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The Genetic Improvement of Dairy Cattle

Published online by Cambridge University Press:  21 November 2017

R.B. Land ,
G. Simm ,
R. Thompson  and
J.A. Woolliams
R.B. Land
Affiliation:
AFRC Physiology and Genetics Research Station, Roslin EH25 9PS
G. Simm
Affiliation:
AFRC Physiology and Genetics Research Station, Roslin EH25 9PS Edinburgh School of Agriculture, Edinburgh EH26 OQE
R. Thompson
Affiliation:
AFRC Physiology and Genetics Research Station, Roslin EH25 9PS
J.A. Woolliams
Affiliation:
AFRC Physiology and Genetics Research Station, Roslin EH25 9PS
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Extract

Dairying is the largest single sector of British agriculture. European milk production is however in surplus and the imposition of quotas has put pressure on the industry. It has also constrained the interaction of the industry with market forces and hence its potential for progressive development. The greater the pressure the more important is efficency and hence the greater the need for and the benefits from genetic improvement. This paper reviews breeding objectives for dairy cattle, and considers the opportunities for the uptake of new technologies such as multiple ovulation and embryo transfer, and physiological predictors of genetic merit.

Concentration on clear and limited breeding goals is crucial to the success of any breeding programme. This is probably the principal factor underlying the greater genetic progress achieved in North America and New Zealand than in Europe.

Gibson (1987) has estimated that the optimum ratio of fat:protein In milk for processing is currently about 1.65:1 (i.e. 5.6% fat would be required to match the current average protein production of about 3.4%). Even with a 30% fall In consumption of dairy fat, the optimum fat % in milk for manufacturing would still be 3.8—4.7%.

Type
Technical and Management Options for Milk Production
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1988 , March 1988 , pp. 7
Copyright
Copyright © The British Society of Animal Production 1988

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References

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