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Journal of Dairy Science Vol. 15 No. 2 116-131
© 1932 by American Dairy Science Association ®
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The Chemistry of the Blood of Dairy Cows before and after Parturition and Its Relation to Milk Fever

L. T. Wilson1 and E. B. Hart

Department of Agricultural Chemistry, University of Wisconsin

ABSTRACT

  1. The blood protein values obtained in milk fever compared with those for normal calvings indicate that anhydremia is not an important factor in milk fever.
  2. There is a tendency for the inorganic Ca of the blood of most dairy cows to fall slightly sometime within the first three days after calving. This tendency is most marked in cows that have been through a previous lactation period.
  3. The inorganic P of the blood of dairy cows also tends to fall within the first three days after calving in many cases, but this tendency is not so consistent for P as it is for Ca. Blood P varies much more under the same conditions than blood Ca.
  4. Additional evidence has been obtained that the essential factor in milk fever is a blood Ca deficiency.
  5. Plasma phosphatase in dairy cows varies considerably. It tends to be fairly high three weeks or more before calving, then to fall till near the time of calving when it tends to go up. During the three weeks after calving it usually falls again.
  6. The phosphatase activity of the milk is usually higher than that of the plasma of the cow, and the activity in the milk is much greater in cows at the end of lactation than in heavily producing cows at the beginning of lactation.

FOOTNOTES

1 Abstract of a thesis submitted to the Graduate School of the University of Wisconsin in partial fulfillment for the Doctor's degree.






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Copyright © 1932 by the American Dairy Science Association ®.