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Year : 2015
Tome : 166
Volume : 11-12
Pages : 341-344
Title : A comparison of thawing methods on IgG1 concentration in colostrum of dairy cows
Authors : E. BALTHAZAR, E. DOLIGEZ, O LERAY, Y. LE COZLER
Summary : Colostrum should be frozen with a good immune value based on IgG1 concentration. Previous research has examined pre-storage colostrum selection methods but paid little attention to thawing methods. Here we tested the effect of thawing by bain-marie at 40, 50, 60 and 70°C or microwaving at 200 and 350 W on 6 colostrum samples taken from specimens with either high (H; n=2), medium (M; n=2) or low (L; n=2) IgG1 concentration before freezing on final IgG1 concentration. Refractometry (using Brix measurements) and radial immuno-diffusion techniques were used to perform the IgG1 analyses. Bain-marie at 40°C proved to be the most conservative method in terms of IgG1 concentration but was also the longest method for preparing colostrum from thawing to distribution (39°C). Microwaving for 30 minutes at 200 W power could be recommended as an alternative method for samples with good immune value before freezing, as IgG1 concentration in thawed colostrum was still over 50 g/L. A bain-marie temperature higher than 60°C enabled faster thawing but created coagulation issues. IgG1 concentration losses after thawing averaged 20%, regardless of method. We recommend that colostrum should have a high IgG1 concentration (at least 60 g/L), i.e. a 25% Brix value before being frozen for storage, and should be thawed when needed in a bain-marie at 40°C.
Keywords : Colostrum, thawing, microwave; bain-marie, IgG1
Correspondence : Y. LE COZLER
Adress : INRA, UMR1348 PEGASE, F-35590 St-Gilles, France. yannick.lecozler@agrocampus-ouest.fr
Link : pdf

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