Methanol-fermentation protein in veal calf nutrition

In an experiment with 4 × 12 male veal calves, the influence of 0, 2.5, 5.0 and 7.5% ICI protein and sweet whey powder in a milk replacer on growth; feed efficiency; blood concentrations of urea, uric acid and allantoin; and on the iron status, colour of the meat and carcass grade of the animals was investigated. The proportion of skimmed milk powder in the milk replacer was thus reduced in protein equivalence by 5, 10 and 15% (groups II-IV). Feeding with 2.5, 5 and 7.5% ICI protein in the milk replacer gave, over the whole fattening period (60-150 kg), about the same rates of growth and feed efficiency as the exclusive use of milk protein. While the urea content in the serum was not significantly influenced by the protein sources used, the uric acid and allantoin levels of the groups given ICI protein had risen greatly at 5 weeks and at the end of fattening experiment. Despite the higher total iron supply to groups II, III and IV, the criteria indicating iron supply such as haemoglobin, haematocrit and myoglobin levels did not show any increase compared to group I. Similarly, no significant differences in meat colour and carcass grade were found among the experimental groups. For veal calves the level of ICI protein in the milk replacer can be up to 7.5% during the entire feeding period.