Repulic of the Philippines

Department of Agriculture
Bureau of Animal Industry
Visayas Avenue, Diliman,
Quezon City

ADMINISTRATIVE ORDER )
NO.____ 40_______ )
Series of 1976

SUBJECT : RULES AND REGULATIONS GOVERNING QUALITY STANDARDS OF COMMERCIAL

FEED INGREDIENTS.

Pursuant to the pertinent provision of R.A 1556, as amended by Presidential Decree No. 7 dated
September 30, 1972 and Animal Industry Administrative Order No. 35 dated September 23, 1975, the
following rules and regulations governing the quality standards of commercial feed ingredients are
hereby promulgated for the information and observance of all concerned:

ARTICLE I DEFINITIONS

Section l. For purposes of these regulations, the following words or terms shall mean:

1.1 Additive. An ingredient or combination of ingredients added to the basic feed

mix
or parts thereof to fulfill a specific need. Usually used in micro quantities and
requires careful handling and mixing.

1.2 Adulterated feedstuff. Feedstuffs or ingredients found to contain any material

that may be injurious, damaged or of no food value or if any substance has been
added thereto that may increase its bulk or weight and/or may reduce its quality
or strenght.

1.3 Antioxidants. Substances which hinder oxidation.

1.4 Ash. Mineral matter of the substance remaining after burning off the dry matter.

1.5 Base. The main or chief ingredients (quantitatively) in a mixture.

1.6 Brand name. Any word, name symbol or device or any combination thereof
identifying the commercial feed of a distributor and distinguishing it from that of
others.
1.7 By-product. (Part) Secondary products produced in addition to the principal
product.

1.8 Commerical feed. The term commercial feed means all materials which are
distributed for use as feed or for mixing in feed, for animals other than man
except:

1.8.1 Unmixed seed. whole or processed

1.8.2 Hay, straw, stover, silage, cobs, husks, and hulls

a) when unground, and

b) when unmixed with other materials.

1.8.3 Individual chemical compounds when not mixed with other materials

1.9 Complete feed. A nutritionally adequate feed for animals other than man; by
specific formula is compounded to fed as the sole ration and is capable of
maintaining life and/or promoting production without any additional substance
being consumed except water.

1.10 Concentrates. Feedstuffs low is fiber and high in total diigestible nutrients.

1.10.1 Concentrates, mixed these are mixed feed ingredients containing high
amount of protein, vitamins and minerals intended to be used as a
complete feed after the addition of cereal grains and their by-products.

1.10.2 Concentrates, simple these are single feed ingredients containing at least
60% total disestible nutrients, such as fish meal, soybean oil meal, etc., and
intented to be further diluted and mixed with other ingredients to produce
a spplement sor a complete feed.

1.11 Crude Fat. (See other extract)

1.12 Crude Fiber (CF). The coarse, fibrous protions of plants, relatively low in
digestibility and in nutritive value, such as cellulose.

1.13 Crude Protein (CP). It includes the true proteins and all other nitrogenous
compounds in feeds.

1.14 Crumbles. (Physical form) Pelleted feed reduced to granular from.

1.15 Custom-Mixed feed. (Formula feed) Two or more ingredients proportioned,
mixed and porcessed according to specifications.

1.16 Damaged feedstuffs. Any feedstuff which has been subjected to any factor that
has decreased the nutritive value of any feed or feedstuff which when fed to
livestock may be injurious to the health of the animals.

1.17 Digestible Nutrients. That portion of the nutrients consumed which is digested
and taken into the animal body. The term is generally applied to the proteins,
carbohyrates and fats.

1.18 Digestible Proteins. That portion of the ingested feed protein which Is absorbed.

1.19 Dry matter percent. Feedstuffs which do not contain water.

1.20 Energy Feed. Concentrates with less than 20% crude protein.

1.21 Ehter Extract (EE). Fats, oils, waxes and similar plant components, which are
extracted with wam ether in chemical analysis.

1.22 Feed (s). Edible material which are consumed by animals and contribute energy
and/or nutrients to the animals diet. (Usually refers to animals rather than man)

1.23 Fodder. (Part) The green or cured plant, containing all the ears or seed heads, if
any, grown primarily for forage. (It has been applied more specifically to corn and
sorghum).

