IMMUNOGLOBULIN CONCENTRATION CHANGES IN DAIRY COWS COLOSTRUM DURING STORAGE OF FROZEN
Eihvalde Indra, Kairiša Daina, Zagorska Jeļena, Grāmatiņa Ilze
Pagini: 196-202
Publicat: 1 Jan 2013
Vizualizări: 253
Descărcări: 12
Rezumat: Colostrum is the first natural food for the newborn calf, it provides passive immunity to the calf. The aim of research was to estimate immunoglobulin concentration changes in colostrum during storage of frozen (6 months). The research was carried out at Latvia University of Agriculture, in dairy farm of Research and Study Farm, from December 2010 to March 2011. Colostrum samples (50 mL-1) from 23 dairy cows were collected during one hour after calving. They were frozen minus 18 °C and stored for 1 week and 6 months. Immunoglobulin A, G and M concentration was determined in colostrum by Colostrometer and Turbidimetric method, but protein content by Kjeldahl method. Average protein content was 15.2%, but total immunoglobulin concentration in colostrum after 1 week was 17.9 ± 1.17 mg mL-1 and after 6 months was significantly lower 10.2 ± 0.68 mg mL-1 (p < 0.05), it signitificantly decreased by 7.7 mg mL-1 or 1.7 times. Immunoglobulin M after six months decreased by 90%, immunoglobulin A by 40% and immunoglobulin G by 32%.
Cuvinte cheie: immunoglobulin, protein, frozen colostrum
Citează acest articol: Eihvalde Indra, Kairiša Daina, Zagorska Jeļena, Grāmatiņa Ilze. IMMUNOGLOBULIN CONCENTRATION CHANGES IN DAIRY COWS COLOSTRUM DURING STORAGE OF FROZEN. Journal of International Scientific Publications: Agriculture & Food 1, 196-202 (2013). https://www.scientific-publications.net/en/article/1002915/
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