Studies on the effects of veal production. 2; effect of feeding methods on carcass characteristics and veal quality
1988
Kim, Y.K. | Yun, S.G. | Han, S.H. (Rural Development Administration, Suwon (Korea R.). Livestock Experiment Station) | Yoo, I.J. (Korea Food Development Institute, Suwon (Korea R.))
This study was used to investigate the carcass characteristics and veal qualities of 10 Holstein bull calves fed 1. whole milk; 2. calf starter and grass hay. Dressing percentage were 60.4% (milk-fed) and 53.9% (P 0.01) (calf starter-fed). Carcass characteristics and retailed cuts were unaffected (P 0.05) by treatments. The measurements of meat colour (Longissimus dorsi) were 6.4 (milk-fed)and 8.9 (P 0.05) (calf starter-fed), and the meat colour of leg was slightly darker red. Acceptable veal can be produced with milk-fed
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