Use of Narbonne vetch grain (Vicia narbonensis) in Charolaise bull feeding: effect on in vitam and post mortem performances and on quality of meat

Abstract

The addition of Narbonne vetch grain in the diet of 20 Charolaise bulls (420 ± 44 BW), during the finishing period (100 days), was investigated to study the effects on in vitam and post mortem performances and on quality of meat. No significant differences for ADWG (“Vetch” 1.55 kg/d vs. “Control” 1.40 kg/d; P = 0.34), FCR (“Vetch” 7.10 kg/kg vs. “Control” 7.49 kg/kg; P = 0.93) and yield (“Vetch” 60.97% vs. “Control” 62.13%: P = 0.33) were observed. The nutritional and physical characteristics of Longissimus thoracis et lumborum muscle showed no significant differences for Crude Protein (“Vetch” 22.47 vs. “Control” 22.36; P = 0.80), Fat (“Vetch” 2.56 vs “Control” 2.49; P = 0.87), Energy (“Vetch” 1130 vs. “Control” 1119; P = 0.79), TBARs (“Vetch” 0.063 vs. “Control” 0.069; P = 0.72), Luminosity (“Vetch” 46.47 vs. “Control” 43.43; P = 0.11), Hue (“Vetch” 0.6 vs. “Control” 0.6; P = 0.16), Chrome (“Vetch” 27.64 vs. “Control” 25.5; P = 0.56), Cooking loss (“Vetch” 26.77% vs. “Control” 28.62%; P = 0.33) and WBS (“Vetch” 3.4 kg f/cm2 vs. “Control” 3.3 kg f/cm2; P = 0.76). These preliminary results show interest towards the vetch grain as a protein source in the finishing period of bulls.

Keywords

• Protein source, Vetch, Beef performance, Meat quality.