meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X2021-6-1-39-45meat-159Research ArticleСтатьиA study on the chemical and mineral composition of the protein-mineral paste from poultry and cattle bone raw materialshttps://orcid.org/0000-0002-9607-1684KakimovA. K.

Aitbek K. Kakimov — Doctor of Technical Sciences, Professor, Dean, Faculty of Further Education

071412, Republic of Kazakhstan, Semey, Glinka str. 20A. Tel.: +7–77–242–57–92

bibi.53@mail.ruhttps://orcid.org/0000-0002-8556-9954YessimbekovZh. S.

Zhanibek S. Yessimbekov — PhD, Associate Professor, Department of technological equipment and mechanical engineering

071412, Republic of Kazakhstan, Semey, Glinka str. 20A. Tel.: +7–747–520–52–67

ezhanibek@mail.ruhttps://orcid.org/0000-0001-7935-0182KabdylzharB. K.

Baktybala K.  Kabdylzhar  — Doctoral student, Department “Technology of food and processing industries”

071412, Republic of Kazakhstan, Semey, Glinka str. 20A. Tel.: +7–775–703–24–42

 

baktybala.20@mail.ruhttps://orcid.org/0000-0003-4862-3293SuychinovA. K.

Anuarbek K. Suychinov — PhD, Director 

071420, Republic of Kazakhstan, Semey, Baitursynova street, 29. Tel.: +7 701 233 18 14

asuychinov@gmail.comhttps://orcid.org/0000-0003-0062-6997BaikadamovaA. M.

Assemgul M. Baikadamova — Doctoral student, Department “Technology of food and processing industries”

071412, Republic of Kazakhstan, Semey, Glinka str. 20A. Tel.: +7–775–175–69–67

asemgul93@yandex.ruShakarim UniversityKazakhstanKazakh Research Institute of Processing and Food Industry (Semey Brunch)Kazakhstan202127042021613945Copyright © Kakimov A.K., Yessimbekov Z.S., Kabdylzhar B.K., Suychinov A.K., Baikadamova A.M., 20212021Kakimov A.K., Yessimbekov Z.S., Kabdylzhar B.K., Suychinov A.K., Baikadamova A.M.Kakimov A.K., Yessimbekov Z.S., Kabdylzhar B.K., Suychinov A.K., Baikadamova A.M.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/159

When processing cattle and poultry, a large quantity of secondary slaughter products in the form of bone raw materials are formed in enterprises of the meat and poultry processing industry. Nowadays, its use is not optimal and rational. One of the promising directions of using bone raw materials in enterprises is production of finely ground meat and bone paste. The aim of this research was to study the chemical and mineral compositions, as well as the content of toxic elements in meat and bone paste from poultry and cattle bones obtained after complex grinding on a grinder and ultra-fine grinder. Chicken bone products (chicken necks, drumsticks, wings, breasts) and cattle costal and vertebral bones with residues of muscle tissue were used for investigation. The comparative analysis of the nutritional value of the meat and bone paste showed the following results: protein mass fraction was 18.5% in the meat and bone paste obtained from poultry bones, and 12.1% in the meat and bone paste obtained from cattle bones. The mass fraction of fat was two times higher in the meat and bone paste from poultry bones. As for the mineral composition, it has been established that meat and bone paste is a rich source of calcium: the calcium content was 1,654.02 mg/100g in the poultry meat and bone paste, and 5,318.13 mg/100g in the cattle meat and bone paste. In regard to the toxic element content, the normed values of lead and arsenic, cadmium and mercury were not revealed in the poultry and cattle meat and bone paste. The obtained meat and bone paste can be used for food purposes as a food additive in meat product manufacture, which will allow rational and economic use of bone raw materials in cattle and poultry processing.

