Genetic analysis of Fourier transform infrared milk spectra in Danish Holstein and Danish Jersey.
Genetic analysis of Fourier transform infrared milk spectra in Danish Holstein and Danish Jersey.
复制标题
丹麦荷斯坦牛和丹麦泽西牛的傅里叶变换红外牛奶光谱的遗传分析。
DOI:
10.3168/jds.2018-14464
复制
发表时间:
2019
影响因子:
3.5
通讯作者:
A. Buitenhuis
中科院分区:
文献类型:
--
作者:
R. M. Zaalberg;N. Shetty;Luc Janss;A. Buitenhuis
Fourier transform infrared milk spectral data are routinely used for milk quality control and have been revealed to be driven by genetics. This study aimed to (1) estimate heritability for 1,060 wavenumbers in the infrared region from 5,008 to 925 cm-1, (2) estimate genomic correlations between wavenumbers with increased heritability, and (3) compare results between Danish Holstein and Danish Jersey cows. For Danish Holstein, 3,275 cows and 19,656 milk records were available. For Danish Jersey, 3,408 cows and 20,228 milk records were available. We used a hierarchical mixed model, with a Bayesian approach. Heritability of individual wavenumbers ranged from 0.00 to 0.31 in Danish Holstein, and from 0.00 to 0.30 in Danish Jersey. Genomic correlation was calculated between 15 selected wavenumbers, and varied from weak to very strong, in both Danish Holstein and Danish Jersey (0.03 to 0.97, and -0.11 to -0.97). Within the 15 selected wavenumbers, a subdivision into 2 groups of wavenumbers was observed, where genomic correlations were negative between groups, and positive within groups. Heritability and genomic correlations were higher in Danish Holstein compared with Danish Jersey, but followed a similar pattern in both breeds. Breed differences were most pronounced in the mid-infrared region that interacts with lactose and the spectral region that interacts with protein. In conclusion, heritability for individual wavenumbers of Fourier transform milk spectra was moderate, and strong genomic correlations were observed between wavenumbers across the spectrum. Heritability and genomic correlations were higher in Danish Holstein, with the strongest breed differences showing in spectral regions interacting with protein or lactose.
影响因子:
9.8
作者:
Browning, Brian L.;Browning, Sharon R.
通讯作者:
Browning, Sharon R.