Morphology and quality of beef with regard to a biostimulator used in the diet of animals

Abstract

The agricultural food industry is currently facing significant challenges. The development of the food industry, biotechnology, chemistry and related sciences has brought a huge number of new substances that can have a negative effect on humans, the level of environmental pollution has increased, which necessitates stricter requirements for food safety. The relevance of the problems of producing organic food, which has recently gone far beyond the boundaries of purely scientific interests, has made them the subject of discussion for various sectors of society. The demand for safe, environmentally friendly and biologically clean, and high-quality food is growing. At the same time, the production of agricultural and food products should be cost-effective. Today, bio-food markets have already formed in the world: these are plant growing products (fruits, vegetables), animal husbandry (dairy products), baby food, and grain. The growth of the cultural level of the population will increase the demand for beef and its processed products. In this regard, the study and search for safe natural components that affect the yield of meat and are able to efficiently convert the energy of food into organic protein are critical. The paper presents the results of studies of beef meat grown using the technology of intensive cultivation using a biostimulator of natural origin. A positive effect of humic natural substances on carcass morphology and beef quality has been proven. An additional reserve to provide an increase in consumer value and production of safe meat raw materials using a natural peat preparation is shown.