DRAFT UGANDA STANDARD  
  DUS DEAS  233 
Second   Edition  
2019-mm-dd 
 
 Reference number  
DUS DEAS  233: 2019 
© UNBS 2019 
   
Ostrich feed  — Specification  
 
 DUS DEAS  233: 2019 
ii                © UNBS  2019 - All rights  reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible  for its correct application  
© UNBS 20 19 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior w ritten 
permission from UNBS.  
Requests for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: +256 41 7 333 250/1/2  
Fax: +256 41 4 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 DUS DEAS  233: 2019 
© UNBS  2019 - All rights reserved                 iii National foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of the Laws of Uganda, as amen ded.  UNBS is mandated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Poin t on TBT Agreement of the World Trade Organisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of represent atives of 
consumers, traders, academicians, manufacturers, government and other stakeholders.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the com ments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Draft Uganda Standard, DUS DEAS  233: 2019, Ostrich feed  — Specification , is identical with an d has 
been reproduced from an East African  Standard, DEAS  233: 2019, Ostrich feed   — Specification , and is being 
proposed for adoption as a Uganda Standard.  
The committee responsible for this document is Technical Committee UNBS/ TC 2, Food  and agriculture , 
Subcommittee SC 9, Animal feeds and feeding stuffs . 
This second edition cancels and replaces the first edition ( US EAS 233:2001), whi ch has been technically 
revised.  
Wherever the words, “ East African  Standard " appear, they should be replaced by "Uganda Standard."  
 
 
 
 
   DEAS 233 :2019  
ICS 65.120   
 
© EAC 2019                                                                                                                               2nd Edition 2019   
 DRAFT EAST AFRICAN STANDARD  
Ostrich  feed — Specification   
EAST AFRICAN COMMUNITY  
 DEAS 233 : 2019  
ii © EAC 2019  – All rights reserved  
 Copyright notice  
This EAC document is copyright -protected by EAC. While the reproduction of this document by 
participants in the EAC standards development process is permitted with out prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored or transmitted in any form for 
any other purpose without prior written permission from EAC.  
Requests for permission to reproduce this document for the pu rpose of selling it should be addressed 
as shown below or to EAC’s member body in the country of the requester:  
© East African Community  2019  — All rights reserved  
East African Community   
P.O. Box 1096 , 
Arusha  
Tanzania  
Tel: + 255 27 2 162100  
Fax: + 255 27 2162190  
E-mail: eac@eachq.org  
       Web: www.eac -quality.net  
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement.  
Violators may be prosecuted . DEAS 233 : 2019  
© EAC 2019  – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  2 
4 Requirements  ................................ ................................ ................................ ................................ .........  2 
4.1 General requirements  ................................ ................................ ................................ ...........................  2 
4.2 Specific nutrient requirements  ................................ ................................ ................................ ............  3 
5 Upper limits of toxins and anti -nutritional factors  ................................ ................................ .............  4 
6 Hygiene  ................................ ................................ ................................ ................................ ...................  4 
7 Weights and measures  ................................ ................................ ................................ .........................  4 
8 Packaging  ................................ ................................ ................................ ................................ ...............  4 
9 Labelling  ................................ ................................ ................................ ................................ .................  4 
10 Sampling  ................................ ................................ ................................ ................................ ................  5 
Bibliography  ................................ ................................ ................................ ................................ ......................  13 
 DEAS 233 : 2019  
iv © EAC 2019  – All rights reserved  
 Foreword  
Development of the East African Standards has been necessitated by the need for ha rmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encountered when goods and services are exchanged 
within the Community will be  removed.  
The Community has established an East African Standards Committee  (EASC)  mandated to develop and 
issue East African Standards  (EAS) . The Committee is composed of representatives of the National 
Standards Bodies in Partner States, together with t he representatives from the public and private sector 
organizations  in the community .  
East African Standards are developed through  Technical Committees that are representative of key 
stakeholders including government, academia, consumer groups, private se ctor and other interested parties. 
Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the 
Partner States. The comments received are discussed and incorporated before finalization of standards, in 
accordance  with the Principles and procedures for development of East African Standards.  
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to ensure that they always ha ve the latest versions of the standards 
they are implementing .  
The committee responsible  for this document is Technical Committee EASC /TC 001, Animal feeds and 
feeding stuffs . 
Attention is drawn to the possibility that some of the elements of this documen t may be subject of patent 
rights. EAC shall not be held responsible for identifying any or all such patent rights.  
This second  edition cancels and replaces the first edition ( EAS 233:2001), which has been technically rev ised.  
 DRAFT EAST AFRICAN STANDARD  DEA S 233 :2019  
 
