Výsledky vyhledávání

Akademický článek

Opportunities for genomic selection of cheese-making traits in Montbéliarde cows

Autor: M.P. Sanchez, T. Tribout, S. Fritz, V. Wolf, C. Laithier, M. Brochard, D. Boichard

Publikováno v: Journal of Dairy Science, Vol 105, Iss 6, Pp 5206-5220 (2022)

ABSTRACT: As part of the From'MIR project, traits related to the composition and cheese-making properties (CMP) of milk were predicted from 6.6 million mid-infrared spectra taken from 410,622 Montbéliarde cows (19,862 with genotypes). Genome-wide as

Externí odkaz: https://doaj.org/article/254d1821a6f647968d7073f932c94167

Zobrazit plný text záznamu

Mid-infrared spectrometry prediction of the cheese-making properties of raw Montbéliarde milks from herds and cheese dairy vats used for the production of Protected Designation of Origin and Protected Geographical Indication cheeses in Franche-Comté

Autor: C. Laithier, Agnès Delacroix-Buchet, E. Notz, Eric Beuvier, O. Belysheva, Valérie Wolf, Stéphane Gavoye, Yves Gauzere, Odile Rolet-Répécaud, Nicolas Gaudilliere, M. El Jabri, P. Trossat, Philippe Grosperrin

Publikováno v: Journal of Dairy Science
Journal of Dairy Science, American Dairy Science Association, 2020, 103 (7), pp.5992-6002. ⟨10.3168/jds.2019-17491⟩

Franche-Comte is the primary producing region of Protected Designation of Origin cheeses in France. Normally, mid-infrared (MIR) prediction models for cheese-making property (CMP) traits are developed using individual bovine milks. However, consideri

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a2b789fecf36a0179540a25f8f20c5ab
https://doi.org/10.3168/jds.2019-17491

Zobrazit plný text záznamu

Opportunities for genomic selection of cheese-making traits in Montbéliarde cows

Autor: M.P. Sanchez, T. Tribout, S. Fritz, V. Wolf, C. Laithier, M. Brochard, D. Boichard

Publikováno v: Journal of dairy science. 105(6)

As part of the From'MIR project, traits related to the composition and cheese-making properties (CMP) of milk were predicted from 6.6 million mid-infrared spectra taken from 410,622 Montbéliarde cows (19,862 with genotypes). Genome-wide association

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1776b94d470b3788ea4f3bfe766197ea
https://pubmed.ncbi.nlm.nih.gov/35450715

Zobrazit plný text záznamu

Analyse génétique de la « fromageabilité » du lait de vache prédite par spectrométrie dans le moyen infrarouge en race Montbéliarde

Autor: Mickael Brochard, Valérie Wolf, Agnès Delacroix-Buchet, Philippe Grosperrin, Didier Boichard, Sébastien Taussat, Odile Rolet-Répécaud, Mekki Boussaha, Marie Pierre Sanchez, C. Laithier, Thierry Tribout, Alexis Michenet, Nicolas Gaudilliere, Eric Beuvier, Mohammed El Jabri, Stephanie Minery, Yuliaxis Ramayo-Caldas, Sébastien Fritz

Publikováno v: INRA Productions Animales
INRA Productions Animales, Paris: INRA, 2019, 32 (3), pp.379-398. ⟨10.20870/productions-animales.2019.32.3.2950⟩
INRA Productions Animales 3 (32), 379-398. (2019)

Les aptitudes du lait à la transformation en fromage sont étroitement liées à sa composition. Ces caractères, difficiles à mesurer directement, ont été prédits à partir des spectres dans le moyen infrarouge (MIR) du lait en race Montbéliar

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e0a0fc5d745109489afc7c13538ecaf
https://doi.org/10.20870/productions-animales.2019.32.3.2950

Zobrazit plný text záznamu

Comparison of Bayesian and partial least squares regression methods for mid-infrared prediction of cheese-making properties in Montbéliarde cows

Autor: Didier Boichard, Marie Pierre Sanchez, Yves Gauzere, Valérie Wolf, P. Trossat, Philippe Grosperrin, Agnès Delacroix-Buchet, O. Belysheva, M. El Jabri, C. Laithier, E. Notz, Eric Beuvier, Stéphane Gavoye, Odile Rolet-Répécaud

Publikováno v: Journal of Dairy Science
Journal of Dairy Science, American Dairy Science Association, 2019, 102 (8), pp.6943-6958. ⟨10.3168/jds.2019-16320⟩

Assessing the cheese-making properties (CMP) of milks with a rapid and cost-effective method is of particular interest for the Protected Designation of Origin cheese sector. The aims of this study were to evaluate the potential of mid-infrared (MIR)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0344078849e3b26f9de895e8f1c76a1a
https://doi.org/10.3168/jds.2019-16320

Zobrazit plný text záznamu

Sequence-based GWAS, network and pathway analyses reveal genes co-associated with milk cheese-making properties and milk composition in Montbéliarde cows

Autor: Valérie Wolf, Didier Boichard, Mohammed El Jabri, Yuliaxis Ramayo-Caldas, Sébastien Taussat, Mickael Brochard, Marie Pierre Sanchez, Sébastien Fritz, Agnès Delacroix-Buchet, C. Laithier, Mekki Boussaha, Alexis Michenet

Publikováno v: Genetics Selection Evolution
Genetics Selection Evolution, BioMed Central, 2019, 51 (1), pp.34. ⟨10.1186/s12711-019-0473-7⟩
International Milk Genomics Consortium IMGC
International Milk Genomics Consortium IMGC, Nov 2019, Aarhus, Denmark
HAL
IRTA Pubpro. Open Digital Archive
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Genetics Selection Evolution, BioMed Central, 2019, ⟨10.1186/s12711-019-0473-7⟩
Genetics, Selection, Evolution : GSE
Genetics Selection Evolution, Vol 51, Iss 1, Pp 1-19 (2019)
Genetics Selection Evolution (51), . (2019)
2019; International Milk Genomics Consortium IMGC, Aarhus, DNK, 2019-11-12-2019-11-14

Background Milk quality in dairy cattle is routinely assessed via analysis of mid-infrared (MIR) spectra; this approach can also be used to predict the milk’s cheese-making properties (CMP) and composition. When this method of high-throughput pheno

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6044d448d95082943fd4c34afe04e8f
https://hal.archives-ouvertes.fr/hal-02176238

Zobrazit plný text záznamu

Genetic parameters for cheese-making properties and milk composition predicted from mid-infrared spectra in a large data set of Montbéliarde cows

Autor: Valérie Wolf, Didier Boichard, C. Laithier, Eric Beuvier, Stephanie Minery, Marie Pierre Sanchez, M. El Jabri, A. Delacroix-Buchet, Mickael Brochard

Publikováno v: Journal of Dairy Science
Journal of Dairy Science, American Dairy Science Association, 2018, 101 (11), pp.10048-10061. ⟨10.3168/jds.2018-14878⟩

International audience; Cheese-making properties of pressed cooked cheeses (PCC) and soft cheeses (SC) were predicted from mid-infrared (MIR) spectra. The traits that were best predicted by MIR spectra (as determined by comparison with reference meas

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8fcc128ca329f8adce3cb116c1a507d5
https://pubmed.ncbi.nlm.nih.gov/30197141

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání