Isolation of lactoferrin and its concentration in sows' colostrum and milk during a 21-day lactation.


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… (More)