Influence of composite kappa-casein and beta-lactoglobulin genotypes on composition, rennetability and heat stability of milk of cows of Slovak Pied breed
2007
Michalcova, A.,Slovenska Polnohospodarska Univ., Nitra (Slovak Republic). Fakulta Biotechnologie a Potravinarstva | Krupova, Z.,Slovenska Polnohospodarska Univ., Nitra (Slovak Republic). Fakulta Biotechnologie a Potravinarstva
The effect of the phenotypic combination of genetic variants kappa-CN/beta-Lg on the contents of technologically and nutritionally important components of milk as well as technological properties of milk was investigated in this paper. Milk samples were collected from 72 cows of Slovak Pied breed in the second lactation and from 3 different farms. The genotyping of milk samples was determined by the horizontal electrophoretic separation of milk proteins on starch gel with addition of urea and mercaptoethanol. Statistical analysis was carried out in the programmes Statistica 6.0 and Statgraphic Plus 5.1 by the least-squares method using the GLM. A non-significant association of B allele in the kappa-CN/beta-Lg phenotypic combination with milk fat, crude protein content and true protein content was found out. A positive significant effect of kappa-CN/beta-Lg BB/BB on casein content and casein number was confirmed. The value of casein number increased in the following order: BB/BB more than AB/AB more than AA/AA (78.43%:77.53%:75.78%). With regard to whey proteins and heat stability, a negative effect of B allele in the phenotypic combination kappa-CN/beta-Lg was found out.
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