Management and Nutritional Factors Affecting Colostrum Production and Composition in Dairy Cows

Colostrum Quality and Factors Affecting Its Production in Dairy Cows

Colostrum quality is one of the major challenges for dairy farmers, as it is a crucial source of passive immunity transfer to newborn calves. In this review, we examined how individual differences, season, parity, calf gender, calf birth weight, and metabolic factors affect the production and composition of colostrum in different herds. We then discussed strategies for feeding and management in the pre-calving period. Studies on metabolizable energy, protein, sources of vitamins, minerals, and other additives indicate that nutrition significantly influences colostrum quality. Furthermore, the pre-calving environment and the dry period are other important factors.

Introduction
Due to the lack of antibody transfer via the placenta, the need for passive immunity transfer (TPI) and the consumption of high-quality colostrum with minimal bacterial contamination are essential for calves. Insufficient intake of high-quality colostrum leads to increased calf mortality before weaning. This issue can result from inadequate colostrum consumption, leading to weak passive immunity, and may even affect conception and delay calving. Colostrum plays a significant role in the development of the calf’s digestive system, and evidence shows that it positively impacts milk production during the first lactation.

Thus, it is recommended to provide calves with 8.5%-10% of their body weight in high-quality colostrum (with a Brix percentage above 22% and IgG concentration above 50 grams per liter) and minimal bacterial content (total plate count <100,000 cfu/mL; fecal coliforms <10,000 cfu/mL). Many farmers have utilized colostrum and transitional milk throughout the calf-rearing period, and studies indicate that this has a positive impact on calf health and growth. Therefore, feeding calves with high-quality colostrum is vital.

Research has demonstrated the impact of various factors such as the environment, nutrition, individual differences, season, and management on colostrum quality. Farmers are encouraged to use appropriate labor, equipment for milking, and storage to maintain high-quality colostrum.

Factors Affecting Colostrum Quality

Effect of Season
One of the factors influencing colostrum production, particularly the levels of immunoglobulins (IgG), is the season. Studies conducted in the United States (Texas) on multiparous Jersey cows showed that the average colostrum production in June was the highest at 6.6 kg, while in December, it decreased to the lowest average of 1.3 kg. Another study in Germany on first-lactation Holstein cows found that colostrum production peaked in April at 1.4 kg and decreased to its lowest point in May at 2.3 kg. On the other hand, multiparous cows had their peak colostrum production in May at 5.5 kg, which dropped to 3.8 kg in October.

Some researchers in the United States have linked the reduction in IgG levels to the summer season. Additionally, a study in Northern Greece revealed that the season also affects the composition of colostrum. Fat content was highest in spring, protein content was highest in autumn and winter, and lactose levels were highest in autumn, winter, and spring. These changes may be due to day length, temperature, and humidity. It is hypothesized that colostrum production and IgG levels have an inverse relationship, so that every 1 kg increase in colostrum leads to a 3-gram decrease in IgG.

Effect of Individual Differences
Breed differences also affect colostrum quality. For example, Jersey cows produced an average of 3.4 kg of colostrum, while Holstein cows produced between 4 and 6.1 kg. The recommended colostrum intake for Holstein calves is 3-4 kg in the first feeding and about 2 kg in the second feeding. However, about 60-65% of Holstein cows did not produce more than 6 kg of colostrum in the first milking after calving. The Brix percentage ranged from 23.8% to 27.6%, with IgG levels (respectively) between 45 and 118.7 grams per liter. The standard for high-quality colostrum is a Brix percentage above 22% and IgG levels above 50 grams per liter.

