Quality of bovine colostrum and its relation to genetics, management, physiology and its freezing

Revista MVZ Córdoba

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Title Quality of bovine colostrum and its relation to genetics, management, physiology and its freezing
Calidad del calostro bovino y su relación con la genética, el manejo, la fisiología y su congelación
 
Creator Schogor, Ana Luiza
Glombowsky, Patricia
Both, Fabiana
Danieli, Beatriz
Rigon, Fernanda
Reis, João
Schafer da Silva, Aleksandro
 
Description Objective. The aims of this study were to assess whether colostrum quality is modified by genetic, physiological and management characteristics in the pre-partum period, as well as evaluate whether quality and composition of colostrum is altered in the freezing process. Material and methods. In the experiment I, colostrum and blood samples of 35 cows (18 Holstein and 17 Jerseys) were collected. In the experiment II, six colostrum samples of Holstein cows were collected and frozen during 60 days. Results. The mean immunoglobulin (Ig) concentration was 77.65 mg/ml to Jersey and 82.77 mg/ml to Holstein. The genetic, parturition order, and the interaction between these factors were no significant on IgG concentration in the colostrum. Also, it was observed an effect genetic of cow in the weight on calf at birth and on three days of age (p<0.0001). Regarding transmission of calf passive immunity, no effects of cow breed and calving order were observed on plasma protein concentration of calf, as well as after three days of freezing. Calves of Holstein (83%) and Jersey (82%) breed showed total serum protein levels above 5.5 g/dL. Holstein cows housed in individual paddocks with diet supplementation provided better quality of colostrum (93.57 mg Ig/mL). Over time, the percentage of fat reduced at freezing, that reduced over time (p<0.05) in Experiment II. Conclusions. The pre-partum management exerts influence on colostrum quality, and the freezing not interfere on centesimal and immunological quality of colostrum, with exception the fat, that decrease along the time.
Objetivo. Los objetivos de este estudio fueron evaluar si la calidad del calostro se modifica por las características genéticas, fisiológicas y de manejo en el período pre-parto, así como evaluar si la calidad y composición del calostro se altera en el proceso de congelación. Material y métodos. En el experimento I, se recogieron muestras de calostro y sangre de 35 vacas (18 Holstein y 17 Jerseys). En el experimento II, se recolectaron seis muestras de calostro de vacas Holstein y se congelaron durante 60 días. Resultados. La concentración media de inmunoglobulina G (IgG) fue de 77.65 mg/ml en Jersey y de 82.77 mg/ml en Holstein. La genética, el orden de parto y la interacción entre estos factores no fueron significativos en la concentración de IgG en el calostro. Además, se observó un efecto genético de la vaca en el peso en la cría al nacer y en los tres días de edad (p<0.0001).  Las razas de becerros Holstein (83%) y Jersey (82%) mostraron niveles de proteína sérica total por encima de 5.5 g/dL. Las vacas Holstein alojadas en potreros individuales con suplementos dietéticos, proporcionaron una mejor calidad de calostro (93.57 mg IgG/mL). Con el tiempo, el porcentaje de grasa cambió al congelarse, que se redujo con el tiempo (p<0.05) en el Experimento II. Conclusiones. El manejo previo al parto influye en la calidad del calostro, y la congelación no interfiere en la calidad centesimal e inmunológica del calostro, con excepción de la grasa, que disminuye a lo largo del tiempo.
 
Publisher Universidad de Córdoba
 
Date 2020-04-23
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
application/pdf
application/zip
application/zip
application/xml
application/xml
 
Identifier https://revistamvz.unicordoba.edu.co/article/view/e1465
10.21897/rmvz.1465
 
Source Journal MVZ Cordoba; Journal MVZ Córdoba Volume 24 (1) January-April 2020; e1465
Revista MVZ Córdoba; Revista MVZ Córdoba Volumen 25(1) Enero-abril 2020; e1465
1909-0544
10.21897/rmvz.v25i.n1.2020
 
Language spa
eng
 
Relation https://revistamvz.unicordoba.edu.co/article/view/e1465/2392
https://revistamvz.unicordoba.edu.co/article/view/e1465/2393
https://revistamvz.unicordoba.edu.co/article/view/e1465/2437
https://revistamvz.unicordoba.edu.co/article/view/e1465/2438
https://revistamvz.unicordoba.edu.co/article/view/e1465/2439
https://revistamvz.unicordoba.edu.co/article/view/e1465/2440
 

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