Original scientific paper

CHANGES IN SOW COLOSTRUM NUTRIENTS IN THE FIRST 12 HOURS FROM THE BEGINNING OF FARROWING

Michal Rolinec ; Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
Daniel Bíro ; Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
Milan Šimko ; Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
Miroslav Juráček ; Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
Branislav Gálik ; Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic

Abstract

Colostrum is the specific first diet of mammalian neonates and plays an important role in neonatal growth and development. The composition and quantity of colostrum and milk produced by sows is an important factor in successful piglet production. The aim of this study was to determine the changes in sow colostrum nutrients in the first 12 hours postpartum. The concentrations of dry matter, crude
protein, fat and lactose in sow colostrum were quantified in 20 sows (Large White with various lactation numbers and various litter sizes) at 6 time points throughout first 12 hours from the beginning of farrowing. One sample of colostrum (10 mL) represented the secretion from one gland. Samples were stored at – 20 °C. Dry matter content was the highest in 2 hours after the beginning of farrowing (21.91%) and its concentration decreased during the first 12 hours to 18.74%. Crude protein concentration during the first 12 hours of lactation declined by nearly 35%. The fat concentration in colostrum gradually increased during the first 12 hours. The lowest concentration of colostrum fat (3.43%) was 2 hours from the beginning of farrowing. The lactose concentration (2.82%) was the lowest on 2 hours from beginning of farrowing and its concentration increased during the first 10 hours to 3.55%. The decrease in total protein and dry matter, and the concomitant rise in fat and lactose
content, appears to signal the transition from colostrum to milk.

Keywords

sow; colostrum; crude protein; fat; lactose

Hrčak ID:

84339

URI

https://hrcak.srce.hr/84339

Publication date:

29.6.2012.

Article data in other languages: croatian

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