Effects of genetic variants in milk protein on yield and composition of milk from Holstein-Friesian and Simmentaler cows

Genetic variants of CSN3 and LGB genes and their effects on protein and milk components were studied in Holstein Friesian at small dairy farmers in Lembang District, West Java, Indonesia. Allelic variants were identified by PCR-RFLP technique using restriction enzymes of Pst I for the CSN3 gene and Hae III for the LGB gene. The CSN3 gene was dominated by AB genotype. Milk protein was not affected by genotypes of the two genes. Only fat content was significantly affected (P <0.05) by the CSN3 gene with AB cows having the highest fat to AA and BB cows (3.76% vs. 3.26% and 3.34%). Keywords: CSN3 gene; LGB gene; milk protein; and milk component.

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Genetic Variants of Milk Protein Genes and Their Association with Milk Components in Holstein Friesian Cattle

Jurnal Ilmu Ternak dan Veteriner ◽

10.14334/jitv.v25i3.2502 ◽

2020 ◽

Vol 25 (3) ◽

pp. 99

Author(s):

Santiananda Arta Asmarasari ◽

Cece Sumantri ◽

A Gunawan ◽

E Taufik ◽

Anneke Anggraeni

Keyword(s):

Genetic Variants ◽

Milk Protein ◽

Polymerase Chain Reaction Method ◽

Physiological Status ◽

Lactation Period ◽

Important Indicator ◽

Measuring Device ◽

Holstein Friesian ◽

Milk Protein Genes ◽

Milk Component

Protein content in milk is an important indicator of milk. Accordingly, genetic improvement to produce Holstein Friesian (HF) dairy cattle is important. The objective of this study was to evaluate the genetic variant of milk protein genes and its effect on milk component traits of Holstein Friesian (HF). A total of 100 HF were used in this study. The HF cattle used have physiological status in the lactation period 1 up to 3 and lactation change of 1 up to 12 months. Genotype variants of milk protein genes were identified using Real Time-Polymerase Chain Reaction method. Analysis of milk component was carried out covering the component of protein, fat, lactose, and solid non-fat (SNF) by using a milk quality measuring device (Lactoscan). Genotyping of cattle blood samples consisted of DNA extraction, genes amplification using the RT-PCR method. The result showed that<strong> </strong>protein milk was significantly affected (p<0.05) by the genetic variants of CSN1S1-192 and CSN2-67 genes. Fat milk was significantly affected (p<0.05) by the genetic variants of CSN1S1-192 and CSN3 genes. Meanwhile, solid non-fat milk was significantly affected (p<0.05) by the genetic variants of CSN-BMC9215, CSN-BMC6334, CSN1S1-14618, CSN2_67, and CSN3 genes. Lactose milk was significantly affected (p<0.05) by the genetic variants of CSN-BMC9215 and CSN2-67 genes. It was concluded that genetic variants of the milk protein genes have an association with the component of cow's milk (protein, fat, solid non-fat, and lactose).

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Acidogenicity of feeds for dairy cows. 2. Production responses

Proceedings of the British Society of Animal Science ◽

10.1017/s1752756200598585 ◽

1998 ◽

Vol 1998 ◽

pp. 206-206

Author(s):

R.J. Dewhurst ◽

D. Wadhwa ◽

L.P. Borgida ◽

D.W.R. Davies ◽

W.J. Fisher

Keyword(s):

Dairy Cows ◽

Milk Protein ◽

Latin Squares ◽

Standard Diet ◽

Lactation Performance ◽

Maize Silage ◽

Beneficial Effects ◽

Grass Silage ◽

Holstein Friesian ◽

Friesian Cows

Falling prices for cereals and beneficial effects on milk protein concentrations may promote greater inclusions of rapidly fermented ingredients in dairy rations. There is, however, a limit to the inclusion of these feeds into dairy rations beyond which performance declines due to sub-acidosis and related disorders. The feed compounder will need to be able to set limits on levels of feeding concentrates according to these risks. The objective of this experiment was to evaluate the effect of feeds of different acidogenicity (Wadhwa et al., 1998) on lactation performance of dairy cows offered diets based on grass- or maize-silage.Twelve multiparous Holstein-Friesian cows in the third month of lactation were used for this experiment. The experimental design involved adaptation and covariance recording on a standard diet (grass silage and 10 kg concentrates per day), followed by three 21-day experimental periods arranged as four 3x3 Latin Squares. The Latin Squares were constrained to a single forage to avoid difficulties in changeovers between grass silage and maize silage.

