Investigation of immunoglobulin G, lactoferrin and zinc levels in blood sera of calves fed fresh and frozen colostrum

Yıl 2022, Cilt: 7 Sayı: 2, 62 - 66, 31.08.2022

Süleyman Şensoy , Şima Şahinduran

https://doi.org/10.24880/maeuvfd.992161

Öz

Colostrum has high nutritional values, is more easily digestible than milk, and has a comparatively higher concentration of dry matter, fat and non-fat dry matter, protein and most importantly, immunoglobulin (Ig). The most important task of immunoglobulins is to neutralize pathogens and toxins through neuttalization. Lactoferrin is a protein product of the transferrin gene family with iron binding ability. Lactoferrin serves as a major component of the secondary granules of polymorphonuclear neutrophils and is produced by epithelial cells, including those in the mammary gland. Zinc acts as a cofactor and activator of more than 300 enzymes in different metabolic pathways and is known as a biologically important trace mineral. The aim of this study is to examine whether the immunoglobulin G, lactoferrin and zinc concentrations in colostrum, which is vital for newborn calves, show a decrease tendency by freezing. Fresh colostrum was given to one group (n=12) and frozen (-20 °C) colostrum (n=12) was given to one group and blood samples were collected after 32 hours. According to the results obtained, there was no statistical difference between the groups in the initial measurements of IgG, lactoferrin and zinc values in group 1 (fresh colostrum) and group 2 (frozen colostrum). The differences between the first and second measurements among themselves in both groups were found to be statistically significant. In the second measurements between the two groups, no statistical difference was found between the values of immunoglobulin G (p= 0.996), lactoferrin (p = 0.513), zinc (p = 0.605).

Anahtar Kelimeler

Colostrum,, freezing, immunoglobulin, lactoferrin, zinc

Destekleyen Kurum

Burdur Mehmet Akif Ersoy Üniversitesi, Bilimsel Araştırma Projeleri Birimi

Proje Numarası

0627-YL-20

Teşekkür

This study was supported by Burdur Mehmet Akif Ersoy University Scientific Research Projects Commission (Project No: 0627-YL-20).

Kaynakça

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