BDS 233: 2003

Bangladesh Standard
SPECIFICATION FOR
POIII,ITRYFEEDS
(Second Revision)

BANGLADESH STANDARDS AI\D TESTING INSTITUTION

MAAN BHABAN
1 I 6/ a, Tej gaon rnd,stri al Area, Dhaka- I 2o g,B angl adesh

1'4 ,-..iq.
*[,i{"*
1500.00
{erlflft'" i March, 2005
 BDS 233: 2003
Bangladesh Standard
SPECIFICATIOI\ FOR
POULTRY FEEDS
(Second Revision)

Animal Feeds Sectional committee, AFDC r 13

CHAIRMAN REPRESEIYTII\G
MD. NURUL ISLAM Depanment of Livestock services, Dhaka.
MEMBERS
DR. MD. SHAH JALAL B angl adesh Agricultural university, Mymensingh
MR.MD. SADIQUL ISLAM Bangladesh Council of Scientific and Industrial
Research. Dhaka. .
DR. SHARIF AHMED CHOS,DHL R\" B angladesh Livestock Research Institute, Dhaka.

MR.MD. ATIARRAHMAN Biman Poultrl Complex, Dhaka.

DR. A.K.M. SIRAZTJL HAQLE
DR. M. AKHTARTJZZAMAI{
DR.MD. MOZAMMELHAQUE
MR. JAMAL ABDUN NASER
M R. BISHW AZIT BHATTAC FL{RIE
Glotrc Kharnar Prokalpa Ltd., Gazipur.
L ni\ ersirr of Dhaka, Dhaka.
Unr \ ersirr of Dhaka. Dhaka.
Central Canle Breeding and Dairy Farm Ltd., Dhaka
Depunment of Li'estock Services, Dhaka

Working Group of }linistry of Fisheries and Livestock

CONIVENBR
DR. Q. M. EMDADULHUQLE
Bangladesh Livestock Research Institute, Dhaka.

}IEMBERS
PROF. DR. JASIMUDDIN KHA}{
Bangladesh Agricultural University, Mymensingh.'
DR.M. M.KHAN
Advance Animal Science Co. Ltd., Dhaka.
MR. SYEDALEFHOSSAN Aftab Bahumukhi Farm Ltd, Dhaka
DR. KHAN SHAHIDUL HUQLE
Bangladesh Livestock Research Institute, Dhaka.
},{R. SUI{IL CHANDRA GHOS H
Department of Livestock Services, Dhaka.

STAFF
MR. MD. AKHTARUZZAMAN
Deputy Direcror (A & F) Bangladesh Standards and Testing Institution, Dhaka.
and Secretary to the Committee
MR. MD.MOFIDULISLAM
Bangladesh Standards and resting Institution, Dhaka.
Assistant Director (A & F)
MR. MD.HABIBURRAHMAN
Bangladesh Standards and Testing Institution, Dhaka.
Senior Examiner (A&F)
MR. GOLAMMD. SARWAR Bangladesh Standards and Testing Institution, Dhaka.
Examiner (A&F)

BANGLADESH STANDARDS AND i

MAANBHABAN
116-A, Tejgaon Industrial Area, Dhaka-1208, Bangladesh,
 tUS ?3,3:2003
Table of Contents
3
Chapter- I Foreword
4
Chapter- II Definitions
7
Chapter- III Classification of available poultry feeds
7
Chapter- IV Chemical cbmPosition of feeds
9
Chapter- V Deseription and specifications of some comrnon feeds
9
Comrnon feed ingredients

16
Manufactured feeds

AccePtable levels of soule 19

substances in manufacttued feeds

Vitamins 20

24
Minerals

Amino acids 26

Feed additives 26

27
Water

29
Chapter -VI Nutrient requirements of Poultry
30
Nutrient requirement of laYer

33
Nutrient requirement of broiler

36
Feed packing and labelling

APPENDD(
 BDS 233: 2003

Bangladesh Standard
SPECIFICATION FOR
POULTRYFEEDS
(Second Revision)

CHAPTER.I

O. FOREWORI)

0.1 This Bangladesh Standard was adopted by the Bangladesh Standards and Testing Institution on 7
January 2003 after the draft finalized by the Animal Feeds Sectional Committee had been approved by the
Agricultural and Food Products Divisional Committee.

0.2 Feed is the bulk input for meat and egg production from poultry, a biological system to convert
efficiently grain and grain by- products into high quality foods. Feed quality covers a wide range of
factors, such as, physical condition and forms, chemical composition, nutritive values, adulterations,
presence of anti-nutritional factors, contamination of pathogenic organisms and safe manufacturing,
handling, packing and storing. Quality of mixed or compound feeds depends on the quality of individual
feed ingredients. The users of feeds require to have good knowledge on feed quality to produce quality
produces profitably. To safeguard the interest of the peoples the approved standard specifications must be
developed by the Government and distributed to peoples/ farmers.

0.3 This standard was first used in 1962. After the independence, this standard was revised in
1988. The
recent growth of commercial poultry industries need support of standard specifications on quality of
feeds, chicks, vaccines, drugs, equipment, packing materials, farm locations, biosecurity etc. Considering
the need of recent growth of commercial poultry industries, the Committee once again felt the need for
reviewing the provision contained in this specification

0.4 In the preparation of the standard the Committee took into consideration the views of Producers,
Technologist, Research Organizations and the Govt. and Semi-Govt. Deptts. and on the recommendations
by the Working Group of the Ministry of Fisheries and Livestock. Considerable assistance have also been
derived from the following publications which are acknowledged.

0 8LRI.2001. Nutritive Value of Locally Available Feeding stuffs. Bangladesh Livestock

Research Institute, Savar, Dhaka 1341.

ii) Carter, T. A. and Sneed, R. E. 1987. Drinkingwaterquality forpoultry, PS &T GuideNo.42,

Extension Poultry Science, North Carolina Sate University, Raleigh, NC.

iii)
Huque, Q. M . E. and C. Stem, C 1993. Livestock Feeds of Bangladesh: Availability and
Nutrient Composition, Agricultural Research Project II (Supplement), Chechi and Company
Consulting, Inc. Bangladesh Agricultural Research Council / USAID, Dhaka/ Bangladesh.

iv) Joint FAO ilfHO Food standards programme, Codex Alimentarious Commission. 20Ol.Draft
Report of the 2d session of the Ad Hoc Intergovernmental Codex Task Force on Animal Feeding,
Copenhagen, Denmark, March 19-21.

v) Lassiter, J. W, Hardy M. and Edwards, Jr. 1982, Animal Nutrition. Reston Publishing Company,
Inc. A Prentice-Hall Company, Reston, Virginia.

---rt-.&.aj
 BDS 233 :2003

vi) McDonald, p, Edwards R. A., and Greenhalgh, J.F.D. 1988. Animal Nutrition, (4'h Ed).
Longman Publishing CompanY, U.K.

vii) NRC. 1988. Nutrient I

Requirements of Domestic Animals, No. .'Nutrient Requirements of
fouttry (9tn Ed.).Nationat Academy of Science. National Research Council, Washington, D.C.

viii) NRC, 1977. Nutrient Requirements of Domestic Animals. No.l: Nutrient Requirements of
fouttry (g6 Ed.). National Academy of Science. National Research Council, Washington, D.C.
ISSBN
ix) pHILSAN, 1990. Feed Reference Standards. Philippine Society of Animal Nutritionists,
971-8771-00-X.

x) Rhone Opulence Animal Nutrition, 1989. Nutrition Guide, Feed Formulation with digestible
Amino Acids (1't Ed.)

xi) Scott M.L., Nesheim, M.C, and Young, R.J. 1982. Nutrition of the chicken (3d Ed.) M.L. Scott
and Associates,Ithaca, New York.

xii) World Poultry Science Association Bangladesh Branch (W-APSA-BB)' 2OOl'

Recommendations of itre 2* International Poultry Show and Seminar held on February 16 to 17, at
IDB Bhaban, Sher-E Banglal'{agar, Dhaka, Bangladesh.

Derinitioorocff.PJ;;llu*or*.oo
2.1: Poultry Feed Reference Standards, BANGLADESH:
It is a feed reference standard book for poultry feeds availablein Bangladesh. It describes quality of
available feed ingredients and formulaied feeds for different types and age groups of chicken,
requirements for manufacturing, marketing and storing of feeds and laws and regulations for controlling
poultry feed quality.

2.2: Feed (Feeding stuffs):

or
Feed (Feeding stulfs) is defined as any single or multiple material whether processed. semi-processed
raw, which is intended to be fed directly to food producing birds or animals.

2.3: Feed ingredients:

A component part or constituent of any combination or mixture making up a feed whether or not it has
nutritional value in the poultry diet, inlluding feed additives. tngrediens are of plant, animal or aquatic
origin or inorganic substances.

2.4 Feed additives:

Any intentionally added ingredient not normally consumed as feed by itself, whether or not it has
nutritive value, which affecti the characteristics of feed or animal products [or is intended to improve
poultry performancesl.

2.5: Medicated Feeding stuffs:

Any feed which contains veterinary drugs as defined in the Codex Alimentarius Commission Procedural
Manual.

\
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q
 BDS 233 : 2003
L6: Undesirable Substances:
- ndesireable substances may be defined as contaminants and other substances which are present in and/or
:'n the product intended for poultry feeding and which constitute a risk to the health of the consumer,
"rcluding food safety related to poultr,v health.issues

L7: Gross Energy (GE): The total energ)'contained in a substance.

l-t: Metabolizable Energy (ME):

Tne gross energy value of a feed less the energl- lost in faeces. urine and gaseous products of digestion.

1"9: Net Energy (NE):

-l is the part of the digested energv of a fd
thu is utilized by the poultry for maintenance and
:roduction, after allowing losses for faces. urine. gaseous products of digestion, and heat.

1.10: Crude Protein (CP): The crude prote:n rs calculared from the organic content of a feed. The
ritrogen content of a feed is multiplied b1 6.1-s and termed as crude protein.
1.11: Amino Acids: Organic acids conta:ning borir the basic amino group (NH2) and the acidic carboxyl
3roup (COOH). The building block of protein.

2.12: Metabolizable Protein OIP): It j; defined as the total digestible protein available to poultry for
nnetabolism after digestion and absorption of the t-eed in the digesri\.e mct of poultry.

2.13: Minerals: Inorganic elernents occurring rn feods and essential for normal health and growth of
poultry.

al4: Vitamins: Organic compounds murring in fceds in minure amounts and required in minute
amounts for normal health and grou"th of poulnry..

2.15: Moisture: The loss of weight of a feed lost dring @ng at 100oC to reach a constant weight.

2.16: Dry Matter (DM): The remaining weight of a feed after drying at 100'C to reach a constant
weight.(Moisture free feed is called dr1 maner r

2.17: Crude Fiber (CF): Cellulme. semi-cellulose aad lignin content of feeds

2.18: Ether Extract (EE): Fats, oils. wares. organic rids, pigments, sterols, vitamins (A, D, E, K)
contents of feeds.

2.19:OrganicMatter(OM):The'*'eightof dr-t manerof afeedlessthatof theashcontentof thefeed.

2.20: Mega joule (MI): The mega joules equal ro l.ffi Kilojoules or 1000,000 joules.

-1.184 joules = 1 calorie.

2.21: KiIo calorie (Kcal): 1000 calorie - I Kilocalorie.

