Evidence of additive genetic variation for major milk proteins in dairy cows: A meta‐analysis

Abstract

In the past, there have been reports of genetic parameters for milk proteins in various dairy cattle populations. The high variability among genetic parameter estimates has been caused by this. This study aimed to use a random‐effects meta‐analysis model to compile published estimates of genetic parameter for major milk proteins of α‐lactalbumin, β‐lactoglobulin, sum of whey proteins, casein, αs1‐casein, αs2‐casein, β‐casein, and κ‐casein in dairy cows. The study used a total of 140 heritability and 256 genetic correlation estimates from 23 papers published between 2004 and 2022. The estimated range of milk protein heritability is from 0.284 (for α‐lactalbumin in milk) to 0.596 (for sum of whey proteins). The genetic correlation estimates between casein and milk yield, milk fat and protein percentages were −0.461, 0.693, and 0.976, respectively (p < 0.05). The genetic correlation estimates between milk proteins expressed as a percentage of milk were significant and varied from 0.177 (between β‐lactoglobulin and κ‐casein) to 0.892 (between αs1‐casein and αs2‐casein). Moderate‐to‐high heritability estimates for milk proteins and their low genetic associations with milk yield and composition indicated the possibility for improving milk proteins in a genetic selection plan with negligible correlated effects on production traits in dairy cows.