Isolation of Lactoferrin and Its Concentration in Sows' Colostrum and Milk during a 21-Day Lactation2

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 Science