Heat Treating Bovine Colostrum
Archivos
Fecha
2008-12
Tipo
artículo de revisión
Autores
Elizondo Salazar, Jorge Alberto
Heinrichs, Arlyn Jud
Título de la revista
ISSN de la revista
Título del volumen
Editor
Resumen
The syndesmochorial placenta of the
bovine prevents transmission of Ig in
utero and calves are born agammaglobulinemic.
Consequently, ingestion
and absorption of adequate amounts of
colostral Ig are essential for establishing
immunity until the calf’s own immune
system becomes completely functional.
A successful colostrum management
program should consider age of calf
at first feeding, volume of colostrum
administered, and Ig concentration of
the colostrum ingested. In addition,
because several bacterial pathogens can
be transmitted in colostrum, heat treating
fresh colostrum has been suggested as a
method for reducing or eliminating those
pathogens. Early studies on pasteurization
of bovine colostrum using the same
times and temperatures recommended
for milk reduced or eliminated important
bacterial pathogens; however, this process
reduced Ig concentration and increased
viscosity. More recent studies using lower
temperatures have shown no reduction in
colostral Ig concentration or fluidity and
have concluded that heat-treated colostrum
can be successfully fed on commercial
dairy farms without interfering with
passive transfer of immunity in calves.
The objective of this paper is to present a
comprehensive review of the literature of
bovine colostrum pasteurization, including
the importance of colostrum for the
neonate, IgG absorption, and effects of
pasteurization on bacterial load, viscosity,
and IgG concentration.
Descripción
Producción asociada a beca de profesor de la Universidad de Costa Rica.
Palabras clave
COLOSTRUM, PASTEURIZATION, IMMUNOGLOBULIN g, BACTERIAL CONTAMINATION, NUTRICIÓN ANIMAL