2.22:Btoiler starter feed (BSF): A ration to be fed to broiler chicks up to an age of 4weeks.

2.23: Broiler finisher feed (BFF): A ration to be fed to growing chicken intended for meat production
from 4 weeks of age to marketing
 BDS 233 : 2003

of pullets up to an age of T
2.24: Chick feed (CF): A ration to be fed to chicks intended for production
weeks.

2.25: Growing pullet feed (GPF): A ration to be fed to growing chicken

from 8 to 20 weeks or untii
laying commences

2.26zLayerfeed (LF): A ration to be fed to laying hens from 19 weeks of age'

2,Ttzhrreder chicken feed (BCD: A ration to be fed to breeding chicken'

2.28: Mash: A complete mixed feed of crushed feeding stuffs'

by forcing ground materials

2.2g: peltets: pellets may be defined as compacted particles of feed formed
through pellet die holes.

2.30: Crumbles: Small flakes of complete mixed feed

2.31: vitamin premix: A mixture of substances as sources of vitamins prepared beforehand for mixing
later with others feed ingredients.

2J2: Mineral premix: A mixture of substances as sources of minerals prepared beforehand for mixing
later with others.
It may
233: premix: A mixture of feed substances prepared beforehand for mixing later with others' premix r
mineral, vitamin -mineral etc' The
cover premixes of different nutrient sources, lg,-vitamin,
cause damage to farms'
concentrate of unknown composition and/or not produced bio-securely may
prepared
Z.l4z Commercial protein supplemenfi Protein supplements that are formulated and
b1
feeds'
commercial.o*p"ntr. They are usually blends of animals and vegetable high protein

6
 BDS 233 | 2403

Chapter III
Classification of available poultry feeds
keding stuffs as sources of different nutrients are u*red for manufacturing of poultry feeds for different
Ee groups and production purpos€s. Considenng lourc€ of a major nutrient available feeding stuffs may
ic classified into different groups as describod in Table -1. l.

hble 3.1: Ctassification of availaHe feeding stds

Grou
i) Energy Source Maize. \ltreal FL,:e. Bariei. Oat/Milo, Bajra, Jowar, Cheena, Starch,
Biscuit nreal- Fuce poiish- Rice polish (Deoiled), Molasses, Fats and Oils,
Acidulataj oil ,.tird o,i.) ,. !{angs seed kernel, Sal seed meal, Dried potato
meal. Ca-isara reli.
[) Protein Sources: Sesarne ,Til, oii ;ale. \l;<tard oil cake, Rapeseed cake, Sunflower cake,
Plant sources Cononseal .-ale gcssllni tree). Groundnut cake, Groundnut cake
(Deoiled'. fu)a5ean r:ral" Copra rCoconut) meal, Maize oil cake, Maize
gluten ntal. lea:- F'meln rrea.J. prmessed fu|] fat soybean.

Animal sources Fish npal. Fl:"r :ol:ble. Mear ntal. Blmd meal, Dried skim milk,
Silk uorra F{.Ftr. Fei}L1er r-a-l. }leat and bone meal, Shrimp meal,
Poulq by-proJ"ur r:rd. Purullr) hatcher_r'by-product meal, Offal
rneal.

iii) Minerals Bone nEal. \{oroax.ic:;rn phosphate, Dicalcium Phosphate,

Tricalcium l;l-*rore. Q'ster shell, Common salt, Egg shell,
Mineral mirr::ra

iv) Vitarnins Natural le&d ,f,rices. Srnureu; iources

v) Waters Surface rl arer. L nrJerlr,c,J.ij.c '* ater. Fountain water, Rain water,
Disrilled \r atrer Edc

(vi) Others Brewers gnins. Dnaj ;.ea-* end )'east sludge, Dehydrated poultry waste,
Fish liver oibFrsh oii:. gr;

Chapter tl-
Chemical Composition of Localll' Available Feeds
/ariations in physical and nutritional composirions of feeds from origins and market sources are noticed
ften and it may occur due to manipulauon dunng pruersing. packing, storing and marketing. This urges
o develop and implement quality control s!'stem for poulq'feeds from its origin of production to farmers
vhere availability of standard feed composition !s one of the essentials. In addition to chemical
omposition enlisted feeds must be identified rccording to their types and sources. Feed samples having
ollected from their original sources and packed in good condition should be marked properly to analyzi
n at least tfuee standard laboratories. The result on chemical composition of a feed received from the
elected laboratories should lead to suppon the developrnent of standard composition of the feed.

-"dr- {{I

I
 BDS 233 : 2003

Development of standard tables of feed composition or of the nutrient requirements for poultry according
to prod^uction and physiological status and their regular up-dating may be done by a committee with the
mernbers from professional organizations in the related public and private sectors. ln addition, the
committee will ielect three laboratories considering their performances in feed analysis and relatec
activities and will give recognition as reference nutrition laboratories.

The committee attempted to compile data on nutrient composition of locally available feeds collectinl
them from different related laboratories of the country. A form consisting a scheduled set of questions t<
provide chemical composition of poultry feeds analyzed through the routine Iotkt and recorded witl
^their
complete identification in thelaboratory was sent to the authorities of the related organizations, sucl
(DLS)
as, Bangl-adesh Livestock Research Institute (BLRI), Savar; Department of Livestock Services
-Department (BAU), Mymensingh
Dhaka; of Animal Nutrition, Bangladesh Agricultural University
BangladestiCouncil of Scientific and tndustrial Research (BCSIR), Dhaka; Nutrition Institute, Universit'
of ff=haka, Bangladesh Standards and Testing Institution (BSTI), Tejgaon, Dhaka and Bangladesh Rura
Advancement Committee (BRAC), Mohakhali, Dhaka. Some of the above organizations responded to th
request and the data found with their complete identification remarks were considered by the committe,
to include in Table 4.1 shown below.
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 BDS 233 : 2003

ChaPter V
DescriptionandSpecificationsofsomecommonFeeds
and the specifications
allow p,rchasers to identify feed conectry
Description of feed ingredients will are used in the
to it q""ri y oi r""ir. noilo*i1.,g abbreviations
given *,ill serve as important guide "rrr* "
tables.

NMT Not more than

NLT Not less than
ppb Parts Per billion
meq Milli equivalent
Kg Kilogrann
mg Milligram
structural properties' The
coilrmon feeds includes their major
The descripdon on each of the following are very much specific to
physical and nutrition"i rp"tir""lo^
uid a general remark on each of the feed protect
feed availability in the market and
fiit
its major chemicar uni n",iriii*al propertiesil;rp
users interests.
the list' New feeds will be
new feeds or the feeds reft out of
The list of feeds may be upgraded adding
and usages'
included depending on their availability
I
common feed ingredient s Bil'rleJ HgraelLvltlg flre
(
5. 1 : shallow groove on
I)escnpnon: YY lrurtr u(urs) 5r4,r rs hull which forms about l0%o to 1 47o
of
kernelJir'*ooonoed by a
the ventral side. In most varieties, the
the weight of the grain and some are awned-

Nutritional
Phvsical Should be free frorn
C"Lr. tight gray to tannish graY' il["irt*A NMT-r37o
any pesticide residues
Odour: Simrlar to that of ground grain'
Aflatoxin NMT-20PPb

it is fresh and free from mustiness"

Impurities NMT-3'A7o
ins NMT-2-07o

\
Broken Rice (Oruza safiYo that have been separated from the
ken rice are small fragments of rice kernels
larger kernels during rice milling'
LT''*r.ifinnql
L\ Illl rfr
Remarks
Physical Should be free from any
Moisture: NMT- l3Vo
ffiorbrownOdour: Sweet
Aflatoxin NMT-lOPPb pesticide residues. Should
and free from mustiness; devoid of
NMT-3.AVo have no visible cocoons'
Impurities
strong fermented odour
Empty grains NMT-2.07o Should have limited
leuantitY of hulls.

Bloodmeal blood'
Description': It is the product obtained
by drying and grinding clean fresh animal

t0
 BDS ?33 :2AA3

Physical Nutritional Remarks

Colour: Dark, reddish \Ioisture: NMT-I0.A7o Should be free from
black and shiny Protein NLT-70.07o foreign materials.
Odour: Odorless Salmonella Negative

Cassav a Meal ( M anihot e s c ul e nt e I

Description: It is the product obtained b1 peeling. chipping. drf ing and grinding the tubers of cassava.

Physical Nutritional Remarks

Colour: white \[oisture: l-iMT- l3%o Should be free from
Odour: Sweet and free from mustiness. Ail etc un )iMT-20ppb molds or insects.
[r::ipL]r,ues \t{T-2.}vo

Coconat Oil ( C oc os mucife ra t

Description: It is the oil extracted irtrr:r ;&-..rlut mear. * hi;:r is commonly processed for edible
use. It may be crude or refined.
Specifications:

Physical \utritional Remarks

Colour: Clear liquid, dark l'ellou to \le:st'.u'e: \YT-0.57o Should be free from
golden yellow or characteristic colcrrs T.-'rei iee ian) foreign materials"
of its kind. Cloudy solution indicares a n-r,l a-r l-audc \YT-0.57o
high moisture content. Percri:de ralue \1IT-7.07o
Odour: Fresh and not rancid

Cane molaxes ( S ac charum o ffic ittsum r

Description: Molasses is a hearl' liquid b1-prcrtuct :n une manufacture of cane sugar.

Physical \utritional Remarks

Colour: Brown to darkbroq'n \lo:sr'.:re: \\7T-22.0Vo Shipments must not
Odour: Typical molassesarorna Bnr \LT-80 degrees contain excess air or
- no evidence of microbial Suear b1' \LT-78.07o foam. tslends
activity refraxonxrer containing molasses
distilleries, solubles,
lignin sulfonates are
undesirable and not
recoillmended for
use.

11

'-.rfltt,'*.qfl
 BDS 233 :2003

Coconut meal
p[!.fr!tt"rt C*onut meal is the ground flakes or cakes, obtained after the removal
of oil from coconut,
by solvent or expeller extraction methods'

Nutritional Remarks
Physicat
Light brown to brown nnoiiture: NMT- L2.07a Should have no evidence
Colour:
Protein NLT- l8.0%o of molds and insects,
Odour: Nut-like and Pleasant,
Fiber NMT- 12-07o Should be free from
resembling roasted coconut.
Not musty, burnt and Aflatoxin NMT-5O.0PPb foreign materials.
i rancid

Fish meal (Grade'A)

is the clean, dried, ground tissues of undecomposed fish or fresh
cuttings, either or
ffi;pu"rfl.h-A
both with or without the oil extracted.

Nutritional Remarks
Physiq4
Moisture: NMT- l0-0%o Should be tested for the
Colour: Light tan or light
Protein NLT-60-0Vo presence of adulterants
brown to reddish brown
Odour: Cmked fish with a Fat NMT- I2.07o like urea, ammonium
slight odor but not rancid Salt (NaCl by NMT-3.07o sulfate and other non-
Chloride method) protein nitrogenous (NPN)
I calcium NMT-6-A7o materials. Should be free
I Ptrosphorus
I

NLT-2 -07a from any evidence of

I Sut*onella Negative scorching and heating or
foulness. Should be free
from foreign materials.

