The selection of cows on lower lactose content in milk
1987
Maslovaric, B. (Poljoprivredni fakultet, Novi Sad (Yugoslavia))
As results of phenotype and genotype influence on the growth of some mammals, content of lactose in their milk proved to be different. The species with somewhat higher level of lactose have lower fat, protein and total solids percentage in milk and vice versa. Low and no significant correlations were found between the lactose and protein content of cow milk (r=0,011 to 0,217) as well as between lactose and fat content (r=0.127 do 0.264), indicate that the biosynthes of these three components are independent. Since there is no correlation of the quantitative secretion of these milk ingredients, it makes no justification for the one way selection of cows in order to increase just one of them, such as fat for example. Selection, which, at the same time tends to reduce the content of lactose and to increase the amount of protein and fat in milk would be the better and more rapid way to improve the total solids of milk.
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Эту запись предоставил Unassigned data from Yugoslavia
