Agriculture Reference
In-Depth Information
Table 9.2. Average and range of reported concentrations of major components of sow colostrum.
Colostrum
Time from parturition (h)
0
1
3-4
6
12
18
24
Total solids %
Average
2
26.7
28.1
23.8
20.1
18.4
20.1
Range
3
24.0-30.2
26.7-28.9
21.8-26.6
18.4-21.6
17.7-19.4
17.2-23.4
Studies
4
12
3
4
4
2
11
Total protein %
Average
16.6
16.7
13.8
9.6
9.4
7.7
Range
13.8-19.7
12.7-19.1
11.3-16.5
5.6-13.2
7.2-13.6
3.3-10.5
Studies
14
4
6
5
3
13
Fat %
Average
6.4
6.1
5.9
5.9
6.4
8.0
Range
4.9-10.9
5.5-7.3
4.8-7.8
4.9-7.2
5.2-7.0
5.6-11.6
Studies
16
4
4
6
3
11
Lactose %
Average
2.8
2.7
3.0
3.6
4.1
3.9
Range
2.4-3.2
2.4-3.2
2.6-3.2
3.3-4.1
3.9-4.4
3.6-4.3
Studies
10
5
6
5
3
11
Ash %
Average
0.68
0.63
0.64
0.67
Range
0.54-0.70
0.61-0.68
0.63-0.66
0.61-0.68
Studies
7
4 (3-6h)
4 (8-14h)
8
Energy kJ/g
Average
6.7
6.0
5.7
Range
5.5-8.3
5.2-6.7
4.6-6.4
Studies
7
2 (4-6h)
8
1
Defined as one of the following: immediately prior to parturition, at the birth of the first piglet, or during parturition.
2
Average of values from studies that included mammary secretion sampling at the respective time relative to parturition.
3
Range of values from studies included in determining the average value.
4
Number of studies included in determining the average value. Values are from mean of multiple animals (such as from Perrin, 1955) or multiple
experiments (such as from Jackson
et al.,
1995), from control groups when the study included experimental treatments, or from overall component
concentrations when given. References used to calculate average are listed in Table 9.1.
Total solids content is highest during the initial 4 to 6 h after parturition and then declines
to about 20% of the mass of the mammary secretions by 12 h (Table 9.2). The transient
increase in total solids to 22 to 23% on days 2 and 3 reflects a peak of fat percentage that
occurs at that time. Total solids then remain at approximately 19% through the remainder
of lactation. Solids-not-fat (SNF) is determined as the difference between total solids
percentage and fat percentage. The SNF content provides a crude estimate of the non-