Fish meal (Grade-B)

cuttings, either or both
Description: Fish meal is the dried, ground tissues of undecomposed fish or fish
with or without the oil extracted-

Physical Nutritional Remarks

Mritttrtn NMT- l0.0%o Should be testecl lor
Coloun Light tan or [ight
Protein NLT-50-AVo presence of adulterants
brown to reddish brown.
Odour: Cooked fish with Fat NMT- l2-07o like urea, arnmonium
slightly oily odor but not Salt (NaCl by NMT-3.UVo sulfate and other non-
rancid. Chloride method) protein nitrogenous (NPN)
Calcium NMT-8.UVo materials.
Phosphorus NLT-3 -UVo Should be free from
Salmonella Negative any evidence of
scorching and heating or
foulness

t2

U
 BDS 233 | 2003

Fish meal (Grade-C)

D"rcriptton'. Fisf, meal is the dried, ground tissues of undecomposed fish or fish cuttings, either or
both with or without the oil extracted.
NB: Silica content of fish meal to be includaJ.

Phvsical \utritionnl
Colour: Light tan or \{oisrr.rre: }}fT -l}.Wc Should be tested for
light brown to reddish brown. huein \LT 1O.WC presence of adulterants
Odour: Cooked fish with a Fat }&fT -9.Wc like urea, alnmonium
slightly oily odor but not Salt rNaCn -hr }}[T3.Wc sulfate and other non-
rancid. Chl,m'.ie r.E[h,gfiu protein nitrogenous (NPN)
Ca];::rt \}fT {.0r,1 materials.
en,cspn'rc.:< }iLT }.Vc Should be free from any
Sairnmell,e -Segative evidence of scorching and
heating or foulness

Hominv Maize) feed

Des"rtptton: H""rtny feed is the b1 - fro&xt otrr.nad :n lre @' milling of corn to produce com grits or
table corn meal. It is a mixture of corn tran- c,rn grrm and part of the starchy portion of corn kemels.

Physical futritiomal Rernarks

Colour: Yellow to white \loim:r \&fT -11.0r1 Should have no evidence of
depending on the corn used in PrcqEir: \LT -10.0q molds and cocoons.
milling Hter )il\fT -5.0qt Should be free from foreign
Odour: That of ground corn. .{lucun }}fT-r0pb materials.
Fresh, not musty or sour

Hvdrolvzed feather meal

Description: It is the product resultine rru"r:: dr raaurtsnt under pressure of clean, undecomposed feathers
from slaughtered poultry.

Physical Nutritionat Remarks

Colour: Greenish gray \fci:cue: \]fr -rl.wc Should be free frorn foreign
Odour: Fresh. Protern \LT.,T.WC materials.
Salrnoneila \egadre

Leucaena leaf meal U-e uc ae na lcuc x ohald t

Description: Ipil-ipil leaf meal is the podr.rct ottained t'1'grinding dried ipil-ipil leaves with a minimum
amount of leaf stems.

Physical futritional Remarks

Colour: Green - the lvloisture: }}{T -lZ.Wo Should be tree from foreign
degree of greenness is Protein \LT -fr.Wo materials.
normally proportional to the Fibre S\tT - l3.Wo
amount of xanthophyll present. Tffal
Odour: That of dried grass. XantlrcphylL \LT - 500 m/kg
Fresh and free from mustiness

13
 BDS 233 :2003

Maize (Zea maizel

il*.tprt"rr \,1"* is a tooth-shaped kernel and is composed of bran coat, endosperm and germ'
The tip of the kemel is white.

Phvsical Nutritional Remarks

Colour: Yellow or of Moisture: NMT- l37o Should be free from any
varietal Colour. Aflatoxin- NMT-5OPPb pesticide residues. Should
Odour: Su'eet and free from Impurities- NMT-2.07o not be moldy or insect-
mu stiness Spoiled and damaged
damased srains- I'{MT - 3.AVo

\Iaize serm meal

D"*"pu**I"." germ meal is the by-product obtained after the oil has been partially extracted from
corn kernel b1' hydraulic expeller or solvent processes.

Phvsical Nutritional Remarks

Colour. Golden yellow to Moisture: NMT-IA.U%o Should be free-flowing
brou"n Protein NLT- 76.07o from lumps
Odour: Fresh and nutty, not Fibre NMT-9.07o
must)' or sour. Aflatoxin I{MT- 50 PPb

Ileat and bone meal

@nelyground,dryrenderedtissuesexclusiveofhair,hoofandhidetrimmings,blood
and contents of digestive tract.

Phvsical Nutritional Remarks

Colour: \'aries but is
usualll' gra)'ish brown
Odour: Fresh and meaty
but not burnt.
Moisture: NMT-l0"0%o NMT-10.07o Should be free from
Protein NLT-4 5.A7o NLT-50-0Vo foreign materials
Salt NMT-3.0% NMT-3-A70 except antioxidants
Calcium NMT- lL.}Vo NMT-IL.A%o and preservatives. The
Phosphorus NLT-4.AVo NLT-4.AVo bone portion should be
Salmonella Negative Negative finely ground to
prevent separation.

Maize gluten meal:

D"*rtptr"rlt tr tt* dried maize residue after a large part of the starch and germ have been removed and
the brin separated by the process employed in wet-milling manufacture of cornstarch or by enzymatic
treatment of the endosperm.

Physicat Nutritional Remarks

Colour: Golden yellow or Moisture: NMT- L2.07o Should be granular and free
medium dark brown or Protein NLT- 42.0Vo from lumps. Should be free
brownish-yellow. Fiber NMT-3.07o from foreign materials.
Odour: Nutty and not rancid Aflatoxin NMT - 50.0 PPb

t4
 BDS 233 i 2003
Rice (Orvzo saliya) millins by-nroducts

.milling in Bangladesh depends on inefficient millings. Traditional milling produces rice bran
Rice
:ontaining oyvruvu
lvrrrqrru.r6 a portion ur
of uuDr!
husks rEDurrruB in tuwsf
resulting rll lower protein
Proleln (4.0Vo-7 and Iat
.OVo) ang fat (6.08;-9:OE contenrs and a
\+.V"/o-1.V"/o, \O.U"/o-9.U"/o)) Contents
higher fiber content (20.07o-22.0Vo). Traditional millings disqualify feeding rice bran to poultry and help

parboiling or even with road construction.

\Iodern milling separates husk (20.0%) which is completely unusable as a feed for poultry or livestock
but it is a good quality fuel or bedding material. The brown rice (80.07o) being separated from husks is
f"fther fractioned into pollard (11.0%) containing bran (3.0Vo) and polishin g $.Oqo), and,rice (69.0Vo).

Rice bran (Mechanicallv processed)

Description: Rice bran is the pericarp or bran layer and germ of the rice, with only a small quantity of hull
frag-ments, chipped, broken or breu'er's rice as is unavoidable in the regular milling of paddy rice.it
must
be fine in texture.

Ph ical \utritional Remarks

Colour: Tan to brown Iloi,snrre: \4,{T - L2.0Vo Should have no appearance
Odour: That of milled rice, huem )LT - 11 .}Vo of cocoons / insect
fresh, not rancid or musty. Fibre }}fT - 15.}Va infestations. Should be free
.{.flaoun \}fT - 10 ppb from foreign materials.
Absence of lumps or cakes.
Rice bran has the tendency
to go rancid because of its
high fat content. For this
reason, it should be used as
soon as possible after milling
and if in storage, there
should be adequate
ventilation.

Rice Pptiglb
Description: Polishing is the covering of rice ,* l,len husk containing bran is separated.

Physical i Sutrirional Remarks

Colour: Light brown Moisture: ]&fT - l2.0%c Should have no appearance
Odour: That of milled rice, Prruein )LT - l3.Wc of cocoons /insect infestation
or musty.
fresh, not rancid Fibre }}fT - 7.0% Should be free from foreign
Afluoxin \}tT - 50 ppb materials

Rapeseed meal
Description: Rape seed meal is the product resulting from gnnding the cakes obtained by the extraction
of
rape seed by solvent or expeller nrethod. '*"hich are lorn in glucosinolates. NB: Silica content
of rice
bran/rice polish to be specified.

t5

it.**c
 BDS 233: 2003

Nutritional Remarks
Phvsical
Colour: Greenish brown to f- l2.0Vo
Protein NLT- 32.0Vo molds or insects. Should be
brown.
Fiber NMT-IZ.}To free from foreign materials.
Odour: Fresh and nuttY.
i Aflaroxin NMT-50.0 ppb Should not be burnt.
Should be low in
slucosinolate

Sor ehum ( S o r e h um v u s ar e I
Description: It i, rnorio-.l"ss round and bluntly pointed, 1 1o
8 mm in diameter' with a black scar
remains of its attachment to a stalk
marking the point of its attachment to a stalk at one end and shriveled
on. .-rd and shriveled remains of the two styles at the other.
",
Nutritional Remarks
Phvsical
Moisture: NMT- l3-07o Should be free from any
Colour: Lieht brorvn to dark
brou'n Aflatoxin NMT- 20 PPb pesticide residues
Impurities NMT-2-07o Should have no evidence
Odour: Similar to that of
ground grain. Empty grains NMT-3.O%o of mold growth
Su'eet and free from
mustiness.

Sova Oil (Glvcine rzax)

ffiactedfromsoybeanseedscommonlyprocessedforedib1epurpoSeS.
Nutritional Remarks
Ph sical
Moisture: NMT-}.SVo Should be free from foreign
Colour: Clear solution,
Total free fattY acid as materials
brort'nish r"ellon' or
characteristic color of its kind. Oleic NMT-6.07o
Cloudy' solution indicates a Peroxide value NMT-7 .0 meqlkg
high moisture content.
Odour: Fresh and not rancid or
mustl'.

Shrimp meal
either the head hull or
Description: It is the undecomposed ground, dried waste of shrimp and contains
whole shrimp alone or in mixture.
l

Physical Nutritional Remarks

Colour: Yellow gold Moisture: NMT - 12.07o
Odour: Fresh and nutty. Protein LNT - 31 .07o evidence of molds or
Fiber NMT-12.07o insects, Should be free
Aflatoxin NMT- 50.0 PP.b from foreign materials,
Should not be burnt,
Should be low in
glucosinolate.

i5
 BDS 233 :2A03

Soyabean meal
Description: Soybean oil meal, soybean meal or soya meal results from grinding the flakes or cakes
obtained by the removal of the oil from soybean seeds by solvent extraction or cxpeller method.

Physical Nutritional Remarks

Colour : Varies with Moisture: I.[MT- l2.0Vo Should have no evidence of
extraction methods: Protein NLT- 40.0To molds or insects, Should be
For SBOM solvent Fiber NMT-7.50Vo free from foreign materials,
bright yellow to golden Aflaroxin NMT-50.0 ppb Extremely light color
yellow. Lirease indicates inadequate heat
For SBOM expeller activitr'-as treatment, while dark color
yellowish brown. increase in indicates excessive heat
Odour: Fresh and nutty. pH (range) 0.05-0.30 have no
treatment, Should
evidence of burnt particles,
Should be bland and free
of any raw soybean taste.
I

W heat ( T ritic um a e s tiv u m I oollard

Description: Wheat pollard is that Fcrrt:on of uheat bran between the skin or the bran and
the white
interior (endosperm). It may eirlrer tre soft- s-onraining more of the bran or starchy portion, or hard,
containing more of the bran.