meat-bone pastefine grindingchemical compositionslaughtered cattle bonespoultry bonesReferencesKabulov, B., Kassymov, S., Moldabayeva, Z., Rebezov, M., Zinina, O., Chernyshenko, Y. at al. (2020). Developing the formulation and method of production of meat frankfurters with protein supplement from meat byproducts. EurAsian Journal of BioSciences, 14(1), 213–218.Kabulov, B., Kassymov, S., Moldabayeva, Z., Rebezov, M., Zinina, O., Chernyshenko, Y. at al. (2020). Developing the formulation and method of production of meat frankfurters with protein supplement from meat byproducts. EurAsian Journal of BioSciences, 14(1), 213–218.Belousova, N.I., Manuylova, T.A. (2007). Complex use of raw material at the enterprises of meat industry. Food Industry, 7, 38–41. (In Russian)Belousova, N.I., Manuylova, T.A. (2007). Complex use of raw material at the enterprises of meat industry. Food Industry, 7, 38–41. (In Russian)Cerceau Alves, Y. P., Fernandes Antunes, F. A., Silverio da Silva, S., Forte, M. B. S. (2021). From by- to bioproducts: Selection of a nanofiltration membrane for biotechnological xylitol purification and process optimization. Food and Bioproducts Processing, 125, 79–90. https://doi.org/10.1016/j.fbp.2020.10.005Cerceau Alves, Y. P., Fernandes Antunes, F. A., Silverio da Silva, S., Forte, M. B. S. (2021). From by- to bioproducts: Selection of a nanofiltration membrane for biotechnological xylitol purification and process optimization. Food and Bioproducts Processing, 125, 79–90. https://doi.org/10.1016/j.fbp.2020.10.005Bhaskar, N., Modi, V.K., Govindaraju, K., Radha, C., Lalitha, R.G. (2007). Utilization of meat industry by products: Protein hydrolysate from sheep visceral mass. Bioresource Technology, 98(2), 388–394. https://doi.org/10.1016/j.biortech.2005.12.017Bhaskar, N., Modi, V.K., Govindaraju, K., Radha, C., Lalitha, R.G. (2007). Utilization of meat industry by products: Protein hydrolysate from sheep visceral mass. Bioresource Technology, 98(2), 388–394. https://doi.org/10.1016/j.biortech.2005.12.017Kakimov, A.K., Yessimbekov, Z. S., Kabulov, B.B., Ibragimov, N.K., Suychinov, A.K. (2016). Effect of technological factors on meat-bone paste quality. Agro-Industrial Complex of Russia, 23(2), 466–472. (In Russian)Kakimov, A.K., Yessimbekov, Z. S., Kabulov, B.B., Ibragimov, N.K., Suychinov, A.K. (2016). Effect of technological factors on meat-bone paste quality. Agro-Industrial Complex of Russia, 23(2), 466–472. (In Russian)Toldrá, F., Mora, L., Reig, M. (2016). New insights into meat by-product utilization. Meat Science, 120, 54–59. https://doi. org/10.1016/j.meatsci.2016.04.021Toldrá, F., Mora, L., Reig, M. (2016). New insights into meat by-product utilization. Meat Science, 120, 54–59. https://doi. org/10.1016/j.meatsci.2016.04.021Wei, Y., Xiaoyu, C., Wenhua, C., Zhijia, S. (2009). Status of Deep Processing Technology and Application of Animal Bone. Journal of Meat Research, 11.Wei, Y., Xiaoyu, C., Wenhua, C., Zhijia, S. (2009). Status of Deep Processing Technology and Application of Animal Bone. Journal of Meat Research, 11.Xiu-Fang, X. I. A. (2007). Comprehend utilization of livestock and poultry bones. Journal Meat Industry, 5, 013.Xiu-Fang, X. I. A. (2007). Comprehend utilization of livestock and poultry bones. Journal Meat Industry, 5, 013.Wang, W., Zhang, Z. Y., Liu, D. Y., Zhang, J. M., Gou, X. H. (2009). New product development