Characterization of lyophilized equine colostrum

Area of Science:

• Veterinary immunology
• Reproductive biology in equids
• Food science and preservation

Background:

• Failure of passive transfer (FTIP) in foals necessitates timely colostrum intake.
• Equine colostrum quality is crucial for neonatal immunity.
• Innovative preservation techniques are needed to maintain colostrum's immunoglobulins.

Purpose of the Study:

• To compare the quality of equine colostrum after freezing versus lyophilization.
• To evaluate the impact of lyophilization on key physicochemical parameters and IgG concentration.
• To assess the feasibility of lyophilized colostrum reconstitution.

Main Methods:

• Thirty-one Quarter Horse mares' colostrum samples were collected.
• Samples were subjected to freezing and lyophilization.
• IgG concentration was measured using simple radial immunodiffusion (SRID) and Brix refractometry; physicochemical composition (pH, total protein, fat, lactose, salts, total solids, density) was analyzed.

Main Results:

• No significant differences in IgG, fat, lactose, salts, total solids, density, and pH between frozen and lyophilized samples.
• Lyophilization caused a minor reduction (6.55%) in IgG concentration.
• Strong positive correlations were found between density/Brix and IgG concentration (SRID).

Conclusions:

• Lyophilization is an efficient method for conserving mare colostrum, preserving its physicochemical properties.
• Minimal loss of immunoglobulins (IgG) occurs during lyophilization.
• Lyophilized colostrum is easily rehydrated and remains stable, presenting a viable storage alternative.