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Journal of Dairy Science Vol. 73 No. 12 3414-3420
© 1990 by American Dairy Science Association ®
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Association Between Genetic Polymorphism of Milk Proteins and Production Traits During Three Lactations

K. F. Ng-Kwai-Hang 1, H. G. Monardes 1, and J. F. Hayes 1

1 Department of Animal Science, Macdonald College of McGill University, 21,111 Lakeshore Road, Ste. Anne de Bellevue, PQ, Canada H9X 1C0

Polymorphic forms of alphas1casein, ß-casein, kappa-casein, and ßlactoglobulin were used as genetic markers for milk yield, percentages of fat, and percentages protein during three lactations in 546 Quebec Holstein herds. ß-Casein A2A2 cows produced more milk of lower fat content than ß-casein A1A1 cows for the first, second, and third lactation. alphaS1-Casein types affected milk yield in the second lactation only (BB>AB>BC). Protein content of milk was influenced by phenotypes of kappa-casein and ß-lactoglobulin for all three lactations. The replacement of A by B allele at the kappa-casein locus would increase protein levels in milk by .08, .06, and .04%, respectively, for the first, second, and third lactation. Similarly, replacement of B by A allele at the ß-lactoglobulin locus is followed by an increase of .05, .07, and .08% protein for the 3 lactation periods. Because of the relatively low frequency of kappacasein B gene (24%) and moderately low frequency of ß-lactoglobulin A gene (35%) in the Holstein population, it is possible to increase the protein in milk by proper selection of genetic variants.

Key Words: genetic polymorphisms • milk production • milk composition

Submitted on March 19, 1990
Accepted on July 5, 1990




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