ORIGINAL PAPER
The effect of starch source on physicochemical
and sensory quality of veal meat
| 1 | National Research Institute of Animal Production, Department of Animal Genetic Resources Conservation, 32-083 Balice, Poland |
| 2 | National Research Institute of Animal Production, Department of Animal Nutrition and Feed Science, 32-083 Balice, Poland |
| 3 | University of Agriculture in Kraków, Department of Cattle Breeding,
Al. Mickiewicza 24/28, 30-059 Kraków, Poland |
CORRESPONDING AUTHOR
E. M. Sosin-Bzducha
National Research Institute of Animal Production, Department of Animal Genetic Resources Conservation, 32-083 Balice, Poland
National Research Institute of Animal Production, Department of Animal Genetic Resources Conservation, 32-083 Balice, Poland
Publication date: 2012-08-29
J. Anim. Feed Sci. 2012;21(3):436–446
KEYWORDS
ABSTRACT
The influence on veal meat quality of replacing barley grain or dry maize (50% by weight) in feed mixtures for calves with ensiled high-moisture maize grain was investigated. Sixteen veal calves were assigned to 4 equal groups. No differences were found among the groups in the nutrient content of Musculus longissimus thoracis. The intramuscular fat of calves from groups fed ensiled maize grain was characterized by lower saturated fatty acids (SFA) and higher unsaturated fatty acid (UFA) contents compared with calves from groups receiving barley or dry maize grain (B, MD), but the differences were not significant (P=0.12). Calves fed with maize grain (dry or ensiled) had a lower monounsaturated (MUFA) to SFA ratio (0.68 vs 0.83 ± 0.01; P=0.03). Evaluation of the physicochemical properties of muscle meat showed that the analysed starch sources had no effect (P>0.05) on cooking loss and on pH measured 24 h and 7 days post-mortem. There were no differences between the groups in the other physicochemical characteristics of meat, i.e. tenderness and colour.
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