A Review of Genetic and Non-Genetic Parameter Estimates for Milk Composition of Cattle

Fikadu Wodajo Tirfie

doi:doi:10.11648/j.avs.20231103.12

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A Review of Genetic and Non-Genetic Parameter Estimates for Milk Composition of Cattle

Fikadu Wodajo Tirfie

Published in Animal and Veterinary Sciences (Volume 11, Issue 3)

Received: 27 February 2023 Accepted: 12 May 2023 Published: 29 May 2023

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Abstract

This review focuses on the genetic and non-genetic parameter estimation for dairy cattle milk composition. Milk is the most widely consumed food in the world, containing proteins, fats, lactose, and various vitamins and minerals. Milk's solids content has a direct impact on both its nutritional and economic value. The milk composition trait performances had obtained in the range from 3.5±0.0038 to 6.1±0.05 for fat percentage, 3.07±0.03 to 4.7±0.09 for protein percentage, 3.3 to 5.52±1.71 for lactose content, 12.16±0.14 to 16.02±0.05 for total solid content and 8.47±0.1 to 9.37±0.24 for the solid not fat content of cow milk, respectively. The composition of cow milk is influenced by breed, animal age and health, lactation phase, nutrition, season, milking method, number of lactations, and individual cows. The heritability of milk composition trait ranged from 0.24 to 0.49±0.03 for fat percentage, 0.28 to 0.53±0.009 for protein percentage, 0.41±0.04 to 0.59 for total solid content and 0.17 to 0.68 for the solid not fat content of cow milk, respectively. The repeatability of fat, protein, total solid and solid not fat percentage of bovine milk ranged between 3.9 to 0.98, 0.4 to 0.99, 0.49 to 0.99 and 0.23 to 0.78, respectively. The genetic and phenotypic correlation between fat and solid not fat of cow milk were weakly positive (0.16±0.15, 0.06 ±0.04), whereas a strong positive relationship was found between protein content and solid not fat of cow milk (0.99±0.05, 0.67±0.03), respectively. Enhancing milk compositional quality through genetic selection based on individual performance is successful.

Published in	Animal and Veterinary Sciences (Volume 11, Issue 3)
DOI	10.11648/j.avs.20231103.12
Page(s)	64-70
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Correlation, Genetic Parameter, Milk, Milk Composition, Phenotypic Correlation

References

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Fikadu Wodajo Tirfie. (2023). A Review of Genetic and Non-Genetic Parameter Estimates for Milk Composition of Cattle. Animal and Veterinary Sciences, 11(3), 64-70. https://doi.org/10.11648/j.avs.20231103.12

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Fikadu Wodajo Tirfie. A Review of Genetic and Non-Genetic Parameter Estimates for Milk Composition of Cattle. Anim. Vet. Sci. 2023, 11(3), 64-70. doi: 10.11648/j.avs.20231103.12

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Fikadu Wodajo Tirfie. A Review of Genetic and Non-Genetic Parameter Estimates for Milk Composition of Cattle. Anim Vet Sci. 2023;11(3):64-70. doi: 10.11648/j.avs.20231103.12

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@article{10.11648/j.avs.20231103.12,
  author = {Fikadu Wodajo Tirfie},
  title = {A Review of Genetic and Non-Genetic Parameter Estimates for Milk Composition of Cattle},
  journal = {Animal and Veterinary Sciences},
  volume = {11},
  number = {3},
  pages = {64-70},
  doi = {10.11648/j.avs.20231103.12},
  url = {https://doi.org/10.11648/j.avs.20231103.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.avs.20231103.12},
  abstract = {This review focuses on the genetic and non-genetic parameter estimation for dairy cattle milk composition. Milk is the most widely consumed food in the world, containing proteins, fats, lactose, and various vitamins and minerals. Milk's solids content has a direct impact on both its nutritional and economic value. The milk composition trait performances had obtained in the range from 3.5±0.0038 to 6.1±0.05 for fat percentage, 3.07±0.03 to 4.7±0.09 for protein percentage, 3.3 to 5.52±1.71 for lactose content, 12.16±0.14 to 16.02±0.05 for total solid content and 8.47±0.1 to 9.37±0.24 for the solid not fat content of cow milk, respectively. The composition of cow milk is influenced by breed, animal age and health, lactation phase, nutrition, season, milking method, number of lactations, and individual cows. The heritability of milk composition trait ranged from 0.24 to 0.49±0.03 for fat percentage, 0.28 to 0.53±0.009 for protein percentage, 0.41±0.04 to 0.59 for total solid content and 0.17 to 0.68 for the solid not fat content of cow milk, respectively. The repeatability of fat, protein, total solid and solid not fat percentage of bovine milk ranged between 3.9 to 0.98, 0.4 to 0.99, 0.49 to 0.99 and 0.23 to 0.78, respectively. The genetic and phenotypic correlation between fat and solid not fat of cow milk were weakly positive (0.16±0.15, 0.06 ±0.04), whereas a strong positive relationship was found between protein content and solid not fat of cow milk (0.99±0.05, 0.67±0.03), respectively. Enhancing milk compositional quality through genetic selection based on individual performance is successful.},
 year = {2023}
}

