DEAS 55: 2023  
ICS 65.120  
 
© EAC  2023                                                                                                                              xxx Edition 2023   
 DRAFT EAST AFRICAN STANDARD  
Compounded pig feed  — Specification  
EAST AFRICAN COMMUNITY  DEAS 55: 2023  
ii © EAC 2023  – All rights reserved  
 Copyright notice  
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© EAC 2023  – All rights rese rved iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Conformance  ................................ ................................ ............................. Error! Bookmark not defined.  
3 Normative references  ................................ ................................ ................................ ............................  1 
4 Terms and definitions  ................................ ................................ ................................ ...........................  2 
5 Symbols ( and ab breviated terms)  ................................ ............................ Error! Bookmark not defined.  
6 Clause  ................................ ................................ ................................ ......... Error! Bookmark not defined.  
6.1 Subclause (level  1) ................................ ................................ .................... Error! Bookmark not defined.  
6.1.1 Subclause (level  2) ................................ ................................ .................... Error! Bookmark not defined.  
6.1.2 Subclause (level  2) ................................ ................................ .................... Error! Bookmark not defined.  
6.2 Subclause (level  1) ................................ ................................ .................... Error! Bookmark not defined.  
7 Clause  ................................ ................................ ................................ ......... Error! Bookmark not defined.  
8 Special  ................................ ................................ ................................ ........ Error! Bookmark not defined.  
Annex  A (normative)  Annex title  ................................ ................................ ................................ ......................  8 
A.1 General  ................................ ................................ ................................ .......Error! Bookmark not defined.  
A.2 Clause  ................................ ................................ ................................ ......... Error! Bookmark not defined.  
A.2.1  Subclause (level  1) ................................ ................................ .................... Error! Bookmark not defined.  
A.2.2  Subclause (level  1) ................................ ................................ .................... Error! Bookmark not defined.  
A.3 Clause  ................................ ................................ ................................ ......... Error! Bookmark not defined.  
Annex  B (informative)  Which styles correspond to which element  — Quick reference guide  ...............  11 
Bibliography  ................................ ................................ ................................ ................................ ......................  17 
 
 DEAS 55: 2023  
iv © EAC 2023  – All rights reserved  
 Foreword  
Development of the Ea st African Standards has been n ecessitated by the need for harmonizing requirements 
governing quality of products and services in t he East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encountered when goods and services are exchange d 
within the Community will be removed.  
The Community has established an East African Standards Com mittee  (EASC)  mandated to develop and 
issue East African Standards  (EAS) . The Committee is composed of representatives of the  National 
Standards Bodies in P artner States, together with the representatives from the public and private sector 
organizations  in the community .  
East African Standards are developed through  Technical Committees that are representative of key 
stakeholder s including government, academi a, consumer groups, private sector and other interested parties. 
Draft East African Standards are ci rculated to stakeholders through the National Standards Bodies in the 
Partner States. The comments received are discussed and  incorporated before finalizati on of standards, in 
accordance with the Principles and procedures for development of East African St andards. XXXXXX.  
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore e xpected to ensure that they always have the latest versions of the standards 
they are implementing .  
The committee responsible for this document is Technical Committee EASC/TC 001, Animal feeding, feeds 
and feeding stuffs . 
This second edition cancels and r eplaces the first edition EAS 55:2000, which has been technically revised.  
Attention is drawn to the  possibility that some of the elements of this document may be subject of patent 
rights. EAC shall not be held responsible fo r identifying any or all such p atent rights.  EAS 55: 2023  
© EAC 2023  – All rights rese rved v 
 Introduction  
To achieve efficient animal production, all nutrients should be provided  in amounts necessary to 
meet the animal’s nutritional requirements. The formulation of balanced diets that provide the 
corre ct amounts and proportions of t hese nutrients is essential to support the requirements for 
maintenance and production. Nutrient req uirements become defined accurately through research 
trials so as to formulate diets more precisely. The standards presented in this document give the 
restrictions required for the prevention of poor animal performance.  
Feeds may be produced by mixing var ious feeding stuffs or ingredients which may themselves 
vary in composition. The choice of raw materials mixtures will depend  on locality, season and 
availa bility, economics, prices, quality and safety of the product. The chemical composition of 
feedstuffs  plays an important role in formulation of balanced and economical rations for various 
classes of animals. This is only possi ble when knowledge of the chemi cal composition of 
feedstuffs is available. Studies on the nutritive value of feed stuffs available in the East African 
region show differences between analytical values .  
 EAST AFRICAN STANDARD  EAS nnnn-n:2023  
 
