Table 1.
Pearson correlation coefficients between chemical composition, immunoglobulin G (IgG) and lactoferrin content, and Brix value of Murciano–Granadina goat colostrum.
| Parameters | Fat | Protein | Lactose | SNF | IgG | Lactoferrin | °Bx |
|---|---|---|---|---|---|---|---|
| Fat | - | 0.221 | −0.121 | 0.266 (**) | 0.036 | 0.099 | 0.240 |
| Protein | - | −0.835 (***) | 0.983 (***) | 0.864 (***) | 0.705 (***) | 0.934 (***) | |
| Lactose | - | −0.727 (***) | −0.815 (***) | −0.571 (***) | −0.812 (***) | ||
| SNF | - | 0.815 (***) | 0.688 (***) | 0.904 (***) | |||
| IgG | - | 0.757 (***) | 0.894 (***) | ||||
| Lactoferrin | - | 0.716 (***) | |||||
| °Bx | - |
Fat (%), protein (%), lactose (%), SNF non-fat solids (%), IgG (mg/mL), lactoferrin (mg/L), and °Bx (%). *** p < 0.001; ** p < 0.01.