820
Genetic variation of cheese yield-related traits predicted using Fourier-transform infrared spectroscopy of samples collected during milk recording on Holstein, Brown Swiss and Simmental cows
A total of 311,354 Fourier-transform infrared (FTIR) spectra, from test day records of 29,208 dairy cows (Holstein, Brown Swiss, and Simmental) from 654 herds were available for the study. Calibration equations have been used to predict individual test day observations for cheese yield (CY) and milk nutrient recovery in curd (REC) traits. Heritability of CY was always significantly higher for Holstein and Brown Swiss (0.22 to 0.33) compared to Simmental cows (0.14 to 0.18). In general, total fresh cheese yield (%CYCURD) showed genetic variation and heritability estimate slightly higher than its components %CYSOLIDS and %CYWATER. RECPROT was the most heritable trait in all the three breeds, with values varying from 0.32 to 0.41. The FTIR based predictions of CY and REC traits could efficiently and cheaply improve the selection of dairy cows producing milk destined to cheese-making.
Keywords:
mid-infrared spectroscopy
cheese yield
genetics
