Effect of Dietary Hemp Cake Inclusion on the In Vivo and Post Mortem Performances of Holstein Veal Calves

SIMPLE SUMMARY: Hemp is a multifunctional crop with seeds containing high levels of polyunsaturated fatty acids (PUFA), such as alpha-linolenic acid (ALA), that may transfer to enrich animal-based products. This experiment was carried out on 52 male Holstein calves that were divided into two homogeneous groups and fed two concentrates containing 0 and 3% of hemp cake. Results showed that hemp cake inclusion increased the growth in the first period of the trial and improved some carcass parameters. Cooking weight losses and shear force of meat were negatively affected by the addition of hemp cake in the concentrate. The expected transfer of ALA in meat was not detected. The use of hemp cake in the diet of veal calves could be considered as a safe ingredient, but the optimal dosages will need to be further investigated. ABSTRACT: Fifty-two male Holstein veal calves were divided into two homogeneous groups receiving two isoenergetic and isonitrogenous concentrates without (CTR group) or with 3% of hemp cake (HC group). The trial lasted for 171 days. All the calves were weighed five times during the trial. At slaughtering, carcasses were weighed and measured. Meat quality was determined on the Longissimus dorsi muscle. Average daily gain in the first period of the experiment (0–80 d) and dressing percentage and rump width of the carcasses were higher in HC group. Cooking weight losses and shear force were higher in the meat of the HC group while color parameters were similar in the two experimental groups. Unexpectedly, the alpha-linolenic acid content of meat was lower in the HC group. In conclusion, hemp cake can be considered an interesting ingredient in the concentrate used for the production of veal calves, but further studies will be needed to determine a suitable dosage in order to improve the nutritional quality of meat (i.e., the n-3 fatty acids content) without negative effects on physical characteristics.