PENGARUH PARITAS DAN LAMA THAWING TERHADAP KUALITAS NUTRISI KOLOSTRUM DI PT. GREENFIELDS INDONESIA FARM 2

Colostrum contains immunoglobulins, proteins, fats, and lactose that are vital for calf survival. Freezing colostrum has become a common practice in the dairy cattle industry; however, the thawing process can affect its nutritional quality. This study aims to evaluate the effect of parity and thawing duration on the nutritional quality of colostrum. The study employed a factorial completely randomized design with five levels of thawing duration (1-2, 2-3, 3-4, 4-5, 5-6 hours) and four levels of parity (1, 2, 3, >4), each with five replications, resulting in 100 FH cow colostrum samples. Data were analyzed using two-way ANOVA
and LSD. The results showed that thawing duration had a highly significant effect (P<0.01) on all parameters, with the shortest duration (1-2 hours) producing the best quality. Parity also had a highly significant effect (P<0.01), particularly on fat content, where parity 1-2
produced 16.32-16.49%, while parity 3-4 only produced 4.90-5.63%. The interaction between the two factors had a highly significant effect only on total solid content. It was concluded that the optimal thawing procedure is 1-2 hours, and colostrum from cows with parity 1-2 is recommended to obtain high nutritional content.