PHILLIPINE NATIONAL  
STANDARD  
Animal Feed Ingredients  PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
Animal Feed Ingredients  
 
1 
 Foreword  
 
This Philippine National Standard (PNS) on Animal Feed Ingredients aims to provide guidelines for the 
quality and safety of feed ingredients used in animal feeds intended for domesticated livestock and pou ltry 
animals.  
 
The formulation of this Philippine National Standards (PNS) on Animal Feed Ingredients was drafted and 
reviewed by the BAFS Technical Working Group prior to its presentation for public consultations in Quezon 
City, Cebu, Davao, and Cagayan d e Oro with the major stakeholders of animal feed industry. Comments 
from the stakeholders were carefully evaluated and inputted accordingly in this standard.  
 
The Technical Working Group created by BAFS for this purpose (as per Special Order No. 274), is 
composed of experts from the Animal Feeds Standardization Division of the Bureau of Animal Industry, 
Philippine Society of Animal Nutritionists, Philippine Association of Feed Millers, Inc, and Animal and Dairy 
Sciences Cluster of the University of the Phi lippines, Los Baños.  
  PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
Animal Feed Ingredients  
 
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1 Scope  
This standard applies to quality and safety parameters of feed ingredients, including their 
classification, descriptions and purchase specifications, being used in animal feeds intended for 
domesticated livestock and poultry a nimals.  
 
2 References  
The title of the standard publications and other references of this Code are listed on the back.  
 
3 Definition of Terms  
 
3.1 Feed is any single or multiple materials, whether processed, semi -processed or raw, which is intended 
to be fed direc tly to domesticated animals to meet the nutrient requirements in order to maintain life, 
promote growth, production and reproduction without any additional substance except water.  
 
3.2 Feed Additive refers to an ingredient or combination of ingredients which i s added to the basic mixed 
feed to fulfill a specific need which include, but not limited to, acidifiers, antioxidants, aromatics, 
deodorizing agents, flavor enhancers, mold inhibitors, pellet binders, preservatives, sweeteners, toxin 
binders, etc. It is u sually used in micro quantities and requires careful handling and mixing. A feed 
additive may have no nutritive value but is added to the feed to improve its quality and efficacy.  
 
3.3 Feed Ingredient is a component part or constituent of any combination or mi xture making up a feed, 
whether or not it has a nutritional value in the animal’s diet, including feed supplements and additives. 
Ingredients are of plant, animal or aquatic origin, or other organic or inorganic substances.  
 
3.4 Feed Supplement refers to a fee d ingredient or mixture of feed ingredients intended to supply the 
deficiencies in a ration or improve the nutritive balance or performance of the total mixture. For 
purposes of this standard, the following, such as but not limited to amino acids, fatty ac ids, vitamins 
and minerals are considered as feed supplements.  
 
4 Classification of Feed Ingredients  
 
4.1 Energy Sources  
 
4.2 Protein Sources  
4.2.1 Animal and Marine Protein  
4.2.2 Plant Protein  
 
4.3 Non-Protein Nitrogen Sources  PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
Animal Feed Ingredients  
 
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4.4 Milling and Factory By -products  
 
4.5 Dairy Products  
 
4.6 Fats and Oils  
 
4.7 Feed Supplements  
4.7.1 Mineral Supplements  
4.7.1.1  Macro Mineral Supplements  
4.7.1.2  Trace Mineral Supplements  
 
4.7.2 Vitamin Supplements  
4.7.2.1  Fat Soluble Vitamins  
4.7.2.2  Water Soluble Vitamins   
 
4.7.3 Amino Acid Supplements  
 
4.8 Feed Additives  
 
5 Minimum Requirements of Commercial Feed Ingre dients  
 
5.1 Energy Sources  
Below are the commonly used feed ingredients under this classification:  
 
5.1.1 Banana ( Musa sapientum ) Meal, Peeled  
It is the product obtained by chopping, drying, and grinding of peeled banana fruit.  This should have 
dusty texture, pas ty and sticky when wet, off -white to light brown color and fresh odor. The 
specifications should include:  
Moisture …………………..  …… Max 13.0%  
Ash ……………………………...  Max 2.0 %  
Crude Fiber ……..………...……  Max 5.0%  
Starch …………………………..  Min 50.0%  
 PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
Animal Feed Ingredients  
 
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5.1.2 Banana ( Musa sapientu m) Meal, Unpeeled  
It is the product obtained by chopping, drying, and grinding of unpeeled banana fruit. This should 
have dusty texture, pasty and sticky when wet, light brown to tan color with brown specks and fresh 
odor. The specifications should include : 
Moisture …………………..  …… Max 12.0%  
Ash ………………………..  …… Max 6.0%  
Crude Fiber …………………….  Max 10.0%  
Starch…………………..............  Min  40.0%  
 
5.1.3 Barley ( Hordeum vulgare ), Hulled  
It is a whole grain that is spindle -shaped in five angles and possessed a broad shallow groove on the 
ventral side. This should be light gray to tannish gray in color and should be fresh and free from 
mustiness. The specifications should include:  
Moisture …………………..  …… Max 12.0%  
Empty grains ……..………  …… Max 2.0%  
Impurities ………………....  …… Max 3.0 % 
Starch ……………….…….  …… Min  45.0%  
  
5.1.4 Cassava ( Manihot esculenta ) Meal/Chips, Peeled  
It is the product obtained by peeling, chopping, drying, and grinding of cassava tubers that is dusty 
when dry and sticky when wet. This should be white to off -white in col or and should be sweet and 
free from mustiness in odor. The specifications should include:  
Moisture …………………..  …… Max 13.0%  
Ash ……………………………...  Max 3.0%  
Crude Fiber ……………………  Max 3.0 %  
Impurities ……………………….  Max 2.0%  
HCN*…………………………….  Max 15.0 mg/kg  PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
Animal Feed Ingredients  
 
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 Starch ……… …………………..  Min  60.0%  
*Hydrocyanic Acid  
5.1.5 Cassava ( Manihot esculenta ) Meal/Chips, Unpeeled  
It is the product obtained by chopping, drying, and grinding of whole cassava tubers that is dusty 
when dry and sticky when wet. This should be brownish white in color  and have fresh odor. The 
specifications should include:  
 
Moisture …………………..  …… Max 13.0%  
Ash…………………………  …… Max 7.0%  
Crude Fiber……………….  …… Max 6.0%  
Impurities …………….......  …… Max 2.0%  
HCN*……………………………  Max 30.0 mg/kg  
Starch ……………………..  …… Min  50.0%  
*Hydrocya nic Acid  
 
5.1.6 Corn ( Zea maize ) 
A tooth -shaped kernel composed of bran, coat, endosperm and embryo of germ. The color should be 
white, yellow or in variety and should have a sweet odor free from mustiness. This should be free 
from infestation. The specificatio ns should include:  
Moisture ………………………..  Max 13.0%  
Spoiled and damaged grains ..  Max 3.0%  
Broken grains…………………..  Max 2.0%  
Impurities …………………..…..  Max 2.0%    
Starch  …………….…………  Min 60.0%  
 
5.1.7 Wheat Flour, Feed Grade  PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
Animal Feed Ingredients  
 
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 It is a product resulting from downgrading food  grade flour. It is off -white to cream in color, with 
characteristic smell of freshly milled flour with traces of wheat hulls. This should be free from 
infestation. The specifications should include:  
Moisture ………………………...  Max 12.0%  
Ash………………………………  Max 1.0 % 
Crude protein……………….…..  Min  10.0%  
Starch…………………………...  Min  84.0%  
 
5.1.8 Oats ( Avena sativa ) 
These are seeds that are usually rolled or flaked to enhance digestibility. They should smell fresh 
and free from mustiness. This should be free from infestation. Th e specifications should include:  
Moisture …………………...…...  Max 13.0%  
Spoiled and Damaged grains…  Max 3.0%  
Impurities ……………………….  Max 2.0%  
Crude fiber……………………...  Max 12.0%  
Starch…………………………...  Min  35.0%  
  
