Prior to listing individual nutrient sources and their chemical composition it is perhaps helpful to first provide a glossary of nutrient and feed milling terms which are commonly used to describe individual feedstuffs, and present the official definitions of some of the more common feed ingredients used in complete aquaculture feeds. For a complete list of official feed terms and feed ingredient definitions readers should refer to the Official Publication of the Association of American Feed Control Officials (AAFCO) which is published annually and can be obtained from the AAFCO Treasurer, West Virginia Department of Agriculture, Room EIII, State Capitol Building, Charleston, West Virginia 25305, USA.
Additive: An ingredient or combination of ingredients added, usually in minute quantities, to the basic feed mix or parts thereof, to fulfill a specific need.
Antibiotic: A drug synthesized by a microorganism and having the power (in proper concentration) to inhibit the growth of other microorganisms.
Balanced: Containing nutrients in amounts and proportions that fulfill physiological needs of animals as specified by recognized authorities in animal nutrition.
Biscuit: Shaped and baked dough.
Cake: The mass that results from pressing seeds, meat, or fish to remove oils, fats, or other liquids.
Calorie: (cal) The unit for measuring chemical energy. It is defined as the amount of heat required to raise the temperature of 1 gram of water from 14.5° to 15.5°C at standard pressure. One thousand calories is designated as 1 kilocalorie (kcal). One calorie is equivalent to 4.184 joules (J), which is the unit of electrical energy defined as 107ergs or, practically, the energy expended in 1 second by an electric current of 1 ampere in a resistance of 1 ohm. The standard calorie used for expressing the chemical energy in feeds and metabolic processes is based on the heat of combustion of benzoic acid, which has been precisely determined to be 771.36± 0.03kcal/mole.
Complete feed: A nutritionally adequate feed for a specific animal in a specific physiological state. It is compounded to be fed as the sole diet and is capable of maintaining life or promoting production (or both) without the consumption of any additional substance except water.
Concentrate: A feed used with another to improve the nutritive balance of the total and intended to be diluted and mixed to produce a supplement or a complete feed.
Corn: See maize (international term)
Crumbles: Pelleted feed reduced to granular form with corrugated rollers.
Cull: Material rejected, in grading or separating, as inferior.
Customer-formula feed: A commercial feed whose components are mixed according to the specific instructions of the final purchaser or contract feeder.
Diet: The feed and water regularly offered to or consumed by an animal.
Diluent: An edible substance that is mixed with a nutrient or additive to reduce its concentration and thereby make it more acceptable to animals, safe to use, or more amenable to being mixed uniformly in a feed. A diluent may also be a carrier.
Dry matter content of feed samples: The dry matter content of feed samples and
other materials is expressed on three dry matter bases: as fed; partially dry;
and dry. Definitions of these terms follows:
as fed: As fed refers to the feed as it is consumed by the animal; Similar
terms: air dry, i.e., hay; as received; fresh; green; wet.
partially dry: Partially dry refers to a sample of “as fed” material that
has been dried in an oven (usually with forced air) at a temperature usually
at 60°C or freeze dried and has been equilibrated with the air; the sample
after these processes would usually contain more than 88% dry matter (12%
moisture); some materials are prepared in this way so they may be sampled,
chemically analyzed and stored. This analysis is referred to as “partial dry
matter % of ‘as fed’ sample”. Similar term: air dry.
dry: Dry refers to a sample of material that has been dried at 105°C until all
the moisture has been removed. Similar terms, 100% dry matter; moisture free.
If dry matter (in an oven at 105°C) is determined on an “as fed” sample it is
referred to as “dry matter of as fed sample”. If dry matter is determined on a
partial dry sample it is referred to as “dry matter partial dry sample”.
Emulsifier: A material that lowers the surface tension of the system to which it is added.
Feed(s) Material(s): Consumed by animals that contribute energy and nutrients (or both) to the diet.
Feed grade: Suitable for animal, but not human, consumption.
Fines: Material that passes through a screen whose openings are smaller than the specified minimum size of crumbles, pellets, or substances such as citrus pulp.
Food additive: Defined by the U.S. Food and Drug Administration as follows: Any substance which becomes a component of or affects the characteristics of a feed or food if such substance is not generally recognized among experts qualified by scientific training and experience to evaluate its safety as having been adequately shown through scientific procedures to be safe under the conditions of its intended use. Excepted are substances having “prior sanction” and pesticide chemicals under certain conditions.
Food grade: Suitable for human consumption.
Forage: Aerial plant material, primarily grasses and legumes containing more than 18% crude fiber on a dry basis, used as animal feed. The term usually refers only to plant materials as pasture, hay, silage, and green chopped feeds.
Formula feed: Feed consisting of two or more ingredients proportioned, mixed, and processed according to the manufacturer's specifications.
Fresh: Recently produced or gathered; not stored, cured, or preserved.
Gross energy (GE): The amount of heat that is released when a substance is completely oxidized in a bomb calorimeter containing 25 to 30 atmospheres of oxygen.
Joule (J): The International Organization for Standardization defines 1 joule as “the work done when the point of application of a force of one newton (n) is displaced through a distance of one meter (m) in the direction of the force”. One calorie is equal to 4.184 joules.
Mash: A mixture of ingredients in meal form. Syn: mash feed.
Meal: An ingredient(s) that has been ground or otherwise reduced to a particle size somewhat larger than flour, unbolted.
Micro-ingredients: Vitamins, minerals, antibiotics, drugs, and other materials normally required in small amounts and measured in milligrams, or parts per million.
Pellets: Agglomerated feed form by compacting and forcing feed through die openings by a mechanical process.
Pit silo: A below-ground bin sealed when full to exclude air and used for storing silage.
Premixed (process): Mixed with a diluent or carrier (or both) preliminary to final mixing with other ingredients. Refers to micro-ingredients.
