Levels of lactoferrin, an Fe-binding protein with bacteriostatic properties, were determined in the colostrum and milk of Yorkshire sows during a 21-d lactation. Lactoferrin levels averaged 1,100 to 1,300 μg/ml near the time of farrowing, then declined sharply during the first week of lactation. Concentration of lactoferrin showed considerable variation among sows, but not among teat positions (anterior to posterior). A method for isolating high purity swine lactoferrin is described.
Elliot, J. I., Senft, B., Erhardt, G., & Fraser, D. (1984). Isolation of lactoferrin and its concentration in sows' colostrum and milk during a 21-day lactation. Journal of animal science, 59(4), 1080-1084.