1.24 Forage. Vegetable feed for domestic animals containing more than 18% crude
fiber in the state. Generally, the term refers to such materials as pasturage,
browse, soilage, hay straw and silage

1.25 Forage crop. Plants grown primarily for livestock feed, to be either harvested for
hay, soilage, or green feed or eaten by grazing animals.

1.26 Hay. (Part) The aerial portion of grass or herbage esperically out and cured for
animal feeling

1.27 Ingredient, feed ingredient. A component part or constituent of any combination

or mixture making up a commercial feed.

1.28 Label. A display of written, printed, or graphic matter upon or affixed to the
container in which a commercial feed is distributed, or on the invoice or delivery
slip with which a commercial feed is distributed.

1.29 Mash. (Physical form) A mixture of ingredients in meal form. Similar term: Mash
feed.
1.30 Medicated feed. Any feed which contains drug ingredients intended or
represented for the cure, mitigation, treatment, or prevention of diseases of
animals other than man or which contains drug ingredients intended to affect the
structure or any function of the body of animals other than man.

1.31 Micro-ingredients. Vitamins minerals, antibiotics, drug, and other materials

noramlly required in small amounts and measured in milligrams, micrograms or
parts per million (ppm).

1.32 Middlings. (Parts) A by-product of cereal milling comprising several grades of

granular particles containing different proportions of endosperm. bran, germ,
each of which contains different levels of cudes fiber.

1.33 Nutrient. Any feed constituent, or group of feed constituent of the same general
chemical composition, that contributes to the support of animal life.

1.34 Pellets. (Physical form) Agglomerated feed formed by compacting and forcing
throug die openings by a mechanical process. Similar terms: pelleted feed, hard
pellet

1.35 Pollard, Wheat. A portion of the intermediate products (pollard, middlings, shorts,
red dog.etc.) in the milling of wheat. It is the product obtained between flour and
bran. Under Philippine conditions of flour milling, pollard may consist of millrun,
middlings and shorts.

1.36 Premix. A uniform mixture of one or more micro-ingredients with diluent and/or
carrier. Premixes are used to facilitate uniform dispersion of the micro-
ingredients in a larger mix

1.37 Protein. Complex organic compounds composed largely of carbon, hydrogen and
nitrogen in the form of amion acids. Some may contain sulfur and phosphorous
and/or a small amount of the elements.

1.38 Protein feed. Concentrates containing 20% or more crude protein.

1.39 Ration. The amouny of the total feed which is provided to one aimal over a 24
hour period.

1.40 Refuse (Part) Damaged, defective, or superfluous material produced during or left
over from a manufacturing or industrial process.

1.41 Rice hulls. Consist primarily of the outer covering of the rough rice.

1.42 Roughages. Feeds that are high in fiber and therefore low in total digestible
nutrients, such as straw, stover, legume and grass forages.
1.43 Shorts. (Part) Fine particles of bran, germ, flour, or offal from the tan of the mill
from commerical flour milling.

1.44 Silage. Forage preserved in a succulent condition by partial fermentation.

1.45 Solige, soiling crop Green forage crops that are cut and fed in fresh condition to
stock

1.46 Stover. (Part) The stalks and leaves if corn after the ears, or in sorghum after the
heads have been harvested

1.47 Straw. (Part) The plant residue remaining after separation of the seeds in
threshing includes chaff.

1.48 Supplement. A feed used with another to improve the nutritive balance or
performanceof the total and interded to be:

1.48.1 Fed undiluted as a supplement to other feeds; or,

1.49.1 Offered free choice with other parts of the ration separately availabe; or

1.48.3 Further diluted and mixed to produce a complete feed.

1.49 Total digestible nutrients (TDN). The sum total of all digestible organic
nutrients, i.e., proteins NFS fiber and fat (x 2.25)

1.50 Trace minerals. Mineral nutrients required by animals in micro amounts only
(measured in milligrams per pound or smaller units).

