Abstract
Background and Aim:Colostrum pasteurization is an established procedure in dairy farms in developed countries. This practice can improve the health status of the offspring by reducing several pathogens. This study aimed to focus on the pasteurization of bovine first colostrum and its influence on certain important bioactive components.Materials and Methods:This study was conducted in Holstein-Friesian bull calves, which were randomly divided into two groups and fed with 6 L of untreated (UT, n=10) or 6 L of heat-treated (HT, 63.5°C for 30 min, n=10) colostrum from their own dam within the first 12 h after birth. Blood samples were taken before, 24 h, and 48 h after first colostrum intake to determine the concentrations of immunoglobulin G (IgG) and iron and the activity of gamma-glutamyltransferase (GGT) in the serum.Results:The level of IgG was not affected by pasteurization (p=0.19). However, a slower increase in GGT activity (p<0.05) and a lower serum iron concentration (p=0.04) were observed in the HT group.Conclusion:It can be concluded that pasteurization influences the absorption of colostrum components and therefore, the passive transfer of immunity, although the level of IgG was not affected by pasteurization in this study.
Highlights
Bovine colostrum plays an integral role in many aspects of calf development
It can be concluded that pasteurization influences the absorption of colostrum components and the passive transfer of immunity, the level of immunoglobulin G (IgG) was not affected by pasteurization in this study
We developed a temperature-time protocol, which only had a mild influence on the concentration of IgG in bovine first colostrum and its viscosity [13]
Summary
Bovine colostrum plays an integral role in many aspects of calf development. In the 1st week of life, it is the only source of nutrition for bovine neonates and supplies essential, immunologically active substances. Studies have shown that important pathogens such as Escherichia coli or Salmonella spp. can be inactivated by different temperature-time intervals [2,3]. Colostrum pasteurization is an established procedure in dairy farms in developed countries. This practice can improve the health status of the offspring by reducing several pathogens. The study was part of a project investigating the inactivation of MAP in colostrum under different temperature-time combinations of pasteurization. During the course of this project, preliminary tests showed that pasteurization at 63.5°C for 30 min was most effective at reducing MAP, only moderately changing the viscosity of bovine first colostrum [13]. This study was conducted to verify if this procedure can extend for use in neonatal calf feeding.
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