Analysis of veterinary and sanitary examination and quality of cattle slaughter products after cattle clamidiosis was realized in the conditions of the Republic of Belarus from April, 2004 till January, 2006. Over all these research periods there were studied 1579 cattle heads and their slaughter products. The usual salting of meat and other products with the purpose of their clearing from chlamydiosis was unsuitable for practical application. Due to long-term (1,5-9 months) persistence of chlamydia in parenchymal organs for the prevention of people infection and chlamydiosis spreading it is necessary to realize slaughter of diseased animals at a diseased animal slaughter house or in a killing department at the end of working shift with observance of measures of individual preventive maintenance and the subsequent disinfection of a premise, the equipment, stock and tools.

In the conditions of the Republic of Belarus there were analyzed high productive traits of meaty calves and cross breeds bred in accordance with a system cow-calf, as well as the possibilities of using veal meat obtained in ecologically safe areas for infant food production. At the age of 6,5-7 months the weight of fresh carcass of bull-calves of sharolez breed in comparison with aberdin-angus х black-motley herdmates was on 41,6 kg (Р less than 0,001) higher, carcass yield and slaughter yield – on 13,8% (Р less than 0,001) and 13,6% (Р less than 0,001), respectively. The fat content in sharolez meat was 4,9% against 8,9%; protein - 21,9% against 18,8%. The black-motley suckling bull-calves surpassed their herdmates which were grown up by technology of dairy cattle breeding at the age of 6-6,5 months according to indexes of weight of fresh carcass - on 16,3 kg or 21,7% (Р less than 0,01); according to indexes in a slaughter yield - on 16,6% (Р less than 0,001); and according to indexes meat flesh in a carcass - on 1,5%. According to quality indexes, amino acid structure, acceptable concentration of toxic elements content, pesticides, antibiotics, radionuclides and other harmful substances the veal meat of calves which were bred on a system a cow-calve in ecologically pure zones proved to be important meat raw materials to produce infant food products.

There were studied the veterinary-sanitary indicators of sheep slaughter products in the conditions of application of microcelements in various forms. Studying of the influence chelate forms of microelements on quality of cattle-breeding production is spent in comparison with preparations in which microelements are in a kind of salts. As a model preparation, for studying of chelate influence on quality of cattle-breeding production used of the chelate zinc form - Tsinkovet. Results of research show, that use of chelate and inorganic forms of zinc does not reduce high quality of received production. Meat of sheep of trial groups on organoleptic, bacteriological and physical and chemical indicators, and also biological value and harmlessness is characterized as good-quality and corresponds to veterinary-sanitary requirements. In tables results of physical and chemical researchs of meat, its biological value and harmlessness are presented. | Целью исследований явилось изучение ветеринарно-санитарных показателей продуктов убоя овец при назначении им микроэлементов в различных формах. Изучение влияния хелатных форм микроэлементов на качество животноводческой продукции проведено в сравнении с препаратами, в которых микроэлементы находятся в виде солей. В качестве модельного препарата, для изучения влияния хелатов на качество животноводческой продукции использовали хелатную форму цинка - Цинковет. Результаты исследований показывают, что использование хелатных и неорганических форм цинка не снижает доброкачественности получаемой продукции. Мясо овец опытных групп по органолептическим, бактериологическим и физико-химическим показателям, а также биологической ценности и безвредности характеризуется как доброкачественное и соответствует ветеринарно-санитарным требованиям. В таблицах представлены результаты физико-химических исследований мяса, его биологическая ценность и безвредность.