Heritability estimates of enteric methane emissions predicted from fatty acid profiles, and their relationships with milk composition, cheese-yield and body size and condition

In the present study we estimated the genetic parameters of enteric methane emissions (EME) traits predicted from milk fatty acid profile (FA) and those of their predictors in 1,091 Brown Swiss cows reared on 85 farms in order to assess the potential of using EME-related phenotypes in selective breeding. Univariate and bivariate genetic models were fitted in a Bayesian framework. The means of the marginal posterior distribution of intra-herd heritability ranged from 0.12 for estimated methane production (g/d/cow) to 0.24 for estimated methane yield (g/kg dry matter intake [DMI]), with intermediate values for estimated methane intensity, increasingly higher when expressed per kg of corrected milk (0.13), fresh cheese (0.16), or cheese solids (0.20). Regarding the correlations, the milk quality traits and percentage cheese yields were generally moderately correlated with the estimated EME traits, and were variable in terms of sign. Daily milk and cheese yield traits were, as expected, all highly positively correlated with estimated daily methane production. In contrast, they were negatively correlated with estimated methane yield and intensity, the estimates being large in the case of phenotypic and herd correlations, and low in the case of additive genetic and residual correlations. With the exception of the negative correlations with daily methane production, EME traits exhibited trivial correlations with body size and BCS of cows, which, in turn, were negatively correlated with milk yield. Although the results should be validated on a larger population and different breeds, our study demonstrate the presence of additive genetic variation of EME traits, which could be exploited in breeding programmes for the improvement in both milk production and the ecological footprint of dairy farming.HighlightsEnteric methane emissions (EME) of dairy cows can be estimated on the basis of milk fatty acid profile.EME exhibited exploitable genetic variation.Genetic selection could be preferentially based on predicted methane intensity per kg of milk, or per kg of cheese in countries where milk production is used mainly for cheese-making. Enteric methane emissions (EME) of dairy cows can be estimated on the basis of milk fatty acid profile. EME exhibited exploitable genetic variation. Genetic selection could be preferentially based on predicted methane intensity per kg of milk, or per kg of cheese in countries where milk production is used mainly for cheese-making

Invited review: Genetics and modeling of milk coagulation properties

AbstractMilk coagulation properties (MCP) are conventionally measured using computerized renneting meters, mechanical or optical devices that record curd firmness over time (CFt). The traditional MCP are rennet coagulation time (RCT, min), curd firmness (a30, mm), and curd-firming time (k20, min). The milk of different ruminant species varies in terms of CFt pattern. Milk from Holstein-Friesian and some Scandinavian cattle breeds yields higher proportions of noncoagulating samples, samples with longer RCT and lower a30, and samples for which k20 is not estimable, than does milk from Brown Swiss, Simmental, and other local Alpine breeds. The amount, proportion, and genetic variants (especially κ-casein) of milk protein fractions strongly influence MCP and explain variable proportions of the observed differences among breeds and among individuals of the same breed. In addition, other major genes have been shown to affect MCP. Individual repeatability of MCP is high, whereas any herd effect is low; thus, the improvement of MCP should be based principally on selection. Exploitable additive genetic variation in MCP exists and has been assessed using different breeds in various countries. Several models have been formulated that either handle noncoagulating samples or not. The heritability of MCP is similar to that of other milk quality traits and is higher than the heritability of milk yield. Rennet coagulation time and a30 are highly correlated, both phenotypically and genetically. This means that the use of a30 data does not add valuable information to that obtainable from RCT; both traits are genetically correlated mainly with milk acidity. Moreover, a30 is correlated with casein content. The major limitations of traditional MCP can be overcome by prolonging the observation period and by using a novel CFt modeling, which uses all available information provided by computerized renneting meters and allows the estimation of RCT, the potential asymptotic curd firmness, the curd-firming rate, and the syneresis rate. Direct measurements of RCT obtained from both mechanical and optical devices show similar heritabilities and exhibit high phenotypic and genetic correlations. Moreover, mid-infrared reflectance spectroscopy can predict MCP. The heritabilities of predicted MCP are higher than those of measured MCP, and the 2 sets of values are strongly correlated. Therefore, mid-infrared reflectance spectroscopy is a reliable and cheap method whereby MCP can be improved at the population level; this is because such spectra are already routinely acquired from the milk of cows enrolled in milk recording schemes

Volatile fingerprinting of ripened cheese for authentication and characterisation of different dairy systems

Authentication of dairy systems is of growing interest for the dairy industry and we investigated the potentiality of using volatile fingerprinting of ripened cheeses by proton transfer reaction time-of-flight mass spectrometry. A total of 1,075 individual model cheeses made from milk of individual Brown Swiss cows of 72 farms were analysed. Using a linear discriminant analysis, cows and herds were assigned to 3 or 5 dairy systems differing in management, available facilities, and diets. We obtained variable discrimination abilities (up to 77% of correct classification of cheeses and 70% of farms with cross-validation). We found m/z 61,028 (acetic acid), 109,070 (pyrazine), and m/z 137,132 (terpene) characterising model cheeses from traditional dairy systems and m/z 71,086 (3-methyl-butan-1-ol, 3-methyl-3-buten-1-ol, pentan-1-ol), m/z 101,097 (hexan-2-one, hexanal), m/z 123,117 (nonenal), m/z 129,127 (octan-1-one, octanal), and two unidentified peaks m/z 83,071 and m/z 93,090 characterising model cheeses from the modern farms. In conclusion, it seems possible to discriminate between a range of dairy systems using fast volatile fingerprinting of ripened cheeses but a proper validation of results obtained is needed.Highlights Mass spectrometry technique (PTR-ToF-MS) was able to discriminate between dairy systems. We found m/z 61,028 (acetic acid), 109,070 (pyrazine), and m/z 137,132 (terpene) characterising model cheeses from traditional dairy systems. We found m/z 71,086 (3-methyl-butan-1-ol, 3-methyl-3-buten-1-ol, pentan-1-ol), m/z 101,097 (hexan-2-one, hexanal), m/z 123,117 (nonenal), m/z 129,127 (octan-1-one, octanal), and two unidentified peaks m/z 83,071 and m/z 93,090 characterising model cheeses from the modern farms

