Cow, sheep and goat colostrum content comparisons

Cow, Sheep and Goat Colostrum Content Comparisons,

1_{Department of Animal Science, Faculty of Agriculture, University of Cukurova, Adana.}

2_{Department of Hunting and Processing Technology Faculty of Fisheries, Çukurova}

University, Balcalı-Adana

Introduction

Interms of animal production, the loss of offspring in ruminants is a big problem in farm conditions and production has reached to damaging level. While increasing the survival of the ruminant offspring which closely related to colostrum quality and management. It is the defense system that protects the organism from external factors and is gained by some substances coming from milk and the diseases passed. Non-nutrient biologically active substances of colostrum, for example, IgG, somatotropin, prolactin, insulin and glucagon, come directly from the blood. Due to its role in the development of immunity due to its colostrum nourishing properties, its function in calf feeding is very important. The results of the study show that unlike humans, the placenta of ruminants is not permeable to macromolecules such as immunoglobulin (Ig) from the mother (Мedvezki, 1989). This explains why calves are very sensitive to infection agents. It is reported that there is very little Ig in the calf blood serum before sucking colostrum, and there is little or no alternative support system with bactericidal and lysozyme activity (Gerovve et al., 1987). Therefore, the consumption of quality colostrum in the first hours after birth has a very important role in the development of calf health. Adequate and timely consumption of milk has a fundamental role in the development of passive immunity in calves. Although colostrum delays the development of an active immune response in calves, it is of great importance in preventing neonatal diseases (Blecha 1988; Blood and Radostits, 1989). However, there are differences in the level of immunoglobulin in calves and 41% of calves are reported to be below 1000 mg / dl (Sellers, 2001). The antibody content of colostrum is influenced by many factors. The age of the mother, nutritional status during the dry period, whether or not vaccinated during the dry period and the environment in which the mother is raised are the most important factors. Factors such as malnutrition of the mother, especially in the dry period, disruptions in the immune system and stress prevent the desired content of the antibody content of colostrum (Flesh, 1982). Research shows that the average concentration of IgG1, a subgroup of IgG in Holstein, is 48 g /L and ranges from 20 to> 100 g/L. In Jerseys, this is reported to be between 66 g/L and limits between 28 and 115 g/L. However, there are differences within the race. This variation in colostrum IgG content between 20 and 100 g/L raises the issue of colostrum deficiency and insufficiency. The age of the cows is an important factor affecting the quality of colostrum (immunoglobulin concentration). The colostrum of older cows is of higher quality than the heifers of their first birth. However, despite the fact that the animal is old, it is a very important factor in the disease it is exposed to, and whatever the pathogen is exposed to in the snow, it means protection against pathogen in the colostrum. The type of antibody in the colostrum develops depending on the disease or vaccination of the cow. In addition, they can produce antibodies specific to surrounding organisms in which cattle are grown. Leaking or expressing milk from prenatal breasts will significantly reduce colostrum antibody levels. The time to get colostrum from the cow, in other words, the first colostrum taken after birth, contains 2 times more immunoglobulin than later. In general, colostrum produced in excess amount has less Ig concentration than colostrum produced in less amount (Sellers, 2001). Cows that give more than 8 kg colostrum in their first milking generally have lower Ig concentration. This is a general assumption and does not mean that there is a constant relationship between Ig concentration and milk yield. Long-term corticosteroids taken up to 20 days before birth suppress (reduce) the immunoglobulin concentration in the colostrum. However, because the quality of the colostrum is very important, herd management must be taken into consideration. The quality of colostrum secreted by a cow can be determined by the total gamma globulin density. The amount and properties of colostrum produced also vary according to many factors. Many factors such as age, breed, pre-

