This work was aimed to study the effect of some commercials growth promoters as fed additives (probiotics and enzymes) added to Friesian calves ration on physical characteristics and chemical composition during frozen storage at -20¢C for 6 months. The results indicated that during frozen storage the tenderness water holding capacity (WHC) and colour intensity of meat progressively decreased with increasing the time of frozen storage in all samples of treated groups and control. The chemical composition of frozen meat for control group were lower than those of supplemented group with growth promoters after six months of frozen storage. The concentration of Copper, Manganese, Cadmium and Lead increased gradually with increasing the storage period of all meat samples, The results indicated that. the meat tissues can concentrate the heavy metals (cadmium and lead) inside it during frozen storage. The results cleared that proportion of indispensable amino acids decreased in control samples comparing to samples post-mortem except cystine only. On the contrary, in frozen calve's meat fed ration supplemented with growth promoters (fibrozyme, moreyeast and pronifer). most of indispensable amino acids increased except cystine and tryptophan in fibrozyme group, valine and cystine in moreyeast and valine, cystine, phenylalanine and tryptophan in pronifer group. The chemical score of amino acids in control samples showed limiting values than other treatment except tryptophan only. The highest value of computed protein efficiency ratio (C-PER) and biological value (BV) was in fibrozyme group followed by control. then moreyeast group, while it was very low in pronifer group. Generally, it could be concluded that the frozen storage had negative effect on C-PER and 8V in calve's meat fed on ration supplemented with growth promoters. The results indicated also that a remarkable differences between the total saturated and unsaturated fatty acids during frozen storage of calve's meat fed on control ration and supplemented groups with growth promoters. In most of the cases total unsaturated fatty acids were higher than saturated fatty acids in intramuscular fat of meat post-mortem and during frozen storage.