Physical futritional Remarks

Colour: Soft pollard -Light Sorr: Should have small quantity
whitish brown. Hard pollard \[oisture: \]fT- t 3.0q1 \1,IT- t3.}Vo of hull fragments. Should
Light reddish brown Protern \LT- l-t.0% \LT- r6.0vo have no appearance of
Odour: Bland, which is Fiher \}[T- l:.0q \MT-t3.0vo cocoons. Should be free
characteristic of clean ground from foreign materials.
wheat Fresh, not mustv or sour

Wheat ( Triticum ae s tiv am I

Description: The wheat grain consisr-< of S-<? endL\fErrn. l-i9? bran or seed coat and
2?o germ.
Specifications:

Physical Remarks
Colour: Vary from light brown \loisture: NUT - 13 .AVc Should be ftee from any
to off-white. Irnp,rrities- \]lT - 2.0Vo pesticide residues. Should
Odour: Fresh and free from spoiled and not be insect - damaged
mustiness damaged grains- \1IT - 3.0Vo

5.2: Manufactured feeds

Cornpound may be produced bv the feed manufacturers or may
be prepared by farmers. whatever the
method is followed mixed feeds should conrain nurienrs as specified
for the target group of birds. Some
of the specifications are given in the follo*'ing Tables

11

'i{
 BDS 233:2003

Table s.z.lzRequirement of nutrients in broiler

feeds

Limit
gllil,ef.
Unit Tyo:stase
rerterFbed FinigherFePd

Moisture Vo Feed NMT -: 2800

10.0 10.0
2800
Metabolizable Energy (ME) Kcal/I(gDM NLT
2L.20 18.70
Crude Prrotein VoDM NLT
t32 150
EMgy (ME):Pnotein NLT
NLT 0.84 0.78
Catcium %DNI
0.70 0.65
fmpnonts Cfoul) VoDM NLT
0.42 0.36
:
NLT
@(Available) VoD],V,{
VoDM NMT 0.30
Sdt

AntuAcirkME 3.7 L 3.50

Lysire g/Ivlcal
1 .61 T.2T
Mcthionine gAvlcal
2"7r 2.54
Metrimine+CYstine g/]Vlcal
2.50 2.29
Tlremire g/lvlcal
0.78 0.61
TrJrptqhan g/lvlcal

feeds
TrHc S.L1zncqpirement of nutrients in Grower Chicken
Grower Feeds
Limit Chick Chick Pullet
ItEm Unit
Starter Finisher Developer
NMT 10,0 10.0 10.0
Mdffit 7o Feed
NLT 2800 n50 27A0
MMEffisY(ME) Kcat/I(gDM
NLT 19.60 16.0 14.30
CndePrrein VoDM
NLT 143 t72 189
ME:Pnmein 0.95
NLT 0.98 1.16
Calcfum ToDM
NLT 0.67 0.63 0.63
Pt@tsCfotaD ToDM
0.44 0.45
NLT 0.48
@(Availabte) VaDM
VoDM NMT a.25 0.30 0.20
Salt

AmtuoAciikME
0.90 0.69 0.70
Lysire g/]VIcal
0.36 0.33 0.34
Mcthionire g/]v1cal
0.58
' Meftionine+Cystine g/lvlcal 0.70 0.58
0.55 0.56
g/IVIcal 0.67
Themine 0.16
gllvlcal 0.20 0.L7
Trytrryhan

18

?
 BDS 233 :2003
Table 5.2J: Requirtrn€ut of nutrients in La1'er feeds

Items t'nit I irroit - Age of la1'ers in weeks

:0-{2 42 - End of La
Moisture i' F:ec \hrT 10.0 10.0
Metabolizable Energy (ME t K; ,' Tr:D\l NI.T t- 50 27 5$
Crude Protein -j l\{ \1_T 1- l 1,6.2
ME:Protein \1_: 160 t70
Calcium ;; l].{ 5I.T i 51 3.73
Phosphorus (Total) :,; ll.{ \i_: 0 61 0.58
Phosphorus (Available) i; lr*{ \LT 043 0.41
Salt ;, lt\l \1.[T r1.30 0.30
Amino Acid: ME
L,ysine 0.7I 0"78
Methionine 035 432
Methionine+Cystine u.68 0.6s
Threonine 0.59 0.54
Tryptonhan 0. 19 0. 19

Table $.!.{; \-itamin Rcrtmmcrdacfuos for broiler starter and finisher f,'eeds

Vitamins L nits ICOTT \RC Recommended

Level
\'
-'*
:
-;!!-r5rl Staner Finisher
A IUfi(g drel 5{JLO I 500 5000 1500
D3 ILI/Kg dret Ir0 200 200 200
E IU/I(g dret 10 0 10.0 10.0 10.0
K3 mg/Kg d:el u"50 0.50 0.50 0"50
B1 m/Kg C:et 180 1.80 1.80 1.90
B2 m$Kg d:et 360 3.60 3.60 3.60
Niacin m/Kg diei l-.0 27.4 27.0 27.0
Pantotheonic acid mg/Kg ,iret 10 0 r0.0 10.0 10.0
Bo mgKg d;el i0 3.0 3"0 3.0
Brz mg/F(g diet 9.0 9.0 9.0 9"0
Folic acid mdKg diet 0.5 5 0.55 0.55 0.55
Biotin mUKg die: 0. 15 0. 15 0. 15 0" 15
Ciroline mdKg diet l 300 1 300 1300 1300

r9

.-.*,'* *dt
 BDS 233 :2003
Table 5.2.5: Vitamin recommendations in feeds for growing pulletsr layer and breeding chicken

SCOTT NRC Recommended Levels

Vitamins Units
Grower Laver Breeder Grower Laver Breeder Grower Laver Breeder
lU/Kg diet 4000 6000 I 1000 1500 4000 4000 1500 4000 4000
lU/Kg diet 1000 1000 1000 200 500 500 200 500 s00
lU/Kg diet 5.0 5.0 15.0 5.0 5.0 10.0 5.0 5.0 10.0
mg/'Kg diet 1.0 1.0 2.0 0.50 0.s0 0.50 0.s0 0.50 0.50
me;Kg diet 1.50 1.50 2.0 1.30 0.80 0.80 1.30 0.80 0"80
mg/Kg diet 3.0 4.0 4.0 1.80 2.20 3.90 1.80 2.20 3.80
rng/Kg diet 15.0 lz.a 15.0 1 1.0 10.0 10.0 I 1.0 10.0 10.0
mg/Kg diet 10.0 3.0 n.a 10.0 2.20 10.0 10.0 2.24 10.0
mgr diet
Ke 3.0 3.0 4.50 3.0 3.0 4.50 3.0 3.0 4.50
mg, Kgdiet 5.0 5.0 6.0 3.0 4.0 4.0 3.0 4.0 4.A
mg'Kg diet 0.25 4.25 0.40 0.25 4.25 0.35 0.25 4"25 0.35

mg'Kg diet 0.10 0.10 0. 15 0. l0 01 .0 0. 15 0. 10 01.0 0. 15

rngKg diet 500 500 s00 500 500

5.3 Acceptable levels of some substances in manufactured feeds

5.3.1 : Deleterious substances

The deletrious substances might be categorized by groupings used by the related codex committee of the
L\ and mai'be broadly described as follows
i) Indusrial and Environmental Contaminants.
ii.t \1r'cotorins
iii.r Pesticides
ivt Pathogenir'agents
\') Plant Torins
vi) Radioactire \laterials: 50 baceral, Max.

Levels of deleterious substances in complete formulated poultry feeds moulded may contain substances
toxic to poultry'. The best known of these toxins is aflatoxins, produced by Aspergillus flavus. Other
moulds shou'n to produce toxins are Aspergillus clavatus, Penicillium citrinum, and Stackybotrys atra.
Careful attention is needed to avoid mould infestation during production, harvest, storage, transport and
preparation of feeds.

Maximum permissible level of aflatoxin in an individual feed ingredient is described in the previous
l

section. The maximum permissible level of aflatoxin in complete formulated feed of poultry in European
countries and in Japan is reported to be 20.0 ppb. The same aflatoxin level may be accepted as the
maximum level of aflatoxin in complete formulated feeds of layer and broiler birds in Bangladesh.

The other deleterious substances are also important to cbnsider in formulation of complete feeds for
poultry. But their acceptability or levels of recommendation in formulated poultry feeds has not

20
 BDS 233 i 2003

established yet by the Codex Alimentarius Commission of the Joint FAO/WHO Food Standards
Programme.
NB: Safe limit of toxic or other deleterious sutbtances to be included.

5.3.2: Moisture and r.i6;r561uHs '{h

Moisture and acid insoluble ash content of poulq. fseds and level of humidity are important factors to
maintain the quality of feeding stuffs and rnanutrrured feeils. Feeds should be well dried and packed to
maintain dry matter content at or abore 9CFt of the total rnass. High fiber and acid insoluble ash contents
of feeds sometimes become deleteriou-s for rac t'rr& and affect their productivity. Their content in feeds
must be maintained at recomrnended level: rTabte5-l-5 t for different age group of birds. Permissible
levels of some substances in complete l-.rrrn*:leed poultry feeds are shown in Table5.3.l.

Table 5.3.L : Permissible levels of smc srbctlrts in complete formulated poultry feeds

Coqplete formulated feeds

Items [-e'. ei *
Broilers
Dry matter \[:n:i]1ur qi0 90.0 90.0
(Vo of mass)
Crude fibre \[at:n:rum 6U 8.0 8.0
(7o of dry matter)
Acid insoluble ash Ifarurro.m 3.0 4.0 4.0
(Vo of dry matter)
Aflatoxin IIar.imeun r0.0 20.0 20.0
(Parts per billion)

5,3.3: Maximum inclusion levds of dificrro fecd irgndients in chicken feeds

Maximum inclusion levels of an1 feC ingra&enr deFend on the factors like the sources and level of
nutritional and anti-nutritional suHanes- pri.:- respoose to production of birds, physical form,
preservation characteristics, odour. lanaur erpss ei; \latimum inclusion levels of some of the available
feeds are summarized and shorrn in .{,pperrhr I. The lis and levels of inclusion in diets may be updated
depending on new entries ofpoulq feeds in uhe rrarlet-

5.4: Vitamins

Vitamin-A
Description: Vitamin A contains a suitable form of rainol rC:oHmO; vitamin A alcohol) and possesses
vitamin A activity to not less than 95.0 peroenr of that declared on the label. It consists of retinol or esters
of retinol formed from edible fatty acids. pnncipalll' aceric and palmitic acids.

ll

*"* :,{m&rrp * "-_,.fr

 BDS 233 :2A03

Biological Units LabeHng Packagng and storage

I Internatronal Unit ( 1tl Label it ro indicate the Preserve in tight
- 0.3 pg Yit. A Alcohol form in which the containers, preferably
- 0.3++ ;"re Vit" A Acetare vitamin is present, date under an atmosphere of
-0.55 pg Vit. A Palmitate of manufacture and to an inert gas, in a cool
=O.358 pg \"it.A propionare indicate the presence of place, protected from
= lLSP (Lnited States Pharmacopeia) units any antimicrobial agent, light.
An International unit (rU corresponds to the dispersant, antioxidant or
activitl of 0.ilr pg oi pure crystalline vitamin other added substances and
A acerare. The viramin A Unit of the U.S. to indicate the vitamin A
Pharmacopeia (usP unit) is the sarne as the activity in terrns of the
lnternational Unit. A standard preparation is equivalent amount of retiol"
supplied a-i a reference substance by the USP in mg per g"
Reference Srandards comrnittee (usp
Reference Standards. 46 Park Avenue, New
York. \.\'. 10O016)

\ltarnin D3
Dernption:
snptron: SStabitized
bili dry powder preparations usually containing 500.000 IU per sram.
Bioloeical Units Labeling Packagrng and storage
I I [L' - 0.0]5 pg Vitamin D: = I usp. The IU of Label products to indicate Preserve in hermetically
I r iurnin D u &s adopted by the WHO as the the content of sealed containers under
I standard of actir itr'. It r.r,as defined as the cholecalciferol in mg" and nitrogen in a cool place
i b,ological activin' of 1 mg of an oily solution also date of manufacture. and protected fi'ory tright
I o[ r rramin D. conrai*ing 0.025 pg pure The activity may be
i cn stallize,J r iramin D expressed also in terms of
i rne L.s.P. unit corresponds with the ru. In USP Units, on the basis
the absence oi an), of these standards, pure that 40 USP Vitarnin D = I
i

i cn'stalline r itamin D2 or D3 can be used, the pg-

i activit-r of 0.015 meg of either of these
compounds being equated with an International
Unit.

