Quantitative assessment of German Holstein dairy cattle colostrum and impact of thermal treatment on quality of colostrum viscosity and immunoglobulins

Table 2 Correlation co-efficient analysis of dairy cattle colostrum samples using various physico-chemical parameters

Parameter	IgG concentration			Viscosity of first colostrum
Parameter	mg mL⁻¹	%Brix	nD	Visual	Dynamic^§
Fat %	r = 0.242 p = 0.133	r = 0.099 p = 0.543	r = 0.081 p = 0.619	r_s= -203 p = 0.210	r = 0.237 p = 0.140
mg mL⁻¹	–	r = 0.894 p = 0.001	r = 0.887 p = 0.001	r_s= 0.896 p = 0.001	r = 0.575 p = 0.001
%Brix		–	r = 0.991 p = 0.001	r_s= 0.841 p = 0.001	r = 0.742 p = 0.001
nD			–	r_s= 0.839 p = 0.001	r = 0.772 p = 0.001
Visual viscosity of first colostrum				–	r_s= 0.634 p = 0.001

^§Logarithmic values; p value: < 0.05 considered significant; r: correlation coefficient; r_s: Spearman’s rank-order correlation

ISSN: 1756-0500