Phenotypic and genetic analysis of milk and serum element concentrations in dairy cows

Abstract

noted between milk and serum Ca (0.17), Mo (0.19), and Na (−0.79). Additional multivariate analyses between measures within sample type (i.e., milk or serum) revealed significant positive associations, both phenotypic and genetic, between some of the elements. In milk, Se was genetically correlated with Ca (0.63), Mg (0.59), Mn (0.40), P (0.53), and Zn (0.52), whereas in serum, V showed strong genetic associations with Cd (0.71), Ca (0.53), Mn (0.63), Mo (0.57), P (0.42), K (0.45), and Hg (−0.44). These results provide evidence that element concentrations in milk and blood of dairy cows are significantly influenced by both diet and genetics and demonstrate the potential for genetic selection and dietary manipulation to alter nutrient concentration to improve both cow health and the healthfulness of milk for human consumption.

Vitamin B12 and transcobalamin in bovine milk: Genetic variation and genome-wide association with loci along the genome

“…Genetic variance explained a substantial part of the variation, and estimated heritabilities were moderate to high for B 12 (0.37 ± 0.18) and TC (0.61 ± 0.13), respectively. The heritability estimate found for B 12 in this study was similar to the estimate for the Dutch Holstein-Friesian (h 2 = 0.37; Rutten et al, 2013) but higher than estimates reported for the Scottish Holstein-Friesian (h 2 = 0.10; Denholm et al, 2019).…”

Gene mapping, gene-set analysis, and genomic prediction of postpartum blood calcium in Holstein cows

“…This result indicates that a sizable proportion of phenotypic variance can be explained by additive genetic effects, and therefore, genetic selection for blood Ca concentration could be successful. Indeed, heritability estimates for Ca concentration in different populations of Holstein dairy cattle have been reported around 0.10 (Denholm et al, 2019;Luke et al, 2019). Tsiamadis et al (2016) reported larger heritability estimates (0.23 to 0.32) for serum Ca concentration at d 1, 2, 4, and 8 after calving in Holstein cows in Greece using a random regression model.…”

Determination of the mineral profile of raw and roasted lentil flour after addition to yogurt

“…The addition of lentil flour in yogurt had elevated the rate of Ca from 0.16 to 0.21% and from 0.11 to 0.25%; and that of Na from 0.07 to 0.13% and from 0.04 to 0.13% for the raw and roasted lentil flour, respectively. The increase in the percentage of Ca and Na in the two samples LF2 and LF4 compared to the flours before addition to the yogurt, may be due to the presence of particles of dairy origin where Ca and Na are among the major elements of milk as it was noted by Parween et al 15 after analysis of the mineral composition of cow's milk by SEM-EDX and by Denholm et al 16 after analysis of mineral content in milk collected from 479 Holstein-Friesian dairy cows by ICP-MS. Furthermore, the lentil flours have exhibited low Na and comparatively high K percentages with respective Na/K ratios of 0.09, 0.19, 0.03, and 0.37 for LF1, LF2, LF3, and LF4, such situation makes lentils interesting as an ingredient in a healthy diet for people suffering from hypertension problems as stated previously by Benmeziane-Derradji 17 and Faris & Attlee 18 .…”