scholarly journals The Use of Genetic Marking in Breeding Work with Breed Herds

2020 ◽  
Author(s):  
Ю.А. Михайлова ◽  
Р.В. Тамарова
Keyword(s):  
Dairy Products ◽  
Cottage Cheese ◽  
Frequency Of Occurrence ◽  
Technological Properties ◽  
Dna Testing ◽  
Allelic Variants ◽  
Casein Gene ◽  
Breeding Work ◽  
Yield And Quality

Исследования проведены по актуальной проблеме повышения белковомолочности и улучшения технологических свойств коровьего молока и качества белковомолочных продуктов. Цель исследований – проследить наследование аллелей гена каппа-казеина дочерьми от быков-отцов с АВ и ВВ генотипами каппа-казеина, оценить белковомолочность коров, технологические свойства молока, выход и качество творога из молока коров ярославской породы с разными генотипами каппа-казеина. Основные исследования проводились в племрепродукторе по ярославской породе Ярославской области с 2009 года, а в одном из племзаводов региона изучались технологические свойства молока коров, генотипированных по каппа-казеину, с 2012 года. В специализированной лаборатории ДНК-технологий ФГБНУ ВНИИплем были исследованы образцы крови по современной методике ДНК-тестирования каппа-казеина. Решающую роль играют быки-производители в наследовании признака белковомолочности. Было прогенотипировано 49 коров-дочерей от 11 быков-отцов преимущественно чистопородных ярославских животных. Установлено наследование с учётом генотипов каппа-казеина быков-отцов и дочернего потомства. Наследование аллельных вариантов гена каппа-казеина дочерьми от быков различное. Выявлены два препотентных быка-производителя, передающих с наибольшей частотой встречаемости В-аллельные варианты каппа-казеина дочерям (частота встречаемости 0,5). Получены данные выхода и качества белковомолочной продукции (творога) у В-аллельного варианта каппа-казеина на 14–29% выше, чем из молока коров с генотипом АА. Рентабельность производства творога из молока коров, имеющих в генотипе аллель В каппа-казеина, выше на 22–46%. Выявленные данные позволяют рекомендовать шире использовать ДНК-тестирование по генотипу каппа-казеина при селекции крупного рогатого скота по экономически ценным признакам – по содержанию белка и технологическим свойствам молока. Researches have been conducted on the recent problem of increasing protein and milking capacity and improving the technological properties of cow's milk and the quality of protein and dairy products. The goal of the research was to trace the inheritance of alleles of the kappa casein gene by daughters from bulls-fathers with AB and BB genotypes of kappa casein, to evaluate the protein and milking capacity of cows, the technological properties of milk, the yield and quality of cottage cheese from milk of cows of the Yaroslavl breed with different genotypes of kappa casein. The main researches have been conducted in a pedigree breeding unit for the Yaroslavl breed of the Yaroslavl region since 2009 and in one of the stud farms of the region the technological properties of the milk of cows genotyped by kappa casein have been studied from 2012. In a specialized DNA technology laboratory of the FSBSI All-Russian Scientific Research Institute of Breeding work blood samples were examined according to the modern DNA testing technique of kappa casein. The decisive role is played by the servicing bulls in the inheritance of the sign of protein and milking capacity. 49 daughter cows from 11 father bulls of predominantly pure-bred Yaroslavl animals were genotyped. Inheritance has been established taking into account the kappa-casein genotypes of bull fathers and daughter offspring. The inheritance of the allelic variants of the kappa-casein gene by the daughters from the bulls is different. Two prepotent bull sires were identified transmitting B-allelic variants of kappa-casein to daughters with the highest frequency of occurrence (frequency of occurrence 0.5). The data on the yield and quality of protein and dairy products (cottage cheese) were obtained in the B-allelic variant of kappa-casein 14–29% higher than from milk of cows with genotype AA. The profitability of the production of cottage cheese from the milk of cows with the kappa casein allele B in the genotype is 22–46% higher. The identified data make it possible to recommend the wider use of DNA testing according to the genotype of kappa casein in the selection of cattle according to economically valuable features – according to the protein content and technological properties of milk.