Presswater: Aqueous extract obtained from fish or meat by hydraulic pressing of the fish or meat followed by removal of fat or oil (or both), usually by centrifuging.
Ration: The total amount of feed (diet) allotted to one animal for a 24-hour period.
Roughage: Plant material, primarily by-products of crop production, high in crude fiber, low in digestibility and low in protein. Examples are: straw, stover, bagasse, peanut and oat hulls, and maize (corn) cobs.
Scratch grain: Whole, cracked, or coarsely cut grain. Syn: scratch feed.
Supplement: A feed used with another to improve nutritive balance of performance. It may be fed undiluted as a supplement to other feeds, offered free choice with other parts of the diet separately available, or mixed with other feed ingredients to produce a complete feed.
Trench silo: A trench is filled with fresh forage and then sealed to exclude air and permit the formation of silage.
Wet: Material containing liquid, or which has been soaked or moistened with water or other liquid.
Without germ: Having had the embryos wholly or partially separated from starch endosperms. Refers to seeds.
Without hulls: Having had the hulls removed.
Aerial part: The above-ground part of a plant.
Ash: Mineral residue remaining after the burning of combustible material.
Bagasse: Pulp from sugar cane.
Beans: Seeds of leguminous plants especially of the genera Phaseolus, Dolichos; and Vigna.
Bisulfite preservative: An acid sulfite used to prevent decomposition of stored products.
Bolls: The pods or capsules of certain plants (e.g., flax and cotton).
Bone ash: The white porous residue that remains after burning bones in air.
Bone charcoal: The product obtained by charring bones in a closed retort.
Bone glue residue: Part of bone remaining (chiefly calcium phosphate) after removal of the part used in manufacturing bone glue.
Bone phosphate: The residue of bones that have been treated first in caustic solution, then in hydrochloric acid solution, and thereafter precipitated with lime and dried.
Bran: Pericarp of grain.
Brewers grains: The coarse insoluble residue from brewed malt.
Cannery residue: Edible residue that remains after a product is prepared for canning.
Carrier: An edible material (e.g., soybean meal) to which ingredients (e.g., vitamin A or riboflavin) are added. The added ingredients are absorbed impregnated, or coated into or onto the edible material.
Casein: The protein precipitate that results from treating skimmilkwith acid or rennet.
Cereal by-product: Secondary product resulting from the manufacture of a table cereal.
Chaff: Glumes, hulls, joints, and small fragments of straw that are separated from seed in threshing or processing.
Cleanings: Chaff, weed seeds, dust, and other foreign matter removed from cereal grains.
Cobs: The fibrous inner portions of the ears corn (maize) from which the kernels have been removed.
Cobs with husks: Corn (maize) cobs with the enveloping husks but without the grain.
Cracklings: The residue that remains after removal (by dry heat) of fat from adipose tissue or skin of animals.
Distillers grains: Grains from which alcohol or alcoholic beverages have been distilled.
Distillers solubles: Stillage filtrate.
Dust: Fine dry particles of matter usually resulting from the cleaning or grinding of grain or other feedstuff.
Ears: Fruiting heads of corn including cobs and grain but not the husks. Syn: cobs with grain.
Egg albumen: Whites of birds'eggs.
Egg shells: The hard exterior coverings of eggs of birds.
Egg white: The white of eggs from birds used separately from the yolk.
Egg yolk: Inner yellow-colored portion of the egg of birds.
Elevator chaff and dust: Particles that accumulate in dust collectors above elevators used for grain storage.
Endosperm oil: Oil obtained from endosperms.
Fermentation product: Product formed by enzymatic transformation of organic substrates.
Fermentation solubles: Parts of stillage that pass through screens, consisting chiefly of water, water-soluble substances and fine particles from the fermentation process.
Fish stickwater: An aqueous oil-free extract of cooked fish. It contains the aqueous cell solutions of the fish and any water used in processing.
Flour: Soft, finely ground bolted meal obtained by milling cereal grains and other seeds. It consists essentially of the starch and gluten of the endosperm.
Flour by-product: A secondary product obtained during the milling of grain for preparation of bread flour.
Fodder: Green or cured plants (maize and sorghum) that are fed in their entirety, except for the roots, as forage. See aerial part (International term).
Germ: Embryo of a seed.
Germ oil: Oil extracted from the germ of cereal grains or other seeds.
Gland tissue: An aggregate of cells of various special secreting organs with their intercellular contents.
Gluten: The tough, viscid, nitrogenous substance that remains after the flour of wheat or other grain has been washed to remove the starch.
Gossypol: A phenolic pigment in cotton seed that is toxic to some animals.
Graham flour: Whole wheat flour; often a mixture of flour and bran.
Grain: Seed from cereal plants.
Grain clippings: The hulls, fragments of groats, immature grains, and chaffy material obtained during the dehulling of oats and other cereal grains.
Grain fines: Small particles screened from cracked grain.
Grits: Coarse ground grain from which the bran and germ have been removed.
Groat: Grain from which the hulls have been removed
Hatchery by-product: A mixture of eggshells, unhatched eggs, and culled chicks that has been cooked, dehydrated, and ground, with or without partial removal of fat.
Hay: The aerial parts of grass or herbage cut and cured for animal feeding.
Hulls: Outer covering of seeds.
Husks: (1) Leaves enveloping an ear of corn (maize); (2) Outer coverings of kernels or seeds, especially when dry and membranous (e.g., almond husks).
Juice: The aqueous substance obtained from biological tissue by pressing or filtering, with or without addition of water.
Kernel: In cereals, a whole grain; in other species, a dehulled seed.
Lactic acid bacteria: Any of various bacteria (chiefly of the genera Lactobacillus and Streptococcus) that produce predominantly lactic fermentation of suitable media.
