Effect of diet composition and slaughter weight on animal performance, carcass and meat quality, and fatty acid composition in veal calves

Vieira, Ceferina; García, María de los Ángeles Olivares; Cerdeño, Ana Isabel; Mantecón, Ángel R.

doi:10.1016/j.livprodsci.2004.11.020

Cited by 29 publications

(39 citation statements)

References 33 publications

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“…Color variables revealed that unlike other authors (Vieira et al, 2005;Oliete et al, 2006;Blanco et al, 2009;Bispo et al, 2010b), lightness (L*) values differed signif icantly (p = 0.037) among the three groups of animals. These results are in agreement with other studies where different weaning statuses were evaluated (Barker-Neef et al, 2001;Blanco et al, 2008).…”

Section: Physicochemical Compositioncontrasting

confidence: 61%

Meat quality of veal: Discriminatory ability of weaning status

Pateiro

Lorenzo

Díaz

et al. 2013

Span. j. agric. res.

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The physicochemical and fatty acid compositions of meat from 81 calves were measured in order to prove whether the extension of suckling period could distinguish “Normal” from “Suprema” class calves. Three groups of animals were investigated depending on their weaning status: NW (animals were milk-fed until seven months), W1 and W2 (animals which were weaned at different ages and reared either in family farms or in feedlot, respectively). There was no difference among animals in relation to the main components (moisture, protein and ash). Significant differences (p<0.05) were found regarding intramuscular fat; the contents were higher in animals weaned at early ages. Color and texture parameters were significantly affected by weaning status. The intramuscular fatty acid composition in the three types of animals showed that saturated fatty acids were the predominant ones in the three groups with values ranging between 48.71% and 49.52% of total methyl esters. Significant differences (p<0.001) were found depending on weaning status in linolenic acid and in the n-6/n-3 ratio, obtaining the highest values in NW animals. Factor analysis method using principal component was applied to the data. The data matrix constructed was subjected to a canonical discriminant analysis in order to classify the NW, W1 and W2 groups. These results showed that 96.6% for the NW group, and 66.7% and 82.4% for W1 and W2 groups respectively, were correctly classified.

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Section: Physicochemical Compositioncontrasting

confidence: 61%

Meat quality of veal: Discriminatory ability of weaning status

Pateiro

Lorenzo

Díaz

et al. 2013

Span. j. agric. res.

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“…The scores obtained by the milk-fed groups are similar to those reported by Vieira et al (2005) in Brown Swiss veal calves.…”

Section: Discussionsupporting

confidence: 84%

“…The chemical composition of meat in milk-fed groups was comparable to that obtained by Vieira et al (2005) with animals of similar characteristics. Though ether extract content showed a numerical increase with slaughter weight and with grain feeding, differences between groups were not statistically significant (P=0.080).…”

Section: Discussionsupporting

confidence: 72%

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Effect of production system on performance traits, carcass and meat quality in Brown Swiss young cattle

Cerdeño

Vieira²,

Serrano³

et al. 2006

J. Anim. Feed Sci.

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Performance, carcass and meat quality were assessed in 3 groups of Brown Swiss male calves, all of them suckled by their dams: groups M200 and M250 were exclusively milk-fed and slaughtered at 200 or 250 kg, respectively, and G400 group was supplemented with grain and slaughtered at 400 kg after a short finishing period. Increasing weight in milk-fed animals led to an increase in dressing percentage and conformation score, and a decrease in muscle content with an increase in dissectible fat in the rib, with no repercussions on meat quality. G400 group showed higher values in compactness index, percentage of high-priced cuts and dissectible fat content than the lighter milk-fed groups. Regarding meat quality, the only remarkable difference in grain-fed animals was a higher a* index, with no detectable differences in sensory traits.

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“…The choice of investigating veal meat was dictated by the poor literature about the effects of MAP on a bovine fresh meat fundamentally different from beef both from a physical and chemical perspective, such as low fat content, and a good smooth flavour product (Vieira et al, 2005), eating quality (Monteiro et al, 2013), fatty acids profile (Aldai et al, 2012), low myoglobin concentration (De Pa lo et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Influence of Gas Mixture on Quality and Shelf Life of Veal Calf Meat

Palo

Maggiolino

Tateo

et al. 2014

Italian Journal of Animal Science

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The paper investigates the effect of two different gas mixtures on chemical, physical and microbiological quality of veal meat packed in modified atmosphere during chill storage. Experimental gas atmospheres tested were O246 (46% O2, 31% N2 and 23% CO2) and O270 (70% O2, 8% N2 and 22% CO2). Samples were stored at 4°C for 14 days and tested at 0, 2, 4, 6, 8, 10, 12 and 14 days after packaging. The different O2 concentration influenced many parameters. Lower O2 concentration showed a greater increase of a* values (P<0.01) from the 2 nd to the 8 th packaging day, and a lower increase in drip loss values, thiobarbituric acid reactive substances and protein oxidation (P<0.001). Total aerobic mesophilic and psychrophilic count showed a gradual increase in bacterial load over storage time in both the experi mental treatments. Results obtained showed that O246 is better than O270 in calf meat packaging because of a belated decline of meat quality, particularly about oxidative parameters.

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Effect of diet composition and slaughter weight on animal performance, carcass and meat quality, and fatty acid composition in veal calves

Cited by 29 publications

References 33 publications

Meat quality of veal: Discriminatory ability of weaning status

Meat quality of veal: Discriminatory ability of weaning status

Effect of production system on performance traits, carcass and meat quality in Brown Swiss young cattle

Influence of Gas Mixture on Quality and Shelf Life of Veal Calf Meat

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