Slaughter performance, chemical composition and physical technological parameters of Holstein veal fed with total mixed ration (TMR) and alfalfa hay

Article Details: Received: 2020-01-07 | Accepted: 2020-01-24 | Available online: 2020-03-31 https://doi.org/10.15414/afz.2020.23.01.29-36 This study was conducted to evaluate the selected fattening characteristics, carcass parameters and analysing of parameters associated with the meat quality of twenty Holstein male calves fed with different diets. Calves were after weaning divided into two groups with respect of feeding; control group fed with untreated total mixed ration (TMR) and experimental group, which received industrially dried alfalfa hay. Calves of both groups were after about 193 days slaughtered in the experimental abattoir. Subsequently, after chilling for 24 hours, detailed dissection of the right – carcass half was performed. For the nutritional characteristics, physical technological parameters and sensory properties, slices of loin ( M. longissimus thoracis ) and top round ( M. semimembranosus ) muscles were taken 24 hours post mortem . The average daily gains were higher in the experimental group of calves ( P >0.05). Although calves of the control group had higher dressing percentage (50.23%; P >0.05), no significant differences were determined in the carcass weight ( P >0.05). Proportions of some of intraabdominal fats were influenced by feeding concept; calves of alfalfa hay treated group had lower proportion of intestinal fat ( P >0.05) and higher proportion of kidney fat ( P >0.05). Differences in total amount of meat from right – half carcass were not significant ( P >0.05); proportion of separable fat was higher in the experimental group of calves. In terms of individual valuable meat cuts, higher proportion of tenderloin was determined in the group fed with alfalfa hay (1.80%); however results were no significant. Statistical significant variety at the level P <0.05 were revealed in the moisture content, intramuscular fat content and energy value. 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