5.1.9 Rice ( Oryza sativa ) Middlings  
Rice middlings/broken ric e are small fragments of rice kernels with traces of awn (“mata -mata”) that 
have been separated from larger kernels during rice milling.  Whole rice kernel may be included. 
They should be white or brown in color and smell fresh, free from mustiness. This s hould be free 
from infestation. The specifications should include:  
Moisture ………………………..  Max 12.0%  
Starch ………………………..…  Min  55.0%  
  
5.1.10  Rice ( Oryza sativa ), Paddy or Palay  
It is composed of lemma and palea, which have crosshatched markings on the surface and ar e 
spinescently hairy. The non -flowering glumes are attached at the base of the paddy and some PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
Animal Feed Ingredients  
 
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 varieties are awned or awnless at the apex. This should be slightly yellow to brown in color, where 
dark color may indicate off -quality. This should smell fresh a nd free from mustiness. The 
specifications should include:  
Moisture ………………….….…  Max 12.0%  
Ash………………………...…….  Max 15.0%  
Crude Fiber…………………..…  Max 10.0%  
Empty grains ………………......  Max 2.0%  
Starch……………………….......  Min  45.0%  
 
5.1.11  Sorghum ( Sorghum bicolor ) 
It is mor e or less rounded and bluntly pointed, with a black scar marking the point of its attachment to 
a stalk at one end and shriveled remains of the two styles at the other end. Color should vary from 
white, light brown to dark or reddish brown with fresh smell  and free from mustiness. The 
specification should include:  
Moisture ………………………..  Max 12.0%  
Empty grains …………………..  Max 3.0%  
Impurities ……………………...  Max 2.0%  
Tannin ………………………....  Max 1.0%  
Starch ……………………….....  Min  60.0%  
   
5.1.12  Cane Sugar, Brown (Sucrose)  
This is  unrefined cane sugar that should be brown to golden brown in color and should have fresh 
and sweet smell, not musty or sour. The specifications should include:  
Moisture …………………..........  Max 5.0%  
   
5.1.13  Wheat  ( Triticum sativa )  
Whole grain of wheat is oval, and blunt at the tip with tuft hairs. Soft wheat should have a tan to light 
brown color while hard wheat should have brown to reddish brown color. Odor should be fresh and PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
Animal Feed Ingredients  
 
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 free from mustiness. Quality varies depending on the country of origin. The specific ations should 
include:  
 
 
 
 
 
 
5.2 Protein Sources  
 
5.2.1 Animal  and Marine Protein Sources  
 
5.2.1.1  Blood Meal/Hemoglobin Powder  
It is the coagulated blood which has been dried and ground into a meal that should be reddish black 
in color and has a characteristic bloody odor. The specifications sho uld include:  
 Moisture ………………………  Max 12.0%  
 Crude Protein ……………......  Min  88.0%  
 Pepsin Digestibility* …….…..  Min  70.0% 
 Salmonella (at 25 grams)..…  Negative 
* AOAC, Official Method of Analysis  
   
5.2.1.2  Egg Powder, Whole, Spray dried  
These are pasteurized, spra y dried whole egg solids that should be cream to light brown in color and 
with characteristic egg odor. The specifications should include:   Soft                             Hard  
Moisture ……………………….  Max 12.0%    Max 12.0%  
Crude Protein ………………....  Min  9.0%   Min 12.0%  
Starch ……………………….…  Min  65.0%          Min 62.0%  
Impurities ………………….…..  Max 2.0%            Max 2.0%  
 High protein  Low Protein  
Moisture ………………………  Max 10.0 %  Max 10.0%  PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
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5.2.1.3  Fish Meal, imported  
These are clean, dried, ground tissue s of undecomposed fish or fish cuttings, with or without the oil 
extracted that should be light tan or light brown to reddish brown in color depending on the species 
of fish with characteristic odor of cooked/dried fish but should not be rancid. The specif ications 
should include:  
      
Moisture ………..………………  Max 10.0%  
Crude Protein ………..………..  Min  60.0%  
Pepsin Digestibility*…………...  Min  70.0%  
Crude Fat ……………..……….  Max 12.0%  
Salt (NaCl) ……………….........  Max 4.0%  
Calcium ………………………...  Max 5.0%  
Phosphorus…………………… . Min  3.0%  
Salmonella (at 25 grams ) ….…  Negative  
Histamine………………….……  Max 500 ppm  
 *AOAC, Official Method of Analysis  
 
5.2.1.4  Fish Meal, Local  
Local fish meals are dried, ground tissues of undecomposed fish or fish cuttings, with or without the 
oil extracted. This  should be light tan or light brown to reddish brown in color and with characteristic 
odor of cooked/dried fish but should not be rancid. The specifications should include:  Crude Protein ………………..  Min 60.0 %  Min  45.0%  
Crude fat ……………………..  Min 15.0 %  Min  28.0 %  
Calcium ……………………….  Max  0.25%  Max  0.25%  
Phosphorus …………………..  Max 0.75%  Max 0.75%  
Salmonella  (at 25 grams)...…  Negative  Negative  PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
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* AOAC, Official Method of Analysis  
 
5.2.1.5  Fish M eal Analogue  
It is a blend of animal by -products containing feather meal, blood meal, meat and bone meal, poultry 
by product with or without fishmeal or fish soluble that is brown to dark brown in color and with fresh 
and meaty but not burnt odor. The spec ifications should include:  
       
Moisture…………………………  Max 12.0%   
Crude Protein……………….....  Min  50.0%   
Pepsin Digestibility*…………....  Min  35.0%  
Salt (NaCl)………………….…..  Max 3.0%  
Calcium…………………….……  Max 5.0%  
Phosphorus……………….…….  Min  3.0%  
Salmonella  (at 25 gr ams).........  Negative   
 *AOAC, Official Method of Analysis    Min 45% CP  Min 50% CP  Min 55% CP  Min 60% CP  
Moisture …………………..  Max 12.0%  Max 12.0 % Max 12.0%  Max 12.0%  
Pepsin Digestibility* ……..  Min  60.0%   Min  60.0 %  Min  60.0%  Min  60.0%  
Crude Fat…………………  Max 20.0%  Max 18.0%  Max 15.0%  Max 12.0%  
Salt (NaCl) ………………..  Max 5.0 %  Max 5.0 %  Max 5.0 %  Max 5.0 %  
Calcium …………………...  Max 8.0%  Max 7.0%  Max 6.0%  Max 5.0%  
Phosphorus …………........  Min  4.5%  Min  3.5%  Min  3.0%  Min  2.5%  
Salmonella (at 25 grams) ..  Negative  Negative  Negative  negative  
Histamine ………………….  500ppm  500ppm  500ppm  500ppm  PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
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5.2.1.6  Meat and Bone Meal  
These are finely ground, dry rendered tissues and bones, exclusive of hair, hoof and hide trimmings, 
blood and contents of digestive tract. Color may vary but should be usua lly grayish brown with fresh 
and meaty but not burnt smell. The specifications should include:  
  
 
 
 
 
 
 
 
* AOAC, Official 
Method of Analysis  
 
5.2.1.7  Plasma 
Protein  
This is a product separated from blood cells and obtained by the addition of anticoagulant to whole 
fresh animal blood to prevent clotting. It is dried and ground. Color should be off -white to beige and  
should be odorless. The specifications should include:  
 
Moisture ………….……….……  Max 12.0%  
Crude Protein ………….………  Min  70.0%  
Pepsin Digestibility*..…….......  Min  85.0%  
Salmonella (at 25 grams).…….  Negative  
* AOAC, Official Method of Analysis   Min 45% CP  Min 50% CP  
Moisture ……….………………  Max 12.0%  Max 12.0%  
Ash ……………………………..  Max 35.0%  Max 27.0%  
Crude Protein …………………  Min  45.0%  Min  50.0%  
Crude Fat ……………………...  Max 10.0%  Max 10.0%  
Pepsin Digestibility* ………….  Min  60.0%  Min  60.0%  
Salt (NaCl) …………………….  Max 3.0%  Max 3.0%  
Calcium ………………………..  Max 10.0*  Max 8.0%  
Phosphorus ……………………  Max 7.0%  Max 5.0%  
Salmonella  (at 25 grams) ……  Negative  Negative  PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
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5.2.1.8  Pork/Porcine Mea l 
It is made from pork/porcine by -products  which have been cleaned, ground and rendered. This 
should be light brown in color with fresh fried meat smell. The specifications should include:  
 