© EAC 2023  – All rights reserved  1 
 Compounded pig feed  — Specification  
1 Scope  
This Draft East African Standard speci fies requirements, methods of sampling and test for 
compounded feed  used as a sole source of nutri ents for:   
a) pig starter feed;   
b) pig growers feed;  
c) pig finishing feed; and  
d) lactating sow feed.  
2 Normative references   
The following documents are referred to in the text in such a way that some or all of their content constitutes 
requirements of this do cument.  For dated references, only the edition cited applies. For undated references, 
the latest edition of the referenced do cument (including any amendments)  applies.  
IS0 5510, Animal feeding stuffs — Determination of available lysine   
ISO 5983 -1, Animal feeding stuffs — Determination of nitrogen content and calculation of crude 
protein content — Part 1: Kjeldahl method   
ISO 59 84, Animal feeding stuffs — Deter mination of crude ash  
ISO 5985, Animal feeding stuffs — Determination of ash insoluble in hydroch loric acid   
ISO 6490 -1, Animal feeding stuffs — Determination of calcium content — Part 1: Titrimetric method  
ISO 6491, Anim al feeding stuffs — Determination  of phosphorus content — Spectrometric method   
ISO 6492, Animal feeding stuffs — Determination of fat content  
ISO 6495,  Animal feeding stuffs — Determination of water -soluble chlorides content  
ISO 6496, Animal feeding stu ffs — Determination of moisture a nd other volatile matter content  
ISO 6497, Animal feeding stuffs — Sampling  
ISO 6865, Animal fee ding stuffs — Determination of crude fibre content — Method with 
intermediate filtration  
ISO 9831, Animal feeding stuffs, an imal products, and faeces or urin e — Determination of gross 
calorific value — Bomb calorimeter method   
2 © EAC 2023  – All rights reserved  
 ISO 13903, Animal feeding st uffs — Determination of amino acids content   
ISO 14718,  Animal feeding stuffs — Determination of aflatoxin B 1 content of mixe d feeding stuffs — 
Method using h igh-performance liquid chromatography  
ISO 17375, Animal feeding stuffs — Determination of aflatox in B 1  
ISO 16050, Foodstuffs — Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, 
G1 and G2 in cereal s, nuts and derived products — High-performance liquid chromatographic 
method  
ISO 27085,Animal feeding stuff — Determination of ca lcium, sodium, phosphorous, magnesium, 
potassium, iron, zinc, copper, manganese, cobalt, molybdenum, arsenic, lead and cadmiu m by 
ICP-AES  
3 Terms and definit ions 
3.1  
pig starter feed /creep feed  
pig feed suitable for growing pigs up to  20 kg live weight  from 1 to 10 weeks  
3.2  
pig grower feed  
pig feed suitable for growing pi gs up to 55 kg live weight from age of 11 to 15 weeks  
3.3  
pig finishing feed  
pig fe ed suitable for fattening pigs weighing over 55 kg live weight  
3.4  
lactating sow feed  
pig feed s uitable for lactating sows  
3.5  
feed (or feed stuff)  
any substance or product, including additives, whether processed, par tially processed or unprocessed, 
intended to be used for oral feeding to animals  
4 Requirements  
4.1 General quality requireme nts  
4.1.1  All ingredients and raw materials shall not be decomposed or deter iorated and shall comply with the 
relevant East African standards. The common feed st uffs described in Annex A and their nutrient composition 
provided in Annex B may be used for p urposes of formulating compounded pig feeds.  
4.1.2   Ingredients of animal or igin shall be sterilised before use.   
4.1.3  Whe re soy bean meal is used, it shall ha ve been subjected to adequate heat treatment to reduce the 
activity of trypsin inhibitor.   
4.1.4  Vitamin preparations added to feed shall be in stabilised form.  
4.1.5   Pig feeds shall:   
© EAC 2023  – All rights rese rved 3 
 a) either be dry or wet, raw or p re-cooked meal, crumbs or pellets.   
b) be free from harmful levels of substances such as metallic objects, and adulterants  
c) be free f rom fungi pathogenic microorganisms or insect infestation.  
d) not be, musty, ra ncid and shall not have any objectionable odours .   
4.2 Specific requirements for pig  feeds  
4.2.1  The level of free fatty acids in pig feeds should not exceed 15 % of the crude  fat content at the time of 
manufacture.  
4.2.2  Compounded pig feed shall meet the requirements of the nutrients and metaboli zable energy in Table 1.  
Compounded pig  feed may contain additional micronutrients and when added shall comply with the limits 
provided in Annex C.   
4 © EAC 2023  – All rights reserved  
 Table 1 — Specific nutritional requirements for pig feed  
