Lactoferrin Supplementation Induced Awassi Lambs Production with High Immunity and Iron Levels

Emad Gh.AL-Abbasy; Adnan Gh. Jalal

doi:10.25163/primeasia.519765

Multidisciplinary research and review journal | Online ISSN 3064-9870

RESEARCH ARTICLE (Open Access)

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Lactoferrin Supplementation Induced Awassi Lambs Production with High Immunity and Iron Levels

Emad Gh.AL-Abbasy ^1*, Adnan Gh. Jalal ^1*

+ Author Affiliations

Journal of Primeasia 5 (1) 1-7 https://doi.org/10.25163/primeasia.519765

Submitted: 16 June 2024 Revised: 11 August 2024 Published: 13 August 2024

Abstract

Background: The Food and Agriculture Organization (FAO) reports indicate an increasing demand for animal products in the Near East and North Africa, surpassing production rates. This necessitates a focus on enhancing animal production, particularly sheep breeding, which is prevalent in the region. Newborn lamb morbidity and mortality are significant economic losses for sheep farms, attributed to deficiencies in immunoglobulins at birth. Colostrum intake is crucial for newborn immunity and growth, containing vital immunoglobulins and antibodies. Lactoferrin, a key component in colostrum, plays a role in boosting the immune system and nutrient absorption. Methods: This study was conducted at the Department of Animal Production, Faculty of Agriculture, University of Tikrit, from November 1, 2023, to February 1, 2024. Fifteen Awassi lambs were divided into three groups: control (no lactoferrin), 1 g/day lactoferrin, and 3 g/day lactoferrin. Blood samples were collected at 30, 60, and 90 days of age to measure concentrations of immunoglobulins (IgG, IgM, IgA), iron, transferrin, and transferrin saturation. The analysis was performed using radial immunodiffusion, Cobas C6000 automatic analyzer, and Alisa (Stat Fax 2400). Results: At 30 days, the lambs receiving lactoferrin showed significantly higher IgG levels compared to the control group. IgG concentrations were 13.20 ± 0.1 mg/ml (3 g lactoferrin) and 10.40 ± 0.3 mg/ml (1 g lactoferrin), compared to 9.30 ± 2.1 mg/ml in the control group. No significant differences were observed in IgM and IgA levels among the groups. Iron concentrations showed no significant differences at 30 days, but transferrin levels were significantly lower in the 3 g lactoferrin group (2.10 ± 0.30 mg/ml) compared to the control (2.90 ± 0.12 mg/ml) and 1 g lactoferrin (2.80 ± 0.16 mg/ml) groups. At 60 and 90 days, iron concentrations were significantly higher in the lactoferrin groups compared to the control. Conclusion: The administration of lactoferrin significantly enhances the concentration of immunoglobulins and iron in the blood of newborn Awassi lambs, indicating improved immune function and nutrient absorption.

Keywords: Lactoferrin, Immunoglobulins, Iron concentration, Transferrin, Awassi lambs

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