牛初乳营养组成、质量状况及热处理技术研究

Study on Composition, Quality and Heat Treatment Technology of Dairy Colostrum

初乳是犊牛获取营养、能量、抗体的重要来源。不同母牛个体间初乳质量有着明显的差异,特别是免疫球蛋白含量和病原微生物数量。热处理可以在保证免疫蛋白含量的同时,减少初乳中微生物总数,在牧场中可以成功应用。

Colostrum is an important source of nutritional, energical and antimicrobial factors for a newborn calf.Colostrum quality varies distinctly among individual cows, especially in Ig G concentra-tions and bacteria pathegon counts. Heat treatment technology can be successfully conducted on commercial dairy farms by farm staff to decrease colostrum microbial counts while maintaining colostrum Ig G concentrations.