The influence of different genotypes of kappa-casein and beta-lactoglobulin on the productivity of cows of Ayrshire, Holstein and Yaroslavl breeds

2021 ◽  
pp. 9-27
Author(s):  
R. V. Tamarova ◽  
E. V. Egorashina
Keyword(s):  
Quality Indicators ◽  
Comprehensive Evaluation ◽  
Cottage Cheese ◽  
Milk Product ◽  
Dna Testing ◽  
Ayrshire Breed ◽  
Dairy Cattle Breeding ◽  
Protein Milk ◽  
Beta Lactoglobulin

Under the conditions of intensification of dairy cattle breeding, genetic markers of protein-milk content, namely allelic variants of kappa-casein and beta-lactoglobulin, are increasingly used. They are established by the method of DNA testing on blood samples of breeding animals. This method is also being introduced in our country, which is especially important when selecting breeding sires for the artificial insemination network. The purpose of the research was to study the quality indicators of milk of cows bred in the region of breeds (Ayrshire, Holstein, Yaroslavl), and the protein-milk product produced from it as cottage cheese, depending on the influence of the genotype. The research has been carried out in CJSC “Agrofirma “Pakhma” in the Yaroslavl region. The object of research was cows of Ayrshire, Holstein and Yaroslavl breeds. The sample included 99 cows, including 36 animals of Ayrshire breed, 33 Holstein and 30 Yaroslavl breed. A comparative comprehensive evaluation of the dairy productivity of cows of Ayrshire, Holstein and Yaroslavl breeds under the conditions in one herd using DNA testing has been carried out, for the entire productive period of economic use, the realization of the genetic potential has been traced. For the first time in the Yaroslavl region DNA testing of Ayrshire cows was carried out and new data on the polymorphism of the CSN3 and LGB genes in Holstein and Yaroslavl cows were obtained. The association of CSN3, LGB genotypes and complex genotypes with milk productivity and technological properties of milk has been investigated. The yield and quality of cottage cheese from the milk of cows of different breeds in association with CSN3 genotypes have been studied. As a result of studying the quality indicators of milk of cows of different breeds and the protein-milk product produced from it as cottage cheese, depending on the influence of the genotype. It has been found that cows of different breeds and different genotypes had significant differences in the quality of milk and cottage cheese produced from it, which must be taken into account when conducting breeding work with these breeds.

scholarly journals Features of Microflora of Food Products of Animal Origin Realized in Dnipro

2021 ◽  
Vol 6 (3) ◽  
pp. 353-359
Author(s):  
T. V. Sclyar ◽  
◽  
O. O. Pospielova ◽  
N. V. Cherevach ◽  
O. A. Dregval ◽  
...  
Keyword(s):  
Dairy Products ◽  
Pathogenic Bacteria ◽  
Trade Mark ◽  
Cottage Cheese ◽  
Animal Origin ◽  
Standard Samples ◽  
Viable Bacteria ◽  
Escherichia Coli Bacteria ◽  
Milk And Dairy Products

Milk and dairy products are an excellent environment for the development of microorganisms that can cause various defects in the products and in some cases lead to human disease. Under the action of bacteria, yeast, molds, if the rules of procurement are not observed, transportation, storage and sale of dairy products deteriorate rapidly, lose nutritional value, become dangerous for consumption. The purpose of the research was the monitoring of quality of dairy products sold in the trade network of Dnipro according to the sanitary-microbiological indicators. Material and methods. We analyzed 79 samples of milk and dairy products of different trade mark. 56 (64,5%) samples were not standard indexes from which 10 samples of pasteurized milk, 9 samples of yogurt, 6 samples of kefir, 8 samples of sweet-cream butter, 7 samples of cottage cheese, 6 samples of sour cream and 5 samples fermented baked milk. Results and discussion. The obtained results showed that 19 samples of dairy products contained less viable bacteria, than it was indicated according to sanitary and microbiological indexes. There was the greatest number of nonstandard products among samples of yogurt (6) and cottage cheese (4). The study showed that out of 56 analyzed dairy products 13 contained yeast in an amount that exceeds the standard rates. The largest number of non-standard samples (5) was found in yogurt. In 12 samples the maximum number of molds was exceeded. The highest number of molds contaminated product samples was found among cottage cheese (4), kefir (3) and butter (3). In the presence of sanitary-indicative microorganisms we did not meet the requirements of the normative indicators of 35 samples of dairy products, which was 44.3% of the total number of analyzed samples. Escherichia coli bacteria were found in samples of all types of dairy products. The most contaminated were samples of milk (6 samples), kefir (6 samples) and yogurt (5 samples). Conclusion. Out of 7 types studied most dairy products contaminated by all indicators were yoghurt and cottage cheese. Staphylicoccus aureus was detected in 2 samples of lactic acid products. Pathogenic bacteria, including representatives of the genus Salmonella and Listeria monocytogenes, were not found in none of 79 samples of seven types of dairy products

scholarly journals κ-casein polymorphism effect on technological properties of dried milk

2021 ◽  
Vol 9 (1) ◽  
pp. 95-105
Author(s):  
Ramil Vafin ◽  
Iskra Radaeva ◽  
Alexandr Kruchinin ◽  
Elena Illarionova ◽  
Alana Bigaeva ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Chemical Engineering ◽  
Raw Materials ◽  
Rflp Analysis ◽  
Technological Properties ◽  
Allelic Variants ◽  
Casein Gene ◽  
Milk Samples ◽  
Pcr Rflp ◽  
Reconstituted Milk

