Description
What it is. Liquid preparation obtained by organic solvent extraction from dried unripe fruits of Piper nigrum L. It is characterised by its piperine content (20-50 %), a phytochemical marker measured by HPLC-UV, and a limited safrole content (≤ 0.0003 %).
What it is for. This sensory additive (functional group 2b, flavouring compounds) is used for its flavouring properties in feed for all animal species. It must be incorporated as a premixture. The label recommends maximum active substance levels depending on poultry categories (broiler chickens and minor poultry species for fattening, turkeys for fattening, laying and breeding poultry).
Points to watch. The instructions for use must specify storage conditions and stability to heat treatment. Piperine content shows natural variability (20-50 %), and safrole is capped at a very low level. The EU authorisation runs until 7 February 2034.
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