 
 
 
 
 
 
 
 
 
  Min 45% CP  Min 50% CP  Min 60% CP  
Moisture …………………………  Max 6.0 %  Max 6.0 %  Max 6.0 %  
Ash ……………………………....  Max 35.0 %  Max 33.0 %  Max 23.0 %  
Pepsin Digestibility* ………..….  Min  60.0 %  Min  60.0%  Min  65.0%  
Crude Fat …………………..…...  Max 6.0%  Max 6.0%  Max 8.0%  
Calcium …………………..……..  Max 15.0 %  Max 12.0 %  Max 10.0 %  
Phosphoru s …………………….  Min  7.0 %  Min  6.0 %  Min  4.0 %  
Salmonella (at 25 grams) …..  Negative  Negative  Negative  
NPN** ..…………………….…..  Negative  Negative  Negative  PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
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 *AOAC, Official Method of Analysis  
** Non Protein Nitrogen  
   
5.2.1.9  Poultry By -product Meal  
These ar e dried, ground tissues of undecomposed necks, heads, fats, carcass, and traces of 
feathers of poultry with or without the oil extracted. This should be tan or light brown to reddish 
brown in color with fresh and meaty but not burnt smell. This should be f ree from any evidence of 
scorching and over heating or presence of foul odor. The specifications should include:  
 
Moisture ………………………..  Max 12.0%  
Crude Protein ……………........  Min  50.0%  
Pepsin Digestibility* ……...…...  Min  40.0%  
Crude Fat ………………...........  Max 17.0%  
Calcium ……………….………..  Max 5.0%  
Phosphorus ………….…………  Min  2.0%  
Salmonella (at 25 grams ).……  Negative  
 
*AOAC, Official Method of Analysis  
 
5.2.1.10   Hydrolyzed Feather meal  
This is the product resulting from the treatment under pressure of clean, undecomposed f eathers 
from slaughtered poultry and free of additives. The specifications should include:  
 
Moisture...................................  Max 12.0%  
Crude Protein ………………….  Min  70.0 %  
Pepsin Digestibility* …………..  Min  30.0%  PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
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 Salmonella  (at 25 grams) …….  Negati ve 
 
* AOAC, Official Method of Analysis  
 
5.2.1.11  Poultry Meal  
These are ground, rendered and dried tissues of undecomposed meat and bone of poultry. The color 
may vary but should be usually grayish brown with fresh and meaty but not burnt odor. This should 
be free  from any evidence of scorching and over heating or presence of foul odor, as well as free of 
feathers. The specifications should include:  
 
Moisture ………………………...  Max 12.0%  
Crude Protein …………………..  Min  50.0%  
Pepsin Digestibility* …………...  Min  50.0%  
Crude Fa t …………………….…  Max 15.0%  
Calcium …………………….…...  Max 5.0%  
Phosphorus ……………….……  Min  3.0%  
Salmonella (at 25 grams)..….…  Negative  
 
* AOAC, Official Method of Analysis  
 
5.2.1.12  Shrimp Meal  
This is by -product of shrimp processing and contains either the exoskeleton or who le shrimp that 
should be pink or orange in color and with characteristic smell of cooked/dried shrimp. The 
specifications should include:  
 
Moisture ………………………..  Max 12.0%  
Crude Protein ………………….  Min  30.0%  PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
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 Pepsin Digestibility* …………..  Min  63.0%  
Salt (NaCl) ……………………..  Max 3.0%  
Calcium ………………………...  Max 6.0%  
Phosphorus ………………….…  Min 2.0%  
Salmonella (at 25 grams).…….  Negative  
Histamine ………………….……  500.0 mg/kg  
  
*AOAC, Official Method of Analysis  
 
5.2.1.13  Squid Meal  
This is undecomposed whole, dried and ground squid that s hould be light brown to black color and 
has a characteristic smell of cooked/dried squid. The specifications should include:  
 
Moisture ………………………..  Max 12.0%  
Crude Protein ………………….  Min  40.0%  
Crude Fat ………………………  Min  15.0%  
Salt (NaCl) ……………………..  Max 3.0%  
Salmonella (at 25 grams) …….  Negative  
NPN* ……………………………  Negative  
 
*Non Protein Nitrogen  
 
5.2.2 Plant Protein Sources  
 
5.2.2.1  Black Bean (Phaselous vulgaris)  PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
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 A small black variety of the common bean that should be black in color with fresh and nutty smell. 
This should be fr ee from infestations. The specification should include:  
 
Moisture ………………………..  Max 12.0%  
Crude Protein ……………….....  Min  20.0%  
Crude Fiber ……………….……  Max 6.0%  
    
5.2.2.2  Canola ( Brassica spp. ) Meal  
A by -product after extraction of oil from canola seeds that should b e yellow gold in color and have 
fresh and nutty smell. This should be free from infestations. The specification should include:  
 
Moisture ………………………..  Max 12.0%  
Crude Protein ……………….…  Min  37.0%  
Crude Fiber ……………….……  Max 12.0%  
   
5.2.2.3  Leucaena /Ipil -ipil(Leucaen a spp.) Leaf meal  
Dried ground Leucaena leaves with minimum amount of stems. This should be greenish brown in 
color with fresh and free from musty odor. This should be free from infestations. The specifications 
should include:  
 
Moisture ………………………..  Max 12. 0% 
Crude Protein ..........................  Min  20.0%  
Crude Fiber ……………….……  Max 14.0%  
Mimosine ……………….………  Max 2 ppm  
 
5.2.2.4  Rapeseed ( Brassica napus ) Meal  PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
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 A by -product after extraction of oil from rapeseed that should be greenish brown to brown in color 
and have  fresh and nutty smell. This should be free from infestations.  The specifications should 
include:  
 
Moisture ………………………..  Max 12.0%  
Crude Protein ………………….  Min  32.0%  
Crude Fiber ……………….……  Max 12.0%  
    
5.2.2.5  Soybean (Glycine Max) Oil Meal, Soya or Soybean Meal  
Thes e are by -products after extraction of oil from soybean seeds that should be bright yellow to 
yellowish brown in color and have fresh, sweet and nutty odor. This should be free from infestations. 
The specifications should include:  
 
 
 
 
 
 
Protein Solubility in 0.2% KOH….  73.0 – 88 
Urease activity as change in pH ..  0.02 -0.30 
Ash ………………………………... Max 7.0%  
Anti-caking agent… ………………  Max 1.0%  
   
5.2.2.6  Soybean ( Glycine Max ), Full Fat  
These are processed (extrusion, toasting, expansion, microwaving, etc.) soybean seeds with the 
purpose of removing much of the anti -nutritional factors. It should be light yellow in color and with 
fresh and nutty smell. This should be free from infestations. The specifications should include:   Low Protein   High Prote in  
Moisture  Max    12.0%  Max 12.0%  
Crude Protein  Min     43.0%  Min   46.0%  
Crude Fiber  Max     7.0%  Max  4.0%  PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
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Moisture ………………………..  Max 12.0%  
Crude Protein ………….….…...  Min  35.0%  
Crude Fat ……………..……..…  Min  16.0%  
Crude Fiber ……………………  Max 8.0%  
Protein Solubility in 0.20% KOH. . 60.0 – 75.0%  
Urease activity as change in pH..  0.02 – 0.30 
    