by processing and utilization of the animals’ bone. Journal of Food Science and Technology, 34, 154–158.Wang, W., Zhang, Z. Y., Liu, D. Y., Zhang, J. M., Gou, X. H. (2009). New product development by processing and utilization of the animals’ bone. Journal of Food Science and Technology, 34, 154–158.Urazbaev, Zh, Z., Ualiev, S.N., Kakimov, A.K., Kabulov, B.B. (2010). Fundamentals of mechanical processing of raw materials of animal and vegetable origin and production technology of combined meat products. Semey: Shakarim University. — 259 p. (In Russian)Urazbaev, Zh, Z., Ualiev, S.N., Kakimov, A.K., Kabulov, B.B. (2010). Fundamentals of mechanical processing of raw materials of animal and vegetable origin and production technology of combined meat products. Semey: Shakarim University. — 259 p. (In Russian)Antipova, L.V., Polyanskih, S.V., Orekhov, O.G., Sulina, Y.A. (2013). Substantiation applied aspects of bird bone balance rational using. Proceedings of the Voronezh State University of Engineering Technologies, 1, 109–114. https://doi. org/10.20914/2310–1202–2013–1–109–114 (In Russian)Antipova, L.V., Polyanskih, S.V., Orekhov, O.G., Sulina, Y.A. (2013). Substantiation applied aspects of bird bone balance rational using. Proceedings of the Voronezh State University of Engineering Technologies, 1, 109–114. https://doi. org/10.20914/2310–1202–2013–1–109–114 (In Russian)Kutsakova, V.E., Kremenevskaya, M.I., Pogonyaeva, A. Yu., Kalmykova, T.S. (2013). Development of technology for hydrolysis of muscle tissue from the poultry meat and bone residue. Meat Industry, 4, 65–66. (In Russian)Kutsakova, V.E., Kremenevskaya, M.I., Pogonyaeva, A. Yu., Kalmykova, T.S. (2013). Development of technology for hydrolysis of muscle tissue from the poultry meat and bone residue. Meat Industry, 4, 65–66. (In Russian)Kutsakova, V.E., Moscvichev, A.S., Chemyshova, E.V., Elygina, K.A. (2006). About processing of wastes of poultry-processing industry. Journal of International Academy of Refrigeration, 3, 36– 38. (In Russian)Kutsakova, V.E., Moscvichev, A.S., Chemyshova, E.V., Elygina, K.A. (2006). About processing of wastes of poultry-processing industry. Journal of International Academy of Refrigeration, 3, 36– 38. (In Russian)Neklyudov, A.D., Ivankin, A.N., Berdutina, A.V. (2000). Production and purification of protein hydrolysates (review). Applied Biochemistry and Microbiology, 36(4), 317–324. https://doi. org/10.1007/BF02738038Neklyudov, A.D., Ivankin, A.N., Berdutina, A.V. (2000). Production and purification of protein hydrolysates (review). Applied Biochemistry and Microbiology, 36(4), 317–324. https://doi. org/10.1007/BF02738038Mezenova, N. Yu., Agafonova, S.V., Mezenova, O. Ya., Baidalinova, L.S., Volkov, V.V., Shenderyuk, V.I., Bedareva, O.M. (2020). The process of modifying cattle meat and bone raw materials by high-temperature hydrolysis. Processes and food production equipment, 1, 18–26. https://doi.org/10.17586/2310– 1164–2020–10–1–18–26 (In Russian)Mezenova, N. Yu., Agafonova, S.V., Mezenova, O. Ya., Baidalinova, L.S., Volkov, V.V., Shenderyuk, V.I., Bedareva, O.M. (2020). The process of modifying cattle meat and bone raw materials by high-temperature hydrolysis. Processes and food production equipment, 1, 18–26. https://doi.org/10.17586/2310– 1164–2020–10–1–18–26 (In Russian)Wang, J.-Z., Dong, X.-B., Yue, J.-Y., Zhang, C.