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Effects of <i>Ganoderma lucidum</i> Spent Mushroom Substrate Extract on Milk and Serum Immunoglobulin Levels and Serum Antioxidant Capacity of Dairy Cows
Abstract
Purpose: To investigate the effects of Ganoderma lucidum hot water extract (HWE) from spent mushroom substrate on milk and serum immunoglobulin levels and serum antioxidant capacity.
Methods: Forty cows within the same parity and stage of lactation and with similar body weight were randomly divided into four groups of 10 cows each. The daily dietary dosage of HWE was 0, 33, 67, and 100 g for control and the three experimental groups EG1, EG2, and EG3, respectively. Serum antioxidant activity as well as milk and serum immunoglobulin levels were measured by enzyme-linked immunosorbent assay (ELISA).
Results: After administration for 60 days, no significant differences in milk IgG, IgA, or IgM concentrations were detected among the experimental groups, but serum IgA concentration was significantly higher in EG1, EG2, and EG3 groups compared with control group (p < 0.01). Additionally, significant differences were detected in serum total antioxidant capacity (TAC) and mean serum TAC concentration among control, EG1, EG2, and EG3 groups (p < 0.05).
Conclusion: The results suggest that when utilized as a feed additive, HWE may enhance immunity and antioxidant capacity in dairy cows, and subsequently improve milk quality.
Keywords: Ganoderma lucidum, Spent mushroom substrate, Immunoglobulin, Antioxidant capacity, Dairy cows
