Genetic variation in serum protein pattern and blood β-hydroxybutyrate and their relationships with udder health traits, protein profile, and cheese-making properties in Holstein cows.

摘要: ABSTRACT The aim of this study was to investigate in Holstein cows the genetic basis blood serum metabolites [i.e., total protein, albumin, globulin, albumin:globulin ratio (A:G), and β-hydroxybutyrate (BHB)], a set milk phenotypes related udder health, quality technological characteristics, relationships among them. Samples were collected from 498 belonging 28 herds. All animal welfare assessed using standard analytical methodology. A Bayesian univariate bivariate models implemented via Gibbs sampling, statistical inference based on marginal posterior distributions parameters concern. We observed small additive influence for albumin concentrations, moderate heritability (≥0.20) proteins, globulins, A:G, high (0.37) BHB. Udder health traits (somatic cell score, lactose, pH) showed low or heritabilities (0.15–0.20), whereas variations protein fraction concentrations confirmed as mostly under control (heritability: 0.21–0.71). coagulation properties curd firming modeling provided confirmation that background exerts strong cheese-making ability milk, largely due polymorphisms major genes. Blood BHB negative correlations with globulins (−0.619) but positive (0.629) A:G (0.717), which suggests alterations pattern levels are likely be genetically related. Strong found between fat percentages (−0.894), globulin αS2-CN (−0.610), and, lesser extent, characteristics. Genetic characteristics weak. This provides evidence there is exploitable variation throws light shared these milk.