Evaluation of haptoglobin concentration in clinically healthy dairy cows: correlation between serum and milk levels

Figures & data

Table 1. Mean haptoglobin concentrations (ng/ml) in serum samples from dairy cows in Galicia (NW Spain) according to calving number and lactation phase.

Lactation number	n	Mean	95% confidence interval
			Maximum	Minimum
1st	65	12.34	5.91	18.78
2nd	75	9.57	6.41	12.73
3rd or higher	79	15.47	8.46	22.48
Lactation phase
Fresh cows	40	20.56	7.42	33.69
Peak	35	12.19	6.21	18.19
Mid lactation	66	11.32	5.031	17.61
Late lactation	63	10.11	6.72	13.50
Dry cow	21	11.92	0.48	24.33
Total	228	12.61	9.34	15.87

Table 2. Results of mixed-effects model for the effect of lactation number and lactation phase on mean haptoglobin concentrations (ng/ml) in serum samples from dairy cows in Galicia (NW Spain).

	Covariance parameters estimation (Standard error)
	607.708 (58.887)
Fixed effects	F value	p Value
Intersection	52.734	<.001
Lactation number	1.575	0.209
Lactation phase (fresh vs. remaining groups)	5.548	0.019
Lactation number * Lactation phase	0.791	0.455

Figure 1. Scatter plot of serum haptoglobin concentration (y-axis) and milk haptoglobin concentration (x-axis) (ng/ml), in 80 dairy cows from Galicia (NW Spain).

Table 3. Descriptive statistics for haptoglobin concentrations (ng/ml) by type of sample (serum/milk) from 80 dairy cows in Galicia (NW Spain).

	Percentil 25	Median	Percentil 75		95% confidence interval
				Mean	Maximum	Minimum
Serum	5.43	12.63	19.05	20.09	12.74	27.44
Milk	6.09	12.82	23.92	21.17	14.16	28.18