5.2.2.7  Cowpea ( Vigna sinensis )  
It is a product obtained from drying cowpea seeds that should be brown in color and should be 
odorless. This is locally called “paayap” or “kibal”. This should be fre e from infestations.  The 
specifications should include:  
 
Moisture ………………………..  Max 13.0%  
Crude Protein ………………….  Min  20.0%  
Crude Fiber …………………….  Max 4.0%  
 
5.2.2.8  Dunn Peas (Pisum sativum)   
This has greenish brown, wrinkled outer covering with yellow cotyledons wh ere color should vary 
from light green to greenish brown and has no odor. This should be free from infestations.  The 
specifications should include:   
   
Moisture…………………………  Max 10.0 %  
Crude Protein…………………..  Min  18.0%  
Crude Fiber …………………….  Max 6.0%  
        PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
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 5.2.2.9  Feed  Peas ( Pisum sativum ) 
Dried peas intended for animal feed that should be grayish green in color and should be odorless. 
This should be free from infestations. The specifications should include:  
     
 Moisture………………………  Max 10.0%  
 Crude Protein……………….. . Min  22.0%  
 Crude Fiber ………………….  Max 6.0%  
 
5.2.2.10  Green Peas ( Pisum sativum ) 
Dried peas intended for animal feed that should be green in color and should be odorless. This 
should be free from infestations. The specifications should include:  
 
 Moisture………………………  Max 10.0%  
 Crude Protein………………..  Min  23.0%  
 Crude Fiber ………………….  Max 6.0%  
  
5.2.2.11  Lupins ( Lupinus spp.)  
Dried lupin seeds that should be cream/gray, speckled in color and have fresh and not musty odor. 
This should be free from infestations. The specifications s hould include:  
 
 Moisture ………………………  Max 10.0%  
 Crude Protein ………………..  Min  27.0%  
 Crude Fiber ………………….  Max 12.0%  
   
5.2.2.12  Maple peas ( Lathyrus nige r) PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
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 It is also called black peas or parched peas. Round shaped seeds, either brown or mottled varieties 
with yellow cotyledons. The color should be brown, black or speckled and should be odorless. This 
should be free from infestations. The specifications should include:  
 
Moisture ………………………..  Max 13.0%  
Crude Protein ………………….  Min  23.0%  
Crude Fiber …………………....  Max 6.0%  
       
5.2.2.13  Mungbean (Phaseolus vulgaris)  
This is dried mungbean seed that should be green or yellow in color and should be odorless. This 
should be free from infestations. The specification should include:  
  
Moisture ………………………..  Max 13.0%  
Crude Protein ……………..….. . Min  20.0%  
Crude Fiber ………….………...  Max 6.0%  
   
5.2.2.14  Pigeon Pea/Kadyos  (Cajanus cajan ) 
This is dried whole pigeon pea seed that should be cream in color and should be odorless. This 
should be free from infestations. The specifications should include:  
  
Moistur e ………………………..  Max 13.0%  
Crude Protein ………………….  Min  20.0%  
Crude Fiber …………………….  Max 10.0%  
   
5.2.2.15  Rice Bean/Tapilan (Phaseolous calcaratus ) 
This is dried whole or ground rice bean that should be cream/light brown in color and should be 
odorless. This should be free from infestations. The specifications should include:  PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
Animal Feed Ingredients  
 
21 
  
Moisture ………………………..  Max 13.0%  
Crude Protein …………….…....  Min  18.0%  
Crude Fiber ……………….……  Max  8.0%  
 
5.2.2.16  Safflower ( Carthamus tinctoruis ) Seed  
This is dried safflower seed that should be off -white in  color and have fresh and nutty odor. This 
should be free from infestations. The specifications should include:  
 
Moisture ………………………..  Max 10.0%  
Crude Protein ……………..…...  Min  13.0%  
Crude Fat ………………….…..  Min  25.0%  
Crude Fiber …………….……...  Max 30.0%  
 
5.2.2.17  Sunflo wer ( Helianthus annuus )  Seeds  
This is dried sunflower seed that commonly should be black with white stripes or plain black. This 
should be free from infestations. This should be odorless and include the following specifications:  
 
Moisture ………………………..  Max 10.0%  
Crude Protein ……………….…  Min  16.0%  
Crude Fat ………………….......  Min  30.0%  
Crude Fiber ………….………...  Max 25.0%  
   
5.2.2.18  Vetch ( Vicia sativa ) Seeds/Common vetch  
This is pillow shaped seed with a mottled brown seed coat that when split, seed color varies from 
white / beige to orange, depending on the variety. This should be odorless and should be free from 
infestations. The specifications should include:  PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
Animal Feed Ingredients  
 
22 
  
Moisture ………………………..  Max 10.0%  
Crude Protein …………….……  Min  25.0%  
Crude Fiber ………….………...  Max 5.0%  
   
5.2.2.19  White Peas/Y ellow Peas ( Pisum sativum)  
Dried garden peas with wrinkled seed coat at maturity that should be white to yellow in color and 
should be odorless. This should be free from infestations. The specifications should include:  
 
Moisture ………………………..  Max 12.0%  
Crude  Protein ……………....….  Min  20.0%  
Crude Fiber ………….………...  Max 10.0%  
 
5.2.2.20  Guar Meal  
A co-product generated from the production of guar gum, an industrially important commodity being 
widely used in industries such as food, textile, pharmaceuticals, personal care, health care, nutrition, 
explosives, mining, and oil drilling. After the extraction of the endosperm, the gum part, the remaining 
germ & husk form part of guar meal. It should be cream to light brown in color and should be free 
from burnt odor. This should be free from infestations. The specifications should include:  
Moisture…………………………  Max 7.0%  
Crude Protein…………………..  Min  49.0%  
Crude fiber…………...…………  Max 4.0%  
Ash………………………………  Max 6.0%  
 
5.3 Non-protein nitrogen source  
 
5.3.1 Urea  
This is opaque, round or crystal granule s containing high amount of nitrogen. This should be white in 
color and have no characteristic odor. This should be for ruminant use only. The specifications 
should include:  PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
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Moisture ………………………..  Max 3.0%  
Crude Protein …………….……  Min  28.0%  
     
5.4 Milling an d Factory By -products  
 
5.4.1 Bakery  By -Products  
These are bakery products and by products blended, dried and ground into a meal that should vary 
from white to dark brown in color and have fresh and not musty or rancid odor. They should not be 
burnt, moldy or in sect-damaged. The specifications should include:  
 
Moisture ………………………..  Max 10.0%  
Salt (NaCl)………………….…..  Max 5.0%  
Crude Fat ……………......…….  Max 10.0%  
Starch……………….…………..  Min  35.0%  
  
5.4.2 Cassava Residue Meal/Pellet  
This is a by -product of starch production.  
 
Moisture ………………………...  Max 12.0%  
Ash……………………………....  Max 7.0%  
Crude Protein……………….….  Min  7.0%  
Fiber…………………………….  Max 13.0%  
Impurities ……………………....  Max 2.0%  
HCN…………………………..…  Max 50.0 mg/kg  
Starch ………………………......  Min  40.0%  PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
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5.4.3 Dried Spent Brewer’s Grain  
This i s a by -product from the brewing process of barley and other grains that should be light to dark 
brown in color with dried fermented grain smell. The specifications should include:  
 
 Moisture ……………………….  Max 10.0%  
 Crude Protein …………….…...  Min  23.0%  
 Crude Fiber ……………….…..  Max 17.0%  
 
5.4.4 Dried Brewer’s Yeast  
This is dried by -product obtained from fermentation of grains that should be pale brown in color and 
has fermented grain smell. The specifications should include:  
 
 Moisture ……………………….  Max 10.0%  
 Crude Prot ein ……………..….  Min  30.0%  
 Crude Fiber ………….………..  Max 16.0%  
   
