Specific Gravity of Bovine Colostrum Immunoglobulins as Affected by Temperature and Colostrum Components

The effects of temperature and colostrum components on specific gravity in bovine colostrum were investigated. Thirty-nine first milking colostrum samples were collected from Holstein cows. The samples were assayed for α-tocopherol, fat, protein, total solids, and IgG. The concentrations of total solids, total protein, total IgG, and fat in colostrum were 26.6, 12.5, 3.7, and 9.4 g/100 g, respectively. A range of 1.8 to 24.7 μg/ml for α-tocopherol was measured in the colostrum samples. Specific gravity of the colostrum was measured using a hydrometer in increments of 5°C from 0 to 40°C. Specific gravity explained 76% of the variation in colostral total IgG at a colostrum temperature of 20°C. The regression model was improved only slightly with the addition of protein, fat, and total solids. The model for samples at 20°C was IgG (milligrams per milliliter) = 958 × (specific gravity) - 969. Measurement of specific gravity at variable temperatures necessitated inclusion of temperature in the model for estimation of IgG. Inclusion of the other components of colostrum into the model slightly improved the fit. The regression model for samples at variable temperatures was as follows: IgG (milligrams per milliliter) = 853 x (specific gravity) + .4 × temperature (Celsius degrees) - 866.