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WACs > Title 16 > Chapter 16-250 > Section 16-250-053











16-250-052    

16-250-054







Agency filings affecting this section







WAC 16-250-053









Guarantees for all poultry commercial feed (broilers, layers and turkeys) except customer-formula feed.









(1)

Layer - Chickens grown to produce eggs for food, for example, table eggs

Classes Approximate Age

Starting/growing From day hatched to 10 weeks

Finisher From 10 weeks to the time the first egg is produced (20 weeks)

Laying From the time the first egg is laid to the end of the chicken's egg production

Breeder (chickens that produce fertile eggs for hatch replacement layers that lay eggs for food such as table eggs) From the time the first egg is laid to the end of the chicken's productive cycle

Broiler - Chickens grown for human food

Classes Approximate Age

Starting/growing From day hatched to 5 weeks

Finisher From 5 weeks to market, 42 to 52 days

Breeders - Hybrid strains of chickens, any age and either sex, whose offspring are grown for human food (broilers) Any age

Broiler-Breeder - Chickens whose offspring are grown for human food

Classes Approximate Age

Starting/growing From day hatched to 10 weeks

Finishing From 10 weeks to the time the first egg is produced (20 weeks)

Laying (fertile egg producing chickens-broilers/roasters) From day of first egg to the end of fertile egg production

Turkey

Classes Purpose Approximate Age

Starting/growing Turkeys grown for human food
Females - From day hatched to 13 weeks

   
Males - From day hatched to 16 weeks

Finisher Turkeys grown for human food
Females - From 13 weeks to 17 weeks

   
Males - From 16 weeks to 20 weeks or the desired market weight

Laying Female turkeys producing eggs From the time the first egg is produced to the end of egg production

Breeder Turkeys grown to produce fertile eggs (both sexes) From day hatched to time first egg is produced (30 weeks)

(2) Guaranteed analysis for all animal classes of poultry commercial feed must include the following nutrients on the label in the order listed below:
(a) Minimum percentage of crude protein;
(b) Minimum percentage of lysine;
(c) Minimum percentage of methionine;
(d) Minimum percentage of crude fat;
(e) Maximum percentage of crude fiber;
(f) Minimum and maximum percentage of calcium;
(g) Minimum percentage of phosphorus;
(h) Minimum and maximum percentage of salt (if added);
(i) Minimum and maximum percentage of total sodium must be guaranteed only when total sodium exceeds that furnished by the maximum salt guarantee.
[Statutory Authority: Chapters 15.53 and 34.05 RCW. WSR 03-23-128, § 16-250-053, filed 11/19/03, effective 7/1/04.]