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Heritability, Genetic and Phenotypic Correlations of Certain Constituents of Cow's Milk¹

Department of Dairy Husbandry, University of Idaho, Moscow

ABSTRACT

The manufacturers of dairy products realize that a more equitable pricing system must be devised which takes into consideration the nutritional value of both the fat and solids-not-fat portions of milk. It has been proposed that a portion of the total price paid for milk be on the basis of the solids-not-fat content. If a pricing system of this type is adopted, dairy-cattle breeders will undoubtedly strive to increase the solids-not-fat portion of milk. To accomplish this, it will be essential for them to know the heritability of the solids-not-fat content of milk, as well as the genetic and phenotypic correlations of total milk and butter fat production to the solids-not-fat content.

Constructive breeding should have for one of its goals the production of an animal which manufactures products for human consumption more economically, and with a longer productive life. This is a difficult problem with dairy cows, because the characters responsible for a large flow of milk, including the constituents of milk, are not completely understood.

¹ Published with the approval of the Director of the Idaho Agricultural Experiment Station as Research Paper No. 413.