Introduction. Numerous molecular genetic studies have revealed a correlation between the polymorphism of milk protein genes and the technological properties of milk raw materials. DNA analysis, in particular, initiated research into the influence of allelic variants of κ-casein (CSN3) on thermal stability and cheese suitability of milk. This gives relevance to our study that compares the results of genotypic identification of lactating cows by the κ-casein gene, using raw and processed milk samples. Study objects and methods. Our study used raw and reconstituted milk samples from first-calf cows of the black motley breed with the AA and BB genotypes of the κ-casein gene. The samples were analyzed by standardized and generally accepted chemical engineering methods, as well as by capillary electrophoresis and PCR-RFLP analysis. Results and discussion. We compared the results of tests on thermal stability and cheese suitability of raw and reconstituted milk samples from cows with the AA and BB genotypes of the κ-casein gene. We tried out an integrated approach to monitoring milk raw materials based on the most relevant technological criteria and correlating the data with the associated CSN3 gene identification parameters. The PCR-RFLP analysis revealed reproducible results for both raw and dried milk samples in relation to the genotypical identification by the A- and B- allelic variants of the CSN3 gene. The tests showed higher thermal stability in the reconstituted milk from the BB genotype cow and better cheese suitability in the AA genotype sample. Conclusion. We developed a system for evaluating milk raw materials based on the most important technological parameters in combination with their genotypic characteristics. Our research procedure can unify the accumulation of experimental data and contribute to the formation of bioinformatics algorithms. This approach can be used in mathematical modeling of criteria to evaluate the compliance of the technological properties of milk with the recommended indicators.

scholarly journals Inheritance of allelic variants of the kappa-casein gene by cows

2020 ◽  
Vol 17 ◽  
pp. 00059 ◽  
Author(s):  
Radik Shaidullin ◽  
Gazimzyan Sharafutdinov ◽  
Anastasia Moskvicheva ◽  
Tagir Faizov ◽  
Yusupzhan Yuldashbaev
Keyword(s):  
Milk Yield ◽  
Milk Fat ◽  
Mass Fraction ◽  
Milk Protein ◽  
Frequency Of Occurrence ◽  
Allelic Variants ◽  
Casein Gene ◽  
Black And White ◽  
White Cattle ◽  
Pcr Diagnostics

The inheritance of allelic variants of the kappa-casein gene from bulls with different genotypes and their influence on the milk production of daughters were studied. For research, PCR diagnostics of daughters in the herds of black-and-white cattle at the farms “Azeleevo” and “Vakhitovo” (OJSC “Red East Agro”) was carried out, the fathers were two bulls LADDIE 135797213 with a genotypes CSN3 AB and LOMAX 10785322 with a genotype CSN3 BB. Based on the results of genotyping, the frequency of occurrence of genotypes AA, AB, BB kappa-casein and allelic variants A and B in daughters was calculated. The bull with the CSN3 AB genotype produced the largest number of offspring with the CSN3 AA genotype 50.0-51.8 %, and the bull with the homozygous BB genotype produced 24–25 % of daughters carrying the BB variant and 75 -76 % of the AB genotype. The frequency of occurrence of the Kappa-casein allele in the daughters of bulls with the genotype CSN3 BB was 0.63, which is almost 2 times more than the allele A. When comparing heifers with the same genotype (CSN3 AB), it was found that at the Azeleevo farm, the daughters of the bulls having the genotype BB of kappa-casein are superior to cows born from bulls with the genotype AB by the milk yield (+36 kg), mass fraction of fat and protein (+0.01 %), the amount of milk fat (+2 kg) and protein (+2 kg). In the group of first-calf heifers with the BB genotype, daughters of the producer with the BB genotype are superior by the milk yield (+ 175 kg), the mass fraction of fat in milk (+0.1 %), the amount of milk fat (+12 kg), the mass fraction of protein in milk (+0.09 %), the amount of milk protein (+11 kg). At the Vakhitovo farm, similar results in the group of CSN3 AB heifers born from the bulls with the BB genotype was observed

scholarly journals New determination method for the ratio of the relative proportions of ϰ-casein alleles in milk powder

2020 ◽  
Vol 50 (3) ◽  
pp. 525-535
Author(s):  
Khamid Gilmanov ◽  
Vladislav Semipyatniy ◽  
Alana Bigaeva ◽  
Ramil Vafin ◽  
Svetlana Turovskaya
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Milk Powder ◽  
Rflp Analysis ◽  
Raw Milk ◽  
Raw Material ◽  
Technological Properties ◽  
Additional Indication ◽  
Casein Gene ◽  
Pcr Rflp

