Abstract

Novel approaches are required by the dairy industry to identify productive endpoints for surplus calves beyond 4-day-old bobby calves. The objective of this study was to characterise carcass weight, body composition, and meat quality attributes of ~11-week-old milk-fed dairy bull and heifer calves. Mixed-sex Friesian-Jersey crossbred dairy calves (n=73) were artificially reared. Calves were weighed at birth and slaughter. Carcass weight, heart girth, and the weight of selected organs and muscles were recorded. Meat quality parameters were evaluated including muscle pH, colour, and intramuscular fat percentage (IMF). Bulls had greater average daily gain (P=0.003), slaughter weight (P=0.007), and carcass weight (P=0.022) than heifers. IMF % (P=0.038), redness (P=0.009), yellowness (P=0.041), and chroma (P=0.011) were greater in heifers than bulls, while pH, lightness, and hue angle were similar (P>0.05). This study provides new information to inform the potential utilisation of milk-fed calves for novel meat products.

McCoard, S.A., Pavan E., Taukiri K., Zhang R., and Realini C.E.

New Zealand Journal of Animal Science and Production, Volume 84, Oamaru, 1-3, 2024