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THE RELATIONSHIP BETWEEN MILK PROTEIN PHENOTYPES AND LACTATION TRAITS IN AYRSHIRES AND JERSEYS

Kim, S.    (Department of Animal Science, McGill University   ); Ng-Kwai-Hang, K.F.    (Department of Animal Science, McGill University   ); Hayes, J.F.    (Department of Animal Science, McGill University  );
  • 초록

    A total of 3,610 Ayrshire and 1,711 Jersey cows were phenotyped for the genetic variants of ${\alpha}_{s1}$ -casein, ${\beta}$ -casein, $\chi$ -casein, ${\beta}$ -lactoglobulin and ${\alpha}$ -lactalbumin. Least squares analyses showed possible associations between milk protein phenotypes and lactational production traits. Depending on lactation number, ${\beta}$ -casein phenotypes in Ayrshires were associated with milk production ( $A^2A^2$ > $A^1A^2$ > $A^1A^1$ ), and with milk protein content. In the third lactation, Ayrshire cows with ${\beta}$ -casein $A^1A^1$ produced milk with 3.43% fat compared to 3.37% fat for ${\beta}$ -casein $A^2A^2$ . In Ayrshire, $\chi$ -casein phenotypes affected the protein content during the three lactations (BB > AB > AA) and ${\beta}$ -lactoglobulin phenotypes significantly influenced the milk fat during the first lactation (4.06% for AA and 3.97% for BB). In Jerseys, protein content of milk was influenced by phenotypes of ${\alpha}_{s1}$ -casein(3.98% for CC v/s 3.86% for BB in the first lactation). In the third lactation, $\chi$ -casein AA of Jersey milk contained 5.35% fat compared to 4.82% for phenotype BB. The effects of ${\beta}$ -lactoglobulin phenotypes on protein content were apparent in Jerseys during the second lactation with the A variant being superior to the B (4.00% for AA v/s 3.87% for BB).


  • 주제어

    Ayrshire .   Jersey .   Genetic Variants .   Milk .   Fat .   Protein.  

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