Study On Technology For Quality Control Of Bovine Colostrum

Colostrum management is very important for the dairy calves,which directly affects the morbidity and mortality of dairy calves. But now most of the managers of dairy farm do not realize the importance of it. Now we try to have a view of the cattle colostrum management through literature review. Simultaneously we make a field inspection in three different types of typical cattle farm to get a understand of the colostrum of them.Recording the several former cow colostrum. Determination the total bacterial plate count method used in the content of colostrum milking cattle fed into,fing the key points of bacterial growth until feeding process. The first post-calving cows milk squeeze milk samples collected mixed into a batch, three batches of milk samples collected separately stored at18℃,4℃,-20℃, the detection of relevant indicators during storage changes. Specific studies as follows:Part I:Consulting literature of domestic journal papers and statistical data to understand the different domestic cattle farm management practices on colostrum. Select three different types of typical cattle farm, investigate the colostrum management of these cattle farm. To understand the effect of different colostrum management for passive immunization of calves.The colostrum management methods of dairy farm1:Without colostrum storage or quality detect. Milking unified at8:00am and2:00pm daily. Calves was fed after milking. The FPT was57.17%. The colostrum management methods of dairy farm2:With colostrum storage and quality detect, with added formaldehyde acts as a preservative in colostrum. After the calves born, within1h, feeding the calves with the heated stored colostrum.The FPT was14.81%.The colostrum management methods of dairy farm3:The calves was feed the maternal colostrum.Without colostrum storage or quality detect.Cows was milking immediately, after calving. Calves fed only2L in the first feeding.First milking only squeeze2L colostrum. Hand milking, wipe with a clean towel before milking the cow breast. Immediately fed to calves after milking.The FPT was34.29%.Part II:Track75cow colostrum yield and quality.Result show that with the increase of the number of milking colostrum yield gradually increased, and the difference between colostrum yield very significant (P<0.001); With the increase of the number of milking colostrum quality decreased, the difference was significant (P<0.001).Part III:Collect colostrum samples to detect the total number of bacteria in milk. Found that bacterial growth point from the acquisition, preservation of until the critical in the process of feeding.Get10colostrum samples from obtained directly, from breast, milking big cans, buckets to collect milk colostrum, calves fed milk bottles or barrels each Determination the total bacterial count in milk,using plate count method. The test results show that the critical points of bacterial contamination in cattle management, the colostrum of the total bacterial content in the industry recommended range.Part IV:Collecting cow colostrum sample as a batch, collecting three batches. Each batch is divided into A, B groups. Group A received whe no treatment, Group B in the processing bath60℃30min.The first batch placed in20℃refrigerator, in the first week, second week, the first three weeks until week24weeks each of two samples taken AB groups were measured. The second batch placed4℃preservation, at6h,12h,18h,24h,48h,24h after every two samples taken AB various groups were measured. The third batch stored at18℃condition,1h,2h,3h,24h every hour until24h two samples taken each AB groups were measured. Determination of indicators for pH, total milk bacteria content,immunoglobulin G content change. According to the experimental resultssuggest, we choose storage time as the colostrumstorage conditions need.Specification of colostrum administration program can decrese the failure of passive immunization transfer rate of calves. Cows after calving time has great influence on the yield and quality of colostrum colostrum.Not recommended for normal temperature storage;within5days, can be stored at4℃within six months, storage at-20℃conditions.