-H., Jia, W., Li, X. (2016). Preparation of Substrate for Flavorant from Chicken Bone Residue with Hot-Pressure Process. Journal of Food Science, 81(3), C578-C586. https://doi.org/10.1111/1750– 3841.13211Wang, J.-Z., Dong, X.-B., Yue, J.-Y., Zhang, C.-H., Jia, W., Li, X. (2016). Preparation of Substrate for Flavorant from Chicken Bone Residue with Hot-Pressure Process. Journal of Food Science, 81(3), C578-C586. https://doi.org/10.1111/1750– 3841.13211Dong, X.-B., Li, X., Zhang, C.-H., Wang, J.-Z., Tang, C.-H., Sun, H.-M. at.al. (2014). Development of a novel method for hot-pressure extraction of protein from chicken bone and the effect of enzymatic hydrolysis on the extracts. Food Chemistry, 157, 339– 346. https://doi.org/10.1016/j.foodchem.2014.02.043Dong, X.-B., Li, X., Zhang, C.-H., Wang, J.-Z., Tang, C.-H., Sun, H.-M. at.al. (2014). Development of a novel method for hot-pressure extraction of protein from chicken bone and the effect of enzymatic hydrolysis on the extracts. Food Chemistry, 157, 339– 346. https://doi.org/10.1016/j.foodchem.2014.02.043Zhang, G., Fan, A., Yue, X., Liu, G. (2010). Reutilization of waste chicken bone as nutrients source. 4th International Conference on Bioinformatics and Biomedical Engineering, iCBBE2010. Article 5517934. https://doi.org/10.1109/ICBBE.2010.5517934Zhang, G., Fan, A., Yue, X., Liu, G. (2010). Reutilization of waste chicken bone as nutrients source. 4th International Conference on Bioinformatics and Biomedical Engineering, iCBBE2010. Article 5517934. https://doi.org/10.1109/ICBBE.2010.5517934Cansu, Ü., Boran, G. (2015). Optimization of a multi-step procedure for isolation of chicken bone collagen. Korean Journal for Food Science of Animal Resources, 35(4), 431–440 https://doi. org/10.5851/kosfa.2015.35.4.431Cansu, Ü., Boran, G. (2015). Optimization of a multi-step procedure for isolation of chicken bone collagen. Korean Journal for Food Science of Animal Resources, 35(4), 431–440 https://doi. org/10.5851/kosfa.2015.35.4.431Suparno, O., Prasetyo, N.B. (2019). Isolation of collagen from chicken feet with hydro-extraction method and its physico-chemical characterization. IOP Conference Series: Earth and Environmental Science, 335(1), Article 012018. https://doi. org/10.1088/1755–1315/335/1/012018Suparno, O., Prasetyo, N.B. (2019). Isolation of collagen from chicken feet with hydro-extraction method and its physico-chemical characterization. IOP Conference Series: Earth and Environmental Science, 335(1), Article 012018. https://doi. org/10.1088/1755–1315/335/1/012018Kodous, M. F.S.A. (2020).Physicochemical properties of hydrolyzed collagen produced from chicken feet. Middle East Journal of Agriculture Research, 9(1), 81–89. https://doi.org/10.36632/ mejar/2020.9.1.8Kodous, M. F.S.A. (2020).Physicochemical properties of hydrolyzed collagen produced from chicken feet. Middle East Journal of Agriculture Research, 9(1), 81–89. https://doi.org/10.36632/ mejar/2020.9.1.8Kakimov, A., Suychinov, A., Yessimbekov, Z., Okuskhanova, E., Kuderinova, N., Bakiyeva, A., & Mayorov, A. (2017). Meatbone paste as an ingredient for meat batter, effect on physicochemical properties and amino acid composition. Pakistan Journal of Nutrition, 16(10), 797–804. https://doi.org/10.3923/ pjn.2017.797.804Kakimov, A., Suychinov, A., Yessimbekov, Z., Okuskhanova, E., Kuderinova, N., Bakiyeva, A., & Mayorov, A. (2017). Meatbone paste as an ingredient for meat