Evaluation of colostrum quality and new possibilities for its application
2011
Zagorska, J., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Eihvalde, I., Latvia Univ. of Agriculture, Auce, Dobele reg. (Latvia). Training and Research Farm Vecauce | Gramatina, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Sarvi, S., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology
Colostrum is the secretion from the mammary gland during the first 24 h after calving and is an important source of nutritional, growth, and antimicrobial factors for a newborn calf. Despite the importance of nutrients in colostrum, published data describing bovine colostrum composition in Latvia is extremely limited. Most researches, investigating colostrum, focuses narrowly on the total concentration of immunoglobulins (Ig) and ignores other nutrients, and separate Ig concentrations; therefore the aim of the present study was to evaluate quality of colostrum. A total 29 samples of colostrum were collected from the conventional farm located in Auce. The experiments were carried out in the Latvia University of Agriculture. The content of protein and fat, and pH detected according to the standard methods. Concentrations of IgA, IgG, IgM were determined by turbodynamic method. The data were processed by using the SPSS software package SPSS 11.0. and MS EXCEL. Research results show, that the concentration of separate nutrients is significantly different compared with data from literature. Due high nutritional value, particularly increased concentration of immunoglobulins, colostrum may find beneficial application in new functional food development.
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