Abstract
Immunoglobulin G (IgG), chemical composition contents of bovine milk during the first week of postpartum and the effect of heat treatments on bovine colostrum IgG contents were evaluated. Individual milk samples were collected from five cows at 0 to 0.5, 1, 2, 3, 4, 5, 6 and 7 days postpartum. The obtained results showed that the total solids, total protein, fat and ash contents decreased irregular with time after parturition, while the lactose content had an opposite trend. IgG concentrations were higher significantly during 0 to 0.5 and 1st days than those of other days postpartum, where the mean±SD of IgG concentrations were 122.60±5.24 and 118.44±5.90 g/L during 0-0.5 and 1st days postpartum, respectively. However, IgG concentrations dropped markedly with time progress of lactation at the end of the first week (7th day); it was 55.16±17.30 g/L that had dropped ratio of 55.01% when compared with its concentrations at 0 to 0.5 day. The IgG concentrations of thermally treated colostrum were decreased to 28.24, 30.27 and 30.18% at 63°C/30 min as well as 57.33, 73.54 and 95.1% at 72°C/15 s during 1, 2 and 3 days postpartum, respectively. On the other hand, the most thermal influence on IgG was at 100°C/10 min, where the percentage losses were 95.72% at 1st and 100% at 2 and 3 days postpartum. The total amino acids values of bovine milk immunoglobulins (IgS) were highest at 0 to 0.5 day and dropped markedly with time progress of lactation. Key words: Bovine milk, colostrum, immunoglobulin G (IgG), heat treatments, amino acids.
Highlights
Colostrum is very important part of milk and lays down the immune system and confers growth factors and other protective factors for the young ones in mammals
The obtained results showed that the total solids, total protein, fat and ash contents decreased irregular with time after parturition, while the lactose content had an opposite trend
No significant differences were found between the mean±SD concentrations of total protein (TP) at 2nd day (7.4±0.5%) and 3rd day (6.7±1.1%), but significant differences were found between 2nd (7.4±0.5%) and 4th days (5.8±0.4%)
Summary
Colostrum is very important part of milk and lays down the immune system and confers growth factors and other protective factors for the young ones in mammals. It is a unique food created by nature to sustain and protect the new born mammal. It is a pre-milk made available by the mother to the newborn in the first few days after birth has taken place. The colostrum composition and its quality are influenced by a variety of factors, including maternal age, parity, breed, nutritional status, season, premature parturition, premature lactation, colostral handling factors, induction of parturition and health status. During transition from colostrum to normal milk, gradual or sometimes sudden changes may occur in composition and properties (Gulliksen et al, 2008; Abd El-Fattah et al, 2012; Morrill et al, 2012)
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