batter, effect on physicochemical properties and amino acid composition. Pakistan Journal of Nutrition, 16(10), 797–804. https://doi.org/10.3923/ pjn.2017.797.804Kakimov, A.K., Kabulov, B.B., Yessimbekov, Z.S., Kuderi nova, N.A. (2016). Use of meat-bone paste as a protein source in meat product production. Theory and practice of meat processing, 1(2), 42–50. https://doi.org/10.21323/2414– 438X 2016–1–2–42–50 (In Russian)Kakimov, A.K., Kabulov, B.B., Yessimbekov, Z.S., Kuderi nova, N.A. (2016). Use of meat-bone paste as a protein source in meat product production. Theory and practice of meat processing, 1(2), 42–50. https://doi.org/10.21323/2414– 438X 2016–1–2–42–50 (In Russian)Kakimov, A., Kabdylzhar, B., Suychinov, A., Yessimbekov, Z., Baikadamova, A., Zolotov, A., Zharykbasova, K. (2019). The chemical profile and the effect of temperature and storage time on the change of yield stress and pH of meat-bone paste. EurAsian Journal of BioSciences, 13(2), 2093–2097.Kakimov, A., Kabdylzhar, B., Suychinov, A., Yessimbekov, Z., Baikadamova, A., Zolotov, A., Zharykbasova, K. (2019). The chemical profile and the effect of temperature and storage time on the change of yield stress and pH of meat-bone paste. EurAsian Journal of BioSciences, 13(2), 2093–2097.Neklyudov, A. D. (2003). Nutritive fibers of animal origin: Collagen and its fractions as essential components of new and useful food products. Applied Biochemistry and Microbiology, № 39(3), 229–238. https://doi.org/10.1023/A:1023589624514Neklyudov, A. D. (2003). Nutritive fibers of animal origin: Collagen and its fractions as essential components of new and useful food products. Applied Biochemistry and Microbiology, № 39(3), 229–238. https://doi.org/10.1023/A:1023589624514Kakimov, A.K., Kabdylzhar, B.K., Yessimbekov, Z.S., Gurinovich, G.V., Suychinov, A.K. (2020). Studying the chemical composition of chicken meat-bone paste. The Journal of Almaty Technological University, 127(2), 105–110. (In Russian)Kakimov, A.K., Kabdylzhar, B.K., Yessimbekov, Z.S., Gurinovich, G.V., Suychinov, A.K. (2020). Studying the chemical composition of chicken meat-bone paste. The Journal of Almaty Technological University, 127(2), 105–110. (In Russian)Ismailova, D. Yu., Zinov’ev, S.V., Erokhina, O.N., Volik, V.G. (2015). Rational ways of processing collagen-containing raw materials in the poultry processing industry. Poultry and poultry products, 6, 55–57. (In Russian)Ismailova, D. Yu., Zinov’ev, S.V., Erokhina, O.N., Volik, V.G. (2015). Rational ways of processing collagen-containing raw materials in the poultry processing industry. Poultry and poultry products, 6, 55–57. (In Russian)Orehov, O.G. (2013). Justification obtain natural glue from the bone residue of broiler chickens. Proceedings of the Voronezh State University of Engineering Technologies, 3, 130–134. (In Russian)Orehov, O.G. (2013). Justification obtain natural glue from the bone residue of broiler chickens. Proceedings of the Voronezh State University of Engineering Technologies, 3, 130–134. (In Russian)Kakimov, A., Kabdylzhar, B., Yessimbekov, Z., Suychinov, A., Baikadamova, A. (2020). Identifying Patterns in the Effect Exerted by a Cooling Process and the Fine Grinding Modes on the Qualitative Indicators of a Meat and Bone Paste. Eastern-European Journal of Enterprise Technologies, 2(11–104), 