Hostname: page-component-cd9895bd7-dk4vv Total loading time: 0 Render date: 2024-12-27T18:14:29.404Z Has data issue: false hasContentIssue false
  • English
  • Français

A comparison of whole milk with buttermilk in the rearing of calves for veal. 2. Slaughter and carcass composition data

Published online by Cambridge University Press:  01 February 1961

R. A. Barton  and
A. H. Kirton
R. A. Barton
Affiliation:
Massey Agricultural College, Palmerston North, New Zealand
A. H. Kirton
Affiliation:
Massey Agricultural College, Palmerston North, New Zealand
Get access

Extract

1. Two groups of Friesian calves, one group of 10 reared on whole milk and the other group of 9 changed gradually from whole milk at 21 days of age to a full diet of reconstituted buttermilk powder at 29 days of age, were slaughtered at a live-weight of approximately 203 1b. Data obtained at slaughter showed a highly significantly heavier weight of omental fat from the calves of the whole milk group, and a significant difference in the weight of the unemptied intestinal tract in favour of the buttermilk group.

2. One side of each carcass was dissected by anatomical joints into the primary tissues; bone, muscle, fat, and tendon and waste. The absolute proportional weight of the dissectible fatty tissues and the weight of kidney and channel (pelvic) fat were statistically highly significantly heavier in the carcass sides of the calves reared on whole milk. The percentage of muscular tissue in the sides of the buttermilk reared calves was significantly higher than for the sides in the other group.

3. The chemical composition of the dissected muscular tissue revealed highly significant differences in fat (ether extract) and a significant difference in water percentage in favour of the carcass sides of the calves reared on whole milk.

4. The chemical composition of the dissected fatty tissue showed statistically highly significant differences in favour of the calves reared on whole milk for the items: water weight and percentage, fat weight and percentage, protein weight, and ash weight. The buttermilk group had in their dissectible fatty tissue a highly significantly greater proportion of water and protein.

5. The dissectible components of the individual joints showed: significantly heavier weight of fatty tissue from the leg, loin, pelvis, 9–10–11 rib cut, thorax, and shoulder of the left sides of the calves reared on whole milk. The weights of the dissectible muscular tissue of the loin and the rib cut were significantly heavier for the buttermilk-reared calves.

6. Cutting-out data on a limited number of sides showed no consistent differences between groups.

7. The meat trade did not differentiate against the buttermilk-fed calves despite their lower fat content. The high muscular tissue content at 65–68% makes veal a very desirable product.

Type
Research Article
Information
Animal Production , Volume 3 , Issue 1 , February 1961 , pp. 41 - 50
Copyright
Copyright © British Society of Animal Science 1961

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Anonymous, 1951. Official U.S. standards for grades of veal and calf carcasses. U.S.D.A. Service and Regulatory Announcements. No. 114.Google Scholar
Barnicoat, C. R., & Shorland, F. B., 1952. New Zealand lamb and mutton. Part II. Chemical composition of edible tissues. N.Z. J. Sci. Tech., Agric, 33 (5): 16.Google Scholar
Barton, R. A., & Kirton, A. H., 1958. The leg and loin as indices of the composition of New Zealand lamb and mutton carcasses. N.Z. J. agric. Res., 1: 783.CrossRefGoogle Scholar
Blaxter, K. L., 1950. The protein and energy nutrition of the young calf. Agric. Progr., 25: 85.Google Scholar
Bray, R. W., Rupnow, E. H., Hanning, F. M., Allen, N. N., & Niedermeier, R. P., 1959. Effect of feeding methods on veal production and carcass quality. II. Carcass grades, liver, hide, specific gravity, yield and chemical analysis of the muscle. J. Anim. Sci., 18: 732.CrossRefGoogle Scholar
Clarke, E. A., & McMeekan, C. P., 1952. New Zealand lamb and mutton. Part I. Anatomical characteristics of lamb and mutton carcasses. N.Z. J. Sci. Tech., Agric, 33(5): 1.Google Scholar
Ellenberger, H. B., Newlander, J. A., & Jones, C. H., 1950. Composition of the bodies of dairy cattle. Suit. Vt. Agric. Exp. Sta., No. 558.Google Scholar
Fraser, J. D., 1961. A comparison of whole milk with buttermilk in the rearing of calves for veal. 1. Rearing and growth. Anim. Prod., 3: 1.Google Scholar
Kirton, A. H., & Barton, R. A., 1958. Live-weight loss and its components in Romney ewes subjected to 1-thyroxine therapy and a low plane of nutrition. I. Effects on live-weight, carcass weight and carcass composition. J. agric. Sci., 51: 265.CrossRefGoogle Scholar
Landagora, F. T., Rusoff, L. L., Harris, B. Jr., Crown, R. M., & Bertrand, J. E., 1957. Effect of chlortetracycline on carcass yields including physical and chemical composition of dairy calves. J. Anim. Sci., 16: 654.CrossRefGoogle Scholar
McMeekan, C. P., 1940. Growth and development in the pig, with special reference to carcass quality characters. III. Effect of the plane of nutrition on the form and composition of the bacon pig. J. agric. Sci., 30: 276.CrossRefGoogle Scholar
Moulton, C. R., Trowbridge, P. F., & Haigh, L. D., 1922a. Studies in animal nutrition. II. Changes in proportion of carcass and offal on different planes of nutrition. Res. Bull. Mo. Agric. Exp. Sta., No. 54.Google Scholar
Moulton, C. R., Trowbridge, P. F., & Haigh, L. D., 1922b. Studies in animal nutrition III. Changes in chemical composition on different planes of nutrition. Res. Bull. Mo. Agric. Exp. Sta., No. 55.Google Scholar
Palsson, H., 1939. Meat qualities in the sheep with special reference to Scottish breeds and crosses. I. J. agric. Sci., 29: 544.CrossRefGoogle Scholar
Radford, P., 1954. Producing quality beef from dairy stock. Proc. Ruakura Fmrs' Conf. Wk. (Hamilton, N.Z.), 1954: 125.Google Scholar
Schaars, M. A., & Bray, R. W., 1950. Pricing veal calves. Res. Bull. Wise. Agric. Exp. Sta., No. 170.Google Scholar