Physiochemical characteristics and fermentation ability of milk from Czech Fleckvieh cows are related to genetic polymorphisms of β-casein, κ-casein, and β-lactoglobulin

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F19%3AN0000003" target="_blank" >RIV/26722861:_____/19:N0000003 - isvavai.cz</a>

Alternative codes found

RIV/00027014:_____/19:N0000004

Result on the web

<a href="https://www.ajas.info/journal/view.php?number=24146&viewtype=pubreader#!po=2.50000" target="_blank" >https://www.ajas.info/journal/view.php?number=24146&viewtype=pubreader#!po=2.50000</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5713/ajas.17.0924" target="_blank" >10.5713/ajas.17.0924</a>

Result language

angličtina

Original language name

Physiochemical characteristics and fermentation ability of milk from Czech Fleckvieh cows are related to genetic polymorphisms of β-casein, κ-casein, and β-lactoglobulin

Original language description

Objective: The aim of the study was to find a possible association between the β- and κ-casein and β-lactoglobulin genotypes and important milk physiochemical and technological characteristics such as acidity, alcohol stability, the contents of some minerals and the parameters of acid fermentation ability (FEA) in Czech Fleckvieh Cattle. Methods: Milk and blood samples were collected from 338 primiparous Czech Fleckvieh cows at the same stage of lactation. The genotypes of individual cows for κ-casein (alleles A, B, and E) and β-lactoglobulin (alleles A and B) were ascertained by polymerase chain reaction-restriction fragment length polymorphism, while their β-casein (alleles A1, A2, A3, and B) genotype was determined using melting curve genotyping analysis. The data collected were i) milk traits including active acidity (pH), titratable acidity (TA), alcohol stability (AS); calcium (Ca), phosphorus (P), sodium (Na), magnesium (Mg), and potassium (K) contents; and ii) yoghurt traits including active acidity (Y-pH), titratable acidity (Y-TA), and the counts of both Lactobacilli and Streptococci in 1 mL of yoghurt. A linear model was assumed with fixed effects of herd, year, and season of calving, an effect of the age of the cow at first calving and effects of the casein and lactoglobulin genotypes of β-CN (β-casein, CSN2), κ-CN (κ-casein, CSN3), and β-LG (β-lactoglobulin, LGB), or the three-way interaction between those genes. Results: The genetic polymorphisms were related to the milk TA, AS, content of P and Ca, Y-pH and Lactobacilli number in the fresh yoghurt. The CSN3 genotype was significantly associated with milk AS (p<0.05). The effect of the composite CSN2-CSN3-LGB genotype on the investigated traits mostly reflected the effects of the individual genes. It significantly influenced TA (p<0.01), Y-pH (p<0.05) and the log of the Lactobacilli count (p<0.05). Conclusion: Our findings indicate that the yoghurt fermentation test together with milk proteins genotyping could contribute to milk quality control and highlight new perspectives in dairy cattle selection.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2019

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Asian-Australasian Journal af Animal Sciences

ISSN

1011-2367

e-ISSN

1976-5517

Volume of the periodical

32

Issue of the periodical within the volume

1

Country of publishing house

KR - KOREA, REPUBLIC OF

Number of pages

9

Pages from-to

14 – 22

UT code for WoS article

000454332900002

EID of the result in the Scopus database

2-s2.0-85059437974