Yitamin E
Descrigion: \'itamin E is a form of alpha tocopherol (C29H50O2). It includes the following d- or dl-alpha
tocopherol (C>H:.,O:): d- or d I - alpha tocopheryl acetate (CrrI{szO:); d_ or dl_alpha tocopherol acid
succinate
(ci3H5{o5). It contains not less than 96.0percent of czstlsoo2, cnHszo:ucrHsaosr"qp."d""ly.

Biological Units Labeling Packagng and storage

1 IU vitam in E LabelVitamin E to indicate Preserve in tight
= I mg dl-a-alphatoc0pheryl acetate. the chemical form, date of containers.
= 0.909 m g dl -a- rocopherol manufacture and indicate protected frorn light.
= 0.735 m gd-a- r0cophery'l acetate whether it is the d-or d I Protect d- or dl-
- 0.67 I mg a-rocopherol form. i
tocopherol with a
= L] 5 mg d--rocopherol blanket of an inert gas.
The chosen IU is the acrivity of I m g of
synthetic dl-a-tocopheryl acerare.

22
 BDS 233 :2003
Vitamin K
Description: It contains not less than22.7 percent of menadione (C,H8O, when calculated on a dry matter
basis.

Bioloeical Units
1 rng vitamin Kr (menadione) Label vitamin K to indicate Preserve in well-
= 2.0 mg menadione sodium the chemical form, date of closed, light- resistant
bisulphite, manufacture and indicate containers.
to whether if it is KI
(Phyllowuinond) or K3
(Menadione).

Thiamine (Br)
Description: It contains not less than 98.0 percent and not more than 102.0 percent of thiamine
hydrochloride (C TzHTzCINaOS.HCI) or thiamine mononitrate (CrzHrzNsO+S), calculated on a dry matter
basis.

Biologicat Units Labeling Packagng and storage

mg per kg of feed or mg per animal per duy. Preserve in tight, light
The IU of vitamin Br ir the acrivitl'of 3 mc_q resistant containers
of thiamine hydrochloride; the U.S.p. unit
is also , based on this relationship. Neither
unit, however, is used in practice: the u'eight
unit (mg) of thiamine hydrochloride is used
as a measure of vitamin B, activin,.

Ribifiavin (B)
Description: Feed grade riboflavin contains not less than 80.0 percent of riboflavin (CrzHzo N4O6).

_ Biological Units Labeling Packagng and storage

mg per kg of feed or mg per animal per da) Preserve in tight, light-
resistant containers

Pantothenic acid.
Description: Calcium d- pantothenate should have ar lea*qr 98.0 percent purity, while a calcium dl-
pantothenate preparation should have -t5.0 perceor d- pantothenate on a dry matter basis.
Only the d- form is
biologically utilizable.

Biological Units Labeling Packagng and storage

mg per kg of feed or mg per animal per dal-. Preserve in tight
1 mg d-pantothenic acid = 1.087 ms containers and avoid
calcium d- pantothenate. contact with alkalis and
acids

23

s
 BDS 233 :2003
Niacin (Nicotinamide/Nicotinic Acid)
Description: Nicothinic acid and nicotinamide, as pure compounds, should have at least 99.0 percent
active ingredients.

Biological Units Labeling PackaFlng and storage

mg per kg of feed or mg per animal per day. Preserve in tight, light-
No IU have been defined for this vitamin. resistant containers.
Analr tical results are expressed in terms of
u eight units of nicotinamide.

P;-ridoxine t86)
Description: It should contain not less than 98.0 percent and not more than 100.5 percent of pyridoxine
hy'drochloride (CsHriNO3HCI) calculated on a dry matter basis.

Biol cal Units

mg per kg oi feed or mg per animal per day. Preserve in tight, Iight
\o IL har e Lreen defined for the biological resistant containers and
actir it1 of r itamin Bo. avoid contact with alkali

Folic acid
Descriptibn: It should contain not less than 95.0 percent and not more than 102.0 percent of folic acid
(C.:H:J-O^ r calculated on a dry matter basis.

Bioloeical Units
mg per k_e ot feed or mg per animal per day. Preserve in wel-closed.
\ o IL- har e Lcen defined for the biological light resistant containers
activlty of tolic acid. Analytical results are and avoid contact with
generally' e\pressed in weight units of folic alkalis.
acid.

Biotin {\'itamin-}f)
Description: [t contains about 2 percent d-biotin (20,000 mg per kg).

Biol ical Units Packagins and storase

pg per kg of feed or pg per animal per day. Preserve in tight and
No IL' har e been defined for the biological light resistant containers.
activitl of biotin. Analytical results are
generally' erpressed in terms of weight units
of oure d-biotin.

Cyanocobalamin (Br:)
Description: It contains not less than 0.1 percent and not more than I Vo percent of cyanocobalamin
(C63HssCoNrrOr.P). calculated on a dry matter basis.

Elqlogcal Units Labeling Packagng and storage

pg per kg of feed or pg per animal per day. Preserve in tight and
light resistant containers.

2,4
 Choline
Description: It is available as 50,60,70 or 75 percent choline in
aqueous solutions. It is also available
adorbents in inorganic or organic carriers rvhich have 50 percent
or higher choline contents.

mg per kg of feed or mg per animat pei AqrL Preserve in tight and

Iight resistant containers.

Vitamin C (Ascorbic acid)

Description: It contains minimurn 50 prrcent of L-ascorbic acid. It
may or may not be coated vitamin C
preparations.

Bioloeical Units
mg per kg of feed or mg per animal per fuI Preserve in tight and
The IU of vitamin c is the acti'irr o: 3-r xms
light resistant containers.
of pure crystalline L-ascorbic acid

5.5: Minerals
Bone meal (Steamed)
Description: It is the dried, ground praJucr itEnllzed b1' cooking
undecomposed bones with steam under
pressure.

Phvsical futritional Remarks

Colour: Light tan to gray. \loq,-ure: \1IT- t0.0vo Absence of uncooked
Odour: That of cooked rnear ft-.rtelfi \LT- 18.0Vo bones materials, Should be
and bones. ir:
CaJ;: \]{T-30.}vo free from anthrax spores.
Ph,r-!p,h,{f{*.*S \LT- r2.0vo
Sairnweiia Neeative

Description: Dicalcium lhorn

phosphoric acid and carcium phosphare
.r vv''|vvr
a-r p'ciprtare is coilected

Phvsical \utritional
Colour: Beige to ligh- Calclur:l \]tT - 24.0Vo Should be granular to
Calcium gray Phosphoms SLT - 18 .}Vo powdery in texture.
Odour: No characteristic odor Fluorine 5I{T - 0.20Vo Should be free from
foreign materials.

Monocalcium Phosphate (Cefkaphmt

Description: Also, known as Monocalcium phosphate
monohl,drate. Its chemical formula is
Ca(HzP0+)zHz0

Nutritional
Colour: Calcium \fff - 160% Should be granular to
Odour: No characteristic odor Phosphorus \LT - ZZ.7Vo powdery in texture.
Fluorine I\1MT - 0.20Vo Should be free from
foreign materials.

25

-.-*-r*J
 BDS 233 :20A3

Mono-Dicalcium Phosphate (Moxifos).

flescription:

Ph-r'sicai I{utritional Remarks

Colour: Calcium NMT - 15.}Vo Should be granular to
Odour: Phosphorus NLT - 2L.0Vo powdery in texture.
Fluorine I-{MT - 0.2LVo Should be free from
foreign materials

Limestone
Description: Also known as calcium carbonate (CaCO:). Dolomites are limestones which contain
large amounts of magnesium.

Phvsical Nutritional Remarks

Colour: Gravish w'hite to off- Calcium NMT - 35.0Vo Should be free from
u'hite PH I{MT - 9.0To foreign and poisonous
Odour: \o ciraracteristic Magnesium I\iLT - 5.07c materials.
smell

O1'ester shell
Description: Ir is ground oyster shell and commonly used for top dressing or as a free choice of calcium.

Phr"sical Nutritional Remarks

Colour: Off-u'hite to black Moisture NMT - 5.0To Should be free from
gra)' Calcium NLT - 33.0Vo toxic materials. Should
Odour: No characteristic contain minimum amount
srnell of other seashells and sand.

Salt (NaClt
Description: Also known as "common table salt", which must be added in poultry and livestock
rarions. The amounr to be added varies from 0.20 to 0.50 percent of the total diet depending on the salt
contents ofthe other ingredients.

Phvsical Nutritional Remarks

Colour: \\hite Moisiure NMT - 10.07o Should be free from lumps,
Odour: \ o characteristic Sodium NLT - 35.0% poisonous materials and any
smell foreign materials.

Tricalcium Phosphate (Tricaphos)

Description: It is a product obtained by calcining rock phosphate deposits.

Phvsical Nutritional R.emarks

Colour: Varies in color from TCP-l3.A%o TCP-I8.07o It may contain heavy
light gray to a gray'ish Calcium NMT-28.8Vo NMT-25.8Vo metals in trace amounts
tans. Phosphorus NLT-L3.AVo NLT-'L,B.IVo and should be free from
Odour: No characteristic Flluronic NMT-A.207a NMT-0.20Vo any foreign materials.
smell

?6
 BDS 233: 2003

Iodized salt
Description: It is a product of iodine nLtsd i:ri:;I: ;al*m'$e ;Ct

f uritinnal I Remarks
Colour: White \tltre 5a[T - ir-r i:& Should be free from lumPs,
Odour: No characteristic SN:-: \-T'-T - ir "Ut poisonous materials and any
smell
l- :.- -
Iu\.- -.lX foreisn materials.

