Influence du remplacement d'une partie du lait écrémé par des levures d'alcanes et des produits amylacés dans les aliments d'allaitement destinés au veau de boucherie

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Abstract
Two milk replacers (C and D) containing 16.5% alkane grown yeasts (supplying 51% of the crude protein) were compared to 2 diets (A and B) in which the protein was provided almost exclusively by skim milk. In diets A and C carbohydrates were almost only lactose; in diets B and D a part of lactose (20% of the diet) was replaced by a mixture of glucose (5%), raw maize starch (5%) and partly hydrolyzed maize starch (10%). Each diet was offered to 12 Friesian preruminant bull calves between the ages of .apprxeq. 5-19 wk. The health of the calves was very satisfactory with the 4 diets. The yeast diets significantly depressed live weight gain (10%) and feed efficiency (8.5%) for the first 6 wk of the trial whereafter the performances became very similar with the 4 diets. Yeasts did not affect dressing out percentage or the degree of fatness but had a detrimental influence on meat color and carcass conformation. They reduced urea (at 9 and 18 wk of age) and glucose (at 9 wk) plasma levels. Starch derivatives had no significant effect on performances of calves with the exception of liver weight which increased. They seemed to limit the anemic state of calves and they reduced urea and increased glucose plasma levels at 9 wk. Alkane grown yeasts might replace an important part (up to 1/2) of skim milk in the milk replacers fed to veal calves from 11 wk of age without markedly affecting growth and feed efficiency. Before this age to avoid a decrease in the performances of the animals the incorporation level must not exceed 7.5% (supplying < 1/4 of the dietary protein). An Fe chelating agent must be included in the diet to prevent an increase in meat coloration. The starch derivatives used in this trial are utilized as well as lactose from 6 wk of age until an incorporation level of 20% in the milk replacer.

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