Abstract
The genotypes for kappa-casein locus were established using PCR-RFLP. Genome DNA for PCR amplification was isolated from hair roots in cows (30 Schwitz individuals), and from frozen semen in bulls (42 bulls of different breeds).A higher frequency of the B allele in Schwitz (pA = 0.45 and qB = 0.55 in cows and pA = 0.25 and qB = 0.75 in bulls), and a higher frequency of the A allele in bulls belonging to different breeds (pA = 0.61 and qB = 0.39 in Deutsch Simmental, pA = 0.84 and qB = 0.16 in Romanian Simmental; pA = 1.00 and qB = 0.00 in Holstein, and pA = 0.67 and qB = 0.33 in Pinzgauer) were estimated. The associations between the genotypes and alleles determined at the kappa-casein locus and milk production were tested. They emphasized significant associations only for milk and milk fat quantity, in advantage of individual carriers of the B allele in homozygous and heterozygous states.
Highlights
IntroductionOf genetic markers discovered in cattle, some milk proteins (kappa-casein and β-lactoglobuline) that are regulated by a pair of major genes (A and B) with co-dominant transmission, are used for selection
Our researches (Tables 1, 2) and literature show a higher frequency of the B allele in Schwits, compared to the A allele
A majority of research (Table 3) shows a higher frequency of the A allele compared to the B allele in Holstein
Summary
Of genetic markers discovered in cattle, some milk proteins (kappa-casein and β-lactoglobuline) that are regulated by a pair of major genes (A and B) with co-dominant transmission, are used for selection. A majority of worldwide research (Bulla et al, 1995; Eenennaam and Medrano, 1991; Fesus, 1995; Fesus and Zsolnai, 1997; Futerova et al, 1999; Medrano and Aquilar-Cordova, 1990; Stevanovic et al, 2000; Vlaic et al, 2000) results show that the B allele of kappa-casein in cattle is correlated with a higher level of milk protein, compared to the A allele of kappa-casein. The BB genotype of kappa-casein in cattle was associated with the production of a milk with superior processing properties. The use of cow milk with BB genotype of kappa casein in cheese production results in shorter milk coagulation time, a more dense coagula due to the smaller mycelium and a higher cheese production compared to the milk from cows with AA genotype of kappa-casein (Eenennaam and Medrano, 1991)
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