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Economic Values of Milk Production and Milk Coagulation Properties in Italian Holstein-Friesian Dairy Cattle

Wednesday, August 20, 2014
Posters (The Westin Bayshore)
Martino Cassandro , Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova, Legnaro, Italy
Denis Pretto , Estonian University of Life Sciences, Tartu, Estonia
Massimo De Marchi , Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova, Legnaro, Italy
Mauro Penasa , Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova, Legnaro, Italy
Nicolas Lopez-Villalobos , Massey University, Palmerston North, New Zealand
Abstract Text:

The economic values (EV) of production traits, rennet coagulation time (RCT, min), and curd firmness (a30, mm) were derived for Italian Holstein-Friesian dairy cattle, based on the Grana Padano cheese industry. Three different sets of EV for RCT and a30 were estimated, assuming +2.5% (scenario 1), +5% (scenario 2) and +10% (scenario 3) increments in cheese yield due to the effect of milk coagulation properties (MCP). A profit equation based on a linear model was developed to simulate the transformation of milk into Grana Padano cheese. The EV of RCT were -2.18, -4.36, and -8.71 Euro/min for scenarios 1, 2, and 3, respectively, and +0.86, +1.73, and +3.45 Euro/mm for a30, respectively. Relative emphasis of traits in the breeding objectives for Italian Holstein-Friesian dairy cattle population should account for the effect of MCP on cheese yield.

Keywords:

Economic value

Milk yield

Milk coagulation properties

Italian Holstein-Friesian

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