Relationship between haptoglobin and serum amyloid A in milk and milk quality

Abstract

The objective of this study was to evaluate relationships between the presence in milk of the major bovine acute phase proteins, haptoglobin (Hp) and serum amyloid A (SAA), and milk quality parameters. Composite milk samples were collected from 89 clinically healthy dairy cows and analysed for Hp and SAA, total protein, casein, and whey protein levels, casein number, proteolysis, total fat and lactose levels, and somatic cell count (SCC). Milk samples with detectable levels of Hp showed lower total protein and casein levels than those samples without Hp, whereas milk samples with detectable levels of SAA had lower casein number and lactose level than samples without detectable SAX Samples with detectable levels of acute phase proteins also showed an elevated SCC. The results suggest that the presence of Hp and SAA in milk might indicate unfavourable changes in milk composition, especially in relation to protein quality. (C) 2008 Elsevier Ltd. All rights reserved.

Keywords

acute phase proteins; haptoglobin; serum amyloid A; milk quality; casein; milk

Published in

International Dairy Journal
2008, volume: 18, number: 6, pages: 669-674
Publisher: ELSEVIER SCI LTD

SLU Authors

• Åkerstedt, Maria

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Persson Waller, Karin

  • Department of Clinical Sciences, Swedish University of Agricultural Sciences
    
  • National Veterinary Institute (SVA)

• Forsbäck, Linda

  • Department of Applied Animal Science and Welfare, Swedish University of Agricultural Sciences
    

• Lundh, Åse

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Animal and Dairy Science

Publication identifier

• DOI: https://doi.org/10.1016/j.idairyj.2008.01.002

Permanent link to this page (URI)

https://res.slu.se/id/publ/18254