Interaction between the level of immunoglobulins and number of somatic cells as a factor shaping the immunomodulating properties of colostrum

The aim of this study was to investigate the association between immunoglobulins and SCC as a factor in shaping the content of the immunostimulatory components of colostrum. Seventy-eight multiparous Polish Holstein–Friesian cows were selected for the experiment. Colostrum samples were collected immediately after calving (up to a max. of 2 h). The cows were divided into groups according to the following levels: Immunoglobulins (IG class)—(IG 1 ) over 50 g/L, (IG 2 ) up to 50 g/L; SCC class—(SCC 1 ) up to 400 000/ml, (SCC 2 ) 400–800 000/ml, (SCC 3 ) over 800 000/ml. Colostrum assigned to the IG 1 SCC 1 group had a statistically significant higher (p ≤ 0.01) concentration of both whey proteins and fatty acids compared to the IG 1 SCC 2 and SCC 3 groups. The concentration of IgG, IgM, and IgA was shown to be higher in IG 1 SCC 1 than IG 2 SCC 3 by 226%, 149%, and 115%, respectively. The concentration of lactoferrin was shown to be higher in IG 1 SCC 1 than IG 2 SCC 3 by 149%. The determination of colostrum quality based on the concentration of immunoglobulins in the colostrum may not be sufficient because serum IgG concentrations at birth show a linear increase relative to colostrum SCC. A breakdown of colostrum into quality classes, taking into account the level of SCC, should therefore be introduced.