6–12. https://doi. org/10.15587/1729–4061.2020.199554Kakimov, A., Kabdylzhar, B., Yessimbekov, Z., Suychinov, A., Baikadamova, A. (2020). Identifying Patterns in the Effect Exerted by a Cooling Process and the Fine Grinding Modes on the Qualitative Indicators of a Meat and Bone Paste. Eastern-European Journal of Enterprise Technologies, 2(11–104), 6–12. https://doi. org/10.15587/1729–4061.2020.199554Webster, J. D., Ledward, D. A., Lawrie, R. A. (1982). Protein hydrolysates from meat industry by-products. Meat Science, 7(2), 147–157. https://doi.org/10.1016/0309–1740(82)90080–8Webster, J. D., Ledward, D. A., Lawrie, R. A. (1982). Protein hydrolysates from meat industry by-products. Meat Science, 7(2), 147–157. https://doi.org/10.1016/0309–1740(82)90080–8Biel, W., Czerniawska-Piątkowska, E., Kowalczyk, A. (2019). Offal chemical composition from veal, beef, and lamb maintained in organic production systems. Animals, 9(8) https://doi. org/10.3390/ani9080489Biel, W., Czerniawska-Piątkowska, E., Kowalczyk, A. (2019). Offal chemical composition from veal, beef, and lamb maintained in organic production systems. Animals, 9(8) https://doi. org/10.3390/ani9080489Nasonova, V.V. (2018). Perspective ways the use of byproducts. Theory and practice of meat processing, 3(3), 64– 73. https://doi.org/10.21323/2414–438X2018–3–3–64–73 (In Russian)Nasonova, V.V. (2018). Perspective ways the use of byproducts. Theory and practice of meat processing, 3(3), 64– 73. https://doi.org/10.21323/2414–438X2018–3–3–64–73 (In Russian)Sidorova, K.A., Kozlova, S.V. (2015). Fundamentals of the formation of the nutritional value of chicken liver. Agro-food policy in Russia, 8(44), 70–72. (In Russian)Sidorova, K.A., Kozlova, S.V. (2015). Fundamentals of the formation of the nutritional value of chicken liver. Agro-food policy in Russia, 8(44), 70–72. (In Russian)Rodionova N. S., Alekseeva, T. V., Kustov V. Yu., Popov E. S., Kalgina Yu.O. (2018). Aspects of obtaining forms of soluble organic calcium from the eggshell. Hygiene and sanitation, 97(8), 762–766. https://doi.org/10.18821/0016–9900–2018–97–8– 762–766 (In Russian)Rodionova N. S., Alekseeva, T. V., Kustov V. Yu., Popov E. S., Kalgina Yu.O. (2018). Aspects of obtaining forms of soluble organic calcium from the eggshell. Hygiene and sanitation, 97(8), 762–766. https://doi.org/10.18821/0016–9900–2018–97–8– 762–766 (In Russian)Pravina, P., Sayaji, D., Avinash, M. (2013). Calcium and its role in human body. International Journal of Research in Pharmaceutical and Biomedical Science, 4(2),659–668.Pravina, P., Sayaji, D., Avinash, M. (2013). Calcium and its role in human body. International Journal of Research in Pharmaceutical and Biomedical Science, 4(2),659–668.Gromova, O.A., Torshin, I. Yu., Gogoleva, I.V., Grishina, T.R., Kerimkulova, N.V. (2012). Organic calcium salts: prospects for use in clinical practice. Russian Medical Journal, 20(28), 1407– 1411. (In Russian)Gromova, O.A., Torshin, I. Yu., Gogoleva, I.V., Grishina, T.R., Kerimkulova, N.V. (2012). Organic calcium salts: prospects for use in clinical practice. Russian Medical Journal, 20(28), 1407– 1411. (In Russian)Volik, V.G., Ismailova, D.Y., Zinowjew, S.V., Erokhina, O.N. (2017). Modern technologies of processing secondary raw materials of meat and piper processing industry. Rabbit breeding and animal husbandry, 3, 11–15. (In Russian)Volik, V.G., Ismailova, D.Y., Zinowjew, S.V., Erokhina, O.N. (2017). Modern technologies