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Replacing wheat with canola meal and maize grain in the diet of lactating dairy cows: Feed intake, milk production and cow condition responses

Journal of Dairy Research ◽

10.1017/s002202991700036x ◽

2017 ◽

Vol 84 (3) ◽

pp. 240-247 ◽

Cited By ~ 1

Author(s):

Ruairi P McDonnell ◽

Martin vH Staines

Keyword(s):

Dairy Cows ◽

Milk Production ◽

Milk Fat ◽

Milk Protein ◽

Daily Intake ◽

Canola Meal ◽

Grass Silage ◽

Holstein Friesian ◽

Maize Grain ◽

The Difference

This research paper describes the effect of partially replacing wheat with maize grain and canola meal on milk production and body condition changes in early lactation Holstein-Friesian dairy cows consuming a grass silage-based diet over an 83-d period. Two groups of 39 cows were stratified for age, parity, historical milk yield and days in milk (DIM), and offered one of two treatment diets. The first treatment (CON) reflected a typical diet used by Western Australian dairy producers in summer and comprised (kg DM/cow per d); 8 kg of annual ryegrass silage, 6 kg of crushed wheat (provided once daily in a mixed ration), 3·6 kg of crushed lupins (provided in the milking parlour in two daily portions) and ad libitum lucerne haylage. The second treatment diet (COMP) was identical except the 6 kg of crushed wheat was replaced by 6 kg of a more complex concentrate mix (27% crushed wheat, 34% maize grain and 37% canola meal). Lucerne haylage was provided independently in the paddock to all cows, and no pasture was available throughout the experiment. The COMP group had a greater mean overall daily intake (22·5vs20·4 kg DM/cow) and a higher energy corrected milk (ECM) yield (29·2vs27·1 kg/cow;P= 0·047) than the CON cows. The difference in overall intake was caused by a higher daily intake of lucerne haylage in COMP cows (4·5vs2·3 kg DM/cow). The CON group had a higher concentration of milk fat (42·1vs39·3 g/kg;P= 0·029) than COMP cows. Milk protein yield was greater in COMP cows (P< 0·021); however, milk fat yield was unaffected by treatment. It is concluded that partially replacing wheat with canola meal and maize grain in a grass silage-based diet increases voluntary DMI of conserved forage and consequently yields of ECM and milk protein.

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The effects on milk yield and composition of incorporating lactose into the diet of dairy cows given protected fat

Animal Science ◽

10.1017/s1357729800014247 ◽

1996 ◽

Vol 62 (1) ◽

pp. 1-3 ◽

Cited By ~ 8

Author(s):

P. C. Garnsworthy

Keyword(s):

Sugar Beet ◽

Dairy Cows ◽

Milk Yield ◽

Milk Fat ◽

Protein Concentration ◽

Milk Protein ◽

Basal Diet ◽

Fat Supplementation ◽

Holstein Friesian ◽

Group A

AbstractTwenty-eight Holstein/Friesian dairy cows were divided into four groups of seven. From weeks 4 to 15 of lactation they were given a basal diet consisting of 8 kg hay, 2 kg sugar-beet feed and 2 kg grass nuts, together with a concentrate allowance of 8 kg/day. Concentrates for group A were based on cereals and soya (control). Concentrate B contained 60 g protected fat supplement per kg; concentrate C contained 100 g lactose per kg; concentrate D contained 60 g fat supplement and 100 g lactose per kg. Milk yields were 24·6, 27·7, 25·6 and 26·5 kg/day and milk protein concentrations were 32·3, 30·7, 32·7 and 31·9 g/kg for groups A, B, C and D respectively. The effect of fat supplementation on milk yield and protein concentration was significant (P < 0·05) but the effect of lactose was not significant. Milk fat concentration was not significantly affected by treatment. It is concluded that lactose can partially alleviate the depression in milk protein concentration often observed when cows are given protected fat.

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Separation and quantification of water buffalo milk protein fractions and genetic variants by RP-HPLC

Food Chemistry ◽

10.1016/j.foodchem.2012.09.002 ◽

2013 ◽

Vol 136 (2) ◽

pp. 364-367 ◽

Cited By ~ 21

Author(s):

Valentina Bonfatti ◽

Mery Giantin ◽

Roberta Rostellato ◽

Mauro Dacasto ◽

Paolo Carnier

Keyword(s):

Genetic Variants ◽

Milk Protein ◽

Water Buffalo ◽

Buffalo Milk ◽

Protein Fractions ◽

Rp Hplc

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The relevance of milk protein polymorphisms for dairy cattle breeding.