Parameter  Pig starter 
feed  Pig grower 
feed  Pig finishing 
feed  Lactating sow 
feed  
Test method  
Min  Max  Min  Max   Min  Max   Min  Max  
Metabolizable energy,  
Kcal/kga  3 200  -  2 
700    2400  -  3 000  -  ISO 9831  
Crude protein, %  18  -  17  -  15  -  16  -  ISO 5983 -1  
Crude fat, %  2  -    8  -  8  -  8  ISO 6492  
Crude fibr e, %  -  6  -  8  -  8  -  8  ISO 6865  
Acid insoluble ash, %  -  4  -  4  -  4  -  4  ISO 5985  
Sodium chloride, %  0.3  0.5  -  0.5  0.8  1.5  -  0.5  ISO 6495  
Calci um, %  0.7   0.8   0.75   0.75   ISO 6490 -1  
Total Phosphorus b, %  0.5   0.8   0.75   0.7   ISO 6491  
Lysine, %   1.3  -  0.8  -  0.6  -  0.6  -  ISO 5510  
Cystinec + Methionine, %   
0.8  -  0.6  -  0.4  -  0.4  -  
ISO 13903  
Methionine, %  0.5  -  0.3  -  0.25  -  0.25  -  ISO 13903  
Moisture, %    13    13    13    13  ISO 6496  
a DE=GE*0.85, ME=DE*factor (f) .  
For feed with < 3% fat ME = DE*1.01 – 0.45,  
For feed with ≥ 3% fat ME = (DE*1.01 – 0.45) +  (0.0046*EE% -3) 
EE is eth er extracts (fat)  
b Not more than 70 % of the total phosphorus content may be derived from plant origin.  
c Not more than 50 % of the cystine and  methionine requirement may be in the fo rm of  cystine.  
5 Feed additives and provisions related to their use  
5.1 Additives in the following categories may be used in pig feeds and if used, they shall comply with the 
requirements given in Annex D.   
a) antioxidants;  
b) colourants;  
c) emulsifiers;   
d) stabilisers;  
e) thickeners and gelling agents;   
f) binders;   
© EAC 2023  – All rights rese rved 5 
 g) anti-caking agents and coagulants;   
h) aromatic and appetising substances;  
i) enzymes; and   
j) preservatives.   
NOTE  Materials intended for mixing with animal f eed as additives for use as feeding stuffs sh ould specify the kind of 
and, if appropriate the age group of the animal for which the feed is intended. In addition, the quantity in grams per 
kilogram (or percentage by weight) of the complete feed which confo rm to the provisions of this standard should be stated 
in the label (see also Clause 9).  
5.2 No antibiotic, hormone substance, drug , mineral or urea shall be added to or included in pig feed other 
than such ingredients required to satisfy this stan dard and approved by World organization for a nimal hea lth 
(OIE).  
6 6 Anti-nutritive factors  
Pig feeds shall not contain anti -nutritive factors beyond the limits as prescribed by the World Organization for 
Animal Health (OIE).  
7 Contaminants  
7.1 Aflatoxins   
Pig feed  shall comply with the max imum aflatoxin  limits given in Table 2 when tested in accordance with the 
methods specified therein.  
Table 2 — Maximum limits for aflatoxin in compounded pig feed  
S/N  Aflatoxin  Type of pig feeds  Maximum lim it, 
µg/kg  Test method  
i.  Total aflatoxin   Pig starter feed  50    
ISO 16050  Grower feed, finishing 
feed and lactating sow 
feed  200  
ii.  Aflatoxin B1  Grower feed, finishing 
feed and lactating sow 
feed  20    
ISO 14718   
ISO 17375  Pig start er feed  10  
7.2 Pesticide residues  
Pig feeds shall comp ly with those maximum pesticide residue limits established by the Codex Alimentarius 
Commission for the ingredient used in pig feed.   
6 © EAC 2023  – All rights reserved  
 7.3 Heavy metals   
Pig feeds shall comply with the limits o f heavy metals as specified in the Table 3 wh en tested in accor dance 
with the methods specified therein.  
Table 3 — Limits for heavy metals in compounded pig feed  
S/N  Heavy metal  Maximum limit, 
mg/kg  Test method  
i.  Arsenic   2.0    
ISO 27085  ii.  Lead   5.0  
iii.  Cadmium   1.0  
iv.  Mercury   0.1  
8 Packaging  
Pig feeds for sale shall be packaged in suitable containers that are of sufficient strength, and sufficiently 
sealed so as to withstand reasonable handling without tearing, bursting or falling open. The containers shall 
be clea n and not previously  used.  
9  Labelling   
Each package of pig  feed shall be legibly and indelibly labelled with the following:  
a) name of the feed;   
b) name and physical address  of the manufacturer;  
c) net weight in metric units;  
d) manufacturing date;  
e) Storag e instruction and  
f) expiry date.  
The following information shall be included on the bag and may also be included  on a tag: 
a) proportions of crude protein,  crude, fibre, crude fat, metabolizable energy , phosphorus,  calcium , 
lysine and methionine  
b) additives if included shall be decl ared;   
c) batch number/ lot identification  
d) directions and precautions for use   
© EAC 2023  – All rights rese rved 7 
  
