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Article: Short Communication: Composition of Milk Protein and Milk Fatty Acids Is Stable for Cows Differing in Genetic Merit for Milk Production1
- Article from:
- Journal of Dairy Science
- Article date:
- August 1, 2007
- Author:
CopyrightCopyright American Dairy Science Association Aug 2007. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Changing the composition of milk protein and of milk fatty acids alters nutritional and physical properties of dairy products and their consumer appeal. Genetic selection for milk yield decreases concentrations of milk protein and of milk fat. Little is known, however, about how the decrease affects composition of milk protein and milk fatty acids. The objective of this study was to quantify changes in composition of milk protein and of milk fatty acids in cows differing in genetic merit for milk production. Three measures of genetic merit for milk production were used for each cow: genetic line, parent average predicted transmitting ability (PTA) for milk, and cow milk PTA. ...