Some minerals are considered essential for animals, those are required in smaller quantities are defined as trace minerals, e.g. iron, zinc, copper, manganese, cobalt, selenium, chromium, iodine; others are required in larger amounts are called macro minerals, e.g. sulfur, calcium, phosphorus, potassium, sodium, chlorine, and magnesium.

Structural function: minerals forming structural components of body organs and tissue. Physiological function: minerals in body fluids and tissues act as electrolytes to maintain osmotic pressure, acid base balance, and membrane permeability. Catalytic function: catalytic role of metalloenzymes in enzyme and hormone systems. Trace elements serve as structural components of metalloenzymes. Upon removal of the trace element or lack of adequate trace mineral levels the enzyme activity is lost. Regulatory function is exemplified by the role of zinc to influence gene transcription, or iodine serving as a constituent of thyroxine, a hormone associated with thyroid function and energy metabolism.

Organic minerals include any mineral bound to organic compounds, regardless of the type of existing bond between mineral and organic molecules. React mineral with an amino acid or a peptide or some other organic bonding group, thus making mineral protected. This protection offers us a lot of benefits, e.g. higher stability and bioavailability.

Because mineral is protected via binding with organic molecules, this will make mineral unreactive, antagonism (competition for absorption) and formation of indigestive complexes are avoided, allowing it to be more efficiently absorbed once reaching the intestinal absorption site, thus, less dietary inclusion rate is required, the goal of minimal trace mineral supplementation and excretion can be easily achieved.

Basic purpose: full animal satisfaction in the essential feed trace minerals Health care: improvements in intestinal integrity; resistance to various diseases; increased immunity and antioxidative functions. Feed cost: reduced loss of vitamins and fat. Commodity: improved quality of meat, egg, milk and other produced items.