Investigation of immunoglobulin G, lactoferrine and zinc values in blood serum of fresh and frozen cholostrum frozen

Colostrum is a yellowish-colored and dense liquid that is secreted from the udder after birth in all mammals, which differs significantly in color and composition compared to normal milk. It has higher nutritional values and can be digested more easily than normal milk. Colostrum has a higher concentration of dry matter, fat and non-fat dry matter, protein and most importantly, immunoglobulin (Ig) than regular milk. While the dry matter ratio of normal cow's milk is around 12%, it can increase to 22-28% in colostrum. Colostrum also has a high concentration of vitamins and minerals, but its lactose content is lower compared to regular milk. Immunoglobulins begin to accumulate in colostrum in the last five weeks of pregnancy due to the increased estrogen concentration in pregnant animals. Its most important task is to neutralize pathogens and toxins through neutralization. Lactoferrin is a protein product of the transferrin gene family with iron binding ability. Lactoferrin serves as a major component of the secondary granules of polymorphonuclear neutrophils and is produced by epithelial cells, including those in the mammary gland. Zinc acts as a cofactor and activator of more than 300 enzymes in different metabolic pathways and is known as a biologically important trace mineral. The aim of this study is to examine whether the immunoglobulin G, lactoferrin and zinc concentrations in colostrum, which is vital for newborn calves, show a decrease tendency by freezing. Fresh colostrum was given to one group (n = 12) and frozen (-20 ° C) colostrum (n = 12) was given to one group and blood samples were collected after 32 hours. According to the results obtained, there was no statistical difference between the groups in the initial measurements of IgG, lactoferrin and zinc values in group 1 (fresh colostrum) and group 2 (frozen colostrum). The differences between the first and second measurements among themselves in both groups were found to be statistically significant. In the second measurements between the two groups, no statistical difference was found between the values of immunoglobulin G (p = 0.996), lactoferrin (p = 0.513), zinc (p = 0.605). Keywords; Zinc, freezing, Colostrum, Lactoferrin, Immunoglobulin