Results on determination of residual quantities of fenbendazole and its metabolites in cattle meat, organs and tissues after administration of preparation Febolvet in dose of one bolus per one animal realized in the conditions of the Republic of Belarus were presented. Animals were killed in 35 and 80 days after administration of preparation. There were no strangulates in animals organs. Pieces of nephros, liver, cordis, fat and muscle tissue were chosen for residual quantity of fenbendazole and its metabolites evaluation. The level of carcasses bleeding was good at application of boluses of infested activity with fenbendazole. In 24-48 hours of keeping in refrigerator the drying crust was well-defined, muscle tissue in cut had firm texture and from light red to red color, cut areas were wet. Tendon was form and elastic. Soup was clear, flavored and without extraneous odors. Study of physical-chemical indexes estimated peroxidase activity, pH, presence of products of primary breaking of protein in 24 and 72 hours after killing. Biological value decreased slightly (on 1,04%). Veterinary-sanitary evaluation of cattle meat was conducted in the investigation. Research results showed no residual quantities of fenbendazole in the analyzed samples after application of long lasting boluses. Application of the analyzed boluses in case of cattle strongylatosis did not lower the veterinary and sanitary indexes of meat and did not render substantial effect on its quality

Investigation of histomorphological characteristics, organoleptic and physicochemical parameters of sheep meat and slaughter products, their biological value and bacterial number was realized in the conditions of the Republic of Belarus. Research results established that administration of liquid extract of common St.-John's wort (Hypericum perforatum) made it possible to obtain the substantial degree of sheep carcass bleeding, as well as the formation of a drying crust on a carcass surface. At a cut there was revealed the firm texture meat of light red or red color. Cut surface was wet and had specific flavour for the observed type of meat. Fat was solid, white or with yellow colour tone; tendons were elastic and solid. Analysis of boiled meat of sheep which were administrated by amber liquid essence showed that the cooking water was clear, without foreign odor. Meat of sheep, which were administrated by 2,5 % albazen suspension and were killed at 2 and 7 investigation days, had light medical odor in cooking water. In control variants the organoleptic parameters of sheep carcasses corresponded to fresh meat parameters of healthy animals. Realized physical-chemical analysis established the positive qualitative reaction to activity of peroxydase ferment in all meat samples, as well as the negative reaction to determination of primary protein breakdown products. Organoleptic and physical-chemical parameters of sheep meat after administration of amber liquid essence did not have any differences from animal meat of the control group