title: Isolation of lactoferrin and its concentration in sows' colostrum and milk during a 21-day lactation.
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 micrograms/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.
mesh_terms: D000818:Animals; D002850:Chromatography, Gel; D003126:Colostrum / Q000032:analysis*; D005260:Female; D007122:Immunoelectrophoresis; D007774:Lactation; D007781:Lactoferrin / Q000032:analysis / Q000302:isolation & purification*; D007782:Lactoglobulins / Q000302:isolation & purification*; D008892:Milk / Q000032:analysis*; D011247:Pregnancy; D013552:Swine / Q000378:metabolism*
chemical_list: D007782:Lactoglobulins; D007781:Lactoferrin