Comparison of two methods for thawing colostrum before supplemental feeding to newborn calves

Abstract

This study compared 2 methods of thawing and warming frozen cow colostrum. Pooled colostrum was divided into 1-quart portions and frozen (-20°F). The frozen colostrum was thawed and warmed, 2 quarts at a time, to 104°F either by immersion in a stainless steel pail containing boiling water or in a microwave oven set at a power level of 60%. Two-quart portions of thawed and warmed colostrum were fed to newborn calves by 2 h after birth and at 8 h of age. The time required to thaw and warm the colostrum by immersion in boiling water was approx. 20 min. while the time required for treatment in a microwave oven was approx. 45 min. The concn. of immunoglobulin (Ig) G2 (IgG2) was significantly lower (P?0.05) in colostrum thawed and warmed in boiling water compared with IgG2 concn. in colostrum treated in a microwave oven. Treatment caused no significant differences in concn. of IgM, IgG1 or IgA in the thawed and warmed colostrum. The IgG1 and IgG2 concn. in the sera of calves of 24 h of age given colostrum treated in boiling water were nearly significantly lower (P = 0.06) than the respective Ig concn. in calves given colostrum treated in a microwave oven.