5.4.5 Copra Cake/Meal  
A by-product after extraction of oil from copra that should be light brown to brown in color and have 
nut-like and pleasant smell, one that resembles roasted coconut not musty, b urnt nor rancid odor. 
This is unpalatable at high inclusion rates and has imbalanced amino acid profile. The specifications 
should include:  
 Expeller  Solvent  
Moisture ………………………  Max 8.0%  Max 10.0%  
Crude Protein ………………..  Min  18.0%  Min  20.0%  PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
Animal Feed Ingredients  
 
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5.4.6 Corn Bran  
The outer covering of the corn kernel with some starch that should be off -white to light yellow in color 
and have fresh and free from musty odor. This should be free from infestation and should include the 
following specifications:  
 
 Moisture ………………………  Max 12.0%  
 Crude Protein …………….….  Min   8.0%  
 Crude Fiber …………….…….  Max 10.0%  
   
5.4.7 Corn Germ Meal  
It is a by -product after oi l extraction from corn germ by expeller or solvent processes that should be 
golden yellow to brown in color and with fresh and nutty smell and not musty or sour. This should be 
free from infestation. The specifications should include:  
 
 
 
 
 
 
   . Crude Fat …… ……………….  Max 12.0%  Max 10.0%  
Crude Fiber ………………….  Max 10.0%  Max 12.0%  
Salt (NaCl) ……………………  Max 1.2%  Max 1.2%  
 Expeller  Solvent  
Moisture ………………………  Max 12.0%  Max 12.0%  
Crude Protein ………………..  Min  13.0%  Min  20.0%  
Crude Fat …………………….  Min  6.0%  Min  1.0%  
Crude Fiber ………………….  Max 10.0%  Max 9.0%  PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
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 5.4.8 Corn Gluten Feed  
It is a by -product in the manufacture of starch from corn by w et-milling process.  May consist of corn 
gluten meal and corn bran with or without corn solubles and corn  oil. This should be tan to yellowish 
brown in color and smell fresh similar to that of toasted cereals blended with a slight trace of dried 
fermented corn. This should be free from infestations. The specifications should include:  
 
Moisture ………………………..  Max 12.0%  
Crude Protein ……………….…  Min  16.0%  
Crude Fiber …………………….  Max 12.0%  
   
5.4.9 Corn Gluten Meal  
Dried corn residue after a large part of the starch, germ and bran have been removed that should be 
golden yellow or brownish -yellow in color and with nutty and not rancid smell. This should be free 
from infestations. The specifications should include:  
    
Moisture ………………………..  Max 10.0%  
Crude Protein ………………….  Min  60.0%  
Crude Fiber …………………….  Max 3.0%  
   
5.4.10  Dried Distillers Grains withSolubles(DDGS)  
A co-product of fermentation of cereals and grains, mostly corn, for the production of alcohol.  It is 
should be bright yellow to light brown in color and should be free of burnt or smoky odor. The 
specifications should include:  
 
Moisture ………………………..  Max 12.0%  
Crude protein …………………..  Min  25.0%  
Crude fiber……………………...  Max 8.0%  
Crude fat...................................  Max 10.0%         PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
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5.4.11  Sugarcane ( Saccharum officinarum) Molasses  
It is a by -product in the manufacture of cane sugar that should be brown to dark brown in color and 
should have typical sugar aroma. The specifications should include:  
 
Moisture ………………………..  Max 25.0%  
Brix ……………………………...  Min  78.0 degrees  
   
5.4.12  Palm Ke rnel Meal  
A by-product after extraction of oil from palm kernel that should be light to dark brown in color with 
fresh and nutty but not musty, burnt nor rancid odor. This should include the following specifications:  
 
Moisture ………………………..  Max 8.0%  
Ash…………… …………………  Max 5.0%  
Crude Protein ………………….  Min  18.0%  
Crude Fiber…………………..…  Max 12.0%  
Crude Fat ………………………    Min  14.0%   
   
5.4.13  Rice Bran, D 1   or Cono  
This consists primarily of pericarp or bran layer and germ of rice, with minimal quantity of hulls that 
should be off -white to light brown in color and with fresh and not rancid or musty odor. This should 
be free from insect infestations and foreign materials. The specifications should include:  
 
Moisture ………………………..  Max 10.0%  
Ash………………………………  Max  8.0%  
Crude Protein  ………….….…..  Min  11.0%  
Crude Fiber ………..…….…….  Max  7.0%  PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
Animal Feed Ingredients  
 
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 Crude Fat………..……………..  Min  12.0%  
      
5.4.14  Rice BranD 2  or Kiskis  
This is also the pericarp or bran layer and germ of rice, but with higher quantity of hulls than Rice 
Bran D 1 that should be light brown in color with fresh and not rancid or musty odor. This should be 
free from insect infestations and foreign materials. The specifications should include:  
 
Moisture ………………………..  Max 12.0%  
Ash………………………………  Max 8.0%  
Crude Protein …………..……...  Min  9.0%  
Crude Fibe r ……..……………..  Max 12.0%  
Crude Fat……...………………..  Min  9.0%  
 
5.4.15  Scrap Noodles  
These are pasta or rice noodles rejected for human consumption that should be odorless. The 
specifications should include  
 
 
 
 
 
   
5.4.16  Soya Hulls  
These are by -products after dehulling soybeans that should be light yellow in color with fresh and not 
musty odor. The specifications should include:  
  
Moisture …………………..……  Max 12.0%   Pasta  Rice noodles  
Moisture …………………………  Max 5.0%  Max 5.0%  
Crude Protein …………………..  Min  10.0%  Min  6.0%  
Starch ……………………………  Min  70.0%  Min  70.0%  PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
Animal Feed Ingredients  
 
29 
 Crude Protein………………….  Min  10.0%  
Crude Fiber…………………….  Max 38.0%  
   
5.4.17  Wheat Gluten  
This is by -product in the manufacture of starch from wheat that should be beige in color and no characteristic odor. 
The specifications should include:  
 
Moisture…………………………  Max 12.0%  
Crude Protein…………………..  Min  75.0%  
   
5.4.18  Wheat Pollard  
This is by -product of wheat milling. It is the portion of wheat between the skin or the bran and 
endosperm.  It may either be soft or hard depending on the variety of  wheat. The soft pollard should 
be light brown in color while hard pollard should be light reddish brown color. Both should smell fresh 
and not musty. This should be free from insect infestations and should have the following 
specifications:  
  
      Soft      Hard  
Moisture…………………………  Max 13.0%   Max 13.0%  
Crude Protein ……...................  Min  14.0%   Min  16.0%  
Crude Fiber …………………….  Max 10.0%   Max 11.0%  
 
5.5 Dairy Products  
5.5.1 Buttermilk Powder  
It is by -product in the production of butter that should be yellowish white to cream in color with a 
characteristic odor of sour milk. This should not contain burnt particles. The specifications should 
include:  
 
Moisture ………………………..  Max 10.0%  PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
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30 
 Ash………………………………  Max 11.0%  
Crude Protein……………...…...  Min  30.0%  
Crude Fat…….……….…….… . Min  5.0 %  
Salmonella  (at 25 grams………  Negative  
 
5.5.2 Lactose Powder  
This is milk sugar where its sweetness is only about 1/5 of the sweetness of ordinary sugar.  This 
should be off -white in color with fresh and milky smell. The specifications should include:  
 
Moisture ………………………..  Max 1.0%  
Lactose……………………....…  Min  98.0% 
Salmonella (at 25 grams)...…...  Negative  
 
5.5.3 Skimmed Milk Powder  
It is a product resulting from the removal of water and fats from clean milk. This should be white or 
cream in color with fresh and milky smell. The specifications should include:  
 
Moisture ………………….…….  Max 6.0%  
Protein ……………….………....  Min  33.0%  
Calcium………….………..…….  Max 1.5%  
Phosphorous …………………..  Min  0.8%  
Lactose …………………………  Min 40.0%  
Salmonella (at 25 grams)……..  Negative  
 
5.5.4 Skimmed Milk Replacer  PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
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 It is a replacer for a regular skimmed milk that contains vegetable protein and lactose.  The 
specifications should include:  
 
