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Growth and meat colour of veal calves with different iron supplies in the starting and finishing stages



Growth and meat colour of veal calves with different iron supplies in the starting and finishing stages



Zeitschrift fur Tierphysiologie Tierernahrung und Futtermittelkunde 34(1): 35-42



From about 60 to 96, then to 160 kg 45 male German Brown calves were fattened for 10 weeks on a starting and a finishing milk substitute with 23.6 and 20.7% crude protein and only 7 mg Fe/kg. They had 180 g substitute/litre water at the start and 260 g at the end, with a water supply of 11 litres. All metal parts of their boxes were covered with plastic material.

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Accession: 000104697

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