10 Sampling   
Representative samples shall be drawn in accordance with ISO 6497.    
8 © EAC 2023  – All rights reserved  
 Annex  A 
(informative)  
 
Desc ription of common feedstuffs  
Product   Descri ption  Main nutritional c onstituent  
1. Alfalfa meal   Alfalfa as grown, dried and processed, and to which no 
other matter has been added  Crude protein, crude fibre  
2. Barley meal   The meal obtained by grin ding barley, as grown, which 
shall be the who le grain together only wi th such other 
substances as may reasonably be expected to have 
become associated with the grain in the field.  Crude protein, crude fibre  
3. Bean meal   The meal obtained by grinding c ommercially pure 
leguminous beans (other than  soya bean).  Crude prote in, crude fibre  
6.  Brewery  and  
grains  distillery  The product obtained by drying the residue from 
distillery mash -tube, and to which no ot her matter has 
been added  Crude fibre, crude  protein  
7. Cassava, dried   The dried root of the species Maniho t esculenta   starch     
8. Clover meal   Clover as grown, dried and processed and to which no 
other matter has been added  Crude protein, crude  fibre  
9. Coconut cake   The residue result ing after part removal of oil and of 
cortex from commercially pure coconut kernels  Crude protein crude fibre  
10. Cotton seed cake   The residue resulting after part removal of oil and of 
cortex from commercia lly pure cotton seed  Crude protein, crude fi bre  
11. Sorghum meal   The meal obtained by grinding sorghum as g rown which 
shall be the whole grain together only with such 
substances as may reasonably be expected to have 
become associated with the grain in  the field.  Crude protein, crude fibre, star ch   
12. Fish meal   A product, which may contain an added antioxi dant but 
to which no other matter has been added, obtained by 
drying and grinding or otherwise treating fish or fish 
waste.  Crude protein, oil,  total ash  
13. Grass, meal   Any product wh ich,  
(i) is obtained by artificially drying any of the following: 
grass, clover, lucerne, green cereal, or any mixture 
consisting of any of them, and  
(ii) is otherwise as grown (that is to say including any 
growths har vested there with but with no other 
substance  added thereto), and contains not less than 13 
% crude protein calc ulated on the assumption that it 
contain 10 % moisture.  Crude protein, crude fibre   
© EAC 2023  – All rights rese rved 9 
 14. Groundnut cake   The residue resulting after part remo val of oil and part of 
non-removal of cortex from commercially pure 
groundnuts  Crude protein,  
Oil, crude fibre   
 
