Veal Production Using Two Types of Raising Friesian Calves

Abstract

Twelve newly born male Friesian calves were assigned into two similar groups. The 1 st group was raised on fresh milk (suckling period) plus berseem hay and starter (G1, solid feed), while the 2 nd group was raised on whole fresh milk only (G2). The experimental period started in G2 from the third week up to six months of age. Results showed that calves in G2 have significantly higher final live body weight, total gain, average daily gain and relative growth as well as better feed efficiency and feed conversion. Calves in G2 have significantly higher left side carcass weight and hind quarter weight, fore quarter boneless meat weight, empty body weight, carcass weight, produced meat and dressing %. Meat veal produced from calves in G2 showed significant superiority of general quality, taste, flavor, Juiciness, tenderness, color and higher protein and fat content of Longissimus dorsi muscle compared to calves in G1, but there were no significant differences in economic efficiency between the two groups. It could be concluded that raising Friesian calves raised on fresh milk only produced a high quality veal meat.

Nutritional Evaluation of Fermented Potato (Solanumtuberosum) and Green Bean (Phaseolus vulgaris) Vines in Growing Rabbit Diets

“…Three rabbits were slaughtered and carcass traits were measured in each group at the end of the experimental period. The relative weight of giblets percentages (heart, liver and kidney) and dressing percentages were calculated by Abu El-Hamd et al [16]. Boneless meat and faeces were chemical analysis according to AOAC [15].…”