© EAC  2019  – All rights reserved  1 
 Ostrich  feed — Specification  
1 Scope  
This Draft East African Standard specifies requirements, sampling and test methods  for ostrich  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 d ocument.  For dated references, only the edition cited applies. For undated references, 
the latest edition of the referenced document (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 5984, Animal feeding stuffs — Determination of crude ash  
ISO 5985, Animal feeding stuffs — Determination of ash insoluble in hydrochlo ric acid  
ISO 6490 -1, Animal feeding stuffs — Determination of calcium content — Part 1: Titrimetric method  
ISO 6491, Animal feeding stuffs — Determination of phosphorus content — Spectrometric method  
ISO 6492, Animal feeding stuffs — Determination of fat c ontent  
ISO 6495, Animal feeding stuffs — Determination of water -soluble chlorides content  
ISO 6496, Animal feeding stuffs — Determination of moisture and other volatile matter content  
ISO 6497, Animal feeding stuffs — Sampling  
ISO 6865, Animal feeding stuf fs — Determination of crude fibre content — Method with intermediate filtration  
ISO 9831, Animal feeding stuffs, animal products, and faeces or urine — Determination of gross calorific value 
— Bomb calorimeter method  
ISO 139 03, Animal feeding stuffs — Dete rmination of amino acids content  
ISO 14718, Animal feeding stuffs — Determination of aflatoxin B1 content of mixed feeding stuffs — Method 
using high -performance liquid chromatography  
ISO 17375, Animal feeding stuffs — Determination of aflatoxin B1  
ISO 160 50, Foodstuffs — Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2 
in cereals, nuts and derived products — High-performance liquid chromatographic method  
EAS 38, Labelling of pre -packaged foods — General requirements   
2 © EAC 2019  – All rights reserved  
 ISO 27085  ,Animal feeding stuff — Determination of calcium, sodium, phosphorous, magnesium, potassium, 
iron, zinc, copper, manganese, cobalt, molybdenum, arsenic, lead and cadmium by ICP -AES 
3 Terms and definitions   
For the purposes of this document, the foll owing terms and definitions apply.  
ISO and IEC maintain terminological databases for use in standardization at the following addresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp  
3.1  
pre-starter  
age of 0 -  2 weeks  
3.2  
starter  
age 2 of weeks  - 2 months  
3.3  
grower  
age of 2 months  - 5 months  
3.4  
finisher  
age of 5 months  - 12 months  
3.5  
maintenance  
age of 12 mont hs - 24 months  
3.6  
breeder  
age of 24 months and above  
4 Requirements  
4.1 General requirements  
4.1.1  All ingredients and raw materials shall not be decomposed or deteriorated and shall comply with the 
relevant East Africa Standards. The common feedstuffs  described in Annex A  and their nutrient composition 
provided in Annex B  may be used for pur poses of formulating feeds . 
4.1.2  Bone meal, blood meal and meat meal from non-ruminants shall not be used in feeds. Other animal 
origin ingredients shall be sterilised  before  use.  
4.1.3  Vitamin preparations added to feed shall be in a stabilised form.  
4.1.4  Where soybean  meal i s used, it shall have been subjected to adequate heat treatment to reduce the 
activity of trypsin inhibitor.  
4.1.5 Ostrich  feeds shall:  
a) be in the form of either a meal  or cubes or pellets ; 
b) be free from harmful levels of substances such as metallic objects, and adulterants ;   
© EAC 2019  – All rights reserved  3 
 c) be free from fungi and other, pathogenic microorganisms or insect infestation in amounts that 
constitute a hazard ; and  
d) not be musty, rancid and shall not have any objectionable odours.  
4.2 Specific n utrient requirements  
Pre- starter, starter , grower, finisher, maintenance and breeder diets shall comply with the requirements 
specified in Table 1  when tested in accordance with the test methods specified there in. 
Table 1 — Specific Nutrient requirements for ostrich  feed 
 