Numerous studies have observed the effects of individual factors such as parity, breed, and calving month on colostrum production and composition. Regarding breed, Jersey cows produced the highest quality colostrum, while colostrum production decreased in autumn and winter. Studies showed that multiparous cows produced higher levels of colostrum, IgG, and protein but lower fat levels compared to first-lactation cows. Other factors such as the previous lactation period and heritability of colostrum production are summarized in Table 1. Recently, some researchers have argued that pregnant heifers or stillbirths in Holstein and Jersey cows are associated with decreased colostrum production, which is directly related to calf birth weight. The concentration of placental lactogen during pregnancy positively affects calf birth weight and subsequent milk production. Other hormones such as progesterone and estrogen have been studied for their effect on udder growth. Our hypothesis is that signals sent by the endocrine glands late in pregnancy regarding calf gender, birth weight, and stillbirth may influence colostrum production.

Factors such as the length of pregnancy, previous lactation period, and current milk production are directly related to colostrum production. There is a direct relationship between reduced colostrum production in Holstein and Jersey cows and paternal lineage, which may be improved through further research. Additionally, another study found a direct relationship between colostrum production and hypocalcemia (calcium deficiency) on the first day of lactation. Cows producing more than 6 liters of colostrum had higher concentrations of BHBA before calving, and antioxidant potential was increased while cholesterol levels and oxidation status were reduced in Holstein cows. IgG concentration was found to be associated with increased serum albumin, glucose levels, decreased calcium, and decreased glutamate dehydrogenase activity.

Fatty acid concentrations and BHBA levels on days 0, 1, and 7 of lactation had a direct relationship with colostrum production. For every 1-liter increase in colostrum production over 43.5 liters, there was a 1.1% higher chance of developing hyperketonemia between days 7-14 of lactation. Furthermore, it was found that cows with higher colostrum production had a 10-15% higher incidence of hyperketonemia between days 3-14 of lactation. Although these findings pertain to maternal metabolism and colostrum production, many management, nutritional, and metabolic factors related to colostrogenesis remain unexplored.

1 Arrows indicate a positive or negative association with the variable relative to the referent when the variable was categorized. Not associated = P > 0.05; ND = no difference from referent group (P > 0.05); — = not reported. 305ME = 305-d mature equivalent milk production; quality = IgG concentration or Brix %. 2 Short = 257–269 d, normal = 270–280 d, long = 281–293 d. 3 Short = 263–273 d, normal = 274–282 d, long = 283–293 d.

 

 

Factors Affecting Colostrum Production

Studies have shown that geographic factors, along with the calving season and individual factors, impact colostrum production and quality. Additionally, farm management, pre-calving nutrition, environmental conditions, and dry period management play a significant role in colostrum production.

Nutritional Strategies and Management Pre-Calving

Nutrition before calving influences both the health and productivity of dairy cows post-calving and can be assessed for effectiveness.

Energy in the Diet

A comprehensive study on the impact of carbohydrates, fats, and proteins before calving on colostrum production indicated that changes in starch concentration to increase the energy density of the diet had no significant effect on colostrum yield. However, it did result in reduced IgG concentrations in the colostrum, increased insulin levels, and changes in fatty acid composition. Fat intake before calving had no significant effect on colostrum quantity or composition, and its impact on IgG levels was variable.

Protein in the Diet

Research has shown that protein intake did not influence colostrum production in cows with multiple calvings when they consumed 744-1387 grams of metabolizable protein daily. In studies involving varying levels of metabolizable protein and dry matter intake, as well as protected lysine, no significant effects on IgG concentrations or colostrum quality were observed. However, a relationship between metabolizable protein intake and calving number was noted, with cows in their second lactation showing a greater tendency to produce colostrum, whereas no significant effect was found in cows with three or more calvings. Cows with higher metabolizable protein intake during the dry period or late gestation had higher IgG concentrations than those with lower protein intake.

Nutritional Strategies to Reduce Hypocalcemia and Its Impact on Colostrum Quality

Nutritional strategies to reduce hypocalcemia in the pre-calving period include the use of zeolite, adjusting the DCAD (Dietary Cation-Anion Difference), monitoring dry matter intake, and controlling mineral concentrations. Metabolic disturbances or reduced mineral intake can affect the colostrogenesis process.

