Effects on meat quality of the use of clenbuterol in veal calves.
The objective of this study was to examine the effects of clenbuterol administration on meat quality traits of veal. Sixteen Holstein-Friesian veal calves (male) were randomly assigned to one of four treatment groups; either control (n = 4) or clenbuterol-treated (1.6 micrograms.kg [corrected] BW-1.d-1, 42 d) with a withdrawal period between clenbuterol treatment and slaughter of 8 d (n = 4), 4 d (n = 4), or 2 d (n = 4). All animals were slaughtered at the same day at a commercial slaughterplant. At 30 min postmortem the carcasses were split and the right carcass side was electrically stimulated. After 24 h of cooling the longissimus, semimembranosus, triceps brachii, and psoas major muscles were excised and vacuum-packaged. After 1, 7, and 13 d of vacuum storage at 2 +/- 2 degrees C the muscles were sampled to determine tenderness, water-holding capacity, and color characteristics. Clenbuterol treatment resulted in a slower rate of pH decline in the unstimulated longissimus muscle but did not affect the ultimate pH. Clenbuterol treatment resulted in toughening of the longissimus, semimembranosus, and triceps brachii muscles after 1 and(or) 7 d of storage (P < .05). It is suggested that this resulted from a decrease in postmortem proteolysis because both the intensity of a 30-kDa peptide and the myofibril fragmentation index were lower in clenbuterol-treated muscles. Clenbuterol treatment resulted in increased lightness (L*-value) of longissimus and semimembranosus muscles (P < .05), coincident with a lower water-holding capacity. In a following experiment, the effect of clenbuterol administration (0 [n = 5] and 1.0 [n = 5] mg/kg of feed for 27 d) on calpain and calpastatin levels at 1 d postmortem in longissimus muscles of Friesian Pie Noire veal calves was investigated. Clenbuterol administration resulted in an increase in calpastatin levels (P < .05) and a trend (P < 0.1) toward a decrease in mu-calpain activity at 1 d postmortem.
Department of The Science of Food of Animal Origin, Faculty of Veterinary Medicine, University of Utrecht, The Netherlands.
G H
GH
Geesink
F J
FJ
Smulders
H L
HL
van Laack
J H
JH
van der Kolk
T
T
Wensing
H J
HJ
Breukink
D000818:Animals; D001823:Body Composition / Q000187:drug effects; D002135:Calcium-Binding Proteins / Q000378:metabolism; D002154:Calpain / Q000037:antagonists & inhibitors / Q000378:metabolism; D002417:Cattle / Q000254:growth & development*; D002976:Clenbuterol / Q000494:pharmacology*; D004558:Electric Stimulation; D005519:Food Preservation; D006863:Hydrogen-Ion Concentration; D008297:Male; D008460:Meat / Q000592:standards*; D009124:Muscle Proteins / Q000378:metabolism; D009132:Muscles / Q000737:chemistry / Q000187:drug effects* / Q000201:enzymology / Q000502:physiology; D010858:Pigmentation; D011180:Postmortem Changes; D011897:Random Allocation; D012518:Sarcomeres / Q000648:ultrastructure; D013696:Temperature
D002135:Calcium-Binding Proteins; D009124:Muscle Proteins; C033668:calpastatin; D002154:Calpain; D002976:Clenbuterol