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dc.contributor.authorVieira, Ceferina-
dc.contributor.authorGarcía Alonso, M. D.-
dc.contributor.authorCerdeño, Ana Isabel-
dc.contributor.authorMantecón, Ángel R.-
dc.identifier.citationLivestock Production Science 93(3): 263-275 (2005)en_US
dc.description13 pages, 12 tables.-- Available online Dec 16, 2004.-
dc.description.abstractThe effect of true milk use in the diet of Spanish Brown Swiss male calves on animal performance, carcass and meat quality, and fatty acids composition was studied. In experiment 1, the effect of milk intake [ad libitum continuous (ADLIB) feed vs. restricted 0.7 during 75 days followed by ad libitum feed (RESTR)] and slaughter endpoint (225 kg vs. 5 month) were studied. In experiment 2, ad libitum concentrate feeding [grain-fed (GF)] was compared with milk supplementation until slaughter [milk-fed (MF)] in calves slaughtered at 345 kg. As regards to milk intake, carcass weight and degree of fatness were higher in the ADLIB group (P < 0.05). The RESTR group revealed a higher percentage of saturated fatty acids (P < 0.05). In experiment 2, the MF group exhibited a higher fat percentage (P < 0.05), lower press and cooking losses (P < 0.05), and higher scores for tenderness and juiciness (P < 0.05) than the GF group. The percentage of saturated fatty acids was higher in the MF group (P < 0.05). The results suggest that true milk use in veal production could be an advantageous alternative in terms on production costs, animal performance, and carcass and meat quality.en_US
dc.description.sponsorshipThis work was supported by project INIA SC 99- 013-C2 (1/2). C. Vieira gratefully acknowledges receipt of a grant from the National Institute of Agrarian Research and Food Technology (Ministry of Science and Technology, Spain).en_US
dc.format.extent94510 bytes-
dc.subjectVeal calvesen_US
dc.subjectIntake levelen_US
dc.subjectTrue milk feedingen_US
dc.subjectGrowth performanceen_US
dc.subjectFatty acids compositionen_US
dc.titleEffect of diet composition and slaughter weight on animal performance, carcass and meat quality, and fatty acid composition in veal calvesen_US
dc.description.peerreviewedPeer revieweden_US
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