Colostrum Quality in Different Goat Breeds Reared in Northern Italy
Stella Agradi | Marta González-Cabrera | Anastasio Argüello | Lorenzo Enrique Hernández-Castellano | Noemí Castro | Laura Menchetti | Gabriele Brecchia | Daniele Vigo | Edoardo Tuccia | Giulio Curone
This study aimed to characterize the colostrum quality in three different local goat breeds of Northern Italy (i.e., Frisa Valtellinese, Orobica, and Lariana) and a cosmopolitan one (i.e., Camosciata delle Alpi) (n = 30 per breed), reared under traditional semi-extensive and intensive systems, respectively. Lariana showed the highest percentage of fat (10.18 ±: 3.14%) and total solids (30.73 ±: 4.89%) but the lowest percentage of lactose (1.87 ±: 0.82%: p <: 0.05): Orobica had the lowest percentage of fat (7.13 ±: 2.48%), total solids (24.11 ±: 5.48%), and protein (10.77 ±: 4.53%) but the highest percentage of lactose (3.16 ±: 0.73%: p <: 0.05). This suggests that breeds which have a more pronounced meat aptitude (i.e., Frisa and Lariana) have a higher concentration of components than breeds with more dairy aptitude (i.e., Orobica and Camosciata). Uni- and multivariate analyses showed that IgG is the parameter that best differentiates local breeds from cosmopolitan ones (p <: 0.01). Colostrum from Frisa goats showed the highest IgG concentration (100.90 ±: 8.11 mg/mL), while the lowest concentration was in the Camosciata breed (74.75 ±: 20.16 mg/mL). Finally, the highest lactoferrin concentration was in Frisa (1781.3 ±: 892.6 µ:g/mL) and the lowest in Camosciata and Lariana (763.1 ±: 357.9 and 1148.0 ±: 858.6 µ:g/mL, respectively: p <: 0.05). Differences between Camosciata and local breeds could be due to the different farming systems, in addition to the genetic characteristics. The higher quality of colostrum produced by some local goats could be an adaptive characteristic that helps the growth and survival of the kids.
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