Abstract
In the article the analysis of bulls-producers used in the republic, depending on polymorphism on k-casein is carried out and the influence of genetic resources on the level of milk productivity, quality of milk and its dampness is determined. It has been revealed that 56 % of bulls in the republic have AA-genotype, 40 % have AB and only 4 % have BB-genotype. The highest yield for 305 days of lactation in cows with BB- and AB-genotypes 6018 and 5985 kg, respectively. Protein content in BB-cow milk was 3.15 %, which is 0.14 % higher in comparison with AA-cows (P ≥ 0.95) and AA-cows – 0.06 % higher. More than a half of all milk examined in the group of cows with BB- and AB-genotype on k-casein (90 and 85 %, respectively) had on rennet and fermentation sample I and II class. In the Udmurt Republic β-asein contains only 26 %, which also affects the quality and yield of finished products, in particular, rennet cheeses.
Highlights
The work aimed at finding allelic variants of the genes responsible for milk quality indicators, namely the synthesis of milk proteins, is of the greatest importance
Scientists have focused their attention on the search for gene locuses of milk proteins such as kappa-casein, since the technological properties of milk, the quality and yield of milk products depend on their quantity and quality composition [1,2,3]
Numerous studies by the Institute of Tribal Affairs have established a connection between the polymorphism of the k-casein gene and animal productivity [4]
Summary
Scientists have focused their attention on the search for gene locuses of milk proteins such as kappa-casein, since the technological properties of milk, the quality and yield of milk products depend on their quantity and quality composition [1,2,3]. Numerous studies by the Institute of Tribal Affairs have established a connection between the polymorphism of the k-casein gene and animal productivity [4]. The gene of kappa-casein is one of the few known genes, which is unambiguously connected with the signs of protein and milk's technological properties. B-allele of k-casein gene is associated with higher protein content in milk, higher yield of cottage cheese and cheese, as well as better coagulation properties of milk [5, 6]
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