HIgher concentration of haptoglogin indicates transient inflammation and negative energy balance in transition cows

Abstract

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