Evaluation of colostrum protection of calves | Procena kolostralne zaštite teladi
2012
Jonić, B., Fakultet veterinarske medicine, Beograd (Serbia) | Dimitrijević, B., Fakultet veterinarske medicine, Beograd (Serbia) | Mirilović, M., Fakultet veterinarske medicine, Beograd (Serbia) | Obrenović, S., Fakultet veterinarske medicine, Beograd (Serbia) | Bacić, D., Fakultet veterinarske medicine, Beograd (Serbia)
The aim of these investigations was to examine the concentration of total proteins and total immunoglobulins in blood serum of calves and on the bases of the obtained results to evaluate the risk of their contracting a disease in the first month of life. Examinations were carried out on 23 calves maintained in farm conditions, whose medical condition was monitored in the first month of life. Blood samples were taken by puncture from the v. jugularis immediately at birth, and at 24 and 48 hours after that, and blood serum was obtained by spontaneous coaggulation. The concentration of total proteins in blood serum was determined using biuretic probe, and the immunoglobulin level using the refractometric method with the zinc-sulphate test (ZST). The average value of total proteins in calves immediately at birth was low and stood at 42+/-0.3 g/l. The increased concentration of total proteins in calves after the intake of colostrum is a result of the absorption of colostrum immunoglobulins. A high positive correlation was established between the concentration of total proteins and total immunoglobulins at 24 and 48 hours after birth (rxy = 0.92 and rxy = 0.75). Based on the results of monitoring the health condition and the values for total protein concentrations during the examined period (24 and 48 hours after birth) it is possible to make the following risk evaluation regarding diseases in newborn calves: 1) proteinaemia lower than 50 g/l presents a high risk; 2) proteinaemia between 50-54 g/l presents a medium risk: and, 3) proteinaemia between 55-69 g/l presents a low risk for diseases occurring in newborn calves.
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