1.51 Tubers. (Part) Short, thickened fleshy stems or terminal portions of the stems or
rhizomes that are usually formed underground, bear imnute scaled leaves, each
with a bud capable under suotable conditions of developing into a new plant and
constitutes the resting stage of various plants.
 ATICLE II CLASSIFICATION OF FEED INGREDIENTS

Section 2 Based on their nutrient sources, the feed ingredients shall be classie

2.1 ENERGY SOURCES:

2.1.1 Barley Feed

2.1.2 Brown Rice
2.1.3 Camote Meal
2.1.4 Cassave Meal
2.1.5 Corn Bran
2.1.6 Corn Grain
2.1.7 Corn Girls or Hominy Girls
2.1.8 Ground Grain Sorghum
2.1.9 Mollasses, Blackstrap or Feeding Cane Mollasses
2.1.10 Rice Bran
2.1.11 Rice Middlings
2.1.12 Rice Polishing
2.1.13 Rough Rice
2.1.14 Sugar
2.1.15 Tallow
2.1.16 Vegetable Fat
2.1.17 Wheat Bran
2.1.18 Wheat Middlings
2.1.19 Wheat Pollard

2.2 PROTEN SOURCES:

2.2.1 Animal Protein

2.2.1.1 Blood Meal

2.2.1.2 Crab Meal
2.2.1.3 Dried Buttermilk
2.2.1.4 Dried Whey
2.2.1.5 Hyrolyzed Feather Meal
2.2.1.6 Meat Meal or Meat Scrap
2.2.1.7 Fish Meal
2.2.1.8 Meat and Bone Meal
2.2.1.9 Shrimp Meal
2.2.1.10 Skimmilk Powder

2.2.2 Plant Protein

2.2.2.1 Alfalfa Leaf Meal

 2.2.2.1 Alfalfa Meal
2.2.2.3 Brewers Dried Yeast
2.2.2.4 Copra Meal or Coconut Oil Meal
2.2.2.5 Corn Germ Meal
2.2.2.6 Corn Gluten Feed
2.2.2.7 Corn Gluten Meal
2.2.2.8 Cottonseed Oil Meal
2.2.2.9 Distillers Yeast
2.2.2.10 Ipil-Ipil Leaf Meal
2.2.2.11 Linseed Oil Meal
2.2.2.12 Paring Meal
2.2.2.13 Peanut Oil Meal
2.2.2.14 Soybean Oil Meal
2.2.2.15 Sunflower Seed Meal
2.2.2.16 Wheat Grem, Meal

2.3 MINERAL SOURCES:

2.3.1 Bone Meal

2.3.2 Calcium Carbonate
2.3.3 Defluorinated Rock Phosphate
2.3.4 Dicalcium phosphate
2.3.5 Limestone, 95% Calcium Carbonate
2.3.6 Monocalcium Phosphate
2.3.7 Oyster Shell Powder
2.3.8 Sodium Choride 9 (Common Salt)
 ATICLE III QUALITY STANDARDS FO COMMERCIAL FEED
INGREDOENT

3.1 ENERGY SOURCES:

3.1.1 Barley feed. The entire by-product resulting from the manufacture of pot or peral
from clean barley, consosts of hulls and the outer coat of the kernels. It shall
contain 7% fiber and 3.5% fat

3.1.2 Brown Rice. The entire product obtained after the hulls have been removed. It
Shall contain 2% fat and 1.1% fiber.

3.1.3 Camote Meal. The clean whole camote (Ipome batatas) tuber, sliced or chopped
into pieces, dried and ground. The most common varieties used for feeds and
feed ingredients are purple, red white and yellow.

3.1.4 Cassava Meal. The clean whole cassava (Manihot esculenta) tuber, sliced or
chopped into pieces, dried and ground

3.1.5 Corn Bran. The outer coating of the corn kernel, with little or none of the starchy
part of the germ. It shall have the following analysis:

Crude Protein . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10%min.

Fat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5%min.
Fiber . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8%min.
Moisture . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13%min

3.16 Corn Grains. Tooth-shaped and covered with a thin transparent tissue of
fibrous cellulose known as the bran coat. The most common varities used for
feed and feed ingredients are yellow and white dent. They shall contain 2.9%
fiber and 2.4 %fat.