Moisture ………………………..  Max 6.0%  
Protein ………………………….  Min  25.0%  
Calcium………………………….  Max 1.5%  
Phosphorous ……….………….  Min  0.8%  
Lactose …………………………  Min  20.0%  
Salmonella (at 25 grams) ……..  Negative  
 
5.5.5 Whey Powder, Sweet  
It is the portion of milk which remains after most of the casein and fat have been removed for the 
manufacture of cheese. This should be white or cream in color with fr esh and milky smell. The 
specifications should include:  
 
Moisture ………………………..  Max 6.0%  
Ash …………………………...…  Max 8.5%  
Crude Protein …………...…..…  Min  11.0% 
Salt …………………….….…….  Max 3.5%  
Lactose …………….…….……..  Min  65.0%  
Salmonella  (at 25 grams)…..…  Negative  
 
5.5.6 Whe y powder, deproteinized  
It is the product which results from the removal of protein from whey. The color should be off -white to 
cream. The specifications should include the following:  
 PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
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32 
 Moisture ………………………..  Max 6.0%  
Ash ……………………………...  Max 11.0%  
Crude Protei n ……………….…  Min  2.0%  
Salt ………………………..…….  Max 3.5%  
Lactose …………………..……..  Min  80.0%  
Salmonella  (at 25 grams)….….  Negative  
  
5.5.7 Whole Milk Powder  
It is a product obtained by drying milk that should be white in color, have fresh and milky odor. The 
specification s should include:  
 
Moisture …………………….….  Max 7.0%  
Crude Protein …………...…..…  Min  20.0%    
Crude Fat ……………...……….     Min  20.0%  
Calcium………………………….  Max 1.0%  
Phosphorous…….……………..  Min  1.0%  
Lactose ……..…………………..  Min  45.0%  
Salmonella  (at 25 grams) .……  Negative  
 
5.6 Fats and Oils  
 
5.6.1 Acidulated Oil or Acid Oil  
It is acid -treated by -product in the refining of crude coco oil that should be dark brown in color and 
have acidic but not rancid odor. This should be free from foreign materials. The specifications should 
includ e: 
 
Moisture ………………………..  Max 5.0%  PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
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33 
 Total free fatty acid  
  as Lauric ……………  Max 60.0%  
  as Oleic ……………..  Max 65.0%  
Peroxide value…………………  Max 10 meq/kg  
5.6.2 Coconut Oil  
It is crude or refined oil extracted from coconut meat using solvent or expeller process that should be 
clear liquid, dark yellow to golden yellow in color, has fresh and not rancid odor. The specifications 
should include:  
 
Moisture ………………………..  Max 2.0%  
Total free fatty acid  
  as Lauric …….……...  Max 5.0%    
  as Oleic ……….…….  Max 7.0%  
Peroxide Value  ………………...  Max 5.0 meq/kg  
Iodine Value  …………………...  Max 10.0g iodine per100 g oil  
 
5.6.3 Fish Oil  
It is oil obtained from fish cannery that should be pale yellow in color and have fishy odor but not 
rancid. The specifications should include:  
 
Moisture ……………………... ... Max 2.0%  
Total free fatty acid  
  as Lauric …………...  Max 5.0%  
  as Oleic ………….....  Max 7.0%  
Peroxide Value ………………..  Max 7.0 meq/kg  
Iodine Value  …………………..  110-120 g iodine per 100 g oil  PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
Animal Feed Ingredients  
 
34 
 Salmonella (at 25 grams)……..  Negative  
 
5.6.4 Palm Kernel Oil, crude  
It is c rude oil extracted from palm nuts using solvent or expeller process. This should be reddish 
brown in color and have fresh but not rancid or musty odor. The specifications should include:  
 
Moisture …………………………….   Max 2.0%  
Total free fatty acid, as Palmitic…   Max 5.0%  
Peroxide Value ………………….....  Max 7.0 meq/kg  
Iodine Value  ……………………….   Max 23.0 g iodine per 100 g oil  
 
5.6.5 Palm Oil, crude  
It is crude oil extracted from palm fruit using solvent or expeller process. This is dark orange in color 
and has fresh but not rancid or musty odor. The specifications should include:  
 
Moisture …………………………...   Max 2.0%  
Total free fatty acid, as Palmitic…   Max 6.0%  
Peroxide value ……………………   Max 10.0meq/kg  
Iodine Value ………………………   Max 55.0 g iodine per 100 g oil  
 
5.6.6 Palm Olein  
It is fract ionated palm oil. This is light orange in color and has fresh but not rancid or musty odor. The 
specifications should include:  
 
Moisture …………………………...   Max 2.0%  
Total free fatty acid, as Palmitic…   Max 6.0%  PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
Animal Feed Ingredients  
 
35 
 Peroxide value ……………………   Max 7.0 meq/kg  
Iodine va lue ……………………….   Max 55.0 g Iodine per 100 g oil  
 
5.6.7 Soybean Oil  
It is crude or refined oil extracted from soybean seeds using solvent or expeller process. This should 
have brownish yellow color and fresh and not rancid or musty odor. The specifications should  
include:  
 
Moisture …………………….…….   Max 2.0%  
Total free fatty acid, as Oleic …...    Max 6.0%  
Peroxide Value …………………...   Max 7.0 meq/kg  
Iodine Value (number)……………   Max 141.0 g iodine per 100 g oil  
 
5.6.8 Tallow  
It is by -product of the rendering process of fat from  cattle, carabao and sheep that should be white to 
off-white in color and have fresh and not rancid or musty odor. This requires heating before mixing to 
the feeds and is solid at room temperature. The specifications should include:  
 
Moisture …………………………...   Max 2.0%  
Total free fatty acid, as Butyric …   Max 5.0%  
Peroxide Value …………………...   Max 7.0 meq/kg  
Iodine Value (number.) ……….…       Min  38.0 g iodine per 100 g oil  
 
5.6.9 Cooking Oil, Used  
This is residual oil after frying food products that should be yellow to brown in color and have burnt 
oil smell. The specifications should include:  
 PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
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36 
 Moisture …………………………..   Max 2.0%  
Total free fatty acid  
  as Lauric ………………   Max 20.0%  
  as Oleic ……………….   Max 25.0%  
Peroxide Value …………..……….   Max 7.0 meq/kg  
 
5.7 Feed Supplements an d Additives  
 
5.7.1 Mineral Supplements  
 
5.7.1.1  Macro Mineral Supplements  
 
5.7.1.1.1  Calcium and Phosphorous Sources  
 
5.7.1.1.1.1  Bone Meal, Steamed  
It is by -product of meat processing composed of bones sterilized by cooking with steam under 
pressure, dried and ground. This should be light  tan to gray in color and have cooked meat and bone 
odor. The specifications should include:  
   
Moisture ………………………..  Max 10.0%  
Calcium …………………………  Max 30.0%      
Phosphorus ……………………  Min  12.0%      
Salmonella (at 25 grams).…….  Negative   
  
5.7.1.1.1.2  Dicalcium Phosphate, or Dicaphos  
Dicalcium phosphate is a calcium salt of phosphoric acid. This should be beige to light gray in color 
and have no characteristic odor. The specifications should include:    PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
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37 
   
Calcium ………………………...  Max 24.0%  
Phosphorus ……………….……  Min  18.0%  
Fluorin e ………………..……….  Max  0.2%  
   
5.7.1.1.1.3  Monodicalcium Phosphate, or Monodical [Ca (H 2PO 4)2.H2O] 
Monodical is a blend of dicalcium phosphate and monocalciumphosphate that should be beige to 
light gray in color and should have no characteristic odor. The specifications should include:  
   
Calcium …………………………  Max 20.0%  
Phosphorus ……………….…...  Min  21.0%  
Fluorine ……………..………….  Max 0.2%  
 
5.7.1.1.1.4  Monocalcium Phosphate CaH 4O8P2 
Monocalciumphosphate is a calcium salt of phosphoric acid.  This should  be beige  to light gray in 
color and have  no characteristic odor. The specifications should include:  
 
