Levels of Protein and Fat and Type of Protein in Vealer Rations

Bouchard, Roch-Hugo; Laflamme, Louis; Lachance, B.; Roy, Gaétan

doi:10.4141/cjas80-061

Cited by 6 publications

(6 citation statements)

References 8 publications

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“…However, increasing the substitution to 20% soy preparation resulted in a darker meat and higher haemoglobin and haematocrit values. Comparison of soybean meal with meat and bone meal as sole dietary protein sources (13.2, 15.4 and 17.7%) showed that higher protein levels gave paler meat with an increased muscle portion, regardless of the protein source 51…”

Section: Feedmentioning

confidence: 99%

“…Stiles et al 57 found that in heavy calves the flavour, tenderness and overall sensory satisfaction of roast loin (frozen–thawed without ageing, 65 °C core) were higher for veal from calves on rations with no added tallow than from those with 4% tallow dietary supplementation. And Bouchard et al 51 observed that 6% tallow supplementation increased the redness of veal, as well as reducing the muscle proportion at the 12 th rib, concluding that there was no advantage in adding supplemental fat to concentrate.…”

Section: Feedmentioning

confidence: 99%

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Factors affecting the meat quality of veal

Ngapo

Gariépy

2006

J Sci Food Agric

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Over the last 50 years the veal industry has seen a number of changes, in particularly in production systems with the introduction and acceptance of grain-fed and heavier calves and the progressive move from individual pens to group housing. Reasons for the changes are multi-faceted of which two important players are the well-being of the animal and the public perception of the industry. Regardless of the reasons for the changes, breeders strive to attain veal conforming to the rigorous standards reflecting consumer demands. Consequently a multitude of publications exists on production factors in veal farming. However, many of these reports stop at the 'farm gate', or more correctly, the slaughterhouse, where carcass characteristics in particular are assessed. Changes in production systems generally aim to improve feed efficiency and weight gains, but often overlook meat quality aspects which ultimately dictate financial gains. This review aims to summarise the existing and available literature on factors affecting the quality of veal meat. The topics covered include the effects of breed, sex, weight or age, diet composition and dietary treatments, environment and pre-slaughter handling, and processing factors such as stunning, electrical stimulation, ageing and packaging.

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Section: Feedmentioning

confidence: 99%

Section: Feedmentioning

confidence: 99%

Factors affecting the meat quality of veal

Ngapo

Gariépy

2006

J Sci Food Agric

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“…Bouchard et al (1980) replaced soybean meal (SBM) with meat and bone meal (MBM) in concentrate diets for veal calves and reported no significant difference in concentrate intake or feed conversion ratio (FCR) between treatments. Fiems et al (1987) found no effect when replacing SBM with formaldehydetreated SBM as the sole nitrogen source in starter diets for calves weighing less than 150 kg.…”

Section: Methodsmentioning

confidence: 99%

The effect of dietary rumen degradable protein content on veal calf performance

Holtshausen¹,

Cruywagen²

2000

SA J. An. Sci.

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The objective of this study was to determine the undegradable dietary protein requirements of veal calves. Two experiments were carried out with Holstein bull calves from 3-10 days of age until slaughter at 20 weeks of age. Both experiments were divided into starter and finishing periods. Calves were offered starter pellets on an ad lib. basis from seven days of age. Diets were formulated to be iso-nitrogenous and iso-caloric, and differed in undegradable dietary protein content. In Experiment 1 calves were randomly assigned to one of three dietary treatments containing low (LD), medium (MD) or high (HD) levels of rumen degradable protein. In Experiment 2 calves received a starter diet containing either a high or a low level of rumen degradable protein. At the end of the starter period animals from both treatment groups were re-assigned at random to finisher diets containing either low or high rumen degradable protein levels, resulting in four treatment combinations, viz. LL, LH, HL and HH. There were no treatment differences for feed intake, body weight gain or feed efficiency during the starter period of either experiment. During the finishing period (weeks 12-20) of Experiment 1, calves receiving the LD diet had higher average daily gains than calves receiving the HD treatment. Feed conversion ratio for the LD treatment was also better than for the other two treatments. During the finishing period (weeks 11-20) of Experiment 2 the feed conversion ratio tended (P < 0.10) to differ between treatments: feed conversion ratio for the LL and HL treatments was more favourable than that for the LH treatment. Feed conversion ratio for the HH treatment was intermediate, and did not differ from that of the LL, HL or LH treatments. The level of crude protein degradability appears to have no effect on calf performance during the starter period, but it may, however, be beneficial to feed finisher diets with a lower crude protein degradability during the finisher period.

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“…However, the practical applications of these findings were limited, at least partly because of the presumption that an inferior product would be produced (Gardner and Wallentine 1972). Recent studies demonstrate, however, that acceptable veal can be produced with high-energy dry rations (Gardner and Wallentine 1912; Bouchard et al 1980; Beauchemin 1980; Drevjany et al 1981).…”

mentioning

confidence: 99%