Dry-aged meat quality in veal calves fed with milk whey

This study evaluated whether liquid milk whey, appropriately supplemented with protein and fat, can replace conventional milk replacer in veal calf diets without compromising carcass traits or dry-aged meat quality. Thirty-two Holstein × Belgian Blue male calves were assigned to either a milk replacer (MR) or whey-based (MW) diet from early life to slaughter. Bone-in loins were dry-aged under controlled conditions up to 42 days, and the longissimus lumborum was assessed for physicochemical composition, water-holding capacity (WHC), cooking loss, instrumental color (CIE Lab*), oxidative status (TBARS, protein carbonyls, FRAP), texture (shear force, TPA), and fatty acid (FA) profile. Productive performance and carcass traits were not adversely affected by substituting whey for milk replacer. During aging, meat from MW fed calves exhibited a lower accumulation of protein oxidation products and maintained more stable redness, consistent with higher moisture retention (higher WHC and reduced cooking losses). In contrast, meat from MW fed calves showed a greater propensity to lipid peroxidation at later aging stages, in line with its FA profile being relatively richer in unsaturated families. Texture was not penalized by diet, and the early aging window was sufficient to reduce objectively measured toughness. Taken together, these responses indicate that whey inclusion can preserve key technological attributes of veal while shifting redox behavior toward lower protein oxidation, but higher lipid susceptibility. Overall, whey—when properly formulated with concentrates and fat—represents a viable alternative to milk replacer for veal production and fits circular-economy objectives.