Description
What it is. Essential oil obtained by steam distillation of the berries of Pimenta dioica (allspice), a myrtaceous plant. It is classified as a flavouring substance, characterised by its aromatic composition typical of allspice oil.
What it is for. This flavouring additive is generally used to standardise and enhance the olfactory and taste profile of compound feed, supporting palatability. As a group 2b sensory additive, it would generally be applied across species and physiological stages at the discretion of the formulator, without a specific nutritional function.
Points to watch. As an aromatic substance (group 2b), use must comply with the applicable regulatory annex regarding authorised species, conditions of use and any restrictions; no maximum inclusion level is specified here. Batch-to-batch variability in aromatic composition and sensitivity to storage conditions (light, heat, oxidation) should be taken into account.
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