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TY  - JOUR
T1  - A Review of Genetic and Non-Genetic Parameter Estimates for Milk Composition of Cattle
AU  - Fikadu Wodajo Tirfie
Y1  - 2023/05/29
PY  - 2023
N1  - https://doi.org/10.11648/j.avs.20231103.12
DO  - 10.11648/j.avs.20231103.12
T2  - Animal and Veterinary Sciences
JF  - Animal and Veterinary Sciences
JO  - Animal and Veterinary Sciences
SP  - 64
EP  - 70
PB  - Science Publishing Group
SN  - 2328-5850
UR  - https://doi.org/10.11648/j.avs.20231103.12
AB  - This review focuses on the genetic and non-genetic parameter estimation for dairy cattle milk composition. Milk is the most widely consumed food in the world, containing proteins, fats, lactose, and various vitamins and minerals. Milk's solids content has a direct impact on both its nutritional and economic value. The milk composition trait performances had obtained in the range from 3.5±0.0038 to 6.1±0.05 for fat percentage, 3.07±0.03 to 4.7±0.09 for protein percentage, 3.3 to 5.52±1.71 for lactose content, 12.16±0.14 to 16.02±0.05 for total solid content and 8.47±0.1 to 9.37±0.24 for the solid not fat content of cow milk, respectively. The composition of cow milk is influenced by breed, animal age and health, lactation phase, nutrition, season, milking method, number of lactations, and individual cows. The heritability of milk composition trait ranged from 0.24 to 0.49±0.03 for fat percentage, 0.28 to 0.53±0.009 for protein percentage, 0.41±0.04 to 0.59 for total solid content and 0.17 to 0.68 for the solid not fat content of cow milk, respectively. The repeatability of fat, protein, total solid and solid not fat percentage of bovine milk ranged between 3.9 to 0.98, 0.4 to 0.99, 0.49 to 0.99 and 0.23 to 0.78, respectively. The genetic and phenotypic correlation between fat and solid not fat of cow milk were weakly positive (0.16±0.15, 0.06 ±0.04), whereas a strong positive relationship was found between protein content and solid not fat of cow milk (0.99±0.05, 0.67±0.03), respectively. Enhancing milk compositional quality through genetic selection based on individual performance is successful.
VL  - 11
IS  - 3
ER  -

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Fikadu Wodajo Tirfie

Ethiopian Institute of Agricultural Research, Holetta Agricultural Research Center, Addis Ababa, Ethiopia

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Fikadu Wodajo Tirfie. (2023). A Review of Genetic and Non-Genetic Parameter Estimates for Milk Composition of Cattle. Animal and Veterinary Sciences, 11(3), 64-70. https://doi.org/10.11648/j.avs.20231103.12

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Fikadu Wodajo Tirfie. A Review of Genetic and Non-Genetic Parameter Estimates for Milk Composition of Cattle. Anim. Vet. Sci. 2023, 11(3), 64-70. doi: 10.11648/j.avs.20231103.12

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AMA Style

Fikadu Wodajo Tirfie. A Review of Genetic and Non-Genetic Parameter Estimates for Milk Composition of Cattle. Anim Vet Sci. 2023;11(3):64-70. doi: 10.11648/j.avs.20231103.12

