Effects of different thawing regimes for cow colostrum on the function of colostral Immunoglobulin GOriginal Title (non-English) Effekte unterschiedlicher Auftauverfahren von Kuhkolostrum auf die Funktionsfahigkeit von kolostralem Immunglobulin G [German]

摘要

OBJECTIVE: To investigate the effects of different thawing and heating regimes (warm water bath [46 degrees C] versus microwave oven [250 Watt, 15 minutes]) on immunoglobulin G (Ig G) concentration in colostrum and serum of calves and on calves' health.PROCEDURE: Per experimental group two litres of thawed and heated pooled colostrum were offered to 29 Holstein calves within two hours post natum (p.n.) followed by two additional feedings, each with 6 hours interval. The Ig G supply of calves was measured by single radial immunodiffusion as followed: colostrum samples - immediately after milking (1) and heated pooled colostrum (2); serum samples - (1) immediately p.n. and (2) six hours after last feeding. Animals' health was assessed for 14 days by the following parameters: weight gain, respiratory frequency, faecal consistency, number of medications.RESULTS: Both experimental groups did not differ in mean Ig G-levels of fresh colostrums, of pooled colostrums after heating, in mean Ig G-levels of serum p.n. and six hours after last feeding. Additionally, no differences in health parameters were detected.CONCLUSION: A gentle thawing and heating of cow colostrum via microwave irradiation offers a suitable and time-saving alternative to the warm water regime.