc.).