Lard: Rendered fat of swine.
Lint: A fibrous coat of thickened convoluted hairs on the seeds of cotton plants.
Litter: Fibrous material used on the floor of poultry houses, with the poultry excreta.
Malt: Sprouted and steamed whole grain from which the radicle has been removed.
Malt hulls: Product consisting almost entirely of hulls and obtained from cleaning malted barley.
Marc: Pulp, seeds, and skins from grapes.
Meat: Flesh obtained from slaughtered mammals. (The term includes skeletal muscles, cardiac muscle, and the tongue, diaphragm, and esophagus; it sometimes includes the accompanying fat, skin, sinews, nerves, and blood vessels; it does not include the lips, snout, and ears).
Meat stickwater: An aqueous fat-free extract of meat (It is obtained in wet rendering meat products and contains the aqueous cell solutions, the soluble glue proteins, and water condensed from the steam used in wet rendering).
Medicated feed: (1)A feed containing drug ingredients intended a) to cure, mitigate, treat, or prevent diseases of animals other than man; or b) to affect the structure of functioning of the bodies of animals other than man. (2) A feed that contains an antibiotic intended to promote growth or increase feed efficiency.
Middlings: A by-product of flour milling that contains varying proportions of endosperm, bran, and germ.
Milk albumin: The coagulated protein fraction from whey.
Mill dust: Fine feed particles resulting from handling and processing feed and feed ingredients.
Mill run: A product as it comes from the mill, ungraded and usually uninspected.
Mill residue: Part of a feed or feed ingredient that remains after a milling process.
Molasses: The thick viscous by-product resulting from the manufacture of refined sugar.
Molasses distillers solubles: Liquid containing dissolved substances obtained from molasses stillage.
Molasses fermentation solubles: That portion of molasses stillage which passes through screens, being composed mostly of water, water-soluble substances, and the particles of the grain.
Nuts with shells: Dry indehiscent fruit having a hard bony ovary wall.
Nuts with shells with husks: Dry indehiscent fruit having a hard bony wall enclosed by a dry outer covering (e.g., almonds).
Nut meats: Nuts from which the shells have been removed.
Offal: Low-grade residue left from the milling of some product.
Paunch contents: See rumen contents (International term).
Pasture: Grass or other plants grown for grazing animals; herbage.
Pearl by-product: By-product obtained in peraling barley.
Peel: See skin (International term).
Peelings: Outer layers of fruits or vegetables that have been removed.
Pith: Continuous central strand of parenchymatous tissue occurring in the stems of most vascular plants.
Polishings: A by-product of rice consisting of the fine residue that accumulates as the rice kernels are polished (after hulls and bran have been removed).
Pomace: Pulp, seeds, and stems from fruit.
Process by-product: One or more by-products from food manufacturing.
Process residue: Material remaining after some of the constituents of the original material (e.g., pineapple slices for canning) have been removed in a manufacturing process.
Pulp: The solid residue (including seeds and skins, if present) remaining after extraction of juices from fruits, roots, or stems.
Rumen contents: Contents of the first two compartments of the stomach of a ruminant. Syn: paunch contents.
Screenings: Defined by the Association of American Feed Control Officials as material…obtained in the cleaning of grains which are included in the United States Grain Standard Act and other agricultural seeds. It may include light and broken grains and agricultural seeds, weed seeds, hulls, chaff, joints, straw, elevator or mill dust, sand, and dirt. It must be designated as Grain Screenings, Mixed Screenings and Chaff and/or Dust. No grade of screenings must contain any seeds or other material in amount that is either injurious to animals or will impart an objectionable odor or flavor to their milk or flesh.
Seed: The fertilizer and ripened ovule of a plant.
Seed skins: Outer layers of some seeds (e.g. beans and peas).
Shells: The hard fibrous or calcareous covering of a plant or animal product, i.e., nut, egg, oyster.
Shoots: The immature aerial parts of plants.
Shorts: A by-product of flour milling that consists of germ offal, fine particles of bran, and small amounts of flour.
Skin: (1) The outer covering of a fruit or seed. Syn: rind, husk, peel. (2) The dermal tissue of animals.
Skin scrapings: Scrapings from hides of slaughtered animals.
Solubles: Dissolved substances (and possibly fine solids) in liquids obtained in processing animal or plant materials.
Spent residue liquid: The liquid residue that remains after extracting starch from potatoes.
Stalk: The main stem of an herbaceous plant.
Steepwater: Water containing soluble materials removed by steep extraction.
Stems: The coarse aerial parts of plants which serve as supporting structures for leaves, buds, and fruit.
Stick: Condensed stickwater or presswater. See fish stickwater, meat stickwater, presswater.
Stickwater: See fish stickwater, meat stickwater.
Stickwater solubles: Water-soluble fraction from fish from which the liquid, originally obtained by steam cooking and pressing the fish, has been removed.
Stillage: The mash from fermentation of grains or molasses after removal of alcohol by distillation.
Stover: Stalks and leaves of corn or sorghum after the ears of corn or heads of sorghum have been harvested.
Straw: Plant residue remaining after separation of the seeds (grain, peas, or beans) by threshing. See threshed.
Straw pulp: A moist slightly cohering mass consisting of ground straw treated with water.
Stubble: The lower parts of plant stems that remain standing in the field after harvest.
Sulfite waste liquors: Residues from products (e.g., wood pulp) treated with sulfite.
Syrup: Concentrated juice of a fruit or plant.
Tallow: Animal fats with tiler above 40oC.
Tankage: See carcass residue with blood (International term).
Tops: The uppermost parts of plants (e.g., sugar cane tops). See aerial parts.
Tubers: Short thickened fleshy stems, or rhizomes, that usually form underground and bear minute scaled leaves, each with a bud capable of developing into a new plant (e.g., potato).