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pregnancy feeding level, dry time, difficult birth, size and behavioral factors affect the quality of colostrum (Arthington, 1999; Earley and Morin et al., 2001; Logan and Penhale, 1971). Vaz et al. (2004) reported that 79.7% of colostrum samples had good quality, 14.9% had medium quality, and 5.4% had low quality grade. Milk fat is very valuable elements of milk. Due to its physical properties, milk fat positively affects the structure of dairy products. Essential fatty acids, medium chain fatty acids, vitamins are important in terms of nutritional physiology due to the ease of digestion and the energy it provides. Because it has a pleasant taste, it is important in terms of sensory superiority in dairy products. As it is a valuable substance, it is economically important in the pricing of milk and dairy products. Lipid content and characteristics affect milk quality and milk value. Laakso et al. (1996) reported that the proportions of stearic acid, oleic acid and short-chain fatty acids (C4–C10) in colostrum were low and increased thereafter. Palmquist et al. (1993) observed that the proportions of short-chain fatty acids, with the exception of C4, are low in colostrum. Laakso et al. (1996) reported that the relative amounts of C12–C16 in colostrum, in particular myristic and palmitic acids, were high initially and decreased with time post-partum. Lynch et al. (1992) reported that colostrum contains high levels of C18:0 and C18:1.

In this study, cattle, sheep and goats conditions in Turkey have developed immunity level and fatty acid composition were determined and compared aspect of fatty acid contents.

Materials and methods

Colostrum samples taken from first lactating mothers in intensive ruminant farms. For lipid analysis, 120 mL of methanol / chloroform (1/2) was added to 15 g of the sample and mixed in the homogenizer. 20 mL of 0.4% CaCl2was added to the filter paper, and next day, the upper layer of methanol-water is removed with the help of a seperatory funnel. Chloroform from the chloroform-lipid fraction is evaporated using a evaporator in a water bath at +60 ° C. From the extracted lipid, 4mL of 2M KOH and 2mL of n-heptane are added to 25 mg of the extracted fat sample for fatty acid. The mixture is stirred in a vortex for 2 minutes at room temperature and centrifuged at 4000 rpm for 10 minutes and the heptane layer is taken for analysis by gaschromatography (GC). pH changes in the colostrum were measured using a digital pH meter. For total crude protein analysis, 1 g of homogenized sample in Kjeldahl tubes was added to 2 Kjeldahl Tablets (Merck, TP826558) and 20 mL of H2SO4 and burned for 2-3 hours. 75 mL of water is added. The tubes with 25 mL of 40% boric acid (H3BO3) solution are added to the Kjeldahl apparatus and distilled with 40% NaOH for 6 minutes. The solution in the flasks taken from the Kjeldahl apparatus is titrated with 0.1 M HCl until the color is clear. For ash analysis, porcelain crucibles were dried in the oven for 2 hours at 103 ºC and tared on 0.1 mg sensitive scale. 3.3-5 g of the sample is weighed and burned at +550 ºC for 4 hours. Crucibles were freed in the oven at 105 ° C for 1 hour and cooled in a desiccator for 30 minutes, then tared on a sensitive balance of 0.1mg. Approximately 4-5g of homogenized sample is weighed into tared crucibles and dried at 105 °C (24 hours). Data were analyzed using the SPSS 2016 program. Data were analyzed by analysis of variance(ANOVA) in order to determine statistical differences between group of means. Significance was determined at P<0.05.

Results

Milk defined as the fluid secretion of the female mammary gland; through species- specific nutritional requirements of the neonate of the species. The composition of milk changes over the period of lactation depending on the many factors. The mammary gland secretation which produced immediately after parturition (Levieux & Ollier, 1999) or through the first few days after birth (Tsioulpas, Grandison, & Lewis, 2007) called colostrum. Chemical composition and fatty acid contents of ruminant colostrum is given Table 1.

Table 1. Chemical composition and fatty acid contents of ruminant colostrum

Species / content Goat Sheep Cow P value Protein (%) 7,86±0,65 17,26±4,79 7,04±3,19 ,000 Fat (%) 10,34±4,02 10,92±0,93 4,35±0,43 ,000 Moisture (%) 70,85±0,73 76,57±6,84 82,88±1,85 ,000 Ash (%) 1,00±0,38 1,99±0,78 0,51±0,74 ,000 pH 6,32±0,03 6,13±0,01 6,16±0,09 ,000 ∑SFA 57,76 51,24 58,82 ∑MUFA 31,89 39,79 29,7 = ∑PUFA 3,27 3,56 3,49

Form table 1, can be seen that the fat and protein content of colostrum is high for sheep between the groups. The amount of fat content in infant feeding is very important in terms of energy production, absorption of fat-soluble vitamins and the provision of essential fatty acids. The amount of fat content in colostrum feeding is very important in terms of energy production, absorption of fat-soluble vitamins and the provision of essential fatty acids.