5.6: Amino acids

DL-Methionine
Description: It is a racemate
?i:: naturally with at least 99 percent
rrrirv- 88Vo T)T,-2 hvdrox '-+-mel.:"- r::-- -rir,r*'*al,rl
- , I Di- ine analo
tJ:i--3ei:i"Orune anal ese
Forms and Colour Odrrrrr f nits Packaging and Storage
White to slightly Tlpic;" -,jrrr( :i PEr i;g :eed or mg Preserve in paper or
yellowish crystals S0rne'*l:g .-m :'r'a-t:*- FEr .in:frC pef da)' polyethylene bags and
s ui :'*r --,- ljr-,--*-l: bulk containers

L-Lysine
Description: Synthetic amrno &;i,i :r:n:-i,fr,j t ::re;::i.i: ril. \t hich is soluble in water with at least 98.5
percent purity for the HCI fror:r 3.r,.1, :l 'o*.r-rl J; :er:e:t ::''tr p'ure L-L1'Sine.

Forms and Colour Odo,ur I nits Packaging and Storage

&Jcrll' :rg per kg ieed Preserve in paper or
or cream yellowish polyethylene bags
crystals. L-Lysine
HC1- dirty white
or cream

L-Threonine
Description: Synthetic amino ac:c pr:c;-$l l"n ::'n:r::i&t:6rJ'1.

Forms and Colour 0dour I nits Packaging and Storage

L-Threonine-off- white Odorl*s ng per kg feed Preserve in paper or
polyethylene bags

Tryptophan
Description: Synthetic amino acld prcc:;,*,..i :i ::n:renl":,Lon.

Forms and Colour Odour Units Packaging and Storage

L-Tryptophan, off- Odorless mg Frer kg feed Preserve in paper or
white polyethylene bags

5.7: Feed additives

Acidifying agents: Chemical producrs adrjaii to lre :eed to decrease pH in the gut, thus improving
digestion in the stomach.
Amino acids: Building blocks of proteins. prcrJu.-ed either b1' microbial fermentation,'chemical synthesis
or extraction from denatured proteins u'ith chemrcal characteristics similar to their natural origin.
Anti-caking agents: Chemical products used to prevent formation of lumps.
Anti-Molds: Chemical presen'atives added to the t-eeds to prevent mold development.

)1

.,*.,t*#
 BDS 233 :2003
Antioxidants: Chemical products used to prevent rancidity in feeds; protect the polyunsaturated
fatty acids and the fat-soluble vitamins from destruction by peroxidation

Anti-Toxins: Usually inert chemical compounds with large intemal sufaces, which can fix or absorb
toxins infeds.
Coccidiostats: Glemical products added to the feed to prevent and control coccidiosis.

Enzymes: CtEmical products which are added to the feed to improve digestibility of certain feed stuffs.

Flavouring agsnts: Ctremical agents added to the feed to improve flavor, thus, improving feed intake
Felletbinders Additives used to bind pellet and improve peflet quality.
PionEilts: ftmical agents added to the feed to enhance coloration or pigmentation of skin or egg yolk of
pouttry.

Probiaics: Beoc,ficial organisms added to feeds to alter the environmental condition in the digestive tract
forme_ftvaable growth of beneficial micro flora, which prevent the growth of harmful miiroorganism
in 6e GJ tru-
Surfam: &mical agents that facilitate uniform dipersion of molecules in feeds or feed mixtures.
5.t: WG '
Irc frfoHng YaEr to be supplied to birds should be free from undesirable materials.
Undcrgtmd wet€r may be supplied but that has to be free from toxic minerals and E. Coli.

28
 BDS 233 i 2003

Contaminants Average levels I ftaximum Remarks

acceptable
Bacte na:
Total bacteria 0/mL 100/mL 0/mL is desirable
Coliform bacteria 0/rnl 50/mL O/mL is desirable
Acidi tylHardness:
Total Hardness 60-lS0ppm ll0ppm <60 is unusually soft; >180 is very
hard
pH 6.8-;.1 6-8-8.0 <6.0 is undesirable; <6.3 may degrade
performance
Nitro$en compounds:
Nitrite (Noz) 0.-*mg'L, \Q- 4mg/L
Ni
nitrate (NOg) Levels of nitrate from 3 to Z}mglL
may affect performance
Natural Chemicals:
Calcium (Ca) 60meL
Chloride (Cl) l4nng. L :50rns/L Even l4mgtL may be dtrimental if
sodium level is higher than S0mgl[-

Copper (Cu) I 0.00:mE T- *-r.6mell Higher level of copper produce bitter

flavor
Conta minants
Iron (Fe) , O.lrls.L r_r"3me/L Higher level of iron produce bad odor
and taste.
lead (Pb) rJ"r-rlrne/L Higher levels of lead are toxic
Magnesium (Mg) l-$rng. L l:smgl- Higher levels of magnesium have
Iaxative effect. Levels >50mg/L may
affect performance if sulfate level is
ligh.
Sodium (Na) rl 3lmg.L Sr_rmE,L lrvels >5Omgl[-of sodium may affect
performance if sulfate or chloride are
high.
Sulfate (SO+) 31mg,,L l5r,mrElT. Higher levels of sulfate have laxative
effect. Levels >50m gtL may affect
performance if magnesium and
chloride are high.
Zinc (Zn) l.5rne,/L Higher levels of zinc are toxic
Arsenic (As) 0mg[
Adapted from T.A. carter and R. E. sneed r l98- r

29

J **#
 BDS 233 :200

Chapter VI
Nutrient Requirements of Poultry
Chemical constituens of substances of biological or manufactured origins used for supplying nutrition t
living organisms are called nutrients. Nutrient requirement of poultry depends on its type, production an
physiological status and environment. Energy, protein, fat, vitamin, mineral and water are six (6) types r
nutrient required at different levels considering the above factors and interactions in different types (
nutrients or their sources or environment and physiological factors.

6.1: Erergr
Enerry content of feed or requirement by poultry may be expressed in several ways and some of them ar
already discussed in section 2.0. The energy requirement may be defined as that amount of availabl
enerry that will provide for growth or egg production at a high enough level to permit maximal economi
rctum for the production unit (NRC, 1977). The level of dietary energy (and associated nutritioni
balarce) in the prescribed diet should be high enough to allow expression of birds potential under certai
environrnental circumstances and within economic limitations.

Birds tend to eat to satisfy their energy requirements if fed free choice. Consequently, it is possibl
within limits, to regulate the intake of all nutrients, except water, by including them in the diet in specifi
rarios to available energy. Thus, the energy content of the diet must be considered in formulating to me(
a desired intake of all essential nutrients other than energy itself. It is impossible to set an energ
in terms of kilocalories per kilogram of diet (kcal/kg) because birds adjust their feed intake l
obtain the necessary daily requirement of energy. Further, temperature of the environment has a larg
influence on feed intake. The warmer the environment, the less the feed intake; therefore, the requiremet
for all nutrients, expressed as a percent of the diet, is dependent upon the environmental temperaturr
Other variables are: health, genetics, form of feed, nutritional balance, stress, body size, and rate of eg
production or growth.

The energy values are shown in the following tables in a range that may cover the genotypes available i
the country. However, any specific recommendation for a certain type of bird may be followed.

j0
 BDS 233 :2A03
Table 6.1.1: Nutrient requirements of commercial layer birds of different age groups
(a) Growin birds.
Constituents Units Starter Grower Pullet/Developer
0-5 weeks 5-10 weeks 10-16 weeks
Metabolisable Enersv KcaUKe 2950-3010 2850-29s0 27 50-2850
Crude orotein 7c 20.5-2t.5 17.5-20.0 16.5- 16.8
Methionine Vo 0.43-0.52 0.36-0.47 0.34-0.35
Methionine & Cvstine 7o 0.77 -A.85 0.65-0.90 0.58-0.63
Lvsine Vo 1.07 -1 .16 0.88-1.03 436-0.t8
Trvotouhan Vo a.2t -0.22 0. r9-0 .20 0. l6-0.17
Threonine Vo 0.t 5-0.78 4.67 =0.69 0.53-0.60
Isoleucine %o 0.90-0.95 0.82-0.95 0.12-0.7 5
Areinine Vc I .0- 1. 15 0.94- 1.0 0.88-0.90
Linoleic acid Vo r.2-1.3 1.00-1.1 1.00-1.1
Added fat Vc 1 .0- t.25 0.50-0.60 0.50-0.60
Maior Minerals
Ca Vc (NLT t 1.05 0.90 0.95
P available % (NLTI 0.48 0.44 0.38
CI % 0. 15 -.17 0.15-0.17 0. 1 5-0.11
Na Vc 0. 1 5-. 18 0. 15-0. 18 0. 15-0. 18
Added trace elements/l (e
Mn pDrn 50-60 s0-60 50-60
Zn DDM -10-60 40-60 40-60
Fe ppm 35-60 35-60 35-60
Cu pDrn 5- 10 5- 10 5-10
I ppm 0 35- 1.0 0.35-1.0 0.3s- I .0
Se ppm (:r l-.30 0.2-0.30 0.2-0.30
Added vitamins/Ke
A ru 'r-r-r_il-,r_
13000 10000-13000 r0000
D3 fL* :'l-r-r-r 3000 2000-3000
E IL ]o-'.'5 20-25 20-25
K3 (MPB) mg I
_
- A
,_r*_ ^
_ 2.0-2.2 2.0-2.1
82 Riboflavin) mg i '-'.5 5 5.0-5.5 5.0-5.5
Bt2 mg r-r -i j - t-ll 0.01 -0.02 0.01
Niacin rn9 \-ft |
35-60 30-35
Bl ffhiamine) mg . ,_r*] I 2.0-2.t 2.0-2.1
86 Gvridoxine) mg ; _.-: I
-1 5 -5.0 4.5-5.0
Pantothenic Acid ms i:- 1r 1l- 15 L0-12
Folic Acid mg {,r \ 0.5 0,5-0.75
Biotin mq t-t"'i Ir 0 1- 20 0. I -0.20
Choline chloride mg '5l-*_u 1:r-rt-t 600- 1300 s00- I 300

3l

-- -J
 EmS ?::33 . 2t)0i

b) Prelaver
Constituents Units Prelay Layer 1 Layer 2 Layer 3 Layer 4
16 wks to 1" I" *gg to30 wks 3l-42 wks 43-807o H.D. Under
"gg 807o

