Protein Profile and IgG Content of Colostrum from Three Goat Breeds Raised in the Foothills of Bulgaria
محورهای موضوعی :S. Stoycheva 1 , S. Dyankova 2 , N. Solakov 3 , L. Mondeshka 4 , K. Loginovska 5
1 - Research Institute of Mountain Stockbreeding and Agriculture, 281 Vasil Levski Str., 5600, Troyan, Agricultural Academy, Sofia, 1373, Bulgaria
2 - Institute of Cryobiology and Food Technologies, 53 Cherni Vrah blvd., 1407 Sofia, Agricultural Academy, Sofia, 1373, Bulgaria
3 - Institute of Cryobiology and Food Technologies, 53 Cherni Vrah blvd., 1407 Sofia, Agricultural Academy, Sofia, 1373, Bulgaria
4 - Research Institute of Mountain Stockbreeding and Agriculture, 281 Vasil Levski Str., 5600, Troyan, Agricultural Academy, Sofia, 1373, Bulgaria
5 - Institute of Cryobiology and Food Technologies, 53 Cherni Vrah blvd., 1407 Sofia, Agricultural Academy, Sofia, 1373, Bulgaria
کلید واژه: colostrum, goats, IgG, immunity, protein fractions,
چکیده مقاله :
Colostrum is the first food the newborn takes immediately postpartum. The study aimed to identify the pro-tein fractions and determine the IgG content in lyophilized colostrum samples from three breeds of goats, such as Bulgarian White Dairy (BWD), Toggenburg (TG), and Anglo-Nubian (AN), and their change within 24 h postpartum assessing its potential as a source of high-quality proteins. Using lyophilization methods and protein analysis, differences in the concentration of key proteins between breeds and the effect of the lyophilization process on colostrum composition were examined. This will fill the knowledge gap related to colostrum composition in these breeds. No significant difference in protein profile was observed between breeds. Differences in the time of receipt were found. From a practical point of view, only colos-trum collected in the first hours after kidding was of special interest. At the 24th hour, a decrease in the number and intensity of the fraction with Mw of 56.5 - 59.2 kDa (IgG heavy chain) and to a lesser extent IgG light chain (22.5-23.0 kDa) was reported. The content of IgG in the colostrum of goats was strongly influenced by the breed, as in Anglo-Nubian, Bulgarian White Dairy, and Toggenburg goats it varies within very wide limits.
Colostrum is the first food the newborn takes immediately postpartum. The study aimed to identify the pro-tein fractions and determine the IgG content in lyophilized colostrum samples from three breeds of goats, such as Bulgarian White Dairy (BWD), Toggenburg (TG), and Anglo-Nubian (AN), and their change within 24 h postpartum assessing its potential as a source of high-quality proteins. Using lyophilization methods and protein analysis, differences in the concentration of key proteins between breeds and the effect of the lyophilization process on colostrum composition were examined. This will fill the knowledge gap related to colostrum composition in these breeds. No significant difference in protein profile was observed between breeds. Differences in the time of receipt were found. From a practical point of view, only colos-trum collected in the first hours after kidding was of special interest. At the 24th hour, a decrease in the number and intensity of the fraction with Mw of 56.5 - 59.2 kDa (IgG heavy chain) and to a lesser extent IgG light chain (22.5-23.0 kDa) was reported. The content of IgG in the colostrum of goats was strongly influenced by the breed, as in Anglo-Nubian, Bulgarian White Dairy, and Toggenburg goats it varies within very wide limits.
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