Product   Description  Main nutritional constituent  
15. Maize   Maize kernel or crushed maize kernel as grown for 
commercial purposes  Crude protein, starch   
16. Maize germ meal   Consisting mainly of embryo of kernel not less than 10  
% oil, and n ot more than 5 % ash  Crude protein, starch   
17. Maize and cob meal   Ground maize on the cob  Crude protein, oil, crude fibre  
18. Maize mea l   Milled whole maize  Crude protein, oil, s tarch   
19. Maize gluten meal   A by-product resulting from remova l of a bran starch and 
germ from maize  Crude protein,  oil,   
21. Milk  powder /milk replacer    Dried milk from which  a substantial amount of fat has 
been removed and to which no other substance is 
added  Crude protein  
22. Millet   Finger millet of the s pecies Eleusine coracana   Crude protein, orude fibre, starch  
23. Miner al mixture   Mixture of substances used wheth er in the form powder 
or licks and purporting to be essential for livestock  Percent of the mineral and trace elements  
24. Molasses   A c oncentrated syrup product obtained in the 
manufacture of sugar from suga r cane to which no other 
matter has been adde d  Sugar as sucrose  
25. Oats, ground   The product obtained by grinding commercially pure oats  Crude protein, crude fibre  
26. Pea meal    The meal obtained by grinding or crushing commercially 
pure peas incl uding pods  Crude protein, crude fibre  
27. Rice bran   The outside husk or rice kernel to which no other matter 
has been added  Crude protein, crude fibre, oil, starch  
28. Rice mea l   The product obtained by grinding commercially pure rice 
after the re moval of hulls and to which no other 
substanc e is added  Crude fibre,  crude protein, oil, starch  
29. Rice polishings   The product obtained when polishing kernels after the 
removal of hulls and bran  Crude protein, oil, crude fibre, starch  
30. Sesame cake   The residue resulting after the part r emoval of oil from 
commercially pure simsim kernels  Crude protein, oil,  crude fibre   
10 © EAC 2023  – All rights reserved  
 31. Soya bean meal   The residue resulting after th e part removal of oil from 
commercially pure soya bean seeds  Crude prot ein, oil,  crude fibre  
32. Sweet potatoes   The dried tubers of the species Ipomea batatas   Crude protein, crude fibre, starch  
33. Wheat meal   The meal obtained by grinding commer cially pure wheat 
as grown and to which no other substance has been 
adde d  Crude protein, crude fibre, starch  
34. w heat bran   Outside husk of what kernel to which no other matter was 
added  Crude protein, crude fibre, starch  
35. Wheat pollard   A by -product of wheat separated during production of 
flour not mentioned other wise in this schedule 
containing not more tha n 4 % of other than wheat 
vegetable substances  Crude protein, crude fibre, starch  
36. Yeast dried  
Li The product obtained by drying of yeast or yeast  
eresidues, and to which no other matter has been added.   Crude protein   
  
© EAC 2023  – All rights rese rved 11 
 Annex  B 
(informative)  
 
Nutrient composition of common feed ingredients  
Ingredients  DM%  CP%  CF%  Ca%  P%  ME  
Kcal/kg  Lysine 
%  Methionin 
e %  
Maize  88  8  12  0.17  0.55  3000  0.53  0.29  
Maize bran  88  9.4  13  0.04  1.03  2200  0.18  0.21  
Maize/cob meal  88  7  8  -  0.30  -  -  -  
Rice bran  88  13.5  6.5  0.06  1.43  3000  0.5  0.22  
Cassava meal  88  2.8  4.0  0.3  0.05  3000  -  -  
Molasses  75  3.0  -  0.75  0.08  2330  -  -  
Millet  88  10.5  2.0  0.05  0.40  1392  0.2  0.27  
Sorghum  88  9.0  2.1  0.03  0.28  3250  0.2  0.12  
Fish meal  88  60.0  1.0  4.37  2.53  2310  4.08  1.70  
Cotton seed  cake  88  40.0  14  0.20  1.20  968  1.6  0.52  
Soya bean meal  88  43.0  6  0.53  0.64  2800  2.84  0.65  
Limestone  98  -  -  38.0  -  -  -  -  
Oyster shells  98  -  -  35.0  -  -  -  -  
Wheat pollard  98  15.0  -  -  -  -  0.60  0.35  
Wheat bran  91.4  15.0  12.5  -  1.20  -  0.60  0.35  
Sunflower cake  92  35.0  26.7  -  -  -  1.80  1.20  
Groundnut cake  93  40.0  7.3  -  -  -  2.00  1.80  
Rice polishings  92.5  12.0  4.2  -  -  -  4.0  0.40  
Dicalcium 
phosphate   -  -  -  24  18  -  -  -  
Tricalcium 
phosphate  -  -  -  38  19  -  -  -  
Alfalfa hay  87.5  18.9  33.1  -  -  -  -  -  
Sugarcane 
bagasse  90.5  1.7  50.3  -  -  -  -  -   
12 © EAC 2023  – All rights reserved  
 Sesame cake  93  36.1  6.7  -  -  -  -  -  
Sugarcane tops  33.5  6.2  29.5  -  -  -  -  -  
Whey  90  13.0  1.3  0.97  0.76  3100  -  0.2  
  