Introduction. High-quality dairy products depend on the properties of raw materials. Milk is the basic raw material for all dairy products. Its quality is subject to requirements of biological safety, and its physicochemical and technological properties comply with strict indicators. ϰ-casein gene is a basic milk protein. Its allelic variants affect milk productivity, as well as its composition and technological properties, e.g. cheeseability and heat resistance. The research objective was to develop a new method for determining the ratio of the relative proportions of selection-significant kappa-casein gene alleles in bulk cow’s milk powder by means of molecular genetics and bioinformation system. The method can help to test raw materials for further processing rationality. Study objects and methods. The research included a genetic analysis of samples of bulk whole milk powder, bulk powdered skimmed milk, and bulk raw milk. The developed method involved DNA extraction, combined PCR-RFLP technique, electrophoretic results, and analysis detection of information data using new mathematical algorithms and software. Results and discussion. The ratio of the relative proportions of the kappa-casein gene alleles in milk powder was determined using primer sets JK5 and JK3, as well as restriction endonuclease HinfI for PCR-RFLP analysis. The experiment showed satisfactory reproducibility and interpretation of the obtained data. The program provided a ratio calculation of the kappa-casein gene alleles relative proportions in the studied milk powder samples, expressed as a percentage of the A allele proportion with additional indication of the absolute and relative errors. It also placed the information block of the generated numerical indicators into the percentage scale. Conclusion. The developed methodology was implemented by a set of laboratory procedures. The new specialized program “Calculation of the relative proportions ratio of ϰ-casein alleles in bulk milk” is on open access. It provides a correct and prompt data interpretation, generated during the analysis of dry milk raw materials of bulk origin.

scholarly journals Evaluation of the microbiological quality of some dairy products

2018 ◽  
Vol 11 (1) ◽  
pp. 27-44
Author(s):  
É. Laslo ◽  
É. György
Keyword(s):  
Dairy Products ◽  
Microbiological Quality ◽  
Cottage Cheese ◽  
Contamination Level ◽  
Processed Cheese ◽  
Public Market ◽  
Soft Cheese ◽  
Fresh Cheese ◽  
Favourable Environment

Abstract Owing to their nutrient composition, dairy products ensure a favourable environment for different microorganisms. In our study, we investigated the microbiological quality of 22 different commercially available dairy products obtained from local stores and the open-air public market. Among the studied samples four were salty type soft cheese, two were fresh cheese, one was soft cheese (Mascarpone), one was feta-like cheese (Telemea), five were varieties of processed cheese, one was mozzarella, one was a semi-hard cheese, one was smoked cheese, five were cottage cheese, and one was a dairy spread. Samples were evaluated for the presence of Pseudomonas sp., total coliforms, Escherichia coli, Salmonella sp., Staphylococcus aureus, Bacillus cereus and Clostridium perfringens, yeast, and microscopic fungi. Contamination level of the evaluated dairy products varied widely. Among the dairy samples one salty soft cheese, a processed cheese and one cottage cheese were the most contaminated, while low microbiological load was detected in the other samples.

scholarly journals FITOTSENOZ’S INFLUENCE DIFFERENT MOUNTAIN PASTURES ON MILK EFFICIENCY, QUALITY AND TECHNOLOGICAL PROPERTIES OF MILK

2018 ◽  
pp. 121-126
Author(s):  
Zh. H. Zhashuyev
Keyword(s):  
Milk Fat ◽  
Dairy Products ◽  
Nutritional Value ◽  
Comparative Characteristic ◽  
Technological Properties ◽  
Quality Of Milk ◽  
Natural Boundaries ◽  
Milk And Dairy Products ◽  
Vertical Zonality

The comparative characteristic of productivity and nutritional value of the pasturable herbs located at different heights above sea level in Haymash natural boundaries, Aursentkh, Nizhny Novgorod the Dagger is carried out. The efficiency and botanical composition of herbage depends on vertical zonality and an arrangement of expositions. It is studied influence of fitotsenoz of mountain fodder grounds on milk efficiency of cows, quality, technological properties and economic efficiency of production of milk. Pasturage of cows on the raznotravnykh mountain pastures promotes increase in milk efficiency, quality of milk and dairy products. Production of milk on mountain pastures is effective, the level of profitability is 40 % and more. Content of milk fat and white is higher than standard requirements.

Evolution of yield and quality of sainfoin (Onobrychis viciifolia Scop.) in the spring growth cycle

Agronomie ◽  
2003 ◽  
Vol 23 (3) ◽  
pp. 193-201 ◽  
Author(s):  
Giorgio Borreani ◽  
Pier Giorgio Peiretti ◽  
Ernesto Tabacco
Keyword(s):  
Growth Cycle ◽  
Onobrychis Viciifolia ◽  
Yield And Quality
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