{
  "url": "https://openlegislation.uk/feeding-stuffs-scotland-regulations-2000/schedule-2/paragraph-9",
  "json_url": "https://openlegislation.uk/feeding-stuffs-scotland-regulations-2000/schedule-2/paragraph-9.json",
  "legislation": "ssi/2000/453",
  "legislation_title": "The Feeding Stuffs (Scotland) Regulations 2000",
  "legislation_url": "https://openlegislation.uk/feeding-stuffs-scotland-regulations-2000",
  "path": "schedule/2/paragraph/9",
  "kind": "paragraph",
  "number": "9",
  "heading": null,
  "text": "LAND ANIMAL PRODUCTS\nNumber\nName\nDescription\nCompulsory declarations\n(1)\n(2)\n(3)\n(4)\n9.01\nMeat meal\nProduct 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%).\nProtein\nFat\nAsh\nMoisture, if > 8%\n9.02\nMeat-and-bone meal\nProduct 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.\nProtein\nFat\nAsh\nMoisture, if > 8%\n9.03\nBone meal\nProduct 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.\nProtein\nAsh\nMoisture, if > 8%\n9.04\nGreaves\nResidual product of the manufacture of tallow, lard and other extracted or physically removed fats of animal origin.\nProtein\nFat\nMoisture, if > 8%\n9.05\nPoultry meal\nProduct obtained by heating, drying and grinding by-products from slaughtered poultry. The product must be substantially free of feathers.\nProtein\nFat\nAsh\nAsh insoluble inHC1 > 3.3%\nMoisture, if > 8%\n9.06\nFeather meal, hydrolysed\nProduct obtained by hydrolysing, drying and grinding poultry feathers.\nProtein\nAsh insoluble inHC1 > 3.4%\nMoisture, if > 8%\n9.07\nBlood meal\nProduct obtained by drying the blood of slaughtered warm-blooded animals. The product must be substantially free of foreign matter.\nProtein\nMoisture, if > 8%\n9.08\nAnimal fat\nProduct composed of fat from warm-blooded land animals.\nMoisture, if > 1%",
  "extent": null,
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "footnote",
      "label": "f1",
      "text": "Products containing more than 13% fat in the dry matter must be qualified as ‘rich in fat’."
    },
    {
      "type": "footnote",
      "label": "f2",
      "text": "Products containing more than 13% fat in the dry matter must be qualified as ‘rich in fat’."
    },
    {
      "type": "footnote",
      "label": "f3",
      "text": "Products containing more than 13% fat in the dry matter must be qualified as ‘rich in fat’."
    },
    {
      "type": "footnote",
      "label": "f4",
      "text": "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.)."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/ssi/2000/453/schedule/2/paragraph/9",
    "retrieved_at": "2026-10-28T22:48:34.715434+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}