© EAC 2023  – All rights rese rved 13 
 Annex  C 
(normative)  
 
Micronutrients requirements for p ig feeds  
Parameter  
Pig starter feed  Grower feed  Finishing feed  Lactating sow 
feed   
Min  Max  Min  Max  Min  Max  Min  Max  
Selenium, mg/kg  0.20  5  0.20  5  0.20  5  0.20  5  
Manganese, mg/kg  20  -  20  -  20  -  20  -  
Iodine, mg/kg  1.00  -  1.00  -  0.50  -  1.00  -  
Zinc, mg/kg  50  -  100  -  100  -  100  -  
Iron, mg/kg  100  120  80  -  125  -  80  -  
Copper, mg/kg  200  400  20    20  180  20  -  
Cobalt, mg/kg  5  -  0.3  0.6  0.3  0.6  0.3  0.6  
Riboflavin, mg/kg  15  -  5  -  5  -  5  -  
Pantothenic acid, mg/kg  10  -  10  -  10  -  10  -  
Niacin, mg/kg  15  -  15  -  15  -  15  -  
Biotin, mg/kg  0.50  -  0.05  -  0.50  -  0.05  -  
Folic acid, mg/kg  0.15  -  0.15  -  0.15  -  0.15  -  
Vitamin B 12, mg/kg  0.01  -  0.015  -  0.01  -  0.015  -  
Vitamin A, IU/kg  10000  -  12000  -  8000  -  12000  -  
Vitamin D 3, IU/kg  2000  -  2400  -  1600  -  2400  -  
Vitamin E, IU/kg  5  -  5  -  5  -  5  -  
Vitamin K, mg/kg  2  -  3  -  1  -  3  -  
Tryptophan, %  1.20  -  1.25  -  1.25  -  1.25  -  
  
14 © EAC 2023  – All rights reserved  
 Annex  D 
(normative)  
 
