title: A comparison of the reduction in immunoglobulin (IgG) concentration of frozen equine plasma treated by three thawing techniques.
abstract: The IgG concentration of plasma from 13 mares was measured by radial immunodiffusion when fresh and after storage at -4 degrees C and thawing by 3 methods. There was no significant (P > 0.05) reduction in the IgG concentration when plasma was thawed over 6 hours at 22 degrees C (1352.9 +/- 101.6 mg/dL) (mean +/- SEM) compared with the fresh sample (1369.5 +/- 88.1 mg/dL). In contrast, there was a significant (P < 0.05) reduction in the IgG concentration of plasma that was rapidly thawed at 57 degrees C over 50 minutes (1142.9 +/- 66.2 mg/dL), or placed in a microwave oven for 20 to 25 minutes (1093.4 +/- 74.4 mg/dL). When plasma is administered to hypo-gammaglobulinaemic newborn foals, a larger volume is required when thawing is rapid than when thawing is slow or when fresh plasma is administered.
authors.affiliation: Department of Veterinary Clinic and Hospital, University of Melbourne, Werribee, Victoria.
authors.forename: J L
authors.initials: JL
authors.lastname: O'Rielly
mesh_terms: D000818:Animals; D005260:Female; D006736:Horses / Q000097:blood* / Q000276:immunology; D006358:Hot Temperature; D007074:Immunoglobulin G / Q000097:blood* / Q000528:radiation effects; D007185:Incubators / Q000662:veterinary; D008872:Microwaves; D010949:Plasma / Q000276:immunology* / Q000528:radiation effects
chemical_list: D007074:Immunoglobulin G