Association of Genetic Variants of Casein and Milk Serum Proteins with Milk, Fat, and Protein Production by Dairy Cattle
作者： K.F. Ng-Kwai-Hang , J.F. Hayes , J.E. Moxley , H.G. Monardes
DOI: 10.3168/JDS.S0022-0302(84)81374-0
关键词: Milk Serum 、 Ice calving 、 Polyacrylamide gel electrophoresis 、 Casein 、 Food science 、 Dairy cattle 、 Lactation 、 Chemistry 、 Protein biosynthesis 、 Lactalbumin 、 Animal Science and Zoology 、 Genetics
摘要: Abstract Polyacrylamide gel electrophoresis methods were used to phenotype caseins for 2045 cows and milk serum proteins 3870 distributed in 63 Quebec dairy herds. Frequencies were: α s1 -casein A .003, B .970, C .027; β A1 .561, A2 .421, A3 .011, .007; κ .744, .256; -lactoglobulin .387, .613; -lactalbumin 1.00. Overall unadjusted means 305-day production first lactation 5530±26.6kg, 197±1.0kg, 172±1.0kg, 3.58±.009, 3.12±.009 yield, fat protein percentage, percentage 1687 casein systems. Similar data 2906 phenotyped 5412±20.6kg, 193±.8kg, 170±.7kg, 3.57±.007, 3.13±007. Least squares analysis of variance showed that herd location, month calving, age cow at variants had significant effects on traits. -Casein phenotypes associated with higher milk, fat, yields than other the two Milk from BB AA contained .13 .05% more AB intermediate.
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