3.1.7 Corn Girts or Hominy Grits. Hard, flinty portions of sound corn, with litte or
none of the bran or germ. These broken small particles are separated from the
rest by screens of differrny gauges. Thus these girts are of three sizes fine (no
22), intermediate (no.16) and coarse (no, 14) they shall have the following
anaylsis.

Crude Protein . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.0%min.

Fat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0.5%min.
Fiber . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.0%min.
Moisture . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13.0%min

3.1.8 Ground Grain Sorghum. The entire product of grinding grain sorghum. It shall
contain 2% fiber and 3% fat.
 3.1.19 Molasses, Blackstrap or Feeding Cane Molases, A by-product in the
manufacture of sugarr from sugar cane. It is residual molasses remaining
after as mush sugar as possible has been crystallized from the juice which has
been purified and then condensed by evaporation. It should have a Brix of not
less than 80 degrees.

3.1.10 Rice Bran. The pericarp or bran layer of rice, with only such quantily of hull
fragments as in unvoidable in the reuglar milling of rice.

3.1.10.1. Cono: ID First class ir fine rice bran.

Crude Protein . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11.0 %min.

Fat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.0%min.
Fiber . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.0% max.
Moisture . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13.0%max.

D2 Second Class or coarse rice bran.

Crude Protein . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.0 %min.

Fat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4.0%min.
Fiber . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18.0% max.
Moisture . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13.0%max.

3.1.110.2 Kiskis:

Crude Protein . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11.0 %min.

Fat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.0%min.
Fiber . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.0% max.
Moisture . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13.0%max.

3.1.11 Rice Middlings. The by-product obtained in the milling of rice which consist of
bran particles and small fragment of rice kernels.

3.1.12 Rice Polishing. A by-product of rice obtained in the milling operation of brushing
the grain to polish the kernel.

3.1.13 Rough Ric. The entire product obtained in grainding the whole rice grain including
the hulls.

3.1.14 Sugar. The ccrystallized prduct from sugar cane and a carbohyrate nutrient
material in feeds which supplies energy to animal.

3.1.15 Tallow The product obtained from the tissues of mammals and /or poultry in the
commercial processes of rendering or extracting. It shall contain not less than 90%
total fatty acids.
 3.1.16 Vegetable Fat, or Oil. The product of vegetable origin obtained by extracting the oil
from seeds or fruits which are commonly processed for edible purposes. It consists
predominantly of glyceride esters of fatty acids and contain no additives of free fatty
fatty acids or other materials obtained from fats. It shall contain not less than 90% total
fatty acids, not more than 2% unsaponifiable matter and not more than1 % insoluble
matter. if the product bears a name descriptive of its kind or origin: i.e., soybean oil,
cottoneseed oil, it must correspond thereto. if antioxidants (s) is (are) used,, the
commen name or names shall be indicated, followed by the word preservative(s).

3.1.17 Wheat Bran. The coarse outer covering of the wheat kernel as separated from cleaned
and scoured wheat in the usual process of commerical milling. It shall contain 12.2%
fiberb and 4.2% fat.

3.1.18 Wheat Middling. Consist 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 must be
obtained in the usual process of commercial miling and shall contain not more than
9.5% crude fiber.

3.1.19 Wheat Pollard. A portion of the intermediate products (pollards, middlings, shorts, red
dog, etc) in the milling of wheat. It is the product obtained between flour and barn.
Under Philippine conditions of flour milling polard may consist of millrun, middlings and
shorts.

3.2 PROTEIN SOURCES:

3.2.1 Animal Protein:

3.2.1.1 Blood Meal. Dried, ground blood prepared by heating blood until coagulated
pressing out the excess moisture, and drying and grinding the solid residue.