Calcium …………………………  Max 16.0%  
Phosphorus ……………….…...  Min  22.0%  
Fluorine ………………..……….  Max 0.2%  
 
5.7.1.1.1.5  Tricalcium Phosphate or Tricaphos (Ca 3O8P2) 
This is the product obtained by heating rock phosphate d eposits where color should vary from 
grayish tan to brownish red and should have no characteristic odor. This should be free from foreign 
materials. The specifications should include:  
 
Calcium …………………………  Max 24.0%  PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
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 Phosphorus …………………….  Min  11.0%  
Fluorine  …………………………  Max 0.2%  
 
5.7.1.1.2  Calcium Sources  
 
5.7.1.1.2.1  Limestone  
This is also known as calcium carbonate (CaCO 3) and is available in fine powder or coarse grits. 
This should be grayish white to off -white in color and should have no characteristic odor. This should 
be fre e from foreign materials. The specifications should include:  
 
Calcium …………………………  Min  36.0%  
pH  ……………………….…...…  Max 9.0%  
Magnesium ……………….……  Max 2.5%  
 
5.7.1.1.2.2  Oyster Shell  
This is obtained by drying and grinding oyster shells that should be off -white to grayish b lack in color 
and should have fishy odor. The specifications should include:  
   
Moisture ………………………..  Max 5.0%  
Calcium ……………………..….  Min  30.0%  
Salmonella (at 25 grams)..……  Negative  
   
5.7.1.1.3  Sodium and Chlorine Sources  
 
5.7.1.1.3.1  Salt (NaCl)  
These are granular crystals or fi ne powder commonly known as “table salt”.  This should be white to 
off-white in color and should have no characteristic odor. This should be free from lumps and/or 
foreign materials. The specifications should include:  PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
Animal Feed Ingredients  
 
39 
    
Moisture ………………………..  Max 5.0%  
Sodiu m ……………………....…  Min  37.0%  
Chlorine ………………..……….  Min  58.0%  
 
5.7.1.1.3.2  Iodized Salt  
These are granular crystals or fine powder with iodine that should be white in color and should have 
no characteristic odor. This should be free from lumps and/or foreign materials. The specifications 
should include:  
   
Moisture ……………………......  Max 3.0%  
Sodium …………………..……..  Min  37.0%  
Chlorine ……………..………….  Min  58.0%  
Iodine ……………..…………….  Min  0.007%  
 
5.7.1.1.3.3  Sodium bicarbonate  
These are white crystal or granules prepared from sodium carbonate,  water and carbon dioxide. This 
should be free from foreign materials and specifications should include:  
 
Moisturem…………………………  Max 2.0%  
Sodium……………………………  Min  26.0%  
 
mOven drying at 1050C for all moisture value of feed ingredients  
 
5.7.2 Amino Acids Supplements  
 
5.7.2.1  Dl-Methionine  
It is a synthetic form of methionine that should have a typical odor, somewhat like organic sulphur 
compounds. The forms, colors and specifications should be the following:  
 PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
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 DL methionine - white to slightly yellowish/crystal powder  
Purity as DL -Methionine……………….  Min 98.0%  
    
5.7.2.2  Methionine hydroxyl analogue (MHA)  
It is a hydroxyl acid with four carbons and methyl -thio radical with pKa of 3.6. It can be either liquid or 
powder.  
 
Purity as MHA liquid/powder …………  Min 85.0%.  
  
5.7.2.3  L-lysine HCl  
It is a synthetic form of lysine that should be odorless and should include the following forms, color 
and specifications:   
    
L-lysine hydrochloride - dirty white or cream  
Purity as L - lysine hydrochloride …….  Min 98.0%    
 
5.7.2.4  Lysine sulfate  
It is a light brown sy nthetic form of lysine and composed of pure lysine and other amino acid.  
 
Purity as L -lysine sulfate ……………...  Min 87.0%  
 
5.7.2.5  L-threonine  
This is synthetic amino acid produced by fermentation that should be off -white in color and odorless. 
The specification sho uld include:  
 
Purity as L - threonine………………….  Min 98.0%  
      
5.7.2.6  L-tryptophan  PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
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41 
 L-tryptophan is also a synthetic amino acid produced by fermentation that should be off -white in color 
and odorless.  The specification should include:  
Purity as L - tryptophan………………. .. Min 99.0%  
 
5.7.2.7  L-Valine  
L-valine is also a synthetic amino acid produced by fermentation that should be off -white in color and 
odorless.  The specification should include:  
  
Purity as L -valine……………………….  Min 95.0%  
 
5.8 Feed Additives  
 
5.8.1 Acidifying Agents (Acidifie rs) 
Chemical products added to the feed to decrease the pH in the stomach, improving digestion and 
modulating the microflora in the gastro intestinal (GI) tract.  
 
5.8.2 Anti-Caking Agents  
Chemical products used to prevent formation of lumps.  
 
5.8.3 Antimolds (Mold Inh ibitors)  
Chemical preservatives added to the feeds and raw materials to prevent mold development.  
 
5.8.4 Antioxidants  
Chemical products used to prevent rancidity in feeds and raw materials; protect the polyunsaturated 
fatty acids and the fat -soluble vitamins fro m destruction by peroxidation.  
 
5.8.5 Dextrose Anhydrous  
The anhydrous form of D -Glucose which is a natural monosaccharide and carbohydrate. Dextrose 
serves to replace lost nutrients and electrolytes. It is also use as sweetener.  
 PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
Animal Feed Ingredients  
 
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 5.8.6 Enzymes  
Chemical products whic h are added to the feed to improve nutrient digestibility.  
 
5.8.7 Flavorings/Sweeteners  
Agents added to improve palatability of the feed.  
 
5.8.8 Hormones  
Substances used to alter metabolism in the body.  
 
5.8.9 Immuno Enhancers  
Natural compounds that activate or prime the in nate immune system (beta glucans, etc.).  
 
5.8.10  Nutritional Metabolites  
Molecules that are intermediate products of metabolism which are involved in normal growth, 
development and reproduction  
 
5.8.11  Pellet Binders  
Used to improve pellet durability.  
 
5.8.12  Pigmenters  
Used t o enhance yolk color and skin pigmentation in poultry.  
 
5.8.13  Prebiotics  
Non-digestible substances used to improve the gut environment for beneficial bacteria.  
 
5.8.14  Probiotics  
Live microbial feed additives that beneficially affect the host animal by improving its in testinal 
microbial balance.  PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
Animal Feed Ingredients  
 
43 
  
5.8.15  Surfactants  
Chemical agents that facilitate uniform dispersion of molecules in viscous liquid raw materials.  
 
5.8.16  Mycotoxin Binders  
Chemical compounds which can bind or adsorb mycotoxins in feeds.  
 
6 Hazards in Feeds (guidelines)  
 
6.1Biological Hazards  
Bacteria, parasites, and prions . 
 
6.2 Chemical Hazards  
  
6.3 Heavy Metals  
Commercial feed ingredients should comply with those relevant maximum residue levels for heavy 
metals established by the Codex Alimentarius  Commission and/or comp etent authority for this 
commodity.  
 
6.4 Radionuclides  
 
6.5Toxins (Mycotoxins, Plant toxins, Marine Toxins)  
Mycotoxins  
Mycotoxins, such as but not limited to aflatoxin, T2, zearalenone, Deoxynevalinol(DON) or vomitoxin 
and ochratoxin should comply with the  tolerable levels set by international standardizing body or 
competent authority.  
 
6.6 Pesticide Residues  PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
Animal Feed Ingredients  
 
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 Commercial feed ingredients should comply with those relevant maximum residue limits established 
by the Codex Committee on Pesticide Residues and/or competent authority for this commodity.  
 
