GB/T 44967-2024 饲料用酶制剂通则
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资料介绍
饲料用酶制剂通则
General rule of feed enzyme preparation
ICS 65.120
CCS B 46
中华人民共和国国家标准
GB/T 44967—2024
2024-11-28 发布2025-06-01 实施
国家市场监督管理总局
国家标准化管理委员会发 布
目 次
前言 ····································································································· Ⅲ
1 范围 ·································································································· 1
2 规范性引用文件 ······················································································ 1
3 术语和定义 ··························································································· 1
4 技术要求 ······························································································ 2
4.1 原料要求 ························································································· 2
4.2 外观与性状 ······················································································ 2
4.3 质量指标 ························································································· 2
4.4 卫生指标 ························································································· 2
5 取样 ·································································································· 3
6 试验方法 ······························································································ 3
6.1 外观与性状 ······················································································ 3
6.2 酶活 ······························································································ 3
6.3 水分 ······························································································ 3
6.4 粒度 ······························································································ 3
6.5 pH ································································································ 3
6.6 总砷 ······························································································ 4
6.7 铅 ································································································ 4
6.8 汞 ································································································ 4
6.9 镉 ································································································ 4
6.10 沙门氏菌 ························································································ 4
6.11 大肠菌群 ························································································ 4
6.12 黄曲霉毒素B1 ·················································································· 4
6.13 玉米赤霉烯酮 ··················································································· 4
6.14 脱氧雪腐镰刀菌烯醇 ··········································································· 4
7 检验规则 ·····························································································
General rule of feed enzyme preparation
ICS 65.120
CCS B 46
中华人民共和国国家标准
GB/T 44967—2024
2024-11-28 发布2025-06-01 实施
国家市场监督管理总局
国家标准化管理委员会发 布
目 次
前言 ····································································································· Ⅲ
1 范围 ·································································································· 1
2 规范性引用文件 ······················································································ 1
3 术语和定义 ··························································································· 1
4 技术要求 ······························································································ 2
4.1 原料要求 ························································································· 2
4.2 外观与性状 ······················································································ 2
4.3 质量指标 ························································································· 2
4.4 卫生指标 ························································································· 2
5 取样 ·································································································· 3
6 试验方法 ······························································································ 3
6.1 外观与性状 ······················································································ 3
6.2 酶活 ······························································································ 3
6.3 水分 ······························································································ 3
6.4 粒度 ······························································································ 3
6.5 pH ································································································ 3
6.6 总砷 ······························································································ 4
6.7 铅 ································································································ 4
6.8 汞 ································································································ 4
6.9 镉 ································································································ 4
6.10 沙门氏菌 ························································································ 4
6.11 大肠菌群 ························································································ 4
6.12 黄曲霉毒素B1 ·················································································· 4
6.13 玉米赤霉烯酮 ··················································································· 4
6.14 脱氧雪腐镰刀菌烯醇 ··········································································· 4
7 检验规则 ·····························································································