Effects of milk protein genetic variants on milk yield and composition | Journal of Dairy Research | Cambridge Core (original) (raw)

Summary

Effects of genetic variants of the milk proteins, αs1-casein, β-casein, κ-casein and β-lactoglobulin (βlg), on milk yield and composition, particularly the protein composition, were investigated in milk samples from 289 Jersey and 249 Friesian cows in eight commercial herds.

Milk protein genotypes had no significant effect on yields over a complete lactation of milk and fat, but significant differences in fat content were detected for β-casein (B, A1B, A2 > A1A2) and βlg (B, AB > A) variants. Significant differences between β-lg variants were also found with total solids (B, AB > A), casein (B, AB > A), whey protein (A > AB > B) and βlg (A > AB, AC > B > BC) concentrations. Casein genotypes were not significantly different in total protein and casein concentrations but many differences were found in casein composition. αs1-Casein variants significantly affected αs1-casein (BC > B) and κ-casein (B > BC) concentrations. β-Casein variants affected concentration and proportion of β-casein (A1B, A2B > A1, A1A2, A2, B), αs1-casein (A1, A2 > B) and κ-casein (B > A2) and concentration of whey protein (A1 > most other β-casein variants). κ-Casein variants affected concentration and proportion of κ-casein (B > AB > A), proportion of αs1-casein (A > AB > B) and concentration of βlg (A > AB, B) and α-lactalbumin (A, AB > B). Differences in milk composition were found between breeds, herds and ages, and with stage of lactation. The potential use of milk protein genotypes as an aid in dairy cattle breeding is discussed.

References

Alais, C. & Blanc, B. 1975 Milk proteins: biochemical and biological aspects. World Review of Nutrition and Dietetics 20 66–167CrossRefGoogle ScholarPubMed

Arave, C. W., Lamb, R. C. & Hine, H. C. 1971 Blood and milk protein polymorphisms in relation to feed efficiency and production traits of dairy cattle. Journal of Dairy Science 54, 106–112CrossRefGoogle ScholarPubMed

Asohaffbnburg, R. 1965 Unpublished results cited in Aschaffenburg (1968).Google Scholar

Aschaffenburg, R. 1968 Reviews of the progress of dairy science. Section G. Genetics. Genetic variants of milk proteins: their breed distribution. Journal of Dairy Research 35 447–460CrossRefGoogle Scholar

Aschaffenburg, R. & Drewry, J. 1955 Occurrence of different beta-lactoglobulins in cow's milk. Nature 176 218–219CrossRefGoogle ScholarPubMed

Asohaffenburg, R. & Drewry, J. 1957 Genetics of the β-lactoglobulins of cow's milk.Nature 180 376–378CrossRefGoogle Scholar

Barry, J. G. & Donnelly, W.J. 1980 Casein compositional studies. 1. The composition of casein from Friesian herd milks. Journal of Dairy Research 47 71–81CrossRefGoogle Scholar

Bell, K. 1967 The detection and occurrence of bovine β-lactoglobulin C. Biochimica et Biophysica Acta 147 100–108.CrossRefGoogle ScholarPubMed

Brunner, J. R. 1981 Cow milk proteins: twenty-five years of progress. Journal of Dairy Science 64 1038–1054.CrossRefGoogle Scholar

Cerbulis, J. & Farrell, H. M. 1975 Composition of milks of dairy cattle. I. Protein, lactose, and fat contents and distribution of protein fraction. Journal of Dairy Science 58 817–827CrossRefGoogle ScholarPubMed

Davies, D. T. & Law, A. J. R. 1980 The content and composition of protein in creamery milks in south-west Scotland. Journal of Dairy Research 47 83–90CrossRefGoogle Scholar

El-Negoumy, A. M. 1972 Effect of polymorphic composition of calcium caseinate sols on their stability to rennin. Journal of Dairy Research 39 373–379CrossRefGoogle Scholar

