Effect of soy protein ingestion on total and specific immunoglobulin G concentrations in neonatal porcine serum measured by enzyme-linked immunosorbent assay

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Abstract
Crossbred neonatal pigs from spring and summer farrowings were used to evaluate the systemic humoral immune response in porcine serum after ingestion of soy protein. At 10 to 12 d of age (average BW 3.8 kg), pigs were randomly allotted to three treatment groups according to litter, weight, and sex. Treatments were intermittent gavage feedings two or three times daily for six consecutive days with nonfat dry milk (NFDM) or textured vegetable protein (TVP) and a nongavaged control group. Pigs were weaned at 20 to 22 d of age (average BW 5.7 kg) and fed a corn-soybean meal-based starter diet. Total serum immunoglobulin G (IgG) and IgG concentrations specific for soy protein were measured by ELISA. Blood samples were taken at 1 d of age after colostrum intake and at 4-d intervals from the beginning of treatment to 31 d of age. When averaged from d 1 to 31, spring-farrowed pigs had greater (P < .005) total IgG and soy-protein-specific IgG concentrations than did summer-farrowed pigs (8.70 vs 6.51 mg/mL and 1.59 vs .55 μg/mL, respectively). Total serum IgG concentrations changed with time (P = .005); they initially decreased, then recovered after weaning. These changes were independent of treatment, sex, or farrowing season. Soy-protein-specific IgG concentrations also changed with time (P = .003); however, this trend was dependent on season (P = .014). Summer-farrowed pigs exhibited a more rapid and severe decrease in serum IgG concentrations specific for soy protein than did spring-farrowed pigs.(ABSTRACT TRUNCATED AT 250 WORDS)

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