Genomic selection in relation to bovine milk composition and processability.

Summary, in English

Genomic selection is a new technology in which selection decisions are based on direct genomic values (DGVs) or genomic enhanced breeding values (GEBVs). The objective of this study was to evaluate the relations between DGVs and several milk traits important for both the nutritional value and processability of milk. This is a new approach and can be used to increase the knowledge on how genomic selection can be used in practice. Morning milk samples from Swedish Holstein cows were analyzed for milk composition and technological properties. DGVs were received for each cow for milk, protein and fat yield, milk index, udder health, Nordic total merit and a quota was calculated between fat and milk yield as well as protein and milk yield. The results show that linear correlations exist (P<0·10) between the studied DGVs and contents and yields of parameters in the protein (P=0·002-0·097), fat (P=0·024-0·055) and mineral profiles (P=0·001-0·099) as well as for cheese characteristics (P=0·004-0·065), thus making it possible to obtain detailed information on milk traits that are not registered in the milk recording scheme. Hence, genomic selection will be an efficient tool for breeding and dairy industry to select cows early in life for targeted milk production.

• Author: Maria Glantz; Helena Lindmark Månsson; Marie Paulsson; Hans Stålhammar
• Department/s: Department of Food Technology, Engineering and Nutrition
• Publishing year: 2012
• Language: English
• Pages: 53-59
• Publication/Series: Journal of Dairy Research
• Volume: 79
• Issue: 1
• Links: http://dx.doi.org/10.1017/S002202991100077X
• Document type: Journal article
• Publisher: Cambridge University Press
• Topic: Food Engineering
• Status: Published
• ISBN/ISSN/Other: ISSN: 0022-0299