猪血浆免疫球蛋白的功能及纯化工艺的研究进展  

Research Progress on the Function and Purification Technology of Porcine Plasma Immunoglobulin

作　　者：刘峰成 李展峰 贺建华[1,2] 伍树松 LIU Fengcheng;LI Zhanfeng;HE Jianhua;WU Shusong(College of Animal Science and Technology,Hunan Agricultural University,Hunan Changsha 410128,China;Hunan Collaborative Innovation Center of Livestock and Poultry Safety Production,Hunan Changsha 410128,China)

机构地区：[1]湖南农业大学动物科学技术学院,湖南长沙410128 [2]湖南省畜禽安全生产协同创新中心,湖南长沙410128

出　　处：《中国畜牧杂志》2023年第2期21-28,共8页Chinese Journal of Animal Science

基　　金：国家自然科学基金(32102578);湖南省重点研发计划(2021NK2010);长沙市杰出创新青年基金培养计划(kq2009057)。

摘　　要：猪血是一种优质的蛋白原料,传统的使用方法常将其制作成血粉应用于动物饲料之中,但由于非洲猪瘟的影响,猪血的利用受到限制。猪血中免疫球蛋白(IgG)可作为免疫增强物质,利用现代工艺将其进行分离与纯化,可有效提高其使用效率。本文综述了猪血中IgG的纯化工艺、生理功能及其在仔猪中的应用,以期为猪血浆免疫球蛋白的合理应用提供新的思路。Pig’s blood is a source of high quality protein, and traditionally used as blood meal in animal feed. However, the usage is restricted due to the influence of African swine fever. The immunoglobulin(IgG) in pig’s blood can be used as an immune-enhancing substance, separation and purification of IgG by modern technology can improve the efficiency. This paper reviews the purification technology, physiological function and application of IgG in piglets, in order to provide a new idea for the rational application of porcine plasma immunoglobulin.

关 键 词：猪 免疫球蛋白 功能 纯化工艺 饲料 

分 类 号：S828[农业科学—畜牧学]