Metabolisable Kcal/I(g 27 50-2910 2880-2960 2860-2925 2820-2910 2820-

Fnersv ?q1 n
Crude orotein Vc t7 .5 18.7 18.0 t7.5 16.0
Methionine Vc 0.36-0.38 0.43 0.41-.38 0.39-.37 0.35
N{ethionine & % 0.62-.68 0.7 | 0.70-.67 0.66-.63 0.61
Cvstine
Lvsine 7c 0.80-.87 0.88 0.85 0.81 0.78
Tn,otoohan Vc 0. 18-. 19 0.2r-.22 0.19-.24 0.18-.I9 0.1 7-.
Threonine Vc 0.56-.61 0.67 -.69 0.64-.67 0.61-.62 0.59-
Linoleic acid 7c ) 1.30 1.25 r.20 1.10
Added fat 7c 0.5-1.0 I .0-3.0 0.5- 1.0 0.5-1.0 0.0-0.5
IUaior }linerals
Ca 7c(NLT) 2.0 3.95 4.0 4.15 4.20
P available 7o (NLT) 0.47 0.46 a.44 0.42 0.38
CI Vo 0. l5-. 16 0. 16 0. l5 0. 15 0.15
Na 7o 0. 15-.I8 0.1'l -.19 0. 16-. 18 0. 15-. 18 0.15-
Added trace ele nrents lKs
I\{n ppm 60-65 60-65 60-6s 60-65 60-6s
Zn DDTN 50-60 50-60 50-60 50-60 50-60
Fe DDIn 35-60 35-60 3s-60 35-60 35-60
Cu DDM 5.0-6.0 5.0-6.0 5.0-6.0 5.0-6.0 5.0-6.0
I DDIn 0.5-1.0 0.5-1.0 )5-1 0 0.5- 1.0 0.5-1.0
Se DDIn 0.2-.30 0.2-.30 o2-70 o.2-.30 a.2-.30
Added vitarnins/Ke
A ru 10000 r0000 10000 10000 10000
D3 ru 2000-3000 2000-3000 2000-3000 2000-3000 2000-
E ru 20-25 20-25 20-25 20-2s 20-25
K3 0t{PB I mg 2.0 2.0 2.0 2.0 2.0
B2 (Riboflavin ) mg 5.0 5.0 5.0 5.0 5.0
812 mg 0.008-.01 0.008-.01 0.008-.01 0.008-.01 0.008-
Niacin mg 25-30 25-30 25-30 25-30 25-30
BI ffhiamine ) mg 2.A 2.0 2.0 2.0 2.0
B6 fPvridoxine) mg 3.0-5.0 3.0-5.0 3 0-5.0 30-50 30-50
Pantothenic mg 10-11 10-11 10-11 l0-11 10-11
A cid
Folic Acid mg 0.50-.75 0.50-.75 0.50-.75 0.50-.75 0.50-
Biotin mg 0. l0-0.15 0. 10-0. 15 0. 10-0.15 0.10-.15 0. l0-
Choline mg 500-550 500-550 500-550 500-550 s00-
chloride 550

32
 BDS 233 :2A03
Table 6'1' 2 : Nutrient requirernents of different la1-er
parent stock
Constituents
Starter Grower
{i.5 u eeks
Layer
IV{etabol i sabl e EnergJ KcaI hg
,

:,biGiOlO
r
Glf *eeks) (After 18 Weeks)
2700-2890 270A-2960
\u k: I I 9:-l:.r-+ r 1 .30- 11.92
Crude Protein 1 1"30- 11.92
Methionine
Ivlglhionine & Cystine 0.33-0.4s
0.s7-0 .7 6 0.60-0.72
BI (Threonine) 4.72-0.98 0.72-0.88
Tryptophan 0.s0-0.67 0.s7-0.7A
0. t 6-0 .19 a)6-a.21
Linoleic Acid
lsoleucine 0.80- t.25 1.1-1.50
Argionine 0.72-A.78
Added fat 0.83 -0.94 0.93-0.99
Mineral Content

P Available 0.9a-2.50 2"25-4.30

0.36-0.ss 0.39-0.52
0.15-0.25
, "-l-*"I9 0. I 1-0. 1g
Added Trace Elemen- 0. 15-0 .19

: jj- i [r:,
rFl,,i.- l-u i.i,,
40_ 1 00

0.20-0.30
Added Vitamins/I(

8.000- 15,000 10,000- 14,000

2.500-3,000

82 (Riboflavin)

It{iacin 0.008-0.03 0.009-0.03

86 (Pyridoxine)
83 (Pantathenic AciO
Folic Acid
Biotin fng 0.50- 1.20
- - -r rr'X r_,__
-r-'i
','. -.
Choline _ ,JI
0 _0.25
0.1-0.25
Anti-oxidant
A: recornmended by munufa.ture
-

"\1

r*$
 BDS 233 :2003

Table 6,1, 3: \utrient requireements of commercial broiler birds of different age gr0ups
Constituents Units Starter Grower Breeder
0-21 days 22-37 days 38 days-
marketing
Kcal/kg 3000-3 100 3050-3200 3 100-3200

Crude Drotein To 2r-23 19-21 1B-20

Crucie lat Va 5.0-7.0 5"0-7.0 5.0-7"0
l- l noler; aciC 7o 0.95-1"0 0.95-1"0 0"95- 1.0
Antior.r dlnt rnelke 120-150 120-150 I20-1 50

\teth:cnine To 0.47 -.55 a.44-.49 0.38-.47

\letnionine & Cr stine Vo 0.90-.93 0.82-.89 0.7 5-.86
Lr sine Vo I .06- L.25 0.98- I . 15 0.90- 1.0s
Tnntcnten Vo 0.02-.24 0" 1B-"21 0. 17-. 18
Threonine To 0.70-.80 0.67 -.7 6 0.63 -34
-{reinlne To 1.28-1.40 1.20-L.25 0"95- 1.05
\Iaior
-1tat0r \Iinerals
_

Ca % (NLT 0.90 0.90 0"80

Par aliil,le %(NLT) 0.43 0.39 0.35
CI %o 0.18-.30 0. 18-"30 0. 18-.30
\a Vo 0.16-.22 a.L6-.22 0.16-"22
S ait Vo 0.30-.45 0.30-.45 0.30-"45
K Vo 0.70-.90 0.70-.90 0.70-.90
{dded Trace
rac elements/K
men
\1n mg 66-100 60-100 60- r00
Zr, rng 50-80 50-80 50-80
,FC mg 66-100 60-100 60- 100
Cu mg 8-10 8-10 8- 10
,l mE 0.45-1.0 0.45- I .0 0.45-1.0
lSe rnE 0.20-.30 0.20-.30 0.20-.30
Added vitanninsfK
A ru 9000-12500 9000-12500 ili l{}0- 10000
iD3 ru 2s00-3300 2500-3300 llii{}0-3000
IE ru 30-35 30-35 30-35
K3 mg 2A-22 2A-22 :.q)-22
82 tRibot-lar in r mg 5.5-8"0 5.0-8.0 :i.{}-8.fi
812 mg 0.0 L-.a22 0.01.-"CI22 {}.r}1-"{}15
Niacin mg 40-66 40-66 "1()-66
BI (Thiamine I rng ?.0-4.5 2.0*4.0 ;"ri:5-,$.{i
B6 (Pvridorine t mg 3.0-4.4 3"0-4.4 3 "ii
Pantothenic Acid mg 10-12 10-12
Folic Acid mg 1.0 0"9- 1,S i]"?5" i "iJ
i1\
Biotin mg 0.10-.20 0" l0-.20 :_l

Z i.' . i*!

Choline mg 5s0-750 550-67s

34
 -l
BDS 233: 2003
Table 6.1. 4: Nutrient requirreneots of drfferent broiler parent stock

Constituents L nits Sterter Grower Breeder

,*5 '* rel;-s - 18 w'eeks) (After 19 weeks)
Metabolisable Energy :.e 1r 2.6+0-2,860 2,650-2,915
i-i i
1t -t2 1 r.7- 12.1

Fat "
,lt
3 3
Fibre -t, 6 4-5
Linoleic acid "'rr ;\ l-1.8 1- 1.8
Crude Protein "'f'
L5-17 13- 16.5
Amino acids
Arginine f 0.7 5- 1 0.88- I
Methionine ,.r u'- j: 0.30-0.40 0.27 -A39
Methionine+Cystine -'; -6 0.50-0.65 0.50-0"69
Lysine 0.60-0.85 0.60-0"85
Tryptophan " ---, lt-r' 0. l6-0. r 9 0. 16-0 .2A
Threonine ulr
"t"

i lr-' -'-r r 9.48-0.55 0,50-0.60

Isoleucine 1: ' $;- -i-r 0.58-0.62 0.58-0.62
Mineral Content
Ca .,.r
:" .s..- I 0.85 -1.7 5 3-3.5
P Available ;!i-' -1-, 0.38-0.70 0.35-0.70
CI i-.1ti 1l'* 0. 15-0.30 0. l5-0.30
Na ",r :6*-i 'i-i, 0.16-0.20 0. l5-0.24
Patassium 0.70-0.75 0.55 -4.7 5
Salt t\,\
0.45-0.50 0.45-0.50
Added Trace Elements/Iig
Mn :,r': fr.-. ] 60- t20 100- 120
Zn f'6,I :,'- * " .rr-, I 50- 1 10 100-110
Fe 40-60 40-65
I , ll. rr
1. 1.1 l-2
Cu 5-8 5- 10
Se :,E,,r . :-, -l 0.3 -0.4 0.3-0"4
n1,,GF q,1-,
CO r 0.50 0.s0
Added Vitamins /Kg
A IL' . I _r-r"*-L l, 5.+'-t(J 10,000- 15,4000 13,000- 15,400
-r_r-u
D3 L- ;. j. jr ri 2,000-3,300 3,000-3,300
E n_ 20-4A 33-60
-t11
K3 2-2.2 2-5
BI (Thiamine) mg :-: l 2-2.2 2-3
82 (Riboflavin) xrg ! -9 9 s-9.9 5-12
B!{P:ridoxine) rno -t-
\\ 3-5.5 3-5.5
B12 mg ,-r.qr l l{r.01 0.013-0.02 0. l3-0"025
Niacin mg lt-rql 3A-44 40-44
83(Pantothenicacid) me ir:rij.: 10- 13.2 10-r5
Folic Acid rng {r : - I 55 0.5- 1.65 0"5-2
Biotin rng o-, ljJlll 0. 15 -A.22 0. l5 -0.22
Choline rne ++[r i.L]tn 444-1,000 440-1,000
Anti oxidant or equivalent ms ll0 120 120

35

.",*-S
 BDS 233 :2003

6.2: Protein
Protein levels are listed primarily as an aid in describing diets in the field and
because most feed-control
regulations require a statement of minimum protein. Where sufficient information
is available on amino
acid requirements. proiein nutrition can be considered solely on the basis
of constituent amino acids. It is
well recoenized tnat amino acid requirements are positively related to rate
of growth or intensity of egg
production. For ;nstances. the poultry has a high imino alid require*"nt
p"iduy because of its faster
gro$ th rate Tle ;duii male chicken has a very low requirement
in relation to ttre laying hen even though
bodl size is .r;tr-.rilr sreater and feed consunlption is about the same. It is believed that the percentale
requiremeill r': prt-rtein should be raised in warmer (>24'C) or lowered in
colder (<16.C)
Tne ar:'::n.' ;;:d lerels presented should allow maximum or near-maximum growth
and"nuiron*"n't.
production.
Arr:no r::j ::q-::iements may be influenced by nutritional factors. With suboptim"al
protein tevets, adding
the n"st-lin:i:is .lrnino acid increases the growth rate and productivity
.onrid"ruuty. Excessive dietari
prc:e:n ':li: a;:e:is enersy needs and may alter amino acid requirements.
It is desirable to meet
rec*:rer:::. i: ,ll tne amino acids as closely as possible, avoiding excesses of amino acids or protein. the

3::3:r- :or methionin"_:T be met only by methionine, while the requirement

for cystine may be
:i:n: l:- niethionine. This is because methionine is readily converted to cystine metabolically.
:'" ::se 's not possible. If sulfate is deficient, a portion of the cystine that ii normally converted
:::::::clicall) may be spared by the addition of sulfates to the diet (as sodium oi potassium

T:e ::q;':::r:nt :LT phenylalanine may b"_T"l only by phenylalanine,

while the requirement for tyrosine
rx3) k n::: ri t\-rL.'sine or phenylalanine. Glycine ano serine tan be
used interchangeably in poultry diets.
Ncrra":i'"
adeo ;a:e.
"i:3Il lne orerall protein requirement is met, the amount of dietary gfcine or serine is also

Anta::::smi 'ri:iofi! amino acids are also exists in poultry diets. valine-leucine-isoleucine
and arginine-
l'siie ;r: :::-;t-:allr related and increasing one or iwo of such a group may raise the
need for another of
the s'r":re ::-1;: Tre ler el of leucine is hig[ when corn gluten
rneat containg 60vo proteinand corn make
up rl1Ll:: :: ::': liet In supplementing diets with limiting amino
acids it is Important to supplement
first
rr:ih l:e
=-'st I:n:ting one' followed by the second-mosi-timiting one. Inadveitent over supplementation
$ith onlr l;13 S3Jr''rrd-most-limiting amino acid may create an imbalance and
accentuate the primary
de:lcien;:e.