Viscera: All organs in the great cavity of the body. The viscera of fish include the gills, heart, liver, spleen, stomach, and intestines and their contents. The viscera of mammals include the esophagus, heart, lungs, liver, spleen, stomach, and intestines but not their contents). The viscera of poultry include the esophagus, heart, liver, spleen, stomach, crop, gizzard, undeveloped eggs, and intestines and their contents.
Whey: The watery part of milk separated from the coagulated curd.
Whey fermentation solubles: Whey together with the watersoluble substances produced during the fermentation of whey.
Wort: The liquid portion of malted grain. It is a solution of malt sugar and other soluble extracts from malted mash.
Yeast fermentation grains: Residue of grains after being used as a source of carbohydrate for yeast fermentation.
Acidified: Addition of an acid to provide a pH lower than pH7. Sometimes a precipitate form which may be removed by mechanical means (i.e. curd from whey).
Alcohol extracted: Treated with alcohol to remove all alcohol-soluble substances.
Ammoniated: Combined or impregnated with ammonia or an ammonium compound.
Artificially dried: Moisture removed by other than natural means.
Aspirated: Removal of light materials from heavier materials.
Autoclaved: Cooked under pressure in an autoclave.
Blended: Mingled or combined. Refers to ingredients of a mixed feed; does not imply uniformity of dispersion.
Blocked: Compressed into a large solid mass.
Calcined: Heated to high temperature in the presence of air.
Canned: Processed, packaged, sealed and sterilized in cans or similar containers.
Centrifuged: Separated by a force moving away from a center.
Chipped: Cut or broken into fragments or cut, into small, thin slices.
Chopped: Reduced in particle size by cutting.
Cleaned: Subjected to any process (e.g. scalping, screening, aspiration, or magnetic separation) by which unwanted material is removed.
Clipped: Refers to removal of ends of whole grain.
Coagulated: Curdled, clotted, or congealed, usually by the action of a coagulant.
Coarse sifted: Separated according to particle size by passage through coarsely woven wire sieves.
Condensed: Reduced in volume by removal of moisture.
Conditioned: Brought to predetermined moisture characteristics or temperature (or both) prior to further processing. See tempered (International term).
Cooked: Heated in the presence of moisture to alter chemical or physical characteristics (or both) or to sterilize. See pressure cooked.
Cracked: Reduced in size by a combined breaking and crushing action. Refers to particles of grain.
Crimped: Rolled with corrugated rollers. The grain to which this term refers may be tempered or conditioned before it is crimped, and may be cooled afterward.
Crumbled: Broken with corrugated rollers. Refers to pellets.
Degermed: Having had the embryos wholly or partially separated from the starch endosperm. Refers to seeds.
Dehulled: Having had the hulls removed.
Dehydrated: Having had most of the moisture removed by heat.
Digested: Subjected to prolonged heat and moisture, or to chemicals or enzymes with a resultant change or decomposition of the physical or chemical nature.
Dressed: Made uniform in texture by breaking or screening lumps or by applying liquid(s). Refers to feed.
Dry milled: Milled by tempering with a small amount of water or steam to facilitate separation into component parts. Refers to kernels of grain.
Dry rendered: Having undergone (1) cooking in open steam-jacketed vessels until the water has evaporated and (2) removal of fat by draining and pressing. Refers to residues of animal tissues.
Ensiled: Preserved by ensiling, a process in which finely cut parts of plants, packed in an air-tight chamber (e.g., a silo), undergo an acid fermentation that retards spoilage.
Eviscerated: Subjected to removal of all organs. Refers to the great cavity of an animal's body.
Expanded: Increased in volume as a result of abrupt reduction in pressure. Refers to a feed or feed mixture that is extruded after being subjected to moisture, pressure, and temperature to gelatinize the starchy part.
Expeller extracted: See mechanically extracted.
Extracted, mechanical: See mechanically extracted.
Extracted, solvent: See solvent extracted.
Extruded: Pushed through orifices of a die under pressure. Refers to feed.
Extruded with steam: Pushed through orifices of a die under pressure and after preconditioning with steam. Refers to feed.
Extruded without steam: Pushed through orifices of a die under pressure and in the absence of steam. Refers to feed.
Fermented: Acted upon by yeasts, filamentous fungi, or bacteria in a controlled aerobic or anaerobic process. Refers to products (e.g., grains and molasses) used in the manufacture of alcohols, acids, vitamins or the B complex group, and antibiotics.
Field cured: Dried by exposure to the atmosphere.
Finely ground: Reduced to very small particles by impact, shearing, or attrition.
Finely screened: Separated according to particle size by passage through a finely woven meshed material.
Finely sifted: Separated according to particle size by passage through a finely woven meshed material.
Flaked (1) Prepared by a method involving the use of high heat, tempering, and rollers set close together. (2) Cut into flat pieces (e.g., potato flakes). Syn: steamed flaked.
Fused: Blended by melting.
Gelatinized: Ruptured by a combination of moisture, heat, and pressure. Refers to starch granules of a feed.
Ground: Reduced in particle size by impact shearing or attrition.
Heat and acid precipitated: Separated from a suspension or solution by action of heat and acid.
Heat processed: Prepared by a method involving the use of elevated temperatures, with or without pressure.
Heat rendered: Melted, extracted, or clarified by heating. (Water and fat are usually removed).
Homogenized: Broken down into evenly distributed globules small enough to remain as an emulsion for long periods. Refers to particles of fat.
Hydraulically extracted: See mechanically extracted.
Hydrolyzed: Subjected to hydrolysis, a process by which complex molecules (e.g., those in proteins) are split into simpler units by chemical reaction with water molecules. (The reaction may be produced by an enzyme, catalyst, or acid or by heat and pressure).
Irradiated: treated, prepared, or altered by exposure to radiant energy.
