Immunoglobulins (Ig) are essential components in the colostrum of bovine species that enable passive immunization of newborn calves. Concentrations of fat and protein are greater in colostrum compared with mature milk and represent a vital source of energy and nutrients. Colostral IgG was shown to vary between individual dairy cows, but comparative data on different breeds and performance levels are scarce. The objective of the present field study was to investigate the contents of total IgG, fat, protein, and lactose in colostrum in different Swiss and German dairy and dual-purpose breeds. We collected colostrum samples of 458 cows of 13 different breeds (dairy breeds: Brown Swiss, Swiss and German Holstein Friesian, and New Zealand Holstein; dual-purpose breeds: German Fleckvieh, Holstein Friesian × Montbéliarde, Montbéliarde, Murnau-Werdenfels, Original Braunvieh, Pinzgauer, Rhetic Gray, and Simmental; and beef-type crossbred: Charolais × Holstein Friesian). Colostrum samples were obtained between 5 and 900 min after calving and analyzed for total IgG, fat protein, and lactose contents. Immunoglobulin G concentrations varied between 12.7 and 204.0 mg/mL. No effect of breeding purpose (i.e., dairy or dual-purpose) nor of previous lactation yield on IgG content was observed. However, milking of cows for the first time later than 12 h after parturition resulted in lower colostrum IgG concentrations compared with colostrum harvest within 9 h after calving (P < 0.05). Multiparous cows had a higher colostral IgG concentration than primiparous cows (P < 0.0001). Overall, concentrations of IgG and other constituents in colostrum varied widely in the different cattle breeds. High-yielding dairy cows did not have poorer colostrum quality compared with lower-yielding animals or beef and dual-purpose breeds, which suggests an individually different transfer of circulating IgG into colostrum.

中文翻译：

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奶牛和两用牛品种的初乳成分和免疫球蛋白G含量。

免疫球蛋白）是牛种初乳中的必需成分，可以使新生牛犊被动免疫。与成熟牛奶相比，初乳中的脂肪和蛋白质含量更高，是能量和营养的重要来源。结果显示，个体奶牛的初乳IgG有所不同，但是缺乏有关不同品种和性能水平的比较数据。本田间研究的目的是调查瑞士和德国不同乳制品和两用奶牛品种初乳中总IgG，脂肪，蛋白质和乳糖的含量。我们收集了13种不同品种的458头奶牛的初乳样品（奶牛品种：瑞士褐，瑞士和德国荷斯坦黑白花的动物，以及新西兰荷斯坦；两用种：德国Fleckvieh，荷斯坦黑白花×Montbéliarde，Montbéliarde，Murnau-Werdenfels，原始Braunvieh ，Pinzgauer，Rhetic Gray和Simmental；和牛肉杂交：夏洛来牛×荷斯坦弗里斯兰（Holstein Friesian）。产犊后5至900分钟之间获得初乳样品，并分析其总IgG，脂肪蛋白和乳糖含量。免疫球蛋白G的浓度在12.7至204.0 mg / mL之间变化。没有观察到育种目的（即，乳品或双重用途）或先前泌乳量对IgG含量的影响。但是，与分娩后9小时之内收获的初乳相比，分娩后12 h以后第一次挤奶会导致初乳IgG浓度降低（免疫球蛋白G的浓度在12.7至204.0 mg / mL之间变化。没有观察到育种目的（即，乳品或双重用途）或先前泌乳量对IgG含量的影响。但是，与分娩后9小时之内收获的初乳相比，分娩后12 h以后第一次挤奶会导致初乳IgG浓度降低（免疫球蛋白G的浓度在12.7至204.0 mg / mL之间变化。没有观察到育种目的（即，乳品或双重用途）或先前泌乳量对IgG含量的影响。然而，与分娩后9小时内收获初乳相比，分娩后12 h以后第一次挤奶导致初乳IgG浓度降低（P <0.05）。多产牛的初乳IgG浓度高于初产牛（P <0.0001）。总体而言，在不同的牛品种中，初乳中IgG和其他成分的浓度差异很大。与低产动物或牛肉和两用品种相比，高产奶牛的初乳品质不差，这表明循环IgG分别转移到初乳中的方式有​​所不同。