6.7 Veterinary Drugs  
  
7 Hygiene  
It is recommended that the product covered by the provisions of this standard be prepared and 
handled in accordance with appropriate sections of Recommended Code of Practice – Good 
Animal Feeding (CAC/RCP 54 -2004).  PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
Animal Feed Ingredients  
 
45 
 ANNEX 1  
The following data are provided as additional information:  
Table 1. Sources of Trace Minerals  
Trace Minerals  Sources  Purity  Content of 
pure element 
(%) Color  
1. Cobalt ( Co )  Cobalt carbonate (CoCO 3)  49.6 Red 
 Cobalt sulfate, hydrated 
(CoSo 4.H2O) 98-99 34.1 Strong pink  
 
Cobalt sulfate, hydrated 
(CoSo 4.7H2O) 98-99 21.0  
Orange  
 
2. Copper ( Cu )  Copper carbonate (CuCO 3)  51.4 Green to blue  
 Copper chloride  
(CuCl 2.2H 2O)  37.3 Blue 
 Copper hydroxide  
(Cu [OH] 2)  65.1 Light blue  
purity -not 
available in the 
Philippines  Cupric oxide (CuO)     78-79 79.9 Black  
 Copper Sulfate, hydrated 
(CuSO 4.5H 2O) 98-100 25.4 Dark blue  
 Copper Sulfate, hydrated 
(CuSO 4.7H 2O) 
 98-100 22.2 Sky blue  
PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
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  Tribasic copper chloride 
(TBCC)  98 58 Green powder  
3. Iodine ( I )  Calcium Iodate (Ca[IO 3]2) 99 65.1 White crystalline 
powder  
 Potassium iodide (KI)  99-100 76.4 White crystals  
 Cuprous iodide (CuI)  - 66.6 -? 
 Pentacalciumorthoperiodate 
(Ca 5[IO6]2) - 39.3 - 
4. Iron ( Fe )  Ferrous carbona te (FeCO 3) - 48.2 Greenish gray  
 Ferrous Oxide (FeO)  - 77.7 Jet-black  
 Ferrous sulfate (FeSO 4) 98 36.7 White to yellow  
 
Ferrous sulfate, hydrate 
(FeSO 4.H2O) 95-98 32.9 White to yellow  
 
Ferrous sulfate, hydrate 
(FeSO 4.7H 2O) 92-97 20.1 Light green  
5. Ma nganese  
( Mn )  Manganese carbonate 
(MnCO 3) - 47.8 Pink 
 
Manganese chloride 
(MnCl 2.H2O) - 38.2 Reddish  
 
Manganous oxide (MnO)  81 77.4 Brownish –black  
 Manganese sulfate, 
hydrated (MnSO 4.5H 2O) 95-98 22.8 Light pink  
 
Manganous sulfate, 99 32.5 Light pink  
PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
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  hydrated (MnSO 4.H2O) 
6. Selenium (Se)  Sodium selenite (Na 2SeO 3) 99-100 45.6 White  
 Sodium selenite  
(Na 2SeO 4) - 41.8 White  
7. Zinc (Zn)  Zinc carbonate (ZnCO 3) - 52.1 - 
 Zinc chloride (ZnCl 2) - 48.0 White  
 Zinc oxide (ZnO)  88-99 80.3 Chalky white  
 Zinc sulfate, hydrated 
(ZnSO 4.7H 2O) 90-95 22.7 White  
 Zinc sulfate, hydrated 
(ZnSO 4.H2O) 95-98 36.4 White  
     
     
     
     
     
     
PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
Animal Feed Ingredients  
 
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  ANNEX 2  
Table 2. Description and Activity of Commercial Vitamins  
Vitamin  Source  Description*  Activity  
 
Vitamin A  
Vitamin A 1000  
 
 
Vitamin A 500   
Orange brown to gray free -
flowing coated beadlets  
 
Pale yellow to brownish free -
flowing spray -dried powder; 
dispersible in water   
1,000,000 I.U./gram  
 
 
500,000 I.U./gram  
 
Vitamin 
D3  
Vitamin D3 500   
Cream to brownish, fi ne spray -
dried powder   
500,000 I.U./gram  
 
Vitamin 
AD3  
Vitamin AD3 
1000/200   
Orange brown to gray free -
flowing coated beadlets; 
contains both vitamin A and D 3  
Vitamin A = 
1,000,000 I.U./gram  
Vitamin D 3 = 
200,000 I.U./gram  
 
Vitamin 
K3  
Menadionesodium
bisulfite  
 
       
Menadionenicotina
midebisulfite   
White to brownish, slightly 
hygroscopic powder; soluble in 
water  
 
White to brownish powder; 
sparingly soluble in water   
51.5 % menadione 
(as is)  
 
                                  
43% menadione 
and 31% 
nicotinamide  
    PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
Animal Feed Ingredients  
 
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Vitamin 
B1  
Thiamine 
mononitr ate 
 
Thiamine 
hydrochloride   
White to yellowish fine granular 
powder; sparingly soluble in 
water  
                                                     
White fine powder; soluble in 
water   
92% thiamine  
 
 
89% thiamine  
 
Vitamin 
B6  
Pyridoxine 
hydrochloride   
White to yellowish fine, free -
flowing powder   
82% pyridoxine  
 
Vitamin 
B12  
Vitamin B 12 1%  
Fine, reddish -brown powder   
9 to 11 mg B 12 per 
gram  
 
Niacin   
Niacin   
Crystalline,  free-flowing white to 
slightly yellowish powder   
99.5%  
 
Pantothe
nic acid   
Calcium D -
pantothenate   
White to off -white, free flowing 
crystalline or spray -dried powder   
90%  
 
Biotin   
Biotin 2%  
 
Biotin 10%   
White to cream white, very fine, 
free flowing pow der 
Off-white to slightly yellowish, 
free-flowing spray -dried powder   
2% 
 
    10% 
 
Folic acid   
Folic acid 95%  
  
Yellow to yellow -orange powder  
  
95% 
 PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
Animal Feed Ingredients  
 
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 Folic acid 80% 
spray -dried  Yellowish to brownish free -
flowing spray -dried power  80% 
 
Vitamin C  
 
 
Cholin e 
chloride   
Coated vitamin C  
 
 
Phosphorylated 
vitamin C   
White to slightly yellowish 
powder coated with 
ethylcellulose  
 
Beige, spray -dried powder   
97.5%  
 
 
35% 
    
 
 
 
  PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
Animal Feed Ingredients  
 
51 
 REFERENCES:  
 
Ad Hoc Codex Intergovernmental Task Force on Animal Feeding  
 
Department  of Agriculture – Administrative Order 1 Series of 2008 – Revised Nutrient Standards 
for Animal Feeds  
 
Department of Agriculture – Administrative Order 12 Series of 2007 – Revised Implementing 
Rules and Regulations on the Registration of Feed Establishment s and Feed Products  
 
Official Methods of Analysis of AOAC INTERNATIONAL, 19th edition, 2012  
 
PHILSAN Feed Reference Standards, 4th edition – Philippine Society of Animal Nutritionists, 2010PHILIPPINE NATIONAL STANDARD                                                             PNS/B AFS  
Animal Feed Ingredients  
 
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 Department of Agriculture  
Bureau of Agriculture and Fisheries Stan dards  
Technical Working Group  
 
Chair  
Ms. Ma. Mercedes C. Buyoc  
Philippine Society of Animal Nutritionists  
 
Members  
 
Ms. Marilou Estherlina D. Arifalo  
Ms. Herminia A. Tecson  
Ms. Esterlita Karganilla  
Bureau of Animal Industry  
 Dr. Javier P. Mateo  
Agri-Specia list, Inc.  
 
Ms. Filomena Sd. Pascual  
Lipa Quality Control Center  
Dr. Basilisa P. Reas  
American Soybean Association  
International Marketing  
 
Ms. Eloisa Carpena  
Philippine Association of Feed Millers Inc.  
  
Ms. Alma P. Jauhari  
Pilmico Animal Nutrition Corpo ration  
 
Dr. Cesar C. Sevilla  
University of the Philippines Los Baños  
 
 
Secretariat  
Dr. Alpha P. Mateo  
Bureau of Agriculture and Fisheries Standards