Immunoglobulin G Concentrations in Alpaca Colostrum during the First Four Days after Parturition
Maria Mößler | Kathrin Rychli | Volker Reichmann | Thiemo Albert | Thomas Wittek
Colostrum provides the newborn with nutrients and immunoglobulins. Immunoglobulins and their intestinal transfer play a major role in the immune system of neonates since they are born agammaglobulinemic. In this study immunoglobulin G (IgG) content was determined in alpaca colostrum and the correlations of the IgG concentration by fat, protein, lactose and minerals were calculated. Colostrum samples were collected daily from 20 multiparous alpaca mares during the first four days after parturition. The IgG concentrations were determined by radial immunodiffusion using a Camelid IgG Test Kit. The IgG concentration decreased significantly from 26,319 mg/dL on day 1 to 3848.8 mg/dL on day 4. There were significant correlations between IgG concentration and the other components of the colostrum. While the correlations between IgG and fat (r = &minus:0.69, p &le: 0.001) and lactose (r = &minus:0.64, p &le: 0.001) were negative, the correlations with protein (r = 0.91, p &le: 0.001), magnesium (r = 0.86, p &le: 0.001) and cobalt (r = 0.87, p &le: 0.001) were strongly positive. Due to the strong association, the colostrum protein concentration could be used for a brief estimation of the IgG content.
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