Feagan, J. T., Bailey, L. F., Hehir, A. F., Mclean, D. M. & Ellis, N. J. S. 1972 Coagulation of milk proteins. 1. Effect of genetic variants of milk proteins on rennet coagulation and heat stability of normal milk. Australian Journal of Dairy Technology 27 129–134Google Scholar

Gahne, B. 1963 Inherited variation in the post-albumins of cattle serum. Hereditas 50 126–135CrossRefGoogle Scholar

Golikova, A. P. & Panin, A. I. 1972 [Ratios of protein fractions in milk of Swiss Brown cows in relation to protein polymorphism.] Trudy Vsesoyuznogo Sel'skokhozyaīstvennogo Instituta Zaochnogo Obrazovaniya no. 51 57–58 (Dairy Science Abstracts 39 116)Google Scholar

Grosclaude, F., Mercier, J. P. & Ribadeau Dumas, B. 1973 Genetic aspects of cattle casein research. Netherlands Milk and Dairy Journal 27 328–340Google Scholar

Hargrove, G. L., Kiddy, C. A., Young, C. W., Hunter, A. C., Trimberger, G. W. & Mather, R. E. 1980 Genetic polymorphisms of blood and milk and reproduction in Holstein cattle. Journal of Dairy Science 63 1154–1166.CrossRefGoogle ScholarPubMed

Harvey, W. R. 1975 Least-squares analysis of data with unequal subclass numbers. United States Department of Agriculture, Agricultural Research Service H-4Google Scholar

Hines, H. C., Zikakis, J. P., Haenlein, G. F. W., Kiddy, C. A. & Trowbridge, C. L. 1981 Linkage relationships among loci of polymorphisms in blood and milk of cattle. Journal of Dairy Science 64 71–76CrossRefGoogle ScholarPubMed

Hoogendoorn, M. P., Moxley, J. E., Hawes, R. O. & Macrae, H. F. 1969 Separation and gene frequencies of blood serum transferrin, casein and beta-lactoglobulin loci of dairy cattle and their effects on certain production traits. Canadian Journal of Animal Science 49 331–341CrossRefGoogle Scholar

Kiddy, C. A., Mccann, R. E. & Wilson, R. L. 1970 Production characteristics of cows of different milk protein genetic types. 18th International Dairy Congress, Sydney IE 486Google Scholar

Larson, B. L. & Kendall, K. A. 1957 Protein production in the bovine. Daily production of the specific milk proteins during the lactation period. Journal of Dairy Science 40 377–386CrossRefGoogle Scholar

Li, F. H. G. & Gaunt, S. N. 1972 Astudy of genetic polymorphismsofmilk β-lactoglobulin, αs1-casein, β-casein, and κ-casein in five dairy breeds. Biochemical Genetics 6 9–20CrossRefGoogle Scholar

McGann, T. C. A., Mathiassen, A. & O'Connell, J. A. 1972 Applications of the Pro-Milk Mk. II. Part 3. Rapid estimation of casein in milk and protein in whey. Laboratory Practice 21 628–650Google Scholar

McKenzie, H. A. & Murphy, W. H. 1970 General methods and elemental analysis. In Milk Proteins Vol. I pp. 127–180 (ed. McKenzie, H. A.). New York: Academic PressCrossRefGoogle Scholar

McLean, D. M. 1981 Bovine milk proteins: their determination and associations between milk protein genotypes and milk yield and composition. Thesis, University of Adelaide, AustraliaGoogle Scholar

McLean, D. M., Bailey, L. F. & Munro, G. L. 1974 Determination of β-lactoglobulin in skim milk by radial immunodiffusion. 19th International Dairy Congress, New Delhi IE 486Google Scholar

McLean, D. M., Graham, E. R. B., Ponzoni, R. W. & Mckenzie, H. A. 1982 a Association between milk protein genotypes and milk yield and composition. 21st International Dairy Congress, Moscow I(1) 54–55Google Scholar

