Serum constituents analyses in dairy cows: effects of duration and temperature of the storage of clotted blood

We studied the effects of storage time and temperature of clotted whole blood on the amounts of 17 analytes in bovine blood serum. Serum separated after blood was allowed to stand for 2, 4, 6, 12 and 24h at room temperature or on ice. Results obtained for phosphorous, magnesium, urea, cholesterol, beta-hydroxybutyrate (BHBA), triglyceride, albumin, total protein and gamma-glutamyletransferase (GGT) were not influenced by storage at room temperature or on ice for as long as 24h. Duration of the clotted whole blood storage had a significant effect on calcium, glucose concentrations, creatine kinase (CK) and aspartate aminotransferase (AST) activities and temperature had a significant effect on glucose, non-esterified fatty acids, CK and bilirubin concentrations.