This study analyzed the influence of the number of milkings, number of births, and udder quarter in immunoglobulin (Ig) concentration in the colostrum of healthy Holstein cows. It was collected two samples of colostrum by manual milking, getting the first jets to completion of bacteriological examination and immunoglobulin levels by radial immunodiffusion test in agar gel. Immunoglobulin concentrations in the colostrum of Holstein cows were influenced by the number of milking after delivery and the number of lactations. These variations may reduce the immunological quality of
Gomes V., Madureira K.M., Soriano S., Della Libera A.M.M.P., Blagitz M.G. & Benesi F.J. 2011.
A pesquisa avaliou a inluência do número de ordenhas, número de parições e quarto mamário na concentração de imunoglobulinas (Ig) do colostro de vacas hígidas da raça Holandesa. Foram colhidas duas amostras de colostro por ordenha manual, obtendo-se os de imunodifusão em gel de ágar. As amostras positivas ao exame bacteriológico foram eliminadas desta investigação.
Departamento de Clinica Medica, Faculdade de Medicina Veterinaria e Zootecnia, Universidade de Sao o Paulo
The dairy calf is unique in that its only source of early immunity is obtained passively from colostrum after birth. There are many factors that impact the early immune status of the dairy calf. Primary factors include the quality of colostrum fed, time of feeding and amount fed. The resulting condition when blood IgG levels are not met is termed failure of passive transfer or FPT.
A. J. Heinrichs and J. A. Elizondo- Salazar- Department of Dairy and Animal Science, The Pennsylvania State University
Newborn Heifer calves were studied to compare total serum protein and IgG concentrations and apparent efficiency of absorbtion when colostrum was fed by nipple bottle or esophageal feeder. All calves recieved a total dose of 285 g of IgG. The results showed no differences between treatments when examining IgG concentration, total serum protein concentration or AEA and all treatments provided successful passive transfer of immunity. These results confirm that esophogeal feeders can be used to administer up to 3.8 L of colostrum to newborn calves.
J.A Elizondo-Salazar, C. M. Jones, and A. J. Heinrichs, PAS- Department of Dairy and Animal Science, The Pennsylvania State University
by Jud Heinrichs and Coleen Jones
The authors are a professor and research associate in the department of
dairy and animal science at Penn State.
Calves absorbed more immunoglobulins when colostrum was pastuerized.
Pasteurization has been shown to be very effective at killing a variety
of pathogenic bacteria including: Salmonella, E. coli, Mycobacterium
avium subspecies paratuberculosis, Mycobacterium californicum,
Mycobacterium bovis, and Listeria monocytogenes. With proper
FEEDING colostrum to newborn calves is a well-known requirement to those raising healthy calves. And it’s not only about quantity but quality. In addition to protein and immunoglobulin content as a measure of colostrum quality, cleanliness of colostrum is important, too. High levels of bacteria in colostrum reduce the calf’s ability to absorb the colostrum. Also, bacteria in colostrum can be the starting point for infection.
A randomized controlled clinical trial was conducted using 1,071 newborn calves from 6 commercial dairy farms in Minnesota and Wisconsin, with the primary objective being to describe the effects of feeding heat-treated colostrum on serum immunoglobulin G concentration and health in the preweaning period. A secondary objective was to complete a path analysis to identify intermediate factors that may explain how feeding heat-treated colostrum reduced the risk for illness.
S. M. Godden,*1 D. J. Smolenski,† M. Donahue,*2 J. M. Oakes,† R. Bey,* S. Wells,* S. Sreevatsan,* J. Stabel,‡
and J. Fetrow*
*Department of Veterinary Population Medicine, College of Veterinary Medicine, University of Minnesota, St. Paul 55108
†Division of Epidemiology and Community Health, School of Public Health, University of Minnesota, Minneapolis 55454
‡USDA Agricultural Research Service, National Animal Disease Center, Ames, IA 50010
The rate of outbreaks caused by raw, unpasteurized milk and products made from it was 150 times greater than outbreaks linked to pasteurized milk, according to a study by the Centers for Disease Control and Prevention.
Centers for Disease Control and Prevention | Updated: 02/21/2012