• Zeolite: Studies show that zeolite consumption has no significant effect on colostrum production, IgG concentration, or the fat and protein content of colostrum.
• DCAD Adjustment: Modifying DCAD before calving, either alone or combined with calcium in the diet, generally had no significant effect on IgG concentration. However, a more negative DCAD concentration could reduce colostrum production, likely due to reduced dry matter intake.

Vitamins and Minerals

The source of vitamin D plays a crucial role in colostrum synthesis. Supplementing with 25-hydroxy vitamin D3 has shown better effects on colostrum production compared to cows supplemented with cholecalciferol (D3). Additionally, vitamin D supplementation along with a positive DCAD diet increased colostrum fat and protein concentrations, whereas supplementation with cholecalciferol and a negative DCAD diet did not affect these components.

• Vitamin E and Selenium: Using these together boosts alpha-tocopherol concentrations in colostrum, whereas using them individually has no similar effect.
• Beta-Carotene: Beta-carotene supplementation had no impact on colostrum quality, IgG concentration, or other colostrum components.
• B-Vitamins: Niacin supplementation increased IgG concentrations, while biotin primarily affected the fatty acid composition of colostrum.

Additives

• Magnesium Butyrate: Supplementation with magnesium butyrate improved colostrum yield and IgG concentration but had no effect on colostrum composition.
• Monensin: No significant effect on colostrum production or IgG concentration.
• Choline: Did not affect the Brix percentage or composition of colostrum but increased colostrum yield by about 2.5 kg.
• Mannan Oligosaccharides (MOS): Some studies showed that MOS derived from Saccharomyces cerevisiae yeast increased colostrum production.

Environmental and Management Factors Pre-Calving

Environmental Factors

As previously mentioned, various environmental factors such as light, temperature, and humidity can impact colostrum production. A study in 2023 found that increasing the light period from 8 to 16 hours daily did not affect colostrum production or IgG concentration in Holstein and Jersey cows. However, heat stress significantly reduced colostrum production. Cows kept cool with access to shade, fans, and misting systems produced more colostrum with higher IgG concentrations compared to those under heat stress.

Dry Period Length

Research suggests that reducing the length of the dry period reduces colostrum production. Studies involving large groups of Holstein and Jersey cows have shown that extending the dry period to 60 days improves colostrum yield and IgG concentration.

Timing of Calving and Management

• Pre-Calving Vaccination: Recent studies have shown that vaccinating cows during the dry period can increase specific antibodies in the colostrum, improving calf health. Vaccination 28 days before calving results in higher IgG levels compared to vaccination 21 days before calving.

Colostrum Collection and Storage

Proper handling and storage of colostrum are critical for maintaining its nutritional and immunological quality. Techniques like pasteurization are effective in reducing bacterial load while minimally affecting IgG concentrations. Studies have shown that pasteurizing colostrum at 60°C for 60 minutes reduces bacterial contamination while maintaining IgG levels, though it slightly decreases IgG concentration depending on the heat treatment.

Storage of colostrum also requires proper temperature control to minimize bacterial contamination and preserve its immunological properties. Rapid cooling and storage at appropriate temperatures are essential to reduce microbial contamination and maintain the quality of colostrum.

Bacterial Contamination and Pathogens

Minimizing bacterial contamination is vital for effective colostrum management. Inadequately stored or handled colostrum may contain harmful bacteria, reducing IgG absorption by calves and exposing them to pathogens. Studies have shown that a significant percentage of colostrum in dairy farms is contaminated with bacteria, emphasizing the importance of good hygiene during milking, storage, and feeding.

In conclusion, colostrum production is influenced by a range of factors, including nutrition, environmental conditions, management practices, and pathogen control. Proper management before and after calving, along with appropriate nutritional strategies, can help optimize

source: journalofdairyscience