Arruno i;:: ;i i-l::rl:tr to birds is important factors to consider. When diets arc formulated based on feed
composition eni sis information, the assumption is usually made that amino acids
"nalr
6.3: \[inerals
\linerals are required for the formation of the skeleton, as parts of
hormones or as activators of enzymes,
and for rhe proper maintenance of necessary osmotic relationships
within the body of the bird. Calcium
and phosph':rus are important in the formation and maintenanci
of the skeletal ,t*.tu.., of the body.
Sodium' potassium. rnasnesium, and chloride function with phosphates
and bicarbonates to maintain
homeostasis' osrnotic relationships and an pH throughout the body. Requirements for these
-optimum
macro and trace elements are shown in the following
tables. Th"e ratio of phosphorus to calcium is vital,
especially for 1'oun-e poultrl'. Generally, a ratio of ibout
1:1.2 (p:Ca) is considered to be ideal. Ratios
from 1:l to l:1.5 are. ho*e'er, welltolirated.Forthelayinguiro,ttre;il;;il;iu]0"ri".,
l:4ormore.
Approximately,30Tc o.f the.phosphorus in plant products is
considered to be available to the young chick,
poultry the older bird has the ability to uri mo.i, if not
all, of the phytin or organic phosphorus in plant
products.

36
 BDS 233: 2003

6.4: Yitamins
Vitarnins are generallr j j r:.. :. : *
soluble vitamins, which :r:;.__. :
1.,:1ilrr C is JJrrLrrvJr./-gu
\_. 1r synthesized by u.y poultry
and is not considered as r :._- PUurLIy
:i s ior H ater sol uble vitami ns are
:; it ";
interrelated and also dependr::' _
:..;,i ci carbohydrate, protein level, and
amino acid balance are mar;: : _- -;*
-.:ir":nt of several vitamins.
6.5: Water
water is not included in rh: :3.-::*,:-. -' : :- i: r3.-iSsan'nutritional component. water is
controldevice'Ageneral ru,::i:--.-"- j -- .r:" -*-r-;rr: ,..:liel\ t*.iceasmuchwaterbyweightas
thefeeditconsumes.Astempc:":-:. -r-:_. ._ -: _ -- =, -..c;r,,.aterincreases.Thesuppliedwater
should be safe, free from pJr:: ::-i _-,_
-.-.._ " -._ - _ .,_i,. .:..ei.

9.6, Feed packing and labrline

Packr:g : The material sho;:; :E r..* !r : *
lraln Of polyethylene lined jure bags or
laminaterI paper bags. The orc:.: :.
laii--t i ne switched or rolled over or hancl
switched.

Labelling: Packed containe:: .- . - ' * r'- r -' ,, r":' - ,::r :. or the accompanying documents,
should contain information ;t,_ _t
intended, a full list of ingrec:.:: i
- r:;-"; *:r-;. ::le name and address
or intermediates, registrar:c :. : _ of the producers
'
; " : :-:i;tl on and precautions for Llse, lot
identification, manufactud r: g l;: . :_

{PP[rDI\ t
Maximum inclusion le'els of di{T*rpnr Ielt,: t:rgi rifl-1,q"p1ls in chicken feeds (Vo)

(a) Enersy feeds:

Wheat
Maize
Rice polish
Potato meal or
Cassava meal
Acid Oils
Vegetable Oil
Molasses
Rice bran (D,)
Maize germ meal
NIaize gluten meal
Rice
Barley meal
Cassava meal
 BDS 233: 2003

Ingrcdients Broiler Layers

Starters Finishers Starters Growers Layers Remark (s)
O) Prrotein Feeds:

Soyabean meal,
fullfat but heat
treated 5.0 5.0 5.0
Soyabean meal,
deoilcd but heat
treated 20.0 40.0 20.0 40.0 40.0
Cottonseed meal 8.0 8.0 8.0 8.0 8.0 Degossypoliled meal should be used
Groundnut meal 10.0 10.0 10.0 'ro.o 10.0 Decorticated material should be used
Blood meal 0.0 2.0 0.0 2.0 2.0 Low digestibility, Unpalatable, Low
isolcueine
Rape seed meal 5.0 5.0 5.0 10.0 5.0 Glucosinolate
Coconut meal 7.A 10.0 5.0 15.0 15.0 Fibrous, poor protein quality
Fish meal 10.0 10.0 10.0 10.0 10.0 Cost constraint
Shrirup nreal 10.0 10.0 10.0
Ilydrolyzed 3.0 5.0 3.0 5.0 5.0 Poor protein quality
Feather rneal
Lcrrcacna rneal 0.0 3.0 2.0 4.0 5.0 Mimosine, fibrous, low protein
Meat & bone rneal 5.0 5.0 5.0 5.0 5.0 Cost constraint, poor protein quality

APPENDIX.2
Recognized methods of analysis and sampling

Title/ Description References

AOAC Sampling of Animal Feed AOAC 965. 16
i Animal Feed: Preparation of Sample AOAC 95A.02
r Acidity (water-soluble) in Feed AOAC 920"43
,r Ash of Animal Feed AOAC 942.05
r C-alcium in Animal Feed AOAC 927.U2
i Chtorine (Soluble) in Animal Feed AOAC 935.13
i Cobalt in Animal Feed AOAC 952.W
n Copper in Animal Feed AOAC yl',l-O3
n Cyanogenetic Glucosides in Animal Feed AOAC WO.I(E>AOAC936. II
,r Fat (Crude) or Acetone Extract in Fish Meal AOAC!148.04
, Fat (Crude) or Ether Extract in Animal Feed. AOACyn39
rr Fat (Crude) or Ether Extract in Dried Milk Products AOAC932.M
'r Fat (Crude) or F*her Extract in Pet Foods AOACg5d,.(n
rr Fiber (Acid Detergent) and Lignin AOAC973.18

38
 BDS 233 :2003

Fiber tA;:: lir,- --* ,l-

.{o.{c 989.03
Forages
FibertCr*;s x. - * .{oAc 962.09
Fluorine :: :.- **- -::",: .{oAc 918. 10
Galactan :: 1- -*.- f r"r ; AOAC 975.08
Identit-i"-il. - - : '" f *-;.* ", lr r*rr' AOAC 91 5.09=> AOAC973.80
Man-gane>a l.::: -S'",,"trri' - AOAC 917.04
Microscc:-. : : i- *,.i1 r,l:r"- AOAC 964.07
Micros;ar". : r l-- **r r*Hr,: AOAC970.A9
and \{inei'i- tl - ri* {-l**rr'':"ti:. .

lvlicroir- fri \ : r {.- *",i,"r, r''r*r,. u}ll*rr,.,

iri,-iLlll,
: r* : ii AOAC 970.08
Tissuei AOAC 925.12
\ling:i- S* *: :*ri -l*1 il"r:rr* ?'::r.,*., S-uiru,t,

Potasi.-: -:*: rn* AOAC 96g.0g

\{ine::-: .- i- *"ii,, i"ll:l*,:

AOAC 934.01
AOAC 953.A7
NitfC'i3- l-: *;-rx-r,,' l: *;.A* I*hl",i
,i,,.T.I
AOAC 920.37
\ilr:;:- l--*rr. i r"Ti:t,u:T;.ir i-rx:; AOAC 92A38
\ ill,l;: - t* *n
-*,idii ,iuilrrr.l If ,g lT ,*,"'llil r;iin f.:*: AOAC 969.07
Pg i: :":,"1-- i - l**[ *r..il., ]'1* I AOAC g2}.4l
Peps:: ]l' .l :'t- *1r i-' il . r &u."[1..:iri'-r :*' ,,ry,g1 ;T kns AOAC 97 t 0g
Phcs;:n-fi-li r-Jr'*;Li$, 'H AOAC 9&.M
Prr:r: : l]:-r*u rt:* &*il'rlniru AOAC 954.01
kltr.:. .: l-:***iiu rtg; AOAC935"il
Staru:. .:. l-:*-::lt* :HJ AOAC 920.4A
tt*;*e :- l;: *;Lr" Is; AOAC 925.05
Sugfs l:r; ,* t*,::.,r:,Lrr Lro: AOAC 974.06
Ufga i-n: 1*-xi:li:rl;i.iiir*tu t* [fr"".r(g- ]liT r-mlTfuiu fu; AOAC 941.M
Urea:n .{::.&- fu{ AOAC 967.07
Arsan:;:; .i;',: F:s:l: AOAC 954.17
Arseni; T:r*- - FtsJl AOAC 957.22
Aflator.i:, E ] .,r:, :rr::cxil l-,r&*ua: .ijtmr,I h{:.,1,g Fffij, AOAC 9g9.06
Aflatcr.i:-s : F:r:,:',i lJrd a,l:*}, AOAC 975.36
l\1r ccti \ :-) AOAC 97A.43
Samp.::i: ::r --t.[ - r *i: AOAC 977.16
Affin:'- ' : -f. ". -f:,. JJf: ,.* ifii,.*Lru , . r *rr,. AOAC 973.78
AntiL'iot:;i :: : :r,:'i AOAC g57.23
MiCrOLt'' - :- 1
-:* l,*{ :1**.,1,
 BDS 233 :2003
TNTERNATTONAL SYSTEM OF UNTTS (St UNITS)
Base Units
Quantity Name of Units Symbol
Length Metre m
Mass kilogram kg
Time second S
electric current ampere A
Thermodynam ic temperatu re kelvin K
Amount of substance mole mol
Luminous intensity candela cd
Supplementary Units
Quantity Name of Units Symbol
Plane angel radian rad
Solid angle steradian ST

Derived Units With Specicat Name

Quantity Name of units Symbol Expression in terms of
other units
FreAuency hertz
f Hz 1Hz=1s-1
lForce newton
I
N 1N=1kgm/s2
and stress pascla Pa 1Pa=1N/m2
IPressure
energy, Quantity of heat
IWo*, Joule J 1J-1Nm
lPower
I
watt W 1W=1J/s
iQuantity of electricity coulomb c 1C = 1 As
Electric potential, electromotive froce volt V
I
1V = 1W/A
Electric capacitance farad F lF= 1 As/V
Electric resistance ohm o 1O = 1V/A
Electric conductance siemens S 1S = lNv
Magnetic flux weber Wb 1Wb - 1Vs
Magnetic flux density tesla T 1T=1Wb/m2
Luminous flux lumen lm 1lm - lcd sr
Celsius temperature degree celsius OC
k

Some Other Derived Units

Area Square metre m2

Volume Cubic metre m3
Capacity (Liquid) litre I

BANGLADESH STANDAHDS AND TESTING INSTITUTION

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