The effect of chelating compounds on the meat qualities of beef
Abstract
An important aspect is the problem of balanced micronutrient nutrition in diets, which arises from insufficient macro- and micronutrients in soil and feed. Some of these elements act as components of biologically active compounds and regulate various metabolic processes. A lack or excess of these elements can lead to significant metabolic disorders in the animal's body and decreased productivity. The ratio imbalance occurs when a violation of metabolism accompanies fattening young cattle concerning mineral substances, a decrease in the productivity and stability of animals, and deterioration of veterinary and sanitary indicators and meat quality. The research aimed to reveal the effect of enriching rations with deficient microelements in combination with chelating compounds (methionates) on the productivity of experimental cattle. The use of trace elements and their chelated compounds, such as methionates and other biologically active substances, has advantages. This helps to reduce the assimilation of heavy metals and radionuclides from contaminated feed and water. Chelated complexes of microelements easily penetrate through cell membranes, which allows you to have a targeted effect on the metabolism of substances and energy and correct the deficiency of microelements in the corresponding biogeochemical zones. With the addition of trace element supplements and their chelated compounds, the slaughter yield of bulls of the 2nd, third, and fourth experimental groups increased by 0.15, 1.48, and 2.26 kg, respectively, compared to the control group. The yield of high-grade meat increased by 9.18, 11.02, and 13.9 kg, respectively, for the control. Also, the first-grade muscle tissue yield increased by 11.35, 12.95, and 15.1 kg compared to the control. Correction of the rations of experimental animals with deficient trace elements in the form of salts and their chelated compounds (methionates) contributed to improving beef's physical and chemical composition and nutritional value. Thus, we conclude that the fourth experimental group, which was fed microelements in the form of chelated compounds (methionates), has the best indicators in terms of all parameters, the second and third experimental groups, which were fed inorganic salts of deficient microelements, have slightly lower indicators, respectively. In the future, we will use chelating compounds of deficient trace elements to improve beef's physiological and morphological indicators.
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