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Effects of low doses of dexamethasone on productive traits and meat quality of veal calves

Published online by Cambridge University Press:  18 August 2016

M. Tarantola ,
A. Schiavone ,
G. Preziuso ,
C. Russo ,
B. Biolatti  and
D. Bergero
M. Tarantola*
Affiliation:
Dipartimento di Produzioni Animali, Epidemiologia ed Ecologia, Università di Torino, Via Leonardo da Vinci 44, 10095 Grugliasco (TO), Italy
A. Schiavone
Affiliation:
Dipartimento di Produzioni Animali, Epidemiologia ed Ecologia, Università di Torino, Via Leonardo da Vinci 44, 10095 Grugliasco (TO), Italy
G. Preziuso
Affiliation:
Dipartimento di Produzioni Animali, Università di Pisa, Viale delle Piagge, 2, 56124 Pisa, Italy
C. Russo
Affiliation:
Dipartimento di Produzioni Animali, Epidemiologia ed Ecologia, Università di Torino, Via Leonardo da Vinci 44, 10095 Grugliasco (TO), Italy
B. Biolatti
Affiliation:
Dipartimento di Patologia animale, Università di Torino, Via Leonardo da Vinci 44, 10095 Grugliasco (TO), Italy
D. Bergero
Affiliation:
Dipartimento di Produzioni Animali, Epidemiologia ed Ecologia, Università di Torino, Via Leonardo da Vinci 44, 10095 Grugliasco (TO), Italy
*
E-mail: [email protected]
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Abstract

An experimental administration of dexamethasone was carried out on 15 veal calves in order to assess the rôle of low doses of exogenous glucocorticoids on productive traits and meat quality. Three groups, of five veal calves each, were formed: one group received oral dexamethasone (0·4 mg per calf per day for 25 days), another intramuscular (i. m.) dexamethasone (2 mg at days 14 and 21), and the third was the control. Calves were slaughtered at 165 days of age (day 31). Food conversion ratio (FCR), hot dressing percentage (HDP), chilled dressing percentage (CDP) and shrinkage were determined. From all carcasses, samples of m. longissimus thoracis (between the 8th and 10th rib) were taken in order to evaluate the chemical composition and some organoleptic characteristics: meat colour, waterholding capacity and tenderness. The animals treated with oral dexamethasone showed the lowest daily weight gain (P 0·05) and the poorest FCR (P 0·05). Hot dressing percentage, cold dressing percentage and shrinkage were not affected by the oral treatment. The i. m. injections of dexamethasone did not influence the overall performance. Muscle chemical composition and pH were not affected by the treatments; the meat of calves treated with oral dexamethasone was significantly lighter (P 0·05) and tended to be paler, while i. m. treatment induced intermediate characteristics. The shear force of the meat was rather low. Shear force of cooked meat from animals treated with dexamethasone (both oral and i. m.) was significantly lower than the control (P < 0·05). Treatment with dexamethasone i. m. induced a decrease in water-holding capacity; the oral treatment had no effect on this parameter.

Keywords

dexamethasonemeat productionmeat qualityveal calves
Type
Growth, development and meat science
Information
Animal Science , Volume 79 , Issue 1 , August 2004 , pp. 93 - 98
Copyright
Copyright © British Society of Animal Science 2004

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