Study Of Effects Of Trace Elements Amino Acid Chelate On Performance, Carcass Characteristics And Meat Quality Of Nanjiang Meat Goat Breed

30 wethers of Nanjiang meat goat breed with 20kg average initial bodyweight were r andomly a Hotted b y w eight t o 5 t reatments t o study e ffects of trace e lement amino acid chelate on performance, carcass characteristics and meat quality. Treatment 1-3 were added 2AFRC, 1AFRC and 0.5AFRC level of trace element amino acid chelate in diet, and treatment 5 were added trace element sulfate but treatment 4 added neither.In the exp., 0.5AFRC level of trace element amino acid chelate addition to the diet significantly(P<0.05) improved ADG and F/G than treatment 4, and there were a significant difference (P<0.05) of ADG and a decrease of 12.7% in F/G compared to those added suflate. 2AFRC level of addition in diet decreased those(P<0.05). Goats fed trace element amino acid chelate had a lower (P<0.05) drip loss of mutton than those did not added. There were no statistical significant (P>0.05) differences of dressing percent, lean meat percent, F/C, and pH, color, marbling score, moisture, CP and ash of mutton among groups, but 2AFRC level of trace element amino acid chelate addition in diet decreased intramuscle fat significantly(P<0.05). Deposit of trace elements in muscle and liver were higher when the level of trace element amino acid chelate addition increased. A linearity between liver trace element concentration and dietary trace element amino acid chelate additive level was significant(P<0.05).RBV of the Fe, Cu, Mn, and Zn amino acid chelate was 123, 167, 129, and 108% compared to those sulfate, respectively.