3.2.1.2 Crab Meal. The undecomposed ground, dried waste of the crah contains the shell,
viscera, and part or all of the flesh. It shall contain not less than 25% crude
protein. If it contains more than 3% salt (solium, chloride),the amount must
constitute a parts of the brand name, provided that in no case shall the salt
content of this product exceed 7%. It must be free from pathogenic bacteria like
Salmonella spp. and Eschericihia coli

3.2.1.3 Dried buttermilk. The product resulting from the removal of water from clean,
sound buttermilk derived from natural cream to which no foreign substances
have been added, execpt such as are necessary and permitted in the manufacture
of butter. It shall contain not more than 8% moisture, not more than 13% mineral
matter (ash), and not less than 5% butterfat (Roese Goettlieb method).
 3.2.1.4 Dried Whey. The product resulting from the removal of water from clean, sound
cheese or casein whey, either or both. It shall contain not less than 13% protein
and 65% minimun lactose.

3.2.1.5 Hydrolyzed Feather Meal. The product resulting from the treatment under
pressure of clean, undecomposed feathers from slaughtered poultry, free of
additives, and/or accelerators. It shall contain not less than 70% protein.

3.2.1.6 Meat Meal or Meal Scrap. The finely ground, dry-rendered residue from animal
tissues exclusive of hair, hoof horn, hide trimmings, blood meal, manure and
stomach contents, except in such traces as might occur unavoidably in good
factory practice. It shall containnot less than 55% protein and 4% phosphorus.

3.2.1.7 Fish Meal. Clean dried, ground tissues of undecomoposed whole fish or fish
cuttings, either or both, with or without the extraction of part of the oil. It shall
contain not less than 45% protein and not more than 7% salt (sodium cloride). It
must be free from pathogenic beacteria like Samonella spp. and Escherichiacoli.

3.2.1.8 Meat and Bone Meal. The finelt ground, dry rendered residue from animal
tissues, exclusive of hair, hoof, horn, hide trimmings, blood meal, manure, and
stomach contents except in such traces as might occur unavoidably in good
factory practice. It shall contain not less than 50% protein and more than 4.4%
phosphorus.

3.2.1.9 Shrimp Meal. The undecomposed ground dried waste of shrimp and contains
parts and/or whole shrimp. It shall contain not less than 45% protein and more
than 7% salt. It must be free from pathigenic bacteria like Salmonella spp. and
Eschericahia coli.

3.2.1.10 Skimmilk Powder. The product resulting from the remocal of water from clean,
sound skimmilk milk. It shall contain not less than 33% protein.

3.2.2 Plant Protein:

3.2.2.1 Alfalfa Leaf Meal The leaves separated from the alfalfa plant which have been
dried and finely ground. It must be reasonably free of other crop plants and
weeds and shall contain not less than 20% crude protein and not more than 18%
crude fiber. It must be identified in the product name as deghydrated or sun-
cured.

3.2.2.2 Alfalfa Meal. The product obtained by grinding alfalfa hay. It shall contain 14%
protein
3.2.2.3 Brewers Dried Yeast. The dried, non-fermentative, non-extracted yeast of the
botanical classification Saccharomyces resulting as a by-product from the brewing
of beer and ale. It shall contain 40% protein.

3.2.2.4 Crop Meal or Coconut Oil Meal. The ground residue which remains after the
removal of most of the oil from dried meat of coconut by a mechanical extraction
process. It shall contain 40% protein.

3.2.2.5 Corn Germ Meal Ground corn germ which consists of corn germ with other parts
of the corn kernel from which part of the oil ha s been removed and is the
product obtained in the dry milling process for the manufacture of corn meal,
corn grits, hominy feed, other corn products. It shall contain 20% protein.

3.2.2.6 Corn Gluten Feed. That part of the commercial shelled corn that remains after the
extraction of the larger portion of the starch, gluten, and germ by the processes
employed in the wet milling manufacture of corn starch or syrup. It shall contain
22% protein

3.2.2.7 Cron Gluten Meal. The dried residue from corn after the removal of the larger part
of the starch or 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 shall contain 42% protein.

3.2.2.8 Cottonseed Oil Meal. A product of the cottonseed only, composed principally of
the kernel with such portion of hull as is necessary in the manufacture of oil. It
shall contain 36% protein.

3.2.2.9 Distillers Yeast. The dried, non-fermentative yeast of the botanical classification
Saccharomyces resulting from the fermentation of grains. and yeast, separated
from the mash, either before or after distillation. It shall contain 40% protein.

