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
Přispěvatelé: Génétique Animale et Biologie Intégrative (GABI), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Institut de l'élevage (IDELE), Entreprise de Conseil en Elevage Doubs, Institut National de la Recherche Agronomique (INRA), Union Montbéliarde de Testage (UMOTEST), Casdar FromMir
Rok vydání: 2018
Předmět:
0301 basic medicine
Chemical Phenomena
Spectrophotometry
Infrared
Restricted maximum likelihood
Food Handling
[SDV]Life Sciences [q-bio]
Ice calving
Lactose
cheese-making property
Biology
Breeding
mid-infrared spectrometry
genetic parameter
03 medical and health sciences
chemistry.chemical_compound
Animal science
Quantitative Trait
Heritable
Cheese
Pregnancy
Lactation
Genetics
medicine
Animals
2. Zero hunger
chemistry.chemical_classification
[SDV.GEN]Life Sciences [q-bio]/Genetics
bovine
Fatty Acids
0402 animal and dairy science
Fatty acid
04 agricultural and veterinary sciences
Repeatability
Heritability
Milk Proteins
040201 dairy & animal science
[SDV.GEN.GA]Life Sciences [q-bio]/Genetics/Animal genetics
030104 developmental biology
medicine.anatomical_structure
Milk
chemistry
Animal Science and Zoology
Composition (visual arts)
Cattle
Female
Food Science
Zdroj: Journal of Dairy Science
Journal of Dairy Science, American Dairy Science Association, 2018, 101 (11), pp.10048-10061. ⟨10.3168/jds.2018-14878⟩
ISSN: 1525-3198
0022-0302
Popis: 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 measurements) were 3 measures of laboratory cheese yield, 5 coagulation traits, and 1 acidification trait for PCC (initial pH; pH0PPC). Coefficients of determination of these traits ranged between 0.54 and 0.89. These 9 traits as well as milk composition traits (fatty acid, protein, mineral, lactose, and citrate content) were then predicted from 1,100,238 MIR spectra from 126,873 primiparous Montbéliarde cows. Using this data set, we estimated the corresponding genetic parameters of these traits by REML procedures. A univariate or bivariate repeatability animal model was used that included the fixed effects of herd × test day × spectrometer, stage of lactation, and year × month of calving as well as the random additive genetic, permanent environmental, and residual effects. Heritability estimates varied between 0.37 and 0.48 for the 9 cheese-making property traits analyzed. Coagulation traits were the ones with the highest heritability (0.42 to 0.48), whereas cheese yields and pH0 PPC. had the lowest heritability (0.37 to 0.39). Strong favorable genetic correlations, with absolute values between 0.64 and 0.97, were found between different measures of cheese yield, between coagulation traits, between cheese yields and coagulation traits, and between coagulation traits measured for PCC and SC. In contrast, the genetic correlations between milk pH0 PPC and CY or coagulation traits were weak (−0.08 to 0.09). The genetic relationships between cheese-making property traits and milk composition were moderate to high. In particular, high levels of proteins, fatty acids, Ca, P, and Mg in milk were associated with better cheese yields and improved coagulation. Proteins in milk were strongly genetically correlated with coagulation traits and, to a lesser extent, with cheese yields, whereas fatty acids in milk were more genetically correlated with cheese yields than with coagulation traits. This study, carried out on a large scale in Montbéliarde cows, shows that MIR predictions of cheese yields and milk coagulation properties are sufficiently accurate to be used for genetic analyses. Cheese-making traits, as predicted from MIR spectra, are moderately heritable and could be integrated into breeding objectives without additional phenotyping cost, thus creating an opportunity for efficient improvement via selection.
Databáze: OpenAIRE
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