Purpose:
To investigate the effects of
Ganoderma lucidum
hot water extract (HWE) from spent
mushroom substrate on milk and serum immunoglobulin levels and serum antioxidant capacity.
Methods:
Forty cows within the same parity and stage of lactation and with similar body weight were
randomly divided into four
groups of 10 cows each. The daily dietary dosage of HWE was 0, 33, 67, and
100 g for control and the three experimental groups EG1, EG2, and EG3, respectively. Serum
antioxidant activity as well as milk and serum immunoglobulin levels were measured by enz
yme
-
linked
immunosorbent assay (ELISA).
Results:
After administration for 60 days, no significant differences in milk IgG, IgA, or IgM
concentrations were detected among the experimental groups, but serum IgA concentration was
significantly higher in EG1,
EG2, and EG3 groups compared with control group (p < 0.01). Additionally,
significant differences were detected in serum total antioxidant capacity (TAC) and mean serum TAC
concentration among control, EG1, EG2, and EG3 groups (p < 0.05).
Conclusion:
The
results suggest that when utilized as a feed additive, HWE may enhance immunity
and antioxidant capacity in dairy cows, and subsequently improve milk quality.
