Analysis of factors influencing the concentration of immunoglobulin in colostrum of dairy cows | Imunoglobulīnu koncentrāciju ietekmējošo faktoru analīze slaucamo govju jaunpienā
2012
Eihvalde, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Agriculture. Inst. of Agrobiotechnology | Kairisa, D., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Agriculture. Inst. of Agrobiotechnology
Colostrum is the first natural food for the newborn calf. Colostrum with high immunoglobulin concentration provides passive immunity to the calf. The aim of the research was to estimate the concentration of immunoglobulin in blood serum and colostrum of dairy cows, and the factors influencing it. The research was carried out at the Latvia University of Agriculture, in dairy farm 'Līgotnes' of the Research and Study Farm 'Vecauce'. The research was carried out from December 2010 till January 2011 (winter time) and from July till September 2011 (summer time). There were 34 blood and colostrum samples of dairy cows used in the research. The average concentration of immunoglobulin in blood serum was 0.13 ± 0.01 mg mLE-1, but in colostrum it was 91.4 ± 3.45 mg mLE-1. The correlation between the concentration of immunoglobulin in the blood serum and colostrum of cows was powerless (r = 0.26). The concentration of ommunoglobulin in colostrum did not significantly differ among cows of various age and breeds (p is greater than 0.05). The concentration of immunoglobulin in colostrum did not significantly differ among cows with various dry period and calving season (p is greater than 0.05).
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