3.2.2.10 Ipil-Ipil Leaf Meal. The dried, ground or milled ipil-ipil (Leucaena Ieucocephala)
leaves. It shall contain not less than 22% protein.

3.2.2.11 Linseed Oil Meal. A product obtained by finely grinding cake, chips, or flakes
which are products obtained by removal of most of the oil from flax seed by the
hyrdaulic or expeller process, and solvent extracted. It shall contain 34%
protein.

3.2.2.12 Paring Meal. Reoresents the outside covering of the dehulled coconut (the part
of the meat adjacent to the shell) which is trimmed or pared off in the
preparatiion of shredded coconut for human consumption.

3.2.2.13 Soybean Oil Meal. The product obtained by grinding the cake, chips, or flakes
which are the products obtained by removal of most of the oil from soybeans by
 several methods: hyrdaulic, expeller or solvent extracted. Expeller and hydraulic
extracted soybean oil meal shall contain 42% protein while solvent extracted
shall contain 45% protein.

3.2.2.14 Sunflower Seed Meal. Obtained by grinding the residue remaining after
extraction of most of the oil from whole sunflower seeds by a mechanical or
solvent extraction process.

3.3 MINERAL SOURCES

3.3.1 Bone Meal. The dried and ground product sterilized by cooking undecomposed
bone with steam under pressure. Grease, gelatin and meat fiber may not be
removed. It shall contain 21% calcium and 13.5% phosphours.

3.3.2 Calcium Carbonate. A form of calcium which is found in oyster shells, calcite or
Iimestone. It shall contain not less than 3% calcium.

3.3.3 Delfourinated Rock Phosphate. Contain 13% phosphorus and flourine in amounts
ussually between 2% and 4%.
3.3.4 Dicalcuim Phosphate. Appears in the market as two different type of compound.

3.3.4.1 One form is made by dissolving bone meal or rock phosphate in acid
and repreciptating the phosphorus as dicaicium phosphate.

3.3.4.2 The other form is made by adding calcium compounds to phosphoric

acid and thus precipitating the dicalcium phosphate. It shall contain
from 18% to 21% phosphours and 26% calcium.

3.3.5 Limestone, 95% Calcium Carbonate. A product obtained from ground or

pulverized limestone. It shall contain 38% calcium.

3.3.6 Monocalcuim Phosphate. A pure product made by adding theoretical amounts of

calcium oxide to phosphoric acid. It shall contain 20% calcium and 21%
phosphorus.

3.3.7 Oystem Shell Powder. A product made from ground oyster shells. It shall contain
not less than 38% calcium.

3.3.8 Salt. An acceptable source of sodium chloride. It shall contain not less than 95%
solium chloride. It must be fairly fine in texture, non-caking and free-flowing.
Loose salt shall contain not more than a total of 1.5% additives for non-nutritive
purpses which may include free-flowing agents and/or anticoating agents and/or
humectants. Salt blocks shall contain not more than 0.5% of a non-nutritive
additive which is used as a binder.
 ARTICLE IV - PENALTIES

Section 3 Any person who shall violate these rules and regualatiions shall be dealt with in accordance
with the provisions of Section 10 R. A. 1556, as amended.

ARTICLE V REPELAING OF PROVISION

Section 4 All previous Administrative Orders, Circulars, Rules and Regulations or part thereof relative
to the herein subject matter which are inconsistent with the provisions hereof are hereby
repealed, amended or modified as the case may be.

ARTICLE VI EFFECTIVITY

Section 5 This Administrative Order shall take effect thirty (30) days after publication in the Official
Genette or in newspaper of general circulation.

(SGD.) SALVADOP H. ESCUDERO III

Director

RECOMMENDED BY:

THE ANIMAL FEED CONTROL ADVISORY COMMITTEE

BY:

(SGD.) GERONIMO DELA CERNA APPROVED:

Chairman

ATTESTED BY:

JAIME ABELLA SISON (SGD.) ARTUERO R. TANCO JR

Secretary, AFCAC Secretary of Argiculture