∑SFA ratio (51.24%) of sheep is lower than goat and cow colostrum (57.76% and 58.82%, respectively) while ∑ MUFA rates were high in sheep (39.79%) and low in goats and cows (31.89% and 29.7%), respectively. ∑ PUFA rates were high in sheep and cows (3.56% and 3.49%), although it was low in goats (3.27%). Polyunsaturated fatty acids (PUFA) are involved in the formation of hormone-like compounds. PUFAs are divided into omega-6 and omega-3 (Newton, 1997). Linoleic acid (C18: 2). y - linolenic acid (GLNA, C18: 3) and arachidonic acid (ARA, C20: 4) are the most important omega- 6 polyunsaturated fatty acids and are usually found in plants. Known (d-3 polyunsaturated fatty acids are α-linolenic acid (ALNA, C18: 3) and its metabolites eicosapentaenoic acid (EPA, C20: 5) and docosahexaenoic acid (DHA, C22: 6). The chemical composition of ruminants and the data obtained in the analysis of fatty acids are similar to the previous studies (Ahmadi et al. 2016). The fat content of colostrum is higher than that of milk (Kehoe et al. 2007; Morrill et al. 2012) Abd El-fattah et al. (2012) reported a decrease in the fat content of colostrum from Holstein cows from 8.04% at parturition to 3.9% after 5 days. The fatty acid composition of feedstuffs was a greater influence on the fatty acid composition of milk fat. Microbial action in the rumen results in greater modification of dietary fats. JAWORSKI and JAWORSKA (1973) indicated that milk fat of cows in the early period of lactation was characterised by higher concentrations of unsaturated fatty acids (especially in the second month) in comparison to the later lactation phases. PALMQUIST et al. (1993) indicated that colostrum had a low content of short-chain fatty acids (except for C4:0 acid) and a high content of C18:0 and C18:1 acids. The lowest content of trans C18:1 isomers, ranging from 1.32% to 2.45%, was noted in the colostrum samples taken on the day of calving. Paszczyk et al (2005) reported that the highest fat content was found in the colostrum on the day of calving which fat content fluctuated in the samples collected on subsequent days of lactation. Further some milk samples it was found to be low (on day 24 of lactation, as little as 2% of fat, and 2.2% of fat. also, the average contents of fat in the colostrum and milk of all cows amounted to 5.5% and 3.7%. Cows are in a negative energy balance after parturition because of high mobilisation of adipose tissue, fatty acids which are incorporated into milk fat (Belyea and Adams 1990). This reulted high levels of long-chain fatty acids in colostrum. Long- chain fatty acids inhibit short-chain fatty acids (Bauman and Davis 1974). Laakso et al. (1996) observed changes in the TAG distribution during the colostral period, i.e. the proportion of molecules with an acyl carbon number (ACN) 38–40 increased and those with ACN 44–48 decreased. Paszczyk et al. (2005) reported that colostrum contains a lower content of trans fatty acids and cis-9 trans-11 C18:2 (CLA) than milk.

Conclusion

Milk fat is very valuable elements of milk. Due to its physical properties, milk fat positively affects the structure of dairy products. Lipids contain vitamins A, D, E, and K as well as basic (i.e. linoleic and linolenic acids) and conditionally essential fatty acids

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(i.e. arachidonic, eicosapentaenoic and docosahexaenoic acids). Essential fatty acids, medium chain fatty acids, vitamins are important in terms of nutritional physiology due to the ease of digestion and the energy it provides. Because it has a pleasant taste, it is important in terms of sensory superiority in dairy products. As it is a valuable substance, it is economically important in the pricing of milk and dairy products. Lipid content and characteristics affect milk quality and milk value. Results of this study showed that chemical composition and fatty acids content are similar but differ from each other species significantly similarly previous study results.

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