Fat Supplemented Grain Rations for Veal Production

Abstract

Two studies were used to compare growth responses and carcass qualities of 36 Holstein bull calves fed a) whole milk; b) calf starters with 5% animal fat; c) calf starters without supplemental fat; and d) digestible energy (DE) to digestible protein (DP) ratios of 22.9, 24.4, 24.6, 26.1, 28.3, 34.6, and 40.4kcal DE per gram DP in the calf starters. All calves fed the calf starter rations were offered 3.9kg of whole milk daily until weaning at 6 weeks of age. Calves continued on the whole milk diet in Study I were offered milk at 10% of body weight to begin and gradually increased to a maximum of 15%. In Study II milk intake was gradually increased to satiety in 3 feedings daily. Average initial weights of starter-fed calves were 57.6kg (Study I) and 72kg (Study II). Milk fed calves weighed 41.9 (Study I), and 52kg (Study II), initially. Weights at slaughter of starter-fed calves were 110 (Study I) and 125kg (Study II). Milk-fed calves weighed 104 (Study I) and 125kg (Study II). Average daily gains (kg) and feed efficiency (kg dry matter per kg gain) of milk-fed calves were: .77, 1.24 (Study I) and 1.11, 1.38 (Study II). Comparative responses from calf starters containing 5% fat and different DE:DP ratios were: 1.04, 2.27 (ratio 34.6:l); .87, 2.60 (ratio 40.4:l) in Study I, and 1.14, 2.47 (ratio 26.1:l); 1.12, 2.39 (ratio 24.6:l) in Study II. Without added fat observed values included: 1.09, 2.43 (ratio 28.3:l) in Study I, and 1.26, 2.58 (ratio 24.4: 1) ; 1.24, 2.48 (ratio 22.9:l) in Study II. The DE:DP ratio of 34.6:l was optimal for protein and energy utilization and animal growth response. A ratio of 40.4:l was too wide (P<.05). Dressing percentages (hides removed) were 60.8% (milk-fed) and 53.84% (P<.01) (grain-fed). Hemoglobin values were 8.5 (milk-fed) and 12.6 g/100ml blood (P<.01) (grain-fed). The meat of starter-fed was slightly darker red. Supplemental animal fat in starters increased (P< .05) kidney fat, external fat cover, and resulted in carcass fat characteristics comparable to milk-fed calves. Chemical composition of meat taken from the 10th, 11th, and 12th rib section was not altered (P<.05) by rations. Cooking properties, taste panel test comparisons, and tenderness were unaffected (P> .05) by treatments. Acceptable veal can be produced with high energy grain rations.