Kibbled: Cracked or crushed. Refers to baked dough or to extruded feed that was cooked before or during the extrusion process.
Leached: Affected by the action of percolating water or other liquid.
Magnetic separation: removal of ferrous material by magnets (e.g., removal of iron objects from mixed feed).
Malted: Converted into malt or treated with malt or malt extract.
Mechanically extracted: Extracted by heat and mechanical pressure. Refers to removal of fat or oil from the seeds. Syn: expeller extracted, hydraulically extracted old process.
Mechanically extracted caked: Extracted from seeds by heat and mechanical pressure in such a way that the remaining product (e.g., cottonseed meal) is caked. Refers to fat or oil.
Micronized: Heating by gas-fired infrared generator to 150°C (300°F). The term micronized was coined to describe this dry heat treatment since microwaves are emitted in the heating process. Refers to grain.
Mixed: Two or more materials combined by agitation to a specific degree of dispersion.
Partially extracted: Partially removed from a feed by a chemical or mechanical process. Refers to fat or oil.
Pearled: Reduced by machine brushing to smaller, smooth particles. Refers to dehulled grains (e.g., pearled barley).
Pelleted: Made into pellets.
Polished: Smoothed by a mechanical process. Refers to grain (e.g., polished rice).
Popped: Heated with accompanying expansion until a high percentage of actual explosion or eruption occurs. Refers to grain (e.g., popped corn [maize]).
Precipitated: Separated from suspension or solution as a result of a chemical or physical change.
Premixed: Mixed with a diluent or carrier (or both) preliminary to final mixing with other ingredients.
Prepressed solvent extracted: Removed from materials partly by heat and mechanical pressure and (later) partly by organic solvents. Refers to fat, oil, or juice.
Pressure cooked: Heated either wet or dry and under pressure greater than atmospheric pressure.
Roasted: Cooked in an oven by dry heat. For grains, cooked or heated with dry heat with an exit temperature of 150°C (300°F). Usually accompanied by expansion and toasted appearance.
Rolled: Compressed between rollers. Rolling may entail tempering or conditioning. See steam rolled.
Scoured: Cleansed by impact or friction. Refers to removal of the beard from the wheat kernel.
Screened: Separated into different sizes by being passed over or through screens.
Shredded: Cut into long thin pieces.
Sifted: Separated into different sizes by being passed through wire or nylon sieves.
Skimmed: Removed by settling, flotation, or centrifuging. Refers to removal of the lighter part of a liquid from the heavier part (e.g., removal of cream from milk).
Solvent extracted: Removed from materials (e.g., soybean seeds) by organic solvents. Refers to fat or oil. Syn: new process.
Solvent extracted caked: Fat or oil removed from materials by organic solvents and pressed to make a cake.
Spent: Exhausted of absorbing properties (e.g., spent bone black).
Stabilized: Made more resistant to chemical change by an added substance.
Stack ensiled: Ensiled while in a pile above ground.
Steamed flaked: Prepared by a method utilizing steam heat for 12 to 14 minutes, tempering and rollers set close together to make a thin flake. (see flaked).
Steam rolled: Preconditioned in steam under pressure for a short period and then compressed between rollers.
Steamed treated: With steam, as in steam cooking. Syn: steam cooked, steam rendered, tanked.
Steep extracted: Soaked in water or other liquid to remove soluble materials. Refers to grain (e.g., corn/maize that is being wet milled).
Sun-cured: Dried by exposure to the atmosphere.
Sun-cured brown: Partially dried by exposure to the direct rays of the sun, then put in a stack or bale, where heat from microbial action causes browning.
Tempered: Brought to predetermined moisture characteristics or temperature (or both) before further processing. Syn: conditioned.
Threshed: Separated from straw by impaction and subsequent screening. Refers to grain, peas, or beans. See straw.
Toasted: Browned, dried, or parched by exposure to a wood fire or to gas or electric heat.
Vacuum dehydrated: Dehydrated under vacuum.
Wafered: Agglomerated by compressing into a form that usually measures more in diameter or cross section than in length. Refers to fibrous feeds (e.g., wafered alfalfa hay).
Water extracted: Removed with water. Refers to a product from which soluble substances have been removed.
Wet milled: Steeped in water, which may contain sulfur dioxide, to facilitate separation of the parts. Refers to kernels of corn (maize).
Whole pressed: Pressed to remove oil. Refers to seeds with hulls (e.g., cotton seeds).
Alfalfa meal or pellets, dehydrated: The aerial portion of the alfalfa plant, reasonably free of other crop plants, weeds and mould, which has been finely ground and dried by thermal means.
Alfalfa meal or pellets, suncured, or ground alfalfa hay: The aerial portion of the alfalfa plant, reasonably free of other crop plants, weeds and mould, which has been suncured and finely ground. If it is chopped instead of finely ground, it must be designated as “Suncured Chopped Alfalfa” or “Chopped Alfalfa Hay”.
Animal fat: Is obtained from the tissues of mammals and/or poultry in the commercial processes of rendering or extracting. It consists predominantly of glyceride esters of fatty acids and contains no additions of free fatty acids or other materials obtained from fats. It must contain not less than 90% total fatty acids, not more than 2.5% unsaponifiable matter, and not more than 1% insoluble matter. If the product bears a name descriptive of its kind or origin - i.e., tallow, lard, grease - it must correspond thereto. If an antioxidant is used, the common name or names must be indicated, followed by the word “preservative(s)”.
Animal liver and glandular meal: Obtained by drying and grinding liver and other glandular tissue from slaughtered mammals. At least 50% of the dry weight of the product must be derived from liver.
Barley (ground): The entire product obtained by grinding barley. It shall consist of not less than 80% sound barley and shall not contain more than 3% heat damaged kernels, 6% foreign material, 20% other grains or 10% wild oats.
