Reference : Genetic variability of milk components based on mid-infrared spectral data.
Scientific journals : Article
Life sciences : Animal production & animal husbandry
Life sciences : Food science
Life sciences : Genetics & genetic processes
http://hdl.handle.net/2268/5102
Genetic variability of milk components based on mid-infrared spectral data.
English
Soyeurt, Hélène mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Misztal, I. [> > > >]
Gengler, Nicolas mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
2010
Journal of Dairy Science
American Dairy Science Association
93
4
1722-1728
Yes (verified by ORBi)
International
0022-0302
1525-3198
Champaign
IL
[en] mid-infrared ; milk ; principal component ; heritability
[en] The aim of this study was to estimate the genetic parameters of the mid-infrared (MIR) milk spectrum represented by 1,060 data points per sample. The dimensionality of traits was reduced by principal components analysis. Therefore, 46 principal components describing 99.03% of the phenotypic variability were used to create 46 new traits. Variance components were estimated using canonical transformation. Heritability ranged from 0 to 0.35. Twenty-five out of 46 studied traits showed a permanent environment variance greater than genetic variance. Eight traits showed heritability greater than 0.10. Variances of original spectral traits were obtained by back transformation. Heritabilities for each spectral data points ranged from 0.003 to 0.42. In particular, 3 MIR regions showing moderate to high heritability estimates were of potential genetic interest. Heritabilities for specific wave numbers, linked with common milk traits (e.g., lipids, lactose), were similar to those estimated for these traits. This research confirms the genetic variability of the MIR milk spectrum and, therefore, the genetic variation of milk components. The objective of this study was to better understand the genetics of milk composition and, maybe in the future, to select animals to improve milk quality.
http://hdl.handle.net/2268/5102
10.3168/jds.2009-2614
Copyright (c) 2010 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

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