Effect of Calf Management on Carcass Characteristics and Palatability Traits of Veal Calves

Abstract

Objectives were to explore the feasibility of producing grain-fed veal. Fifteen Holstein bull calves and two Holstein beef cross females were fed milk only or were weaned by 28 d and fed concentrate. Milk-fed calves were reared in painted, metal-sided pens (1.2m × 1.8m) on rubber covered concrete (hosed daily); grain-fed calves were in outdoor movable pens (1.2 × 2.5m). Mean slaughter age was 127 d for both groups. Average birth weight, final BW, and average daily gains were 98, 98, and 97% as much for grain-fed as for milkfed calves. Total 127-d consumption was 1488kg of milk per milk-fed calf, with peak 14-d consumption of 19.9 kg/d, and consumption for grain-fed calves was 103kg of milk and 351kg of concentrate. Blood hemoglobin (10.75 g/dl) did not differ. All calves finished the experiment; scour incidence and medications (48 vs. 0) were much higher with milk feeding. Growth rate (d 28 to 127) was 1.1 kg/d for grain feeding compared with 1.0 kg/d (less than expected) for milk feeding. Hide was not removed until 24h when carcasses were evaluated for USDA grade factors. Milk feeding resulted in lower lean and overall maturity scores; lighter color; more flank fat streaking; greater fat thickness; more kidney, pelvic, and heart fat; lower Warner-Bratzler shear values of loin chops; and higher percentage graded as veal. Composition of longissimus muscle, cooking characteristics, and sensory panel attributes did not differ. Lean maturity and color were not related to shear values or sensory panel evaluations. Total pigment content was correlated positively with flavor intensity.