[Meat quality in traditionally and alternatively (not exclusively milk substitute) fed veal calves].
A number of trials were done in veal calves, in which part of the milk substitutes were replaced by maize silage or a silage-concentrate mix. The milk scheme was reduced by twenty per cent in some trials or milk was only given for the first eleven weeks. When these alternative systems were adopted, growth was satisfactory and the costs of feed were considerably reduced. All calves were slaughtered when the live weigh was approximately 300 kilograms. The main effect of the alternative system was that the meat was no longer pale. The extent to which the quantity of milk substitute was reduced had no further effect on the colour of the meat. The differences in colour of the meat between traditionally and alternatively fed calves, visually as well as measured by instruments or chemically (haematin content) were significant. As regards other meat quality parameters, the differences between the two groups of calves were not significant. A taste panel only indicated significant effects of the feeding regimen in traditionally fed calves and one group of alternatively fed calves for flavour and taste but not for succulence and tenderness. As far as traditional veal and veal of alternatively fed calves are concerned, the shear-force values of meat samples taken at equal weight did not show any significant differences. In so far as it can be judged today, there is a restricted market for veal of these alternatively fed calves.
Dijkstra
M
M
Instituut voor Veeteeltkundig Onderzoek 'Schoonoord' te Zeist.
Bergström
P L
PL
D000821:Animal Feed; D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D002417:Cattle / Q000254:growth & development*; D008460:Meat / Q000592:standards*; D008892:Milk
De vleeskwaliteit bij traditioneel en alternatief, met niet uitsluitend kunstmelk, gemeste vleeskalveren.