Beet pulp (dried): The dried residue from sugar beets which have been cleaned and freed from crowns, leaves, and sand; and which have been extracted in the process of manufacturing sugar.
Blood meal, conventional cooker dried: Produced from clean, fresh animal blood, exclusive of all extraneous material such as hair, stomach belchings and urine except in such traces as might occur unavoidably in good manufacturing processes. The product usually has a dark black-like color and is rather insoluble in water.
Blood meal, flash dried: Produced from clean, fresh animal blood, exclusive of all extraneous material such as hair, stomach belchings and urine except in such traces as might occur unavoidably in good manufacturing processes. A large portion of the moisture (water) is usually removed by a mechanical dewatering process or by condensing by cooking to a semi-solid state. The semi-solid blood mass is then transferred to a rapid drying facility where the more tightly bound water is rapidly removed. The minimum biological activity of lysine shall be 80%.
Bone meal (steamed): The dried, ground product sterilized by cooking undecomposed bones with steam under pressure.
Brewers dried grains: The dried extracted residue of barley malt alone or in mixture with other cereal grain or grain products resulting from the manufacture of wort or beer and may contain pulverized dried spent hops in an amount not to exceed 3%, evenly distributed.
Brewers' dried yeast: The dried non-fermentive, non-extracted yeast of the botanical classification Sacchromyces resulting as a by-product from the brewing of beer and ale. It shall contain not less than 40% of protein.
Citrus pulp (dried): The ground peel, residue of the inside portions, and occasional cull fruits of the citrus family which have been dried producing a coarse, flaky product.
Coconut meal (copra meal) (Expeller): The ground residue obtained after the removal of most of the oil from the dried meat of the coco nut by a mechanical extraction process.
Coconut meal (copra meal) (solvent): The ground residue obtained after the removal of most of the oil from the dried meat of the coco nut by a solvent extraction process.
Corn (yellow) - ground, cracked or crimped: The entire product made by grinding, cutting or crimping sound corn (maize).
Corn distillers dried grains: Obtained after the removal of ethyl alcohol by distillation from the yeast fermentation of corn or a grain mixture in which corn predominates by separating the resultant coarse grain fraction of the whole stillage and drying it by methods employed in the grain distilling industry.
Corn distillers dried grains with solubles: The product obtained after the removal of ethyl alcohol by distillation from the yeast fermentation of corn or a grain mixture in which corn predominates by condensing and drying at least 3/4 of the solids of the resultant whole stillage by methods employed in the grain distilling industry.
Corn feed meal: The fine siftings obtained from screened cracked corn, with or without its aspiration products added.
Corn germ meal (wet milled): Ground corn germ from which most of the solubles have been removed by steeping and most of the oil removed by hydraulic, expeller, or solvent extraction processes, and is obtained in the wet milling process of manufacture of corn, corn syrup, or other corn products.
Corn gluten feed: That part of commercial shelled corn that remains after extraction of the larger part of the starch, gluten, and germ by the processes employed in the wet milling manufacture of corn starch or syrup. It may or may not contain fermented corn extractives and corn germ meal.
Corn gluten meal: The dried residue from corn after the removal of the larger part of the starch and germ, and the separation of the bran by the process employed in the wet milling manufacture of corn starch or syrup; or by enzymatic treatment of the endosperm. It may contain fermented corn extractives and/or corn germ meal.
Cottonseed hulls: Consists primarily of the outer covering of the cottonseed.
Cottonseed meal: Cottonseed meal, mechanical or solvent extracted, is the product obtained by finely grinding the cake which remains after removal of most of the oil from cottonseed by a mechanical or solvent extraction process. It must contain not less than 36% crude protein. Low gossypol cottonseed meal is a meal in which the gossypol is not more than 0.04% free gossypol.
Distillers dried grains: Obtained after removal of ethyl alcohol by distillation from the yeast fermentation of a grain or a grain mixture by separating the resultant coarse grain fraction of the whole stillage and drying it by methods employed in the grain distilling industry. The predominating grain shall be declared as the first word in the name.
Distillers dried solubles: Obtained after the removal of ethyl alcohol by distillation from the yeast fermentation of a grain or a grain mixture by condensing the thin stillage fraction and drying it by methods employed in the grain distilling industry. The predominating grain shall be declared as the first word in the name.
Distillers dried grains with solubles: The product obtained after the removal of ethyl alcohol by distillation from the yeast fermentation of a grain or a grain mixture by condensing and drying at least three-fourths of the solids of the resultant whole stillage by methods employed in the grain distilling industry. The predominating grain shall be declared as the first word in the name.
Hydrolyzed fat, or oil, feed grade: Obtained in the fat processing procedures commonly used in edible fat processing or soap making. It consists predominantly of fatty acids and must contain not less than 85% total fatty acids, not more than 6% unsaponifiable matter, and not more than 1% insoluble matter. Its source must be stated in the product name - i.e., hydrolyzed animal fat, hydrolyzed vegetable oil, hydrolyzed animal and vegetable fat. If an antioxidant(s) is used, the common name or names must be indicated, followed by the word “preservative (s)”.
Fish meal: Clean, dried, ground tissues of undecomposed whole fish or fish cuttings, either or both, with or without the extraction of part of the oil. If it contains more than 3% salt, the amount of salt must constitute a part of the brand name, provided that in no case must the salt content of this product exceed 7%.
Condensed fish solubles: Obtained by condensing the stickwater. It must contain not less than 30% crude protein.
Dried fish solubles: Obtained by dehydrating the stickwater. It must contain not less than 60% crude protein.
Hominy feed: A mixture of corn bran, corn germ and part of the starchy portion of either white or yellow corn kernels or mixture thereof, as produced in the manufacture of pearl hominy, hominy grits or table meal, and must contain not less than 4% crude fat. If prefixed by the words “white” or “yellow”, the product must correspond thereto.
