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Isolation of Lactoferrin and Its Concentration in Sows' Colostrum and Milk during a 21-Day Lactation^1,2,

Animal Research Centre, Agriculture Canada, Ottawa, Ontario K1A 0C6 and University of Giessen, D-6300 Giessen, West Germany

Abstract

Levels of lactoferrin, an Fe-binding protein with bacteriostatic properties, were determined in the colostrum and milk of Yorkshire sows during a 21-d lactation. Lactoferrin levels averaged 1,100 to 1,300 µg/ml near the time of farrowing, then declined sharply during the first week of lactation. Concentration of lactoferrin showed considerable variation among sows, but not among teat positions (anterior to posterior). A method for isolating high purity swine lactoferrin is described.

¹ Contribution No. 1199, Animal Research Centre.

² The authors are grateful to R. W. Allen for assistance in the collection and analysis of samples, to Dr. B. K. Thompson for discussing the statistical analyses, and to Dr. A. Grunder for assistance and discussion.

³ Dr. Senft was a visiting scientist at the Animal Research Centre in 1981.