Effect of On-Farm Commercial Batch Pasteurization of Colostrum on Colostrum and Serum Immunoglobulin Concentrations in Dairy Calves

• Published in: Journal of dairy science 2003-04, Vol.86 (4), p.1503-1512
• Main Authors: Godden, S.M., Smith, S., Feirtag, J.M., Green, L.R., Wells, S.J., Fetrow, J.P.
• Format: Article
• Language: English
• Subjects: age; animal feeding; Animal productions; Animals; batch systems; Biological and medical sciences; biosecurity; blood serum; calf; calf feeding; calves; Cattle - immunology; colostral immunity; colostrum; Colostrum - immunology; consistency; cow colostrum; Diet; disease control; disease transmission; feeding interval; Fundamental and applied biological sciences. Psychology; Hot Temperature; immunoglobulin G; Immunoglobulin G - analysis; Immunoglobulin G - blood; immunoglobulins; Immunoglobulins - analysis; Immunoglobulins - blood; immunology; neonates; pasteurization; Terrestrial animal productions; Vertebrates; volume
• ISSN: 0022-0302; 1525-3198
• DOI: 10.3168/jds.S0022-0302(03)73736-9

The objectives were to describe the effect of on-farm commercial batch pasteurization on immunoglobulin (IgG) concentrations and the fluid and feeding characteristics of colostrum and to compare serum IgG concentrations in calves fed fresh versus pasteurized colostrum. Newborn calves (123) were systematically allocated to dietary treatments of either fresh or pasteurized colostrum at both the first and second colostrum feedings. The IgG concentrations were measured for batches of colostrum fed fresh and in pre and postpasteurized samples for batches of colostrum fed after being pasteurized and in calf serum. Pasteurization reduced colostrum IgG concentration, with the percentage reduction averaging 58.5 and 23.6% for 95-L and 57-L batches, respectively. Pasteurizing high quality colostrum in 57-L (vs. 95-L) batches resulted in higher IgG concentrations in the end product. Pasteurization of 57-L batches produced colostrum of normal or only mildly thickened consistency that could be fed to calves. Serum IgG concentrations were higher for calves fed fresh colostrum and for calves with a shorter time interval (≤ 6h) between first and second colostrum feedings. After controlling for the time interval between feedings, serum IgG concentrations were significantly higher for 40 calves fed unpasteurized (19.1 mg/ml) vs. 55 calves fed pasteurized colostrum (9.7 mg/ml) for calves fed 2L at first feeding. By contrast, there was no difference in serum IgG concentrations between 8 calves fed unpasteurized (16.1 mg/ml) and 20 calves fed pasteurized colostrum (13.5 mg/ml) after calves were fed 4L at the first feeding. While the latter results suggest that pasteurizing colostrum may work for producers with excellent colostrum management, these results are preliminary and should be interpreted with caution, given the fewer number of calves and batches of colostrum involved with this second comparison.