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Mid-infrared Spectroscopy to Predict Important Milk Quality Traits in Irish Cows

Wednesday, August 20, 2014
Posters (The Westin Bayshore)
Audrey A Mc Dermott , Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova, Legnaro, Italy
Giulio Visentin , Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova, Legnaro, Italy
Massimo De Marchi , Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova, Legnaro, Italy
Owen A Kenny , Food Science Research Centre,Teagasc, Moorepark, Fermoy, Co. Cork, Ireland
Mark Fenlon , Food Science Research Centre,Teagasc, Moorepark, Fermoy, Co. Cork, Ireland
Sinead McParland , Teagasc, Moorepark, Fermoy, Co. Cork, Ireland
Abstract Text:

The aim of this study was to test the effectiveness of mid-infrared spectroscopy (MIRS) to predict milk quality traits including free amino acids (FAA), milk protein fractions, and milk color. Milk samples were collected from a range of dairy breeds and individual milk proteins, FAA and color were quantified. Equations were developed to predict milk quality using a range of wavelengths of the MIR spectrum generated through routine milk recording as predictor variables. Prediction equations were tested using external validation. The correlation between true and predicted values (Rv) of protein fractions ranged from 0.27 (β-lactoglobulin A) to 0.56 (α-s2-casein), the Rv of milk color ranged from 0.00 (redness) to 0.71 (yellowness) while the Rv of FAA ranged from 0.12 (Threonine) to 0.72 (Valine).

Keywords:

Mid-infrared spectroscopy


Free amino acids


Protein composition

See more of: Posters: Genetics of Trait Complexes - Lactation
See more of: Genetics of Trait Complexes: Lactation
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