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

A. A. Kryzer, S. M. Godden, R. Schell

Research output: Contribution to journalArticlepeer-review

7 Scopus citations

Abstract

The objective of this randomized clinical trial was to describe the effect on colostrum characteristics and passive transfer of IgG in neonatal calves when using the Perfect Udder colostrum management system (single-aliquot treatment; Dairy Tech Inc., Greeley, CO) compared with a negative control (fresh refrigerated or fresh frozen colostrum) and a positive control (batch heat-treated colostrum). First-milking Jersey colostrum was pooled to achieve 31 unique batches with a minimum of 22.8L per batch. The batch was then divided into 4 with 3.8L allocated to each treatment group: (1) heat-treated in Perfect Udder bag at 60°C for 60min and then stored at -20°C (PU); (2) heat-treated in a batch pasteurizer (Dairy Tech Inc.) at 60°C for 60min and then stored at -20°C in Perfect Udder bag (DTB; positive control); (3) fresh frozen colostrum stored at -20°C in Perfect Udder bag (FF; negative control); and (4) fresh refrigerated colostrum stored at 4°C in Perfect Udder bag (FR; negative control). Colostrum from all treatments was sampled for analysis of IgG concentration and bacterial culture immediately after batch assembly, after processing, and before feeding. Newborn Jersey calves were randomly assigned to be fed 3.8L of colostrum from 1 of the 4 treatment groups. A prefeeding, 0-h blood sample was collected, calves were fed by esophageal tube within 2h of birth, and then a 24-h postfeeding blood sample was collected. Paired serum samples from 0- and 24-h blood samples were analyzed for IgG concentration (mg/mL) using radial immunodiffusion analysis. The overall mean IgG concentration in colostrum was 77.9g/L and was not affected by treatment. Prefeeding total plate counts (log10 cfu/mL) were significantly different for all 4 treatments and were lower for heat-treated colostrum (PU=4.23, DTB=3.63) compared with fresh colostrum (FF=5.68, FR=6.53). Total coliform counts (log10 cfu/mL) were also significantly different for all 4 treatments and were lower for heat-treated colostrum (PU=0.45, DTB=1.08) compared with fresh colostrum (FF=3.82, FR=4.80). Mean 24-h serum IgG concentrations were significantly higher for calves in the PU (41.0mg/mL) and DTB (40.6mg/mL) groups compared with FF (35.1mg/mL) and FR (35.5mg/mL) groups. Mean apparent efficiency of absorption of IgG was significantly higher for the PU (37%) and DTB (37%) groups compared with the FF (32%) and FR (32%) groups. Calves fed heat-treated colostrum (PU or DTB) experienced significantly improved AEA and serum IgG concentrations.

Original languageEnglish (US)
Pages (from-to)1870-1877
Number of pages8
JournalJournal of Dairy Science
Volume98
Issue number3
DOIs
StatePublished - Mar 1 2015

Bibliographical note

Funding Information:
We thank the owners and staff at New Sweden Dairy (Saint Peter, MN) for their support of this study. Thanks, also, to the Saskatoon Colostrum Company for its assistance with colostrum and serum testing. This study was partially funded through a nonrestricted gift by Dairy Tech Inc. (Greeley, CO) and through the Department of Clinical and Population Sciences, College of Veterinary Medicine, University of Minnesota (St. Paul).

Publisher Copyright:
© 2015 American Dairy Science Association.

Keywords

  • Calf
  • Colostrum
  • Heat-treatment
  • Immunoglobulin
  • Passive transfer

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