Effect of Dietary Hemp Cake Inclusion on the In Vivo and Post Mortem Performances of Holstein Veal Calves

Abstract

Fifty-two male Holstein veal calves were divided into two homogeneous groups receiving two isoenergetic and isonitrogenous concentrates without (CTR group) or with 3% of hemp cake (HC group). The trial lasted for 171 days. All the calves were weighed five times during the trial. At slaughtering, carcasses were weighed and measured. Meat quality was determined on the Longissimus dorsi muscle. Average daily gain in the first period of the experiment (0–80 d) and dressing percentage and rump width of the carcasses were higher in HC group. Cooking weight losses and shear force were higher in the meat of the HC group while color parameters were similar in the two experimental groups. Unexpectedly, the alpha-linolenic acid content of meat was lower in the HC group. In conclusion, hemp cake can be considered an interesting ingredient in the concentrate used for the production of veal calves, but further studies will be needed to determine a suitable dosage in order to improve the nutritional quality of meat (i.e., the n-3 fatty acids content) without negative effects on physical characteristics.

Keywords

• hemp cake
• veal calves
• meat quality
• fatty acid profile