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@article{10.11648/j.avs.20231103.12,
  author = {Fikadu Wodajo Tirfie},
  title = {A Review of Genetic and Non-Genetic Parameter Estimates for Milk Composition of Cattle},
  journal = {Animal and Veterinary Sciences},
  volume = {11},
  number = {3},
  pages = {64-70},
  doi = {10.11648/j.avs.20231103.12},
  url = {https://doi.org/10.11648/j.avs.20231103.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.avs.20231103.12},
  abstract = {This review focuses on the genetic and non-genetic parameter estimation for dairy cattle milk composition. Milk is the most widely consumed food in the world, containing proteins, fats, lactose, and various vitamins and minerals. Milk's solids content has a direct impact on both its nutritional and economic value. The milk composition trait performances had obtained in the range from 3.5±0.0038 to 6.1±0.05 for fat percentage, 3.07±0.03 to 4.7±0.09 for protein percentage, 3.3 to 5.52±1.71 for lactose content, 12.16±0.14 to 16.02±0.05 for total solid content and 8.47±0.1 to 9.37±0.24 for the solid not fat content of cow milk, respectively. The composition of cow milk is influenced by breed, animal age and health, lactation phase, nutrition, season, milking method, number of lactations, and individual cows. The heritability of milk composition trait ranged from 0.24 to 0.49±0.03 for fat percentage, 0.28 to 0.53±0.009 for protein percentage, 0.41±0.04 to 0.59 for total solid content and 0.17 to 0.68 for the solid not fat content of cow milk, respectively. The repeatability of fat, protein, total solid and solid not fat percentage of bovine milk ranged between 3.9 to 0.98, 0.4 to 0.99, 0.49 to 0.99 and 0.23 to 0.78, respectively. The genetic and phenotypic correlation between fat and solid not fat of cow milk were weakly positive (0.16±0.15, 0.06 ±0.04), whereas a strong positive relationship was found between protein content and solid not fat of cow milk (0.99±0.05, 0.67±0.03), respectively. Enhancing milk compositional quality through genetic selection based on individual performance is successful.},
 year = {2023}
}

Copy | Download

TY  - JOUR
T1  - A Review of Genetic and Non-Genetic Parameter Estimates for Milk Composition of Cattle
AU  - Fikadu Wodajo Tirfie
Y1  - 2023/05/29
PY  - 2023
N1  - https://doi.org/10.11648/j.avs.20231103.12
DO  - 10.11648/j.avs.20231103.12
T2  - Animal and Veterinary Sciences
JF  - Animal and Veterinary Sciences
JO  - Animal and Veterinary Sciences
SP  - 64
EP  - 70
PB  - Science Publishing Group
SN  - 2328-5850
UR  - https://doi.org/10.11648/j.avs.20231103.12
AB  - This review focuses on the genetic and non-genetic parameter estimation for dairy cattle milk composition. Milk is the most widely consumed food in the world, containing proteins, fats, lactose, and various vitamins and minerals. Milk's solids content has a direct impact on both its nutritional and economic value. The milk composition trait performances had obtained in the range from 3.5±0.0038 to 6.1±0.05 for fat percentage, 3.07±0.03 to 4.7±0.09 for protein percentage, 3.3 to 5.52±1.71 for lactose content, 12.16±0.14 to 16.02±0.05 for total solid content and 8.47±0.1 to 9.37±0.24 for the solid not fat content of cow milk, respectively. The composition of cow milk is influenced by breed, animal age and health, lactation phase, nutrition, season, milking method, number of lactations, and individual cows. The heritability of milk composition trait ranged from 0.24 to 0.49±0.03 for fat percentage, 0.28 to 0.53±0.009 for protein percentage, 0.41±0.04 to 0.59 for total solid content and 0.17 to 0.68 for the solid not fat content of cow milk, respectively. The repeatability of fat, protein, total solid and solid not fat percentage of bovine milk ranged between 3.9 to 0.98, 0.4 to 0.99, 0.49 to 0.99 and 0.23 to 0.78, respectively. The genetic and phenotypic correlation between fat and solid not fat of cow milk were weakly positive (0.16±0.15, 0.06 ±0.04), whereas a strong positive relationship was found between protein content and solid not fat of cow milk (0.99±0.05, 0.67±0.03), respectively. Enhancing milk compositional quality through genetic selection based on individual performance is successful.
VL  - 11
IS  - 3
ER  -

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