Abstract
Simple SummaryThis work looks at the effects of the number of parturitions on the reproductive performances of sows and on the composition of the colostrum. We also studied the effect that sample collection time (0–24 h postpartum) has on colostrum composition. The reproductive parameters of the sows were hardly affected by the number of parturitions, and only the birth weights of piglets born alive were lower in sows first, third and fifth farrowing. The colostrum of primiparous sows had higher concentrations of dry matter, fat, lactose and non-fat-solids than those of the rest of the sows. The postpartum sampling time had a strong effect on colostrum composition, the first sample being higher in protein and lower in lactose than those obtained later. From an immunological point of view, the concentration of immunoglobulins in the colostrum was not influenced by the sow’s parity. Serum IgG showed a strong correlation with colostrum IgG and IgM, and colostrum IgG with colostrum IgM, but not with IgA. In turn, IgA did not correlate with any other immunoglobulin, which suggests that the immunoglobins in colostrum behave differently.The aim of this study is to assess the effects of parity number on sow reproductive performance and the chemical and immunological composition of colostrum and immunoglobin concentrations in the sera of the sows. Colostrum samples were collected at 0, 6 and 24 h after the births of the first piglets from 56 sows with different numbers of parturitions (ranging 1–6). The piglets born alive to primiparous sows had lower birth weights (p < 0.05) than piglets from second and fourth parturition sows. The colostrum composition was influenced (p < 0.05) by parity number: primiparous sows had higher concentrations of dry matter, fat, lactose and non-fat-solids. No parity-dependent differences were found concerning total protein amount. Colostrum composition was drastically affected (p < 0.001) by sampling time—the highest concentrations of dry matter and protein and lowest concentrations of fat and lactose were found immediately after parturition (0 h). The study revealed no effect of parity (p ≥ 0.05) on the concentrations of immunoglobulins in colostrum. The immunoglobulin with the highest level in sow serum at day 110 of gestation was IgG, while IgA showed the lowest values and greater variability with respect to parity from an immunological point of view. Regarding the relationship between serum Ig levels at the end of gestation and colostrum Ig, serum IgG showed a strong correlation with colostrum IgG and IgM, while colostrum IgG was strongly related with colostrum IgM, but not with IgA. IgA did not correlate with any other immunoglobulin. The different behaviors of the immunoglobins in colostrum were probably due to IgG coming almost exclusively from the sows’ sera, whereas IgA is mainly synthetized by the mammary gland.
Highlights
Colostrum is a nutrient-rich liquid secreted by the mammary gland of mammals after giving birth and during the first 24–48 h postpartum, before changing to mature milk [1]
Our results show that piglets born to primiparous sows had lower PBW, but did not differ in PBW compared to piglets of third or fifth parturition sows
This study shows that the reproductive parameters of sows were hardly affected by the number of parturitions, and only the birth weights of piglets born alive were lower in sows of first, third and fifth farrowing
Summary
Colostrum is a nutrient-rich liquid secreted by the mammary gland of mammals after giving birth and during the first 24–48 h postpartum, before changing to mature milk [1]. Colostrum and milk production by the sow are primary limiting factors affecting the survival, growth and development of newborns. Both secretions are complex biological fluids that contain a number of nutrients as well as protective factors, such as macro- and micronutrients, vitamins and bioactive substances (immunoglobulins, enzymes and growth factors), which play an important role in early gastrointestinal development [2]. Sow colostrum is characterized by a lower concentration of lactose (3% to 5%) and fat (5% to 8%), but a higher percentage of dry matter (18% to 28%) and protein (5% to 17%) [1,3]. The main protein component of pig colostrum is IgG, decreasing from more than 80% in early colostrum to much lower values in mature milk
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