Table 7.
Effects of ADY on serum immunoglobulin contents of weaned beef calves (μg/mL)1.
| Item | Treatments |
SEM | P-value | |
|---|---|---|---|---|
| CON | ADY | |||
| Day 0 | ||||
| IgA | 314.19 | 323.51 | 5.017 | 0.362 |
| IgG | 520.65 | 511.39 | 5.443 | 0.405 |
| IgM | 18.39 | 17.99 | 0.209 | 0.344 |
| Day 60 | ||||
| IgA | 318.83 | 339.46 | 4.321 | 0.014 |
| IgG | 518.66 | 538.15 | 5.512 | 0.077 |
| IgM | 18.75 | 19.79 | 0.252 | 0.037 |
ADY = active dry yeast; SEM = standard error of mean; IgA = immunoglobulin A; IgG = immunoglobulin G; IgM = immunoglobulin M.
1
CON, control with no ADY and fed basal ration; ADY, fed basal ration and 5 g/d ADY (Angel Yeast Co., Ltd., Yichang, Hubei, China) per calf.