My Cart

There are no products in your shopping cart.

0 Items $0.00

Heat-Treated (in single aliquot or batch) colostrum outperforms non-heat-treated colostrum in terms of quality and transfer of immunoglobulin G in neonatal Jersey calves

Extract: 

Heat-treating colostrum at 60°C for 60 min, using either the Perfect Udder bag or batch pasteurizer system, resulted in a significant reduction of colostrum bacterial counts while maintaining colostrum IgG concentrations compared with fresh frozen or fresh refrigerated colostrum. Calves fed heat-treated colostrum (PU or DTB) experienced significantly improved AEA and higher final serum IgG and STP measures at 24 h of age compared with calves fed fresh (FF or FR) colostrum. When fresh colostrum was stored in a refrigerator, significant bacterial growth occurred even when the average storage time was less than 24 h. Storing colostrum in the freezer prevented significant bacterial growth and did not negatively affect colostrum IgG concentrations.

Source: 

A.A. Kryzer,*1 S.M. Godden,* and R. Schell†

*Department of Veterinary Population Medicine, University of MInnesota, St. Paul 55108

†CalfStart, LLC, Altura, MN 55910

J. Dairy Sci. 98:1870-1877

http://dx.dor.org/10.3168/jds.2014-8387

 ©American Dairy Science Association®, 2015.