McLean, D. M., Graham, E. R. B. & McKenzie, H. A. 1982 b Estimation of casein components by gel electrophoresis. 21st International Dairy Congress, Moscow I(2) 221Google Scholar

Mancini, G., Vaerman, J. P., Carbonera, A. O. & Heremans, J. F. 1963 A single-radial-diffusion method for the immunological quantitation of proteins. Protides of the Biological Fluids 11 370–373Google Scholar

Mariani, P., Losi, G., Russo, V., Castagnetti, G. B., Grazia, L., Morini, D. & Fossa, E. 1976 [Caseification tests made with milk characterized by variants A and B of κ-casein in the production of Parmigiano-Reggiano cheese.] Scienza e Tecnica Lattiero-Casearia 27 208–227Google Scholar

Mariani, P., Morini, D., Losi, G., Castagnetti, G. B., Fossa, E. & Russo, V. 1979 [Nitrogen distribution in the milk of cows characterized by different genotypes in the β-lactoglobulin locus.] Scienza e Tecnica Lattiero-Casearia 30 153–176Google Scholar

Michalak, W. 1973 [Research on the content of some milk constituents in cow's milk throughout lactation. IV. Milk protein composition during the lactation, with regard to β-lactoglobulin and κ-casein genotypes of cows.] Prace i Materialy Zootechniczne 2 31–58Google Scholar

Morini, D., Losi, G., Castagnetti, G. B. & Mariani, P. 1979 [Properties of ripened cheese in cheesemaking experiments with milk characterized by κ-casein variants A and B.] Scienza e Tecnica Lattiero-Casearia 30 243–262.Google Scholar

Moustgaard, J., Moller, I. & Havskov Sorensen, P. 1960 [Polymorphism of bovine β-lactoglobulin.] Den Iongelige Veterinaer og Landbohojskole Institut for Sterilitetsforskning Aarsberetning 1960 111–123Google Scholar

Munro, G. L. 1978 Effect of genetic variants of milk proteins on yield and composition of milk. 20th International Dairy Congress, Paris E 10Google Scholar

Rook, J. A. F. 1961 Variations in the chemical composition of the milk of the cow. Part I. Dairy Science Abstracts 23 251–258Google Scholar

Rook, J. A. F. & Campling, R. C. 1965 Effect of stage and number of lactation on the yield and composition of cow's milk. Journal of Dairy Research 32 45–55CrossRefGoogle Scholar

Rose, D. 1962 Factors affecting the heat stability of milk. Journal of Dairy Science 45 1305–1311CrossRefGoogle Scholar

Sadler, A. M., Kiddy, C. A., Mcgann, R. E. & Mattingly, W. A. 1968 Acid production and curd toughness in milks of different αs1-casein types. Journal of Dairy Science 51 28–30CrossRefGoogle Scholar

Schaar, J. 1981 Casein stability and cheesemaking properties of milk: effects of handling, mastitis and genetic variation. Department of Animal Breeding and Genetics, Swedish University of Agricultural Sciences, Report 52.Google Scholar

Sherbon, J. W., Ledford, R. A., Regenstein, J. & Thompson, M. P. 1967 Variants of milk proteins and their possible relation to milk properties. Journal of Dairy Science 50 951Google Scholar

Standards Association of Australia 1976 The determination of the fat content of milk on a mass per volume basis. AS 1938–1976Google Scholar

Thompson, D. I. & Postle, D. S. 1964 The Wisconsin mastitis test – an indirect estimation of leucocytes in milk. Journal of Milk and Food Technology 27 271–275CrossRefGoogle Scholar

Waite, R., White, J. C. D. & Robertson, A. 1956 Variations in the chemical composition of milk with particular reference to the solids-not-fat. I. The effect of stage of lactation, season of year and age of cow. Journal of Dairy Research 23 65–81CrossRefGoogle Scholar