A Scoping Review of On-Farm Colostrum Management Practices for Optimal Transfer of Immunity in Dairy Calves

Abstract

Newborn calves are agammaglobulinemic and rely for their first immune protection almost completely on the transfer of immune constituents via colostrum. Inadequate colostrum management practices such as on-farm colostrum storage practices and colostrum feeding methods could affect immune components in colostrum and subsequently immune status of the newborn calf. We conducted a scoping review to identify all literature on the interactions between several colostrum management factors and immunological colostrum quality and passive transfer of immunity. Three major stages were defined: milking methods, colostrum treatment and storage, and administration procedures. Separate CAB Abstracts searches were performed for each of the subjects of interest. The search process was completed on November 9, 2020. Colostrum should be milked as soon as possible, as IgG concentration diminishes over time, probably due to dilution. To minimize bacterial contamination, it is advised to pasteurize colostrum in small batches at maximal 60°C for 30 or 60 min. Freeze/thawing of colostrum does not or only slightly affect IgG concentrations, as long as thawing is done au bain-marie and temperature does not exceed 40°C. In on-farm situations, it is difficult to determine the volume that should be fed as the variables contributing to the absorption of IgG by the newborn calf are many and include the quality of the colostrum, the bacterial contamination, the time interval between birth and first moment of feeding and the weight of the calf. Despite all knowledge regarding optimal colostrum management strategies, it remains challenging to predict the effects of certain colostrum management choices in field conditions. Therefore, we recommend measuring the colostral quality, weighing the newborn calf, adjusting the feeding volume accordingly to ensure optimal colostrum intake for each calf.

Prevalence of susceptibility to Cryptosporidium spp. among dairy calves with different feeding regimens with an emphasis on the feeding of transition milk

“…The protective properties of colostrum were repeatedly studied and are mainly explained by transfer of immunoglobulins (such as IgG) from the dam to the calf through the ingestion of colostrum [ 20 ]. However, Derbakova et al .…”

Insights into the Research Trends on Bovine Colostrum: Beneficial Health Perspectives with Special Reference to Manufacturing of Functional Foods and Feed Supplements

“…GLP-2 is one of the gut-derived peptides cosecreted with GLP-1 from intestinal L cells in response to nutrient absorption. Freezing is the most frequent way to store and preserve raw colostrum, which is further associated with thawing [ 50 ]. Jones et al [ 51 ] studied the effect of using microwave heating (325 W for 17 min and 650 W for 10 min) versus warm water (45 °C) to thaw the frozen colostrum samples, and based on results, the authors concluded that the microwave heating results in subtle coagulation with low protein content when compared to warm water.…”

A review of bovine colostrum preservation techniques

“…Frozen colostrum (−20°C) may be stored for up to 1 year without affecting IgG concentration (Stewart et al ., 2005). Proper labelling is recommended with cow identification number and date of collection, as well as storage in containers of no more than 2 l capacity to aid thawing (Robbers et al ., 2021). Fresh or frozen first milking colostrum can be used to feed dairy calves, without the latter affecting the diversity in the colonisation of the intestinal tract.…”

“…Colostrum should be thawed in a hot water bath heated to 40°C (Robbers et al ., 2021). One should avoid microwaving frozen colostrum as this will create ‘hot pockets’ (>60°C) which may denature IgG molecules.…”