Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/71945
Title: Short communication: Red deer (Cervus elaphus) colostrum during its transition to milk
Authors: de la Vara, J. A.
Berruga, M. I.
Serrano, M. P.
Cano, E. L.
García, A.
Landete-Castillejos, T.
Gallego, L.
Argüello Henríquez, Anastasio 
Carmona, M.
Molina, A.
UNESCO Clasification: 3104 Producción Animal
Keywords: Colostrum
Deer
Immunoglobulins
Milk Composition
Somatic Cells
Issue Date: 2020
Journal: Journal of Dairy Science 
Abstract: We studied changes in chemical composition, somatic cell count, and immunoglobulin G (IgG) and M (IgM) content in red deer (Cervus elaphus) colostrum during the transition to milk at different times after parturition (<5 h, 24 h, 48 h, 2 wk, and 4 wk). The production level was higher at 2 and 4 wk of lactation than during the first day after parturition, with intermediate values at 48 h postpartum. Fat content did not vary during the study period. However, total protein and casein contents were particularly high in the initial 5 h after parturition, decreasing to approximately 50% after 24 h postpartum. Conversely, lactose concentration was low in the beginning (<5 h), increasing gradually throughout the study. Similarly, dry matter dropped during the first 24 h and then remained constant throughout the study. Urea content decreased during the study, showing a slight recovery at 4 wk. Somatic cell count was higher during the first hours after parturition and gradually decreased throughout the study period. The IgG content was higher before 5 h postpartum than at 24 h postpartum. After 5 h, the level of IgG decreased progressively until it reached 0.18 mg/mL at 4 wk of lactation. We observed a similar pattern for IgM content, but it decreased more quickly than IgG and was not detected after 2 wk. In the case of deer, milk should be considered transitional from 24 to 48 h after parturition, and samples collected after 2 wk can be considered mature milk.
URI: http://hdl.handle.net/10553/71945
ISSN: 0022-0302
DOI: 10.3168/jds.2019-17779
Source: Journal of Dairy Science [ISSN 0022-0302], April 16
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