5 Feed additives  and provisions related to their use  
5.1 Additives in the following categories may be used in ostrich feed and if used, they shall comply with the 
requirements given in Annex C.  
a) antioxidants;  
b) colourants;  
c) emulsifiers;  
d) stabilisers;  
e) thickeners and gelling agents;  
f) binders;  
g) anti-caking agents and coagulants;  Feed  Crud
e 
prote
in Moist
ure Fibre Fat Calcium  Phosphorus  Salt M/E 
min. 
% max. 
% % Max.  % min
.% max. 
% min. %  max. % min. 
% kcal//k
g 
Pre-
starter  18 12 13.5(
max.) 3.0 1 1.6 0.5 1.0 0.2 2988  
Starter  17 12 13.5 
(max.
) 3.0 1 1.6 0.5 1.0 0.2 2749  
Grower  15 12 16 
(min.)  3.0 0.9 1.6 0.5 1.0 0.2 2510  
Finisher  14 12 15.5 
(min.)  3.0 0.9 1.5 0.5 1.0 0.2 2199  
Mainten
ance  12 12 15.0 
(min.)  3.0 0.8 1.5 0.6 1.0 0.2 1673  
Breeder  12 12 16.5 
(min.)  3.0 2 3.5 0.5 1.7 0.2 1673  
Test 
method  ISO 
5983 -
1 ISO 
6496 ISO 
6865 ISO 
6492 ISO 6490 -1 ISO 6491  EAS 
74 ISO 
9831   
4 © EAC 2019  – All rights reserved  
 h) aromatic and appetising substances;  
i) enzymes; and  
j) preservatives.  
NOTE  Materials intended for mixing with animal feed as additives for use as feeding stuffs should 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 /food  which conform to the provisions of this standard should be 
stated in the  label (see also Clause 9).  
5.2 No antibiotic, hormone substance, drug or mineral shall be added to or included in a f ood d other than 
such ingredients required to satisfy this standard and approved by World organization for animal health (OIE).  
6 Upper li mits of toxins and anti -nutritional factors  
The upper limits of toxins and anti -nutritional factors in ostrich feeds shall conform to the requirements 
specified in Table 2  when tested in accordance with the test methods specified there in. 
Table 2 —Toxins and anti -nutritional factors  requirements for  feed  
Toxins and anti -
nutritional factors 
(max. limits)  Class diets  
Pre-
starter  Start
er Grower  Finisher  Maintenanc
e Breeder  Test 
method  
Aflatoxins , ppb 5 10 20 20 20 10 ISO 16050  
Free gossypol , mg/kg  50 50 50 120 15 120 ISO 6866  
Trypsin inhibitor  
(measured in urease 
activity) , % 5 5 5 5 5 5 ISO 5506  
 
7 Hygiene  
Ostrich  feed shall be prepared in accordance with CAC/RCP 54 . 
8 Weights and measures  
Ostrich  feed shall be weighed according to the weights and measures regulation of th e destination country . 
9 Packaging  
Ostrich  feed shall be packaged in suitable containers that are of sufficient strength, and sufficiently sealed to 
withstand reasonable handling without tearing, bursting or falling open. The containers shall be clean and not 
previously used . 
10 Labelling   
In addition to the requirements in EAS 38, each package shall be legibly and indelibly labelled with the 
following:  
a) expiry date ;  
© EAC 2019  – All rights reserved  5 
 b) name of the feed for example  ― ostrich ‖;  
c) name and physical address of the manufacturer ; 
d) additives if incl uded shall be declared;  
e) net weight in metric units;  
f) directions and precautions for use;  
g) batch number /lot identification;  
h) manufacturing date ; and  
i) storage instru ctions . 
11 Sampling  
Sampling shall be done in accordance ISO 6497 .  
6 © EAC 2019  – All rights reserved  
 ANNEX A  
(normative)  
 