Proceedings of the British Society of Animal Production (1972) ◽

10.1017/s0308229600023746 ◽

1993 ◽

Vol 1993 ◽

pp. 46-46

Author(s):

Henk Bovenhuis

Keyword(s):

Genetic Variants ◽

Milk Protein ◽

Production Traits ◽

Milk Production Traits ◽

Breeding Scheme ◽

Cattle Breeding ◽

Dairy Cattle Breeding ◽

Nucleus Breeding ◽

Selection For ◽

Β Lactoglobulin

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.

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Milk production by dairy cows fed legume grains or barley grain with or without urea as supplements to a cereal hay based diet

Australian Journal of Experimental Agriculture ◽

10.1071/ea9900007 ◽

1990 ◽

Vol 30 (1) ◽

pp. 7 ◽

Cited By ~ 7

Author(s):

SC Valentine ◽

BD Bartsch

Keyword(s):

Milk Production ◽

Faba Bean ◽

Milk Fat ◽

Dry Matter ◽

Milk Protein ◽

Barley Grain ◽

Early Lactation ◽

Milk Protein Content ◽

Holstein Friesian ◽

Friesian Cows

Milk production and composition was determined in Holstein-Friesian cows fed either 3.5 or 7.0 kg dry matter (DM) daily of lupin grain, pea grain, faba bean grain or barley grain with or without 1.5% added urea, as supplements to an oaten hay based diet. All the grains were hammermilled. Daily yields of milk (L), fat (kg) and protein (kg) were significantly (P<0.05) higher for cows fed lupin (20.0, 0.81, 0.57), pea (18.9, 0.80, 0.56) and faba bean (18.9, 0.79,0.55) grains compared with those of cows fed barley grain with (17.8, 0.73, 0.51) or without (18.0, 0.71, 0.52) urea. Yields of milk (L), fat (kg) and protein (kg) and milk protein content (g/kg) were significantly (P<0.05) higher when 7.0 kg DM (19.5, 0.80, 0.57, 29.6) compared with 3.5 kg DM (18.0,0.73,0.51,29.0) of grain was fed. There were no significant differences between treatments in hay DM intake by cows fed 3.5 kg DM of grain daily. A significantly (P<0.05) higher milk fat production per unit DM intake was recorded for cows fed legume compared with barley grain. There were generally higher returns above grain cost for cows fed legume compared with barley grain and for cows fed 4 kg compared to 8 kg daily of grain. It was concluded that it was more economical to feed 3.5 kg DM of legume grain compared with 3.5 kg DM of barley grain, with or without urea, as supplements for cows offered cereal hay in early lactation. However, the economics of feeding 7.0 kg DM of legume grain compared with 7.0 kg DM of barley grain and 7.0 kg DM compared with 3.5 kg DM of grain will depend on the costs of relative changes in hay intake associated with these practices.

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Effects of β-lactoglobulin and κ-casein genetic variants and concentrations on syneresis of gels from renneted heated milk

Journal of Dairy Research ◽

10.1017/s0022029900026509 ◽

1989 ◽

Vol 56 (2) ◽

pp. 297-301 ◽

Cited By ~ 11

Author(s):

Douglas M. McLean ◽

Johan Schaar

Keyword(s):

Genetic Polymorphism ◽

Complex Formation ◽

Genetic Variants ◽

Milk Protein ◽

Major Influence ◽

Essential Requirement ◽

Heated Milk ◽

Cheese Curd ◽

Processing Properties ◽

Β Lactoglobulin

Milk protein genetic polymorphism has a major influence on the composition of milk, and on its processing properties, including yield of cheese (see Schaaret al.1985; McLeanet al.1984, 1987; McLean, 1987). However, there appears to be little information on the effects of milk protein genetic variants on syneresis of cheese curd. The effect of casein composition on syneresis was studied by Pearseet al.(1986), who found that syneresis was affected only by the level of β-casein. Syneresis is an essential requirement in cheese making from renneted or acidified milk, but is undesirable during the storage of products such as yogurt. Milk for yogurt manufacture is preheated to minimize syneresis and to give maximal firmness of the yogurt coagulum (Tamime & Deeth, 1980). Pearseet al.(1985) showed that the reduction of one-third in the extent of syneresis caused by heating artificial micelle milk (AMM) containing βlactoglobulin (β-lg) in natural concentrations was due to sulphydryl-mediated complex formation between β-lg and micellar κ-casein which appeared to interfere with the micelle–micelle interactions responsible for syneresis. The results presented here were part of a study which investigated the effects of κcasein and κ-lg genetic variants and concentrations on syneresis of curd formed from renneted heated AMM.

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