Isolation of Lactoferrin and Its Concentration in Sows' Colostrum and Milk during a 21-Day Lactation2
- 1 October 1984
- journal article
- Published by Oxford University Press (OUP) in Journal of Animal Science
- Vol. 59 (4) , 1080-1084
- https://doi.org/10.2527/jas1984.5941080x
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. Copyright © 1984. American Society of Animal Science. Copyright 1984 by American Society of Animal ScienceKeywords
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