Physicochemical composition and long-chain fatty acids in fresh and freeze-dried colostrum from cows and buffaloes

Background: Colostrum is a functional food for newborn calves and can be preserved by refrigeration, freezing, or freeze-drying. The physicochemical characteristics of colostrum may or may not be affected by the freeze-drying process. No information is available on freeze-dried buffalo colostrum. The objective of this study was to evaluate the physicochemical quality and fatty acid profile of fresh and freeze-dried buffalo colostrum collected 10-12 h postpartum, and to compare them with those of cow colostrum. Methods: Colostrum was collected from ranches located in the Mexican highlands. The samples were classified as: (a) fresh cow colostrum (FCC), (b) fresh buffalo colostrum (FBC), (c) 24-h freeze-dried cow colostrum (FdC24), (d) 24-h freeze-dried buffalo colostrum (FdB24), (e) 48-day freeze-dried cow colostrum (FdC48), and (f) 48-day freeze-dried buffalo colostrum (FdB48). Results: < 0.05) in buffalo colostrum. Conclusion: The analysis revealed that saturated fatty acid levels were elevated in colostrum from cows, whereas monounsaturated fatty acids and polyunsaturated fatty acids were more abundant in buffalo colostrum. However, these findings should be substantiated by measurements of lipid oxidation markers, fat globule membrane integrity, and peroxide values. The freeze-drying process tends to reduce fat content and alter the fatty acid profile. Therefore, proper preservation of colostrum is crucial for maintaining its quality; studies indicate that freeze-drying for up to 48 h can effectively preserve its characteristics, making it suitable for use in neonates and other specific nutraceutical applications.