Linseed meal: Linseed meal, mechanical extracted, is the product obtained by grinding the cake or chips which remain after removal of most of the oil from flaxseed by a mechanical extraction process. It must contain no more than 10% fiber. Linseed meal, solvent extracted, is the product obtained by grinding the flakes which remain after removal of most of the oil from flaxseed by a solvent extraction process. It must contain no more than 10% fiber.
Malt sprouts: Obtained from malted barley by the removal of the rootlets and sprouts which may include some of the malt hulls, other parts of malt and foreign material unavoidably present. It must contain not less than 24% crude protein. The term “malt sprouts” when applied to a corresponding portion of other malted cereals must be used in qualified form: i.e., “rye maltsprouts,” “wheat malt sprouts,” etc.
Meat meal: The dry rendered product from mammal tissues, exclusive of hair, hoof, horn and hide trimmings, manure and stomach contents, except in such amounts as may occur unavoidably in good factory practice. It shall not contain added blood meal. It shall contain not more than 14% pepsin indigestible residue. Not more than 11% of the crude protein in the product shall be pepsin indigestible. It must be designated according to its protein content. If the product bears a name descriptive of its kind, composition or origin, it must correspond thereto.
Meat and bone meal (rendered): The finely ground, dry-rendered residue from animal tissues and bone exclusive of hair, hoof, horn, hide trimmings, blood, manure, and stomach contents except in such traces as might occur unavoidably in good factory practice.
Meat and bone meal (solvent): The finely ground, solvent-extracted residue from animal tissues and bone exclusive of hair, hoof, horn, hide trimmings, blood, manure and stomach contents except in such traces as might occur unavoidably in good factory practice.
Molasses, beet: A byproduct of the manufacture of sucrose from sugar beets. It must contain not less than 48% total sugars, expressed as invert and its density determined by double dilution must not be less than 79.5° Brix.
Molasses, cane: A byproduct of the manufacture or refining of sucrose from sugar cane. It must contain not less than 46% total sugars expressed as invert. If its moisture content exceeds 27%, its density determined by double dilution must not be less than 79.5° Brix.
Hemicellulose extract: A byproduct of the manufacture of pressed wood. It is the concentrated soluble material obtained from the treatment of wood at elevated temperature and pressure without use of acids, alkalis or salts. It contains pentose and hextose sugars and has a total carbohydrate content of not less than 55%.
Molasses, starch: A byproduct of the manufacture of dextrose from starch derived from corn or grain sorghums in which the starch is hydrolized by use of enzymes and/or acid. It must contain not less than 43% reducing sugars expressed as dextrose and not less than 50% total sugars expressed as dextrose. It shall contain not less than 73% total solids.
Oatmeal (feeding): Obtained in the manufacture of rolled oat groats or rolled oats and consists of ground broken rolled oat groats, oat groat chips, and floury portions of the oat groats, with only such quantity of finely ground oat hulls as is unavoidable in the usual process of commercial milling. It must not contain more than 4% of crude fiber.
Oats (ground or crimped): The entire product obtained by grinding clean, sound oats. Crimped oats is the entire product obtained by crimping clean, sound oats (see Test Weight). Oats must contain a minimum of 80% sound cultivated oats and must not contain more than 10% wild oats, 3% heat damaged kernels of oats, other grains, and wild oats, 5% foreign material. It must contain not more than 15% crude fiber.
Peanut (groundnut) meal and hulls (expeller): The ground peanut cake obtained by extraction of part of the oil by pressure from peanut kernels with added hulls.
Peanut (groundnut) meal and hulls (solvent): The ground peanut cake obtained by extraction of most of the oil by solvents from peanut kernels with added hulls.
Phosphate, calcium: A calcium phosphate product either calcined, fused, precipitated or reacted. It must contain not more than one part fluorine (F) to 100 parts of phosphorus (P). The minimum percent of calcium (Ca) and phosphorus (P) and maximum percent of fluorine (F) must be stated on the label.
Phosphate, defluorinated: Includes either calcined, fused, precipitated or reacted calcium phosphate. It must contain not more than one part of fluorine (F) to 100 parts of phosphorus (P). The minimum percent of calcium (Ca) and phosphorus (P) and the maximum percent of fluorine (F) must be statedon the label. The term “defluorinated” must not be used as a part of the name of any product containing more than one part of fluorine (F) to 100 parts of phosphorus (P). The term “defluorinated phosphate” must be used, where appropriate, in labeling ingredient listings.
Phosphate, dicalcium: A calcium salt of phosphoric acid generally expressed as CaHPO4 and its hydrated forms. Minimum phosphorus (P), minimum calcium (Ca) and maximum fluorine (F) must be specified. It must contain not more than 1 part of fluorine (F) to 100 parts phosphorus (P).
Phosphate, monocalcium: A calcium salt of phosphoric acid generally expressed as CaH4(PO4)2 and its hydrated forms. Minimum phosphorus (P), minimum calcium (Ca) and maximum fluorine (F) must be specified. It must contain not more than 1 part fluorine (F) to 100 parts phosphorus (P).
Poultry byproduct meal: Consists of the ground, dry-rendered or wet-rendered clean parts of the carcass of slaughtered poultry, such as heads, feet, undeveloped eggs and intestines, exclusive of feathers, except in such trace amounts as might occur unavoidably in good factory practice. It must contain not more than 16% ash and not more than 4% acid-insoluble ash.
Hydrolized poultry feathers: The product resulting from the treatment under pressure of clean, undecomposed feathers from slaughtered poultry, free of additives and/or accelerators. Not less than 75% of its crude protein content must be digestible by the pepsin digestibility method.
