Variation of Detailed Protein Composition of Cow Milk Predicted from a Large Database of Mid-Infrared Spectra
This study aimed to investigate factors affecting protein fractions, namely α-casein (α-CN), β-casein (β-CN), κ-casein (κ-CN), β-lactoglobulin (β-LG) and α-lactalbumin (α-LA) predicted from milk infrared spectr...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-04-01
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| Series: | Animals |
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| Online Access: | https://www.mdpi.com/2076-2615/9/4/176 |
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| author | Marco Franzoi Giovanni Niero Giulio Visentin Mauro Penasa Martino Cassandro Massimo De Marchi |
| author_facet | Marco Franzoi Giovanni Niero Giulio Visentin Mauro Penasa Martino Cassandro Massimo De Marchi |
| author_sort | Marco Franzoi |
| collection | DOAJ |
| description | This study aimed to investigate factors affecting protein fractions, namely α-casein (α-CN), β-casein (β-CN), κ-casein (κ-CN), β-lactoglobulin (β-LG) and α-lactalbumin (α-LA) predicted from milk infrared spectra in milk of dairy and dual-purpose cattle breeds. The dataset comprised 735,328 observations from 49,049 cows in 1782 herds. Results highlighted significant differences of protein fractions in milk of the studied breeds. Significant variations of protein fractions were found also through parities and lactation, with the latter thoroughly influencing protein fractions percentage. Interesting correlations (<i>r</i>) were estimated between β-CN, κ-CN and β-LG, expressed as percentage of crude protein, and milk urea nitrogen (<i>r</i> = 0.31, −0.20 and −0.26, respectively) and between α-LA and fat percentage (<i>r</i> = 0.41). The present study paves the way for future studies on the associations between protein fractions and milk technological properties, and for the estimation of genetic parameters of predicted protein composition. |
| first_indexed | 2024-04-11T22:55:59Z |
| format | Article |
| id | doaj.art-fde4caf91cc8480c803c892d984bd92b |
| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-04-11T22:55:59Z |
| publishDate | 2019-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Animals |
| spelling | doaj.art-fde4caf91cc8480c803c892d984bd92b2022-12-22T03:58:25ZengMDPI AGAnimals2076-26152019-04-019417610.3390/ani9040176ani9040176Variation of Detailed Protein Composition of Cow Milk Predicted from a Large Database of Mid-Infrared SpectraMarco Franzoi0Giovanni Niero1Giulio Visentin2Mauro Penasa3Martino Cassandro4Massimo De Marchi5Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell’Università 16, 35020 Legnaro (PD), ItalyDepartment of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell’Università 16, 35020 Legnaro (PD), ItalyAssociazione Nazionale Allevatori della Razza Frisona e Jersey Italiana, Via Bergamo 292, 26100 Cremona, ItalyDepartment of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell’Università 16, 35020 Legnaro (PD), ItalyDepartment of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell’Università 16, 35020 Legnaro (PD), ItalyDepartment of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell’Università 16, 35020 Legnaro (PD), ItalyThis study aimed to investigate factors affecting protein fractions, namely α-casein (α-CN), β-casein (β-CN), κ-casein (κ-CN), β-lactoglobulin (β-LG) and α-lactalbumin (α-LA) predicted from milk infrared spectra in milk of dairy and dual-purpose cattle breeds. The dataset comprised 735,328 observations from 49,049 cows in 1782 herds. Results highlighted significant differences of protein fractions in milk of the studied breeds. Significant variations of protein fractions were found also through parities and lactation, with the latter thoroughly influencing protein fractions percentage. Interesting correlations (<i>r</i>) were estimated between β-CN, κ-CN and β-LG, expressed as percentage of crude protein, and milk urea nitrogen (<i>r</i> = 0.31, −0.20 and −0.26, respectively) and between α-LA and fat percentage (<i>r</i> = 0.41). The present study paves the way for future studies on the associations between protein fractions and milk technological properties, and for the estimation of genetic parameters of predicted protein composition.https://www.mdpi.com/2076-2615/9/4/176paritydays in milklactationcaseinlactoglobulin |
| spellingShingle | Marco Franzoi Giovanni Niero Giulio Visentin Mauro Penasa Martino Cassandro Massimo De Marchi Variation of Detailed Protein Composition of Cow Milk Predicted from a Large Database of Mid-Infrared Spectra Animals parity days in milk lactation casein lactoglobulin |
| title | Variation of Detailed Protein Composition of Cow Milk Predicted from a Large Database of Mid-Infrared Spectra |
| title_full | Variation of Detailed Protein Composition of Cow Milk Predicted from a Large Database of Mid-Infrared Spectra |
| title_fullStr | Variation of Detailed Protein Composition of Cow Milk Predicted from a Large Database of Mid-Infrared Spectra |
| title_full_unstemmed | Variation of Detailed Protein Composition of Cow Milk Predicted from a Large Database of Mid-Infrared Spectra |
| title_short | Variation of Detailed Protein Composition of Cow Milk Predicted from a Large Database of Mid-Infrared Spectra |
| title_sort | variation of detailed protein composition of cow milk predicted from a large database of mid infrared spectra |
| topic | parity days in milk lactation casein lactoglobulin |
| url | https://www.mdpi.com/2076-2615/9/4/176 |
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