[Effects of the nature of energy in food and use of anabolic agents on the quality of veal]. / Influence de la forme d'apport de l'énergie dans la ration et de l'utilisation d'anabolisants sur la qualité de la viande de veau.

The effects of the nature of energy intake, of the slaughter weight and of the use of hormones on the quality of veal meat were studied. Concerning the colour of meat, the use of hormones has no effect either on the pigment content or on the ultimate pH, but the nature of energy intake and the slaughter weight can affect these two parameters. With the increase of the slaughter weight and the substitution of lipids by starch in the diet, the probability to get a redder meat increases. For a given carcass weight, the use of hormones goes with a significant decrease of the tenderness of meat.