Uk Calf Transport and Veal Rearing
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منابع مشابه
Aspects of protein quality in calf nutrition. Problems and possibilities of milk protein substitutes.
T h e high cost of milk proteins limits the profits of veal production. The situation is made worse by an increasing demand for beef. For this reason the rearing of calves for veal production is expected to decline to one-third within the next 10 years. One method of solving some of these problems would be the partial or total replacement of milk proteins with suitable substitutes. This course ...
متن کاملDevelopmental aspects of motivated behavior in domestic animals.
Biological functions like health, reproduction or the performance of specific behavior programs change over time. Therefore, their actual significance can only be understood fully if their history or development is well known. This point is illustrated with respect to behavior patterns in farm animals. Early life or ontogenetic processes strongly determine (sub)adult behavior. Prepuce suckling ...
متن کاملIron Management To Improve Color and Performance in Veal Calves
Poor Color Costs the Veal Industry Millions According to the 1998 National Veal Quality Audit, poor color costs the veal industry $10.29 for every calf produced $6 million in 1998! This estimate was based on the cost of commonly occurring dark or very dark carcasses. There are two primary causes of dark color in veal meat: excessive iron supplementation and inadequate ventilation. This article ...
متن کاملCitizens’ View on Veal Calves’ Fattening System in Italy and Animal Welfare
Aims of this study were to assess citizens’ view on the current veal calves’ fattening system in Italy and on animal welfare, and to fi nd relationships with veal meat consumption. Socio-demographic characteristics, veal meat consumption habits, knowledge of veal calves rearing system and animal welfare attitudes of 100 citizens were investigated through a questionnaire submitted on a voluntary...
متن کاملEffects of two different packaging materials on veal calf meat quality and shelf life.
The aim of the present work was to evaluate the effects of 2 different packaging films on chemical, physical, and microbiological variables in veal calf meat. Slices from the right half carcass were sampled from each calf: 8 were packaged with Cryovac film (25 μm thick) and 8 were packaged with Weegal film (45 μm thick). In both packaging types, the same gas mixture was used. The samples were a...
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