Influence of birth weight and weaning weight on performance and veal quality

Klára Vavrišinová

doi:10.15414/afz.2020.23.mi-fpap.116-123

Abstract

Influence of birth weight and weaning weight on performance and veal quality

Highlights

In last decades, the quality of food in human nutrition has become of utmost importance on global scale, especially with regard to the occurrence of various lifestyle diseases (Dimov et al, 2012)
Beef has long been criticized for its high fat content and inappropriate fatty acid composition (Scollan et al, 2006; Jenkins et al, 2008)
Calves were grouped into 3 classes of birth weight (LBW), i.e. low (LBW < 37.5 kg), medium (LBW between 37.5 and 40 kg), and high (LBW > 40 kg), and 3 classes of weaning weight (WW), i.e. low (WW < 90 kg), medium (WW between 90 and 100 kg), and high (WW > 100 kg)

Summary

Introduction

The quality of food in human nutrition has become of utmost importance on global scale, especially with regard to the occurrence of various lifestyle diseases (Dimov et al, 2012). The increase in research works and consumer awareness of the potential health benefits of various microcomponents in food have led to shift the composition of the human diet, which has resulted in a higher intake of fats, in particular saturated fatty acids (Lock and Bauman, 2004). The overall value of meat is determined by several factors, which can be generally described by safety (hygienic quality), health safety (nutritional quality), satisfaction (organoleptic quality) and usability (suitability for processing, price) (Listrat et al, 2016; Domaradzki et al, 2017). In addition to these aspects, health and nutritional value is a key determinant for the consumer (Scollan et al, 2006)

Objectives

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Results