SUPPLEMENTATION OF SKIM MILK FED TO VEAL CALVES: CARCASS CHARACTERISTICS, CHEMICAL, INSTRUMENTAL, AND SENSORY PARAMETERS

Abstract

Twenty-four veal calves were randomly assigned to dietary treatments providing four different levels of dietary fat. Fat supplementation of skim milk providing greater energy density (54, 100, 123, and 147 kJ g−1 of digestible protein) resulted in improved carcass characteristics and grades. Fat deposition, as evaluated by increased kidney fat, external fat covering, and intramuscular fat, was significantly improved (P < 0.05). Differences were noted between longissimus dorsi (LD) and semitendinosus (ST) muscles in color values, but color differences were unrelated to treatment. Marbling scores reflected fat supplementation values for ST but not LD muscles. Fat supplementation resulted in improved sensory characteristics with significantly higher scores (P < 0.05) for tenderness in both muscles and juiciness in ST muscles. Warner Bratzler shear values for LD muscles were also significantly lower (P < 0.05) in fat-supplemented groups. Overall, the improvement in carcass and palatability characteristics justify the supplementation of skim milk diets with fat. Key words: DE:DP ratios, veal calves, marbling, tenderness