[SOUND] Welcome back, what I would like to do now is to take a quick look at milk composition and colostrum composition in the sow. So let's go ahead and get started. First slide here if you would. What I've done here is to plot out an example of milk composition, protein in the blue, yellow here is fat, white would be lactose, across time during the first week after farrowing. So notice these are discontinuous. The 0 hours, this is the time at giving birth. 4 hours later, 6 hours later, 12, 18, 24. And we skip up to day two, or 48 hours, and then day three, 72 hours. And then it's seven days, so there's obviously a several day gap in between these two, so keep that in mind. If we take a look at protein up here, it's fairly constant early on but then drops off fairly quickly in the first 12 hours or so. And then continues to drop off after that. Course the reason it's so high here is because of the high level of immunoglobulin in the colostrum. So this is colostrum basically in this time frame, and so a very high level of immunoglobulin and as that concentration is dropping off fairly quickly. So that's the main thing that's happening here in terms of the change in protein, at least up until, say, roughly this time point. Milk fat's relatively constant here, but then notice this blip here at 48 and 72 hours. And most people who have studied this, who have measured milk fat and sow colostrum over time, during early lactation, see some sort of a transient increase, transient rise, in the milk fat concentration. We don't really know why, but it happens in this time frame, and then drops down. Lactose is relatively low, as is true for most species, and then gradually increases as we go along here. So, the concentrations you're seeing here basically, seven days after farrowing, those concentrations will be very similar throughout the rest of lactation. The other thing I wanted to point out, and again it's gets back to this high level of immunoglobulin, the colostrum, very high concentration of total solids. We call it total solids, if we take a sample of colostrum milk, we remove all of the water, what's left over, total solid. So it's the organic and inorganic components of the H2O. Fairly high concentration of total solids here and actually mature milk, we're getting more like about 19% total solids. Talked about the immunoglobulins in colostrum and what I want to do here is to kind of make a comparison here, a relative amounts or relative concentrations of different immunoglobulins in colostrum and milk. And again, comparing species, human, cow, and species of interest at the moment in these videos, the sow. Notice in the circle here the orange color or the IgG. IgA is in the more gold color or yellow color. And the more cream color here is the IgM. So we can see several kinds of things. First of all, in the sow in colostrum IgG is the major immunoglobulin isotype, same is true in the cow. Remember, that these kind of species require the neonate is born without very much immunoglobulin, they're called gamma globulin anemic, means they have very, very, very low concentrations of immunoglobulin G, or any immunoglobulin for that matter in their blood. And so they require, Ingestion of colostrum, and then absorption of that immunoglobulin intact into their bloodstream very, very quickly after being born. So, that's why [COUGH] there's a very high concentration of immunoglobulin G in these kind of species. Compare that, or contrast that, to our own species, we got our immunoglobulins from mom, when we were still a fetus. Very, very late pregnancy, immunoglobulins are transported along the placental wall, and then into our bloodstream, as a fetus. So, we were born with pretty much full complement of IgG. So IgA then becomes very important because it's ingested, it coats, or protects, I should say, it protects the intestinal wall. And helps to setup that micro flora early on in life. Again, clearly, immunoglobulin concentrates are much lower in milks of human milk stays kind of the same. IgA is still the same so it's a primary isotype that you find in human milk. IgG is a part of the primary isotypes you find in cow milk so these really haven't changed but a little bit. What's interesting in the sow is kind of switched over for now in milk, IgA is the primary isotype IgG is the next major one. So, again, there's actually a shift here in the proportion of these immunoglobulin isotopes, going from colostrum to mature milk. Now, let's take a look at total solids. Again, remember, total solids, if you take a sample of milk, or colostrum, take out all the water, what's left over are total solids, and, just comparing again human, dairy cow and the sow. Human and dairy cow are not very different, so the dairy cows can be about 12.5% total solid, something like that. The human milk is going to be slightly less than that. Notice on the other hand, that the sow, again, these are all mature milk. So we're not talking about colostrum anymore at this point. We're talking about mature milk, roughly about 19%, 18 have 19% total solids. So, a substantially higher level of solids, protein and fat, in particular. In this case, what I've done for these three species, is to break this down in terms of lactose concentration in the blue, fat concentration in the red and then the green right here is protein concentration. So, let's start off with lactose, and we notice in the human, it's very high. In fact, in human milk is of the species we know milk composition, we know things about milk composition human is one of the highest levels of or highest concentrations of lactose of all the species that we're aware of. Dairy cow little bit less. And pig are more intermediate in that case. This one is a little bit higher than that one. If we go to milk fat, again human and cow concentration of fat is roughly the same. This is where we see a big difference. So the sow milk in the pig is substantially higher than these other two species. Again, accounting in part for the higher level of total solids. If we go to the protein, human milk is actually one of the lower ones in terms of concentration of protein in the milk. Again, the species we know is not the lowest but one of the lower ones. Cow milk is intermediate here and again, sow milk is even a little bit higher. So again, putting all these together that's why we have that increased total solids content. So this gives you a rough idea of how species' milk composition compares with our other examples. So we want to wrap this up and review this very quickly. Secretion composition changes rapidly during the first day after giving birth. So again, especially the immunoglobulin concentration is going down, lactose is going up a little bit. In the sow, milk fat is kind of not changing enormously during that first day. IgG is the major colostral immunoglobulin that we find in the cell. On the other hand, in mature milk, IgA is the major immunoglobulin isotype that we'd find. In the sow milk, again, we've got total solids about roughly 19%. So compared to the other species it's got a higher protein content, a higher fat content, and a higher lactose content than the cow.
