Investigation of immunoglobulin G, lactoferrin and zinc levels in blood sera of calves fed fresh and frozen colostrum

Colostrum has high nutritional values, is more easily digestible than milk, and a comparatively higher concentration of dry matter, fat non-fat protein most importantly, immunoglobulin (Ig). The important task immunoglobulins to neutralize pathogens toxins through neuttalization. Lactoferrin product the transferrin gene family with iron binding ability. serves as major component secondary granules polymorphonuclear neutrophils produced by epithelial cells, including those in mammary gland. Zinc acts cofactor activator 300 enzymes different metabolic pathways known biologically trace mineral. aim this study examine whether G, lactoferrin zinc concentrations colostrum, which vital for newborn calves, show decrease tendency freezing. Fresh colostrum was given one group (n=12) frozen (-20 °C) blood samples were collected after 32 hours. According results obtained, there no statistical difference between groups initial measurements IgG, values 1 (fresh colostrum) 2 (frozen colostrum). differences first second among themselves both found be statistically significant. In two groups, G (p= 0.996), (p = 0.513), 0.605).