Genomic Analysis of Milk Protein Fractions in Brown Swiss Cattle

Mota, Lúcio Flávio Macêdo; Pegolo, Sara; Bisutti, Vittoria; Bittante, Giovanni; Cecchinato, Alessio

doi:10.3390/ani10020336

Cited by 7 publications

(7 citation statements)

References 31 publications

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“…Whey proteins in mare milk constitute 40% of all proteins, as compared to 50% in human milk and 20% in cow milk. As a result of its low casein content of slightly less than 50% of the total protein, it is considered an albumin-type milk, while cow milk is classified as a casein-type milk [ 48 , 49 ]. Mare milk contains little fat, making it easily digestible.…”

Section: Introductionmentioning

confidence: 99%

Analysis of the Influence of Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus Strains on Changes in the Hexachlorobenzene Content in Fermented Mare Milk during Refrigerated Storage

Witczak,

Mituniewicz-Małek,

Dmytrów

2024

Molecules

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(1) Background: Hexachlorobenzene (HCB) is a persistent organic pollutant that is possibly carcinogenic to humans. It is still found in the environment, humans and animals, and in foods, including milk and dairy products; (2) Methods: The influence of the probiotic cultures Lacticaseibacillus rhamnosus LCR and Lactiplantibacillus plantarum subsp. plantarum LP on the possibility of effecting the biodegradation of HCB in dairy products fermented from mare milk was investigated, taking into account the product storage time (maximum 21 days). HCB content was determined using the GC/MS method; (3) Results: A strong negative Pearson correlation (p < 0.05) was found between HCB concentration and the refrigeration storage time of the fermented beverages. The highest HCB reduction was observed in milk fermented with both Lacticaseibacillus rhamnosus LCR and Lactiplantibacillus plantarum subsp. plantarum LP (78.77%), while the lowest was noted when only Lactiplantibacillus plantarum subsp. plantarum LP was used (73.79%); (4) Conclusions: This pilot study confirmed that probiotics commonly used to give products health-promoting properties can also contribute to reducing the content of undesirable substances, and the bacterial cultures used might provide an alternative method for reducing HCB residues in fermented drinks.

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Section: Introductionmentioning

confidence: 99%

Analysis of the Influence of Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus Strains on Changes in the Hexachlorobenzene Content in Fermented Mare Milk during Refrigerated Storage

Witczak,

Mituniewicz-Małek,

Dmytrów

2024

Molecules

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“…Therefore, milk proteins could be included in the selection indices and breeding goals in different herds and breeds selected for cheese-making to improve milk coagulation properties and cheese-making-related traits. In addition, altering the milk protein composition could provide a chance to make better the milk nutritional value (Mota et al, 2020;Schopen et al, 2009). α s1 -casein, α s2 -casein, βcasein, and κcasein in dairy cows.…”

Section: Introductionmentioning

confidence: 99%

“…Cattle milk displays a distinctive resource of bioactive nutrients and constituents, which comprise proteins. The main milk proteins are caseins (CN) of αS1‐, αS2‐, β‐ and к‐CN, and whey proteins of α‐lactalbumin (α‐LA) and β‐lactoglobulin (β‐LG), which all together consider about 90% of total milk protein composition (Holland et al., 2010; Mota et al., 2020). Milk proteins influence cheese production, curd formation and firmness, milk coagulation properties, and heat stability of milk and thus have a noticeable economic effect on the profitability of dairy industry (Bonfatti et al., 2011; Mota et al., 2020; Wedholm et al., 2006).…”

Section: Introductionmentioning

confidence: 99%

“…The main milk proteins are caseins (CN) of αS1‐, αS2‐, β‐ and к‐CN, and whey proteins of α‐lactalbumin (α‐LA) and β‐lactoglobulin (β‐LG), which all together consider about 90% of total milk protein composition (Holland et al., 2010; Mota et al., 2020). Milk proteins influence cheese production, curd formation and firmness, milk coagulation properties, and heat stability of milk and thus have a noticeable economic effect on the profitability of dairy industry (Bonfatti et al., 2011; Mota et al., 2020; Wedholm et al., 2006). Total milk protein yield is currently a main portion of the dairy milk payment system in some countries and has consequently been incorporated in the dairy cattle breeding objectives (Buitenhuis et al., 2016).…”

Section: Introductionmentioning

confidence: 99%

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

Ghavi Hossein‐Zadeh

2024

J Animal Breeding Genetics

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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.

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“…High protein content in some breeds can be used to improve this trait in others (Pryce & Daetwyler, 2012). In purebred breeding, the heritability of the relative content of protein fractions in milk is characterized by a low value and does not exceed 0.498 (Macedo Mota et al, 2020). Therefore, changes in the structure of milk protein can be achieved only by genetic selection.…”

Section: Introductionmentioning

confidence: 99%

Influence of cattle breed combinations on milk production: results of the Analysis of Variance

Paliy¹,

Osipenko²,

Palii³

2021

Ukr J Ecol

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One of the main factors in increasing the efficiency of milk production is the breed. No breed in the world would be ideal for a variety of conditions and technological processes. Besides, like any biological system, the breed is in continuous change. The breed of cattle largely determines both the level of milk production and the quality of milk. Therefore, to improve the quality of milk, it is necessary to establish the degree of influence of zootechnical and technological factors on the condition of milk components. Among genetic factors, the breed of animals and the breed combination have a significant influence. During the research, a one-way analysis of variance of the breed's influence and breed combinations on productive indicators has been analyzed. The factor "breed" and "breed combination" were used as the analyzed factor, and the protein content in milk and the yield of milk protein was used as the dependent factor. Based on one-way and multi-way ANOVA, the degree of influence of the factors under study was assessed. It has been established that the breed has a significant, both direct and combined with other factors, influence on the protein content in milk and the yield of milk protein. The level of the breed's direct influence on the protein content is 1.0%, on the milk protein yield - 1.7%. The factors "father" and "calving number" have the most substantial combined effect. Their influence levels are 1.8%, 1.4%, respectively, with a high level of reliability (P=0.999). The same factors most influence the milk protein yield as the protein content (the levels of influence are 1.9%, 1.3%, respectively) with a high level of reliability (P=0.999). As a result of analyzing the data on changes in protein content and milk protein yield in cows of different breed combinations, it can be concluded that this factor can describe 4.5% of the variability in protein content and 11.4% of milk protein yield (P=0.999). The degree of joint influence of breed combinations with other studied factors was up to 6.6%.

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Genomic Analysis of Milk Protein Fractions in Brown Swiss Cattle

Cited by 7 publications

References 31 publications

Analysis of the Influence of Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus Strains on Changes in the Hexachlorobenzene Content in Fermented Mare Milk during Refrigerated Storage

Analysis of the Influence of Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus Strains on Changes in the Hexachlorobenzene Content in Fermented Mare Milk during Refrigerated Storage

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

Influence of cattle breed combinations on milk production: results of the Analysis of Variance

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