ANALYSIS OF FACTORS INFLUENCING IMMUNOGLOBULIN CONCENTRATION IN COLOSTRUM OF DAIRY COW
Eihvalde Indra, Kairisa Daina, Zagorska Jelena
Colostrum is the first natural food for the newborn calf. Colostrum with high immunoglobulin concentration provides passive immunity to the calf. The aim of research was to estimate immunoglobulin concentration in blood serum and colostrums of dairy cows and its influenced factors. The research was carried out at Latvia University of Agriculture, in dairy farm of Research and Study Farm. The research is carried out from December 2010 to January 2011 (winter time) and July to September 2011 (summer time). There are 34 samples of dairy cow's blood and colostrums used in the research. Blood samples of cows were collected from a tail vein during one hour after calving. They were centrifugated 15 min to determine the total amount of immunoglobulin's (Ig). According to Ig concentration in blood serum cows were classified into four groups: 1st group - 0.05 till 0.09; 2nd group - 0.10 till 0.14; 3rd group - 0.15 till 0.19; 4th group - 0.20 and > mg mL-1. Colostrum samples (50 mL-1) were collected during one hour after calving. They were frozen 18°C and stored for 1 week. Total immunoglobulin (A, G and M) concentration was determined in colostrums by turbid metric method. The average immunoglobulin's concentration in blood serum was 0.13 ± 0.01 mg mL-1, but in colostrums 16.4 ± 2.26 mg mL-1. Immunoglobulin's concentration in colostrums was not significantly different among various age and breeds of cows (p>0.05). Immunoglobulin's concentration in colostrum was not significantly different to cows with various dry period and calving season (p > 0.05).
Key words: cow, calf, colostrum, serum, immunoglobulin