of processing secondary raw materials of meat and piper processing industry. Rabbit breeding and animal husbandry, 3, 11–15. (In Russian)Belluci, M.M., de Molon, R.S., Rossa, C., Tetradis, S., Giro, G., Cerri, P. at al. (2020). Severe magnesium deficiency compromises systemic bone mineral density and aggravates inflammatory bone resorption. Journal of Nutritional Biochemistry, 77, Article 108301. https://doi.org/10.1016/j.jnutbio.2019.108301Belluci, M.M., de Molon, R.S., Rossa, C., Tetradis, S., Giro, G., Cerri, P. at al. (2020). Severe magnesium deficiency compromises systemic bone mineral density and aggravates inflammatory bone resorption. Journal of Nutritional Biochemistry, 77, Article 108301. https://doi.org/10.1016/j.jnutbio.2019.108301Spence, J. T. (2006). Challenges related to the composition of functional foods. Journal of Food Composition and Analysis, 19(SUPPL.), S4-S6. https://doi.org/10.1016/j.jfca.2005.11.007Spence, J. T. (2006). Challenges related to the composition of functional foods. Journal of Food Composition and Analysis, 19(SUPPL.), S4-S6. https://doi.org/10.1016/j.jfca.2005.11.007Shlenkina, T.M., Lyubin, N.A., Stetsenko, I. I. (2013). Change of the content of microelements in the bone tissue of pigs under the influence of mineral additives. Vestnik of Ulyanovsk State Agricultural Academy, 2(22), 43–47. (In Russian)Shlenkina, T.M., Lyubin, N.A., Stetsenko, I. I. (2013). Change of the content of microelements in the bone tissue of pigs under the influence of mineral additives. Vestnik of Ulyanovsk State Agricultural Academy, 2(22), 43–47. (In Russian)Suganya, T., Senthilkumar, S., Deepa, K., Muralidharan, J., Sasikumar, P., Muthusamy, N. (2016). Metal toxicosis in poultry — a review. International Journal of Science, Environment and Technology, 5(2), 515–524.Suganya, T., Senthilkumar, S., Deepa, K., Muralidharan, J., Sasikumar, P., Muthusamy, N. (2016). Metal toxicosis in poultry — a review. International Journal of Science, Environment and Technology, 5(2), 515–524.Abd El-Hack, M.E., Alagawany, M., Arif, M., Chaudhry, M.T., Emam, M., Patra, A. (2017). Organic or inorganic zinc in poultry nutrition: A review. World’s Poultry Science Journal, 73(4), 904– 915. https://doi.org/0.1017/S0043933917000769Abd El-Hack, M.E., Alagawany, M., Arif, M., Chaudhry, M.T., Emam, M., Patra, A. (2017). Organic or inorganic zinc in poultry nutrition: A review. World’s Poultry Science Journal, 73(4), 904– 915. https://doi.org/0.1017/S0043933917000769Saha, J. C., Dikshit, A. K., Bandyopadhyay, M., Saha, K. C. (1999). A review of arsenic poisoning and its effects on human health. Critical Reviews in Environmental Science and Technology, 29(3), 281–313. https://doi.org/10.1080/10643389991259227Saha, J. C., Dikshit, A. K., Bandyopadhyay, M., Saha, K. C. (1999). A review of arsenic poisoning and its effects on human health. Critical Reviews in Environmental Science and Technology, 29(3), 281–313. https://doi.org/10.1080/10643389991259227Magos, L., Clarkson, T. W. (2006). Overview of the clinical toxicity of mercury. Annals of Clinical Biochemistry, 43(4), 257–268. https://doi.org/10.1258/000456306777695654Magos, L., Clarkson, T. W. (2006). Overview of the clinical toxicity of mercury. Annals of Clinical Biochemistry, 43(4), 257–268. https://doi.org/10.1258/000456306777695654

The authors declare that there are no conflicts of interest present.