Heat treatment of colostrum at 60°C decreases colostrum immunoglobulins but increases serum immunoglobulins and serum total protein: A meta-analysis
Muhammad Irfan Malik, Muhammad Afzal Rashid, Didier Raboisson
Abstract
= 82% for HT and 65% for LT). The heat treatment of colostrum was also associated with a nonsignificant decrease in serum IgG by 3.40 g/L for HT (95% CI = 7.54-0.74) but a significant increase in serum IgG by 2.65 g/L for LT (95% CI = 1.51-3.79). The regression model indicated that heterogeneity was not explained by any moderators. The heat treatment of colostrum was also associated with a significant increase in STP by 0.21 g/dL for LT (95% CI = 0.07-0.35). In conclusion, the present work demonstrated that the heat treatment of colostrum ≤60°C decreased colostrum IgG by 5.38 g/L for LT and increased serum IgG by 2.65 g/L and STP by 0.21 g/dL. When compared with the range of values observed in the field for serum IgG, the present results are of high interest for the cattle industry. Because immune colostrum benefits also include cytokines and immune cells, further work is required to evaluate the effect of colostrum heat treatment on these 2 immune components of colostrum.