J. Anim Sci.
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Journal of Animal Science, Vol 68, 117-127, Copyright © 1990 by American Society of Animal Science

The Effects of Individual and Combined Feeding of High Monosodium Phosphate and Alpha Tocopherol Supplemented Milk Replacer Diets and an Alternative Protein Diet on Muscle Color, Composition and Cholesterol Content of Veal

H. A. Agboola 1, V. R. Cahill 1, H. R. Conrad 1, H. W. Ockerman 1, C. F. Parker 1, N. A. Parrett 1, and A. R. Long 1

1 The Ohio State University, Columbus 43210-1095

Forty nonruminating Holstein bull calves divided randomly into four groups of 10 each at 14 wk of age were fed a milk replacer diet supplemented with high NaH2PO4 (MP, 18 g.calf-1.d-1) vitamin E (VITE, 100 mg.calf-1.d-l) or both. Effects on veal color, palatability and cholesterol content were investigated. An additional group (n=10) also was used to investigate the effect of a less costly alternate protein diet (Ap) on these characteristics. Blood constituents were analyzed before and after MP and VITE supplementation. All calves were kosher slaughtered at 16 wk of age at an average live weight of 184.6 kg. The combination of Mp + VITE was most effective in producing a commercially acceptable white veal by reducing muscle Fe and myoglobin compared with the groups fed MP or VITE alone. No treatment effects on hematocrit, serum total Fe, total Fe-binding capacity, transferrin saturation or high-density lipoprotein cholesterol were observed. Liver (P < .05) and serum (P < .10) cholesterol were lower in the groups fed VITE. All minerals except Mg, Na, Se and K were higher in liver than in muscle. Taste panelists could not detect any appreciable difference in carcass characteristics and eating quality of dark vs light veal from samples from the milk replacer diet, but "off-flavor" problems were detected in some chops from calves fed the AP diet. Combined feeding of MP and VITE produced light veal without making calves anemic, presumably due to the effect of high P on Fe absorption and the prevention of erythrocyte destruction by VITE intake.

Key Words: Veal • Color • Palatability • Cholesterol • Tocopherols • Phosphates

Submitted on December 12, 1988
Accepted on May 9, 1989






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Copyright © 1990 by the American Society of Animal Science.