Effect of heat-treatment on nutritional and immune factors in bovine colostrum

Authors

  • S. M. Godden Department of Veterinary Population Medicine, University of Minnesota, St. Paul, MN, 55108
  • K. Hausler Department of Veterinary Population Medicine, University of Minnesota, St. Paul, MN, 55108
  • N. Koewler Department of Veterinary Population Medicine, University of Minnesota, St. Paul, MN, 55108
  • K. Brakefield Department of Veterinary Population Medicine, University of Minnesota, St. Paul, MN, 55108
  • M. Van Amburgh Department of Animal Science, Cornell University, Ithaca, NY, 14853
  • P. Rapnicki Department of Veterinary Population Medicine, University of Minnesota, St. Paul, MN, 55108

DOI:

https://doi.org/10.21423/aabppro20123937

Keywords:

heat-treating colostrum, colostral bacteria counts, IgG, leukocyte viability, alkaline phosphatase

Abstract

Studies have demonstrated that heat-treating colostrum at 140QF (60°C) for 60 minutes results in a significant reduction in colostral bacteria counts with no overall reduction in colostral IgG concentrations. Preweaned calves fed HT colostrum have enhanced efficiency of absorption of IgG and reduced morbidity. Despite these benefits, limited research exists to describe whether the heat-treatment process harms other colostrum components. The objective of Study 1, described herein, was to describe the effect of heat-treatment on concentrations of several nutrient and immune factors in bovine colostrum. The objective of Study 2 was to describe the effects of heat-treatment on leukocyte viability, alkaline phosphatase (AP) enzyme activity, and IgG concentrations in bovine colostrum.

Cover image of the 45th Conference Proceedings: Three black-and-white cows lounge in a spring field. Yellow background.

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Published

2012-09-20

Issue

2012

Section

Research Summaries 4

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