Rapessed meal, mechanical extracted: Obtained by grinding the cake which remains after removal of most of the oil by mechanical extraction of the seed from the rapessed plant (Brassica). It must contain a minimum of 32% protein and a maximum of 12% crude fiber.
Rice bran: The pericarp or bran layer and germ of the rice, with only such quantity of hull fragments, chipped, broken or brewers rice, and calcium carbonate as is unavoidable in the regular milling of edible rice. It must contain not more than 13% crude fiber. When the calcium carbonate exceeds 3%, the percentage must be declared in the brand name.
Rice bran (solvent) - (solvent extracted rice bran): Obtained by removing part of the oil from rice bran by the use of solvents and must contain not less than 14% protein and not more than 14% fiber.
Rice mill by-product: The total offal obtained in the milling of rice. It consists of rice hulls, rice bran, rice polishings and broken rice grains. Its crude fiber content must not exceed 32%.
Rice polishings: A by-product of rice obtained in the milling operation of brushing the grain to polish the kernel.
Safflower oil feed or whole pressed - safflower seeds (from unhulled seeds): The ground residue obtained after the extraction of the oil from unhulled safflower seed.
Safflower meal (from hulled seed): The ground residue obtained after the extraction of the oil from hulled safflower seed.
Salt: (sodium chloride) as used in feeds is free-flowing and is a minimum 95% pure NaCl.
Screenings: Obtained in the cleaning of grains which are included in the U.S.Grain Standard Act and other agricultural seeds. It may include light and broken grains and agricultural seeds, weed seeds, hulls, chaff, joints, straw, elevator or mill dust, sand and dirt. It must be designated as Grain Screenings, Mixed Screenings and Chaff and/or Dust. No grade of screenings must contain any seeds or other material in amount that is either injurious to animals or will impart any objectionable odor or flavor to their milk or flesh. The screenings must contain not more than four whole prohibited noxious weed seeds per pound and must contain not more than 100 whole restricted noxious weed seeds per pound. The prohibited and restricted noxious weed seeds must be those named as such by the seed control law of the state in which the screenings is sold or used. All grades of screenings must bear minimum guarantees of crude protein and crude fat and maximum guarantees of crude fiber and ash.
Sesame meal: The ground residue obtained after the extraction of part of the oil by pressure from sesame seed as produced under reasonable milling conditions.
Skimmed milk (dried): The residue obtained by drying defatted milk. It contains 8% maximum moisture.
Sorghum grains (milo, kafir, etc.): Kafir and milo are sorghum grains, are very similar in shape and are about the same size (4mm). Kafir is slightly longer and less flat than milo. True milo is white or yellow, while kafir may be red and pink (red variety) or white (white variety).
Sorghum (grain) gluten feed - (milo gluten feed): The part of the grain of grain sorghums that remains after the extraction of the larger part of the starch and germ by the processes employed in the wet milling manufacture of starch or syrup.
Sorghum (grain) gluten meal - (milo gluten meal): That part of the grain of grain sorghums that remains after the extraction of the larger part of the starch and germ, and the separation of the bran by the processes employed in the wet milling manufacture of starch or syrup.
Soybean meal (expeller): The product resulting from grinding expeller soybean oil chips. Chips are obtained after expressing part of the oil from soybean by crushing, cooking, and mechanical pressing using an expeller, screw press, or any other mechanical press.
Soybean meal (solvent): The product resulting from grinding solvent extracted soybean flakes. The flakes are obtained after extracting most of the oil from soybeans by the use of solvents.
Soybean meal (dehulled - solvent): The product resulting from grinding dehulled solvent extracted soybean flakes. It shall contain not more than 3% crude fiber.
Soybean mill feed: Composed of soybean hulls and the offal from the tail of the mill which results from the manufacture of soy grits or flour. It must contain not less than 13% crude protein and not more than 32% crude fiber.
Soybeans, heat processed: The product resulting from heating whole soybeans without removing any of the component parts. It may be ground, pelleted, flaked or powdered. It must be sold according to its crude protein content. Similar term: Dry roasted soybeans.
Sunflower meal: Obtained by grinding the residue remaining after extraction of most of the oil from whole sunflower seed, by mechanical or solvent extraction process. May also be obtained by grinding the residue after extraction of oil from dehulled sunflower seed by either process.
Tomato pomace (dried): A dried mixture of tomato skins, pulp, and crushed seeds resulting from the process of extracting the juice from tomatoes.
Wheat (ground or cracked): The entire product obtained by grinding or cracking clean sound wheat.
Wheat bran: The coarse outer covering of the wheat kernel as separated from cleaned and scoured wheat in the usual process of commercial milling.
Wheat germ (meal): Consists chiefly of wheat germ together with some bran and middlings or shorts. It must contain not less than 25% crude protein and 7% crude fat.
Wheat middlings: Consists of fine particles of wheat bran, wheat shorts, wheat germ, wheat flour and some of the offal from the “tail of the mill.” This product shall be obtained in the usual process of commercial milling and must contain not more than 9.5% of crude fiber.
Wheat mixed feed (wheat mill run): Consists of coarse wheat bran, fine particles of wheat bran, wheat shorts, wheat germ, and wheat flour, and the offal from the “tail of the mill.” This product must be obtained in the usual process of commercial milling and must contain not more than 9.5% crude fiber.
Wheat red dog (wheat white shorts or wheat flour middlings): Consists of the offal from the “tail of the mill” together with some fine particles of wheat bran, wheat germ, and wheat flour. This product must be obtained in the usual process of commercial milling and must contain not more than 4.0% of crude fiber.
Whey (dried): The residue obtained by drying whey. It contains 65% minimum lactose.
1 A Feed Guide is also available within HMSO (1973, 1976) and from the American Feed Manufacturers Association, 1701 N.Ft. Myer Dr., Arlington, Va. 22209, USA