Recommended additives used in pig fe eds 
D.1 Requirements for antioxidants in pig feeds   
Pig feeds shall contain no added antioxidant other than an antioxidant of a name o r description 
specified in the first column o f Table D.1 or any other antioxidant as shall be approved by OIE. Where 
an a ntioxidant is added should not exceed the maximum content, if any, specified in the second 
column of the Table D.1.  
Table D.1 — Requir ements for antioxidants in pig feeds  
Name or  description  Maximum content  in complete 
feed stuff, mg/kg  
L-Ascorbic ac id  
Sodium L -ascorbate  
Calcium di (L -ascorbate)  
5,6-Diacetyl -L-ascorbic acid  
6-Palmitoyl -L-ascorbic acid  
Tocopherol -rich extracts o f a natural origin  
Synthetic alpha -tocophero l  
Synthetic gamma -tocopherol  
Synthetic delta -tocopherol  GMP  
Propyl gall ate  
Octyl gallate  
Dodecyl gallate  100, singly or in combination  
Butylated hydroxyanisole (BHA)  150  
D.2 Requirements for emulsif iers, stabilisers, thickeners and gelling age nts   
D.2.1 General  
Pig feeds shall contain no added emulsifier, stabiliser , thickener or gelling agent other than an 
emulsifier, stabiliser, thickener or gelling agent of a name or description, specified in D. 2.2 and D.2.3 
any other emulsifier, stabilise r, thickener or gelling agent as shall be approved by OIE.  
D.2.2 Name or de scription  
Lecithins; Alginic acid; Sodium alginate; Potassium alginate; Ammonium alginate Calcium alginate;  
Prophylene glycol alginat e (propane - 1,1-diol alginate) Agar; Carragee nan; Furcellaran; Locust bean 
gum (carob gum); Tamarind seed flour Gurar gum  (gua flour); Tragacanth; Acacia (gum Arabic); 
Zanthan gum; Dglucitol (sorbitol); mannitol; Glycerol; Pectins; microcrystalline cellulo se; 
Methylcellulose; Ethylcellulose; Hydroxyl propyl cellulose;Hydorxyprophylmethylcellulose; 
Ethylmethlcellulose; Carboxy methylcellulose;sodium salt; Sodium, potassium and calcium salts or 
edible fatty acids alone or in mixtures, derived from edible fat or  distilled fatty acids Monoacyl and  
© EAC 2023  – All rights rese rved 15 
 diacylgly cerols esterified with the following acids: (a) acetic (b) lactic (c) citric  (d) tartaric (e) 
monoacetylatartaric and (f) diacetyltartaric.  
D.2.3 Sucrose esters or fatty acids  
D.2.3.1 The following sucrose es ters fatty acids may be added to pig feeds:   
a) mixture of sucrose esters of monocyl and diacylglycerols (sucroglycerides, p olyglycerides);  
b) polyglycerol esters of non -polymerised edible fatty acids;  
c) propylene glycol esters of fatty acids (propane -1,2-diol e sters of fatty acids);  
d) stearoyl -2-lactylic a cid; sodium stearoyl -1,2-lacylate; calcium stearoyl -1,2-lactylate;  
e) stearoyl -1-tartrate; glycerol poly (ethylene glycol) ricinolcate; dextrans; sorbitan monostearate;  
f) sorbitan tristearte; sorbitan monolaurate; sorbitan mono -eleate; sorbitan monopalmitate;   
g) partial polyglycerol esters of polycondensed fatty acids of castor oil (po lyglycerol 
polyricinoleate) polyoxyethylene (20) sorbitan monolaurate;  
h) polyoxyethylene (20) sorbitan monopalmitate, polyoxyethylene (2 0) sorbitan monostearate;  
i) polyoxyethylene (2 0) sorbitan tristearate, polyoxyethylene (20) sorbitan monocleate;  
j) polyoxye thylene (20) sorbitan tricleate, polyoxyethylene (8) sorbitan stearate; and  
k) polyoxyethylene (40) stearate.  
D.2.3.2  The emulsifiers, s tabilisers, thickeners and gelling agents lis ted in Table D.2 shall conform to 
the requirement therein.  
Table D.2 — Requ irements for emulsifiers, stabilisers, thickeners and gelling agents in pig 
feeds  
Name or description   Maximum content in complete fe ed, mg/kg  
Poly (ethylene glycol) 6 000   300  
Polyoxypropylene -polyoxyethelene 
(M.W 6 800 - 9 000)  polymer  50  
Prop ane -1-2-diol    12 000  
36 000  
D.3 Requirements for binders, anti -caking agents and coagulants  
D.3.1 General  
Pig feeds shall co ntain no added binder, anti -caking agent or c oagulant other than a binder, anti -
caking agent or coagulant of a name or de scription specified in D.3.2.   
16 © EAC 2023  – All rights reserved  
 D.3.2 Name or description  
Lignosulphonates; Colloidal silica; Silicic acid, precipitate and dried; Sodi um aluminosilicate, Sodium, 
potassium and cal cium stearate; Kaolin and Kaslinitic clays free of asbestos - natural accruin g mixtures 
of minerals containing at least 65 % complex hydrated aluminium silicates whose main constituent in 
Kasolinite; Bentonite an d other montmerillonitee clays; Vermiculite -hydrated silicate of magnesium, 
aluminium and iron; Citric acid; Kieselguhr ( diatomaceous earth, purified); Calcium silicate (synthetic); 
Natural mixtures of steatite and chlorite free of asbestos.  
D.4 Requireme nts for aromatic and appetising substances  
Pig feeds shall contain no added aromatic or appetising substance other than an aromatic or appetising 
substance of a name or description specified in Table D.3 and taking account of any such substance which is 
naturally present, without exceeding the maxim um content specified.   
Table D.3 — Requirements for aromatic and appetising  substances  
Name or description  Maximum content  in complete feed, 
mg/kg  
Saccharin  
All natural products and corresponding 
syntheti c products    
GMP  
  
  
© EAC 2023  – All rights rese rved 17 
 Bibliography  
[1] ISO ##### -#, General title  — Part #: Title of part  
[2] ISO ##### -##:20##, General  title — Part ##: Title of part  
 
 EAS 55: 2023    
 
© EAC 2023 – All rights reserved