Effect of Feeding Methods on Veal Production and Carcass Quality. II. Carcass Grades, Liver, Hide, Specific Gravity, Yield and Chemical Analysis of the Muscle

Bray, R. W.; Rupnow, E. H.; Hanning, Flora; Allen, N. N.; Niedermeier, R. P.

doi:10.2527/jas1959.182732x

Cited by 25 publications

(14 citation statements)

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“…Replacement of a proportion of the milk supply with a cereal-soyabean meal reduced growth rate, dressing-out percentage, carcass grade, and some carcass fat depots in calves slaughtered at six weeks of age (Bray, Rupnow, Hanning, Allen, and Niedermeier 1959). Carcasses of calves fed on buttermilk were less fat when slaughtered at 90 kg live weight than those fed on whole milk (Barton and Kirton 1961).…”

Section: Introduction 75mentioning

confidence: 96%

Body composition and carcass characteristics of calves fed on different levels of whole milk relative to body weight

Morgan¹

1969

New Zealand Journal of Agricultural Research

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The influence of level of feeding on body composition and carcass characteristics of veal calves was examined.Friesian bull calves, in four groups of nine, were offered reconstituted whole milk at levels of 12%, 15%, and 18% of body weight and to appetite. Only the first group consumed their total allowance. All calves were slaughtered at 15 weeks of age.Body weight tended to increase with feeding level, but the proportions of body parts, relative to body weight, were generally unaffected.A higher feeding level increased the proportions of fat and decreased the proportions of edible meat, water, and protein in the veal carcasses, but group differences were small after adjustment for variation in carcass weight. Feeding level had little or no influence on the proportion of carcass bone or on the chemical composition of the fat-free carcass.Total feed intake was highly correlated with body weight, carcass weight, weight of edible meat, carcass fatness, and carcass energy value.

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Section: Introduction 75mentioning

confidence: 96%

Body composition and carcass characteristics of calves fed on different levels of whole milk relative to body weight

Morgan¹

1969

New Zealand Journal of Agricultural Research

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“…The differences in the amounts of these two constituents in the diet were reflected in the composition of the carcasses. Bray et al (1959) found a significantly higher fat percentage of the longissimus dorsi muscle in six-week-old calves reared on liberal milk compared with the muscle of those reared on limited milk or milk replacer and fed a calf starter and hay in addition. These workers, however, demonstrated significant differences in daily live-weight gain of their calves.…”

Section: Resultsmentioning

confidence: 92%

“…His data, however, are fragmentary and unspecified. Landagora et al (1957) and Bray et al (1959) have in their veal studies used procedures involving the physical and chemical analyses of a part of the carcass. Ellenberger, Newlander and Jones (1950) in their extensive investigations of the composition of the bodies of dairy cattle presented limited chemical data only on calves of three months of age.…”

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confidence: 99%

A comparison of whole milk with buttermilk in the rearing of calves for veal. 2. Slaughter and carcass composition data

Barton

Kirton

1961

Anim. Sci.

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1. Two groups of Friesian calves, one group of 10 reared on whole milk and the other group of 9 changed gradually from whole milk at 21 days of age to a full diet of reconstituted buttermilk powder at 29 days of age, were slaughtered at a live-weight of approximately 203 1b. Data obtained at slaughter showed a highly significantly heavier weight of omental fat from the calves of the whole milk group, and a significant difference in the weight of the unemptied intestinal tract in favour of the buttermilk group.2. One side of each carcass was dissected by anatomical joints into the primary tissues; bone, muscle, fat, and tendon and waste. The absolute proportional weight of the dissectible fatty tissues and the weight of kidney and channel (pelvic) fat were statistically highly significantly heavier in the carcass sides of the calves reared on whole milk. The percentage of muscular tissue in the sides of the buttermilk reared calves was significantly higher than for the sides in the other group.3. The chemical composition of the dissected muscular tissue revealed highly significant differences in fat (ether extract) and a significant difference in water percentage in favour of the carcass sides of the calves reared on whole milk.4. The chemical composition of the dissected fatty tissue showed statistically highly significant differences in favour of the calves reared on whole milk for the items: water weight and percentage, fat weight and percentage, protein weight, and ash weight. The buttermilk group had in their dissectible fatty tissue a highly significantly greater proportion of water and protein.5. The dissectible components of the individual joints showed: significantly heavier weight of fatty tissue from the leg, loin, pelvis, 9–10–11 rib cut, thorax, and shoulder of the left sides of the calves reared on whole milk. The weights of the dissectible muscular tissue of the loin and the rib cut were significantly heavier for the buttermilk-reared calves.6. Cutting-out data on a limited number of sides showed no consistent differences between groups.7. The meat trade did not differentiate against the buttermilk-fed calves despite their lower fat content. The high muscular tissue content at 65–68% makes veal a very desirable product.

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“…Although moderate anaemia, which would adversely affect growth, is necessary before muscle iron is drawn on, Bray et al (1959) have shown that myoglobin content is increased by iron supplementation in 6-week calves showed that this treatment increased blood haemoglobin relative to the same unsupplemented calves. Charpentier (1964) reported that iron dextran supplementation increased total muscle pigment, but St-Laurent and Brisson (1967) obtained no effect from iron supplementation on muscle haemoglobin or myoglobin in 60-day calves, and concluded from biopsy samples that age was the major determinant of pigment content.…”

Section: Introductionmentioning

confidence: 99%

A study of housing conditions necessary for white veal production

Kirton

Khouri

Crane

1972

New Zealand Journal of Agricultural Research

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Forty-two Friesian bull calves were allocated to two treatments; the animals in one group were individually penned and fed indoors. and those in the other were penned in groups of seven under a lean-to on wooden shavings. The calves were fed reconstituted commercial milk powder for 12 weeks and were then slaughtered.The feed intake and carcass growth of the calves on both treatments were very similar, but the lean-to calves were 5 kg heavier in starved live weight at slaughter, largely because of increased gastrointestinal fill resulting from eating wood shavings. The cut-out data on the carcasses indicated similar composition for the two treatments, with the exception that the calves fed indoors had a higher proportion of perinephric and channel fat, and a slightly greater fat cover and a lower eye muscle area than the lean-to calves.Blood haemoglobin and muscle colour and pigment measurements showed that the calves were not anemic, but the m, longissimus dorsi was very pale. The necessity for anaemia in order to produce white veal of suitable muscle colour is questioned.

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Effect of Feeding Methods on Veal Production and Carcass Quality. II. Carcass Grades, Liver, Hide, Specific Gravity, Yield and Chemical Analysis of the Muscle

Cited by 25 publications

References 0 publications

Body composition and carcass characteristics of calves fed on different levels of whole milk relative to body weight

Body composition and carcass characteristics of calves fed on different levels of whole milk relative to body weight

A comparison of whole milk with buttermilk in the rearing of calves for veal. 2. Slaughter and carcass composition data

A study of housing conditions necessary for white veal production

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