Descrip tion of common feedstuffs  
Product  Description  Main nutritional constituent  
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 grinding barley, as grown, which 
shall be the whole grain together only with 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 commercially pure 
leguminous beans (other than soya bean).  Crude protein, crude fibre  
4. Blood meal  The meal has been dried out to which no other matter 
has been added  Crude protein  
5. Bone meal  Commercially pure steamed bone, raw or degreased, 
which has been ground or cr ushed and which contains 
phosphorus not less than 4.5% phosphorus.  Crude protein, phosphorus, calcium  
6. Brewery and distillery 
grains  The product obtained by drying the residue from 
distillery mash -tube, and to which no other matter has 
been added  Crude fibre, crude protein  
7. Cassava, dried  The dried root of the species Manihot escul enta 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 resul ting 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 commercially pure cotton seed  Crude protein, crude fibre  
11. Sorghum meal  The meal obtained by grinding sorghum as grown 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, starch  
12. Fish meal  A product, which may contain an added antioxidant 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 which,  
(i) is obt ained 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 harvested there with but with no other 
substance added t hereto), and contains not less than 13 
% crude protein calculated on the assumption that it 
contain 10 % moisture.  Crude protein, crude fibre  
14. Groundnut cake  The residue resulting after part removal of oil and part of 
non-removal of cortex from commerc ially pure 
groundnuts  Crude protein,  
Oil, crude fibre   
© EAC 2019  – All rights reserved  7 
 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 not more th an 5 % ash  Crude protein , starch  
17. Maize and cob meal  Ground maize on the cob  Crude protein, oil, crude fibre  
18. Maize meal  Milled whole maize  Crude protein, oil, starch  
19. Maize gluten meal  A by-product resulting from removal of a bran starch and  
germ from maize  Crude protein,  oil,  
20. Meat and bone meal  A product, which may contain an added antioxidant but 
to which no other matter has been added, containing not 
less than 65 % protein, obtained by drying and grinding 
animal carcasses of portion s thereof but excluding hair, 
have been preliminarily treated for the removal of fat  Crude protein,  oil,  
21. Milk powder  Dried milk from which a substantial amount of fat has 
been removed and to which no other substance is 
added  Crude protein  
22. Mille t Finger millet of the species Eleusine coracana  Crude protein, orude fibre, starch  
23. Mineral mixture  Mixture of substances used w hether in the form powder 
or licks and purporting to be essential for livestock  Percent of the mineral and trace 
elements  
24. Molasses  A concentrated syrup product obtained in the 
manufacture of sugar from sugar cane to which no other 
matter has been added  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 including 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 m eal The product obtained by grinding commercially pure rice 
after the removal of hulls and to which no other 
substance is added  Crude fibre,  crude protein, oil , starch  
29. Rice polishings  The product obtained when polishing kernels after the 
removal of h ulls and bran  Crude protein, oil, crude fibre , starch  
30. Sesame cake  The residue resulting after the part removal of oil from 
commercially pure simsim kernels  Crude protein, oil,  crude fibre  
31. Soya bean meal  The residue resulting after the part remov al of oil from 
commercially pure soya bean seeds  Crude protein, 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 commercially pure wheat 
as grown and to which no other substance has been 
added  Crude protein, crude fibre, starch  
34. wheat 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 du ring production of 
flour not mentioned otherwise in this schedule 
containing not more than 4  % of other than wheat 
vegetable substances  Crude protein, crude fibre,  starch  
36. Yeast dried  The product obtained by drying of yeast or yeast 
residues, and to wh ich no other matter has been added.  Crude protein   
8 © EAC 2019  – All rights reserved  
 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 
Blood meal  92 72.9 1.7 0.28 0.22 1177  7.0 0.9 
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 shell s 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 
Bone meal  94 24 1.5      
Dicalcium 
phosphate  - - - 24 18 - - - 
Tricalcium 
phosphate  - - - 38 19 - - - 
Meat meal  - 60.0 - - - - 0.50 1.0 
Alfalfa hay  87.5 18.9 33.1 - - - - - 
Sugarcane 
bagasse  90.5 1.7 50.3 - - - - - 
Sesame cake  93 36.1 6.7 - - - - - 
Sugarcane t ops 33.5 6.2 29.5 - - - - - 
Whey  90 13.0 1.3 0.97 0.76 3100  - 0.2  
© EAC 2019  – All rights reserved  9 
 Annex C 
(normative)  
 
