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The relevance of milk protein polymorphisms for dairy cattle breeding.

Published online by Cambridge University Press:  24 November 2017

Henk Bovenhuis
Henk Bovenhuis*
Affiliation:
Department of Animal Breeding, Wageningen Agricultural University. PO Box 338, 6700 AH Wageningen, The Netherlands.
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Extract

Several studies have shown milk protein genetic variants to be associated with manufacturing properties of milk. The main findings were that κ-casein genetic variants affect renneting time of milk and βlactoglobulin genetic variants are associated with casein number (reviewed by Grosclaude, 1988). There are reports also of associations between milk protein genetic variants and milk production traits. Results from these studies indicate that κ-casein genotypes are associated with protein content and βlactoglobulin genotypes are related to fat content (reviewed by Bovenhuis et al., 1992). Therefore, κ-casein and βlactoglobulin genotypes might be of value as selection criteria. The aim of the present study was to quantify the potential effects of selection for κ-casein and β-lactoglobulin genotypes by using stochastic simulation of a closed adult MOET nucleus breeding scheme.

Type
Dutch Animal Science
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1993: Winter meeting , March 1993 , pp. 46
Copyright
Copyright © The British Society of Animal Production 1993

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References

Bovenhuis, H. 1992. The relevance of milk protein polymorphisms for dairy cattle breeding. Ph.D. Thesis Wageningen Agric. Univ., Netherlands p. 1–139.Google Scholar
Bovenhuis, H., Arendonk, J. A. M. Van and Korver, S.. 1992. Associations between milk protein polymorphisms and milk production traits. J. Dairy Sci. 75: 2549.CrossRefGoogle ScholarPubMed
Grosclaude, F. 1988. Le polymorphisme génétique des principales lactoproteines bovines. Inst. Nat. Rech. Agron. Prod. Anim. 1: 5.Google Scholar
Van den Berg, G., Escher, J. T. M., Koning, P. J.de and Bovenhuis, H.. 1992. Genetic polymorphism of κ-casein and β-lactoglobulin in relation to milk composition and processing properties. Neth. Milk Dairy J. 46: 145.Google Scholar