Effect of Ca-EDTA on performance, blood parameters and muscle color of grain-fed Holstein veal calves

Abstract

Sixty-four grain-fed male Holstein veal calves were allotted to treatments and were fed three levels of the calcium chelate of the disodium salt of ethylenediaminetetraacetic acid (Ca-EDTA) in their diet (0 mg, 30 mg and 60 mg of Ca-EDTA mg−1 of dietary Fe) for two time periods prior to slaughter (4 and 8 wk). Carcasses were then allotted to one of two cooling rates (slow and fast). Neither level of Ca-EDTA nor time period affected feed intake, ADG or feed efficiency. Regardless of time of application, the chelating agent significantly (P < 0.01) reduced serum Fe concentrations within 1 wk of initiation of treatment and blood haemoglobin concentrations within 2 wk of initiation of treatment. Liver Fe concentrations were significantly reduced (P < 0.05) and liver Cu concentrations were significantly (P < 0.01) increased by both levels of Ca-EDTA. The digestibility of feed DM or N was not significantly (P > 0.05) affected by treatments. The inclusion of Ca-EDTA for 8 wk prior to slaughter significantly (P < 0.05) lightened the color of the pectoralis. However, no significant dose response between the 30-mg and 60-mg treatments was observed. Compared to controls, the 4-wk treatment was not effective in improving the color of the meat. The fast cooling rate significantly (P < 0.05) lightened the appearance of the pectoralis muscle. In conclusion, EDTA effectively lightened muscle color without affecting animal performance. Key words: Veal, grain, EDTA, digestibility, chelator, color