Recommended additives used in ostrich  feeds  
C.1 Requirements for antioxidants  in ostrich  feeds  
Ostrich  feeds shall contain no added antioxidant other than an antioxid ant of a name or description specified 
in the first column of Table C.1 or any other antioxidant as shall be approved by OIE . Where an antioxidant is 
added should not exceed the maximum content, if any, specified in the second column of the Table C.1. 
Table C.1 — Requirements  for antioxidants in ostrich  feeds  
Name or description  Maximum content  in complete 
feed stuff, mg/kg  
L-Ascorbic acid  
Sodium L -ascorbate  
Calcium di (L -ascorbate)  
5,6-Diacetyl -L-ascorbic acid  
6-Palmitoyl -L-ascorbic acid  
Tocopherol -rich extracts of a natural origin  
Synthetic alpha -tocopherol  
Synthetic gamma -tocopherol  
Synthetic delta -tocopherol  GMP  
Propyl gallate  
Octyl gallate  
Dodecyl gallate  100, singly or in combination  
Butylated hydroxyanisole (BHA)  150 
C.2 Requirements for emulsifi ers, stabilisers, thickeners and gelling agents  
C.2.1 General  
Ostrich  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, stabiliser, thickener or gelling agent as shall be approved by OIE . 
C.2.2 Name or description  
Lecithins; Alginic acid; Sodium alginate; Potassium alginate; Ammonium alginate Calcium alginate; 
Prophylene glycol alginate (propane - 1,1-diol alginate) Agar; Carrageenan; Furcellaran; Locust bean gum 
(carob gum); Tamarind seed flour Gurar gum (gua flour); Tragacanth; Acacia (gum Arabic); Zanthan gum; D -
glucitol (sorbitol); mannitol; Glycerol; Pectins; microcrystalline cellulos e; Methylcellulose; Ethylcellulose; 
Hydroxylpropyl cellulose;Hydorxyprophylmethylcellulose; Ethylmethlcellulose; Carboxymethylcellulose;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 diacylglycerols esterified with the following acids: (a) acetic (b) lactic (c) citric 
(d) tartaric (e) monoacetylatartaric and (f) diacetyltartaric.   
10 © EAC 2019  – All rights reserved  
 C.2.3 Sucrose esters or fatty acids  
C.2.3.1  The following sucrose esters  fatty acids may be added to ostrich  feeds:  
a) mixture of sucrose esters of monocyl and diacylglycerols (sucroglycerides, polyglycerides);  
b) polyglycerol esters of non -polymerised edible fatty acids;  
c) propylene glycol esters of fatty acids (propane -1,2-diol este rs of fatty acids);  
d) stearoyl -2-lactylic acid; 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; sorbit an mono -eleate; sorbitan monopalmitate;  
g) partial polyglycerol esters of polycondensed fatty acids of castor oil (polyglycerol polyricinoleate) 
polyoxyethylene (20) sorbitan monolaurate;  
h) polyoxyethylene (20) sorbitan monopalmitate, polyoxyethylene (20) sorbi tan monostearate;  
i) polyoxyethylene (20) sorbitan tristearate, polyoxyethylene (20) sorbitan monocleate;  
j) polyoxyethylene (20) sorbitan tricleate, polyoxyethylene (8) sorbitan stearate; and  
k) polyoxyethylene (40) stearate.  
C.2.3.2  The emulsifiers, stabilisers, thickeners and gelling agents listed in Table D.2 shall conform to the 
requirement therein.  
Table C.2 — Requirements for emulsifiers, stabilisers, thickeners and gelling agents  in ostrich feeds  
Name or description  Maximum content in complete feed, mg/kg  
Poly (ethylene glycol) 6 000  300 
Polyoxypropylene -polyoxyethelene polymer 
(M.W 6 800 - 9 000)  50 
Propane -1-2-diol  12 000  
36 000  
C.3 Requirements for binders, anti -caking agents and coagulants  
C.3.1 General  
Ostrich  feeds shall contain no added binder,  anti-caking agent or coagulant other than a binder, anti -caking 
agent or coagulant of a name or description specified in D.3.2.  
C.3.2 Name or description  
Lignosulphonates; Colloidal silica; Silicic acid, precipitate and dried; Sodium aluminosilicate, Sodi um, 
potassium and calcium stearate; Kaolin and Kaslinitic clays free of asbestos - natural accruing mixtures of 
minerals containing at least 65 % complex hydrated aluminium silicates whose main constituent in Kasolinite; 
Bentonite and 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.   
© EAC 2019  – All rights reserved  11 
 C.4 Requirements for aromatic and appe tising substances  
Ostrich  feeds shall contain no added aromatic or appetising substance other than an aromatic or appetising 
substance of a name or description specified in Table C.3 and taking account of any such substance which is 
naturally present, with out exceeding the maximum content specified.  
Table C.3 — Requirements for aromatic and appetising substances  
Name or description  Maximum content  in complete feed, 
mg/kg  
Saccharin  
All natural products and corresponding 
synthetic products   
GMP   
12 © EAC 2019  – All rights reserved  
   
© EAC 2019  – All rights reserved  13 
 Bibliogra phy 
EAS 233:2001,  feed specification  
 EAS 233: 2019    
 
© EAC  2019  – All rights reserved