Volume: 51 Issue: 1
Year: 2020, Page: 31-33,
Received: July 30, 2019 Accepted: Sept. 15, 2019 Published: Jan. 1, 2020
Haptoglobin is an acute phase protein that is of diagnostic significance in dairy cattle. In the present study, haptoglobin level was assessed during the periparturient period in 15 clinically healthy pregnant cows. The mean concentration of haptoglobin during transition was found to be 5.60 ± 0.54 mg/dL, whereas the concentration during the period immediately before and after transition was 4.80 ± 0.59 mg/ dL. The concentration obtained was greater than the reported concentration of 2mg/dL or less, in healthy ruminants. The higher concentrations observed were also associated with a higher concentration of serum non-esterified fatty acids of 0.576 ± 0.10 mmoles/L during transition and 0.328 ± 0.03 mmoles/L immediately outside the transition period. Increased haptoglobin might indicate the transient inflammation and a response to negative energy balance during transition in dairy cows.
Keywords: Haptaglobulin, Non esterified fatty acid, Transition
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© 2020 Bhat et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Bhat, S. V. V., Anisha, J. P., Shynu, M., Jayavardhanan K. K. and Ramnath, V. 2020. Higher concentration of haptoglogin indicates transient inflammation and negative energy balance in transition cows. J. Vet. Anim. Sci. 51(1): 31-33.