Two similar commercial live attenuated AMPV vaccines prepared by random passage of the identical field isolate, have unrelated sequences

Since late \u201880 s Avian metapneumovirus subtype A causes sufficient disease in Europe for commercial companies to have started developing live attenuated vaccines. Here, two of those vaccines were fully consensus sequenced alongside their progenitor field strain (#8544). Sequences comparison shows that the attenuation of field strain #8544 was associated with no common substitutions between the two derived vaccines. This finding suggests that the attenuation of field viruses via serial passage on cell cultures or tissues is the result of a random process, rather than a mechanism aiming to achieve a specific sequence. Furthermore, field vaccination strategies would greatly benefit by the unambiguous vaccine markers identified in this study, enabling a prompt and confident vaccines detection

Survival analysis of piglet pre-weaning mortality

Survival analysis methodology was applied in order to analyse sources of variation of preweaning survival time and to estimate variance components using data from a crossbred piglets population. A frailty sire model was used with the litter effect treated as an additional random source of variation. All the variables considered had a significant effect on survivability: sex, cross-fostering, parity of the nurse-sow and litter size. The variance estimates of sire and litter were closed to 0.08 and 2 respectively and the heritability of pre-weaning survival was 0.03

Genetic correlations between measures of beef quality traits and their predictions by near-infrared spectroscopy in the Piemontese cattle breed.

The aims of this study were to predict beef quality traits (BQ: colour, shear force, drip and cooking losses) of Piemontese cattle using near-infrared spectroscopy (NIRS) and to estimate genetic parameters for measured BQ and their predictions by NIRS. Heritabilities and genetic correlations for measured BQ and their predictions based on NIRS were estimated through bivariate Bayesian analyses. Heritability estimates for measured BQ were of intermediate magnitude (from 0.10 to 0.63) and similar to those for NIRS predictions. The genetic correlations between BQ measures and their predictions by NIRS were very high for colour traits, high for drip loss, and nil for shear force and cooking loss. NIRS predictions can be proposed as indicator traits in breeding programs for enhancement of colour traits and drip loss

near infrared reflectance spectroscopy predictions as indicator traits in breeding programs for enhanced beef quality

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The 9-MilCA method as a rapid, partly automated protocol for simultaneously recording milk coagulation, curd firming, syneresis, cheese yield, and curd nutrients recovery or whey loss

Abstract The aim of this study was to propose and test a new laboratory cheesemaking procedure [9-mL milk cheesemaking assessment (9-MilCA)], which records 15 traits related to milk coagulation, curd firming, syneresis, cheese yield, and curd nutrients recovery or whey loss. This procedure involves instruments found in many laboratories (i.e., heaters and lacto-dynamographs), with an easy modification of the sample rack for the insertion of 10-mL glass tubes. Four trials were carried out to test the 9-MilCA procedure. The first trial compared 8 coagulation and curd firming traits obtained using regular or modified sample racks to process milk samples from 60 cows belonging to 5 breeds and 3 farms (480 tests). The obtained patterns exhibited significant but irrelevant between-procedure differences, with better repeatability seen for 9-MilCA. The second trial tested the reproducibility and repeatability of the 7 cheesemaking traits obtained using the 9-MilCA procedure on individual samples from 60 cows tested in duplicate in 2 instruments (232 tests). The method yielded very repeatable outcomes for all 7 tested cheese yield and nutrient recovery traits (repeatability >98%), with the exception of the fresh cheese yield (84%), which was affected by the lower repeatability (67%) of the water retained in the curd. In the third trial (96 tests), we found that using centrifugation in place of curd cooking and draining (as adopted in several published studies) reduced the efficiency of whey separation, overestimated all traits, and worsened the repeatability. The fourth trial compared 9-MilCA with a more complex model cheese-manufacturing process that mimics industry practices, using 1,500-mL milk samples (72 cows, 216 tests). The average results obtained from 9-MilCA were similar to those obtained from the model cheeses, with between-method correlations ranging from 78 to 99%, except for the water retained in the curd (r=54%). Our results indicate that new 9-MilCA method is a powerful research tool that allows the rapid, inexpensive, and partly automated analysis processing 40 samples per day with 2 replicates each, using 1 lacto-dynamograph, 2 heaters, and 3 modified sample racks, and yields a complete picture of the cheesemaking process (e.g., milk gelation, curd firming, syneresis, and whey expulsion) as well as the cheese yield and the efficiency of energy or nutrients retention in the cheese or loss in the whey

Genetic analysis of rennet coagulation time, curd-firming rate, and curd firmness assessed over an extended testing period using mechanical and near-infrared instruments

Abstract The aims of this study were (1) to analyze rennet coagulation time (RCT), curd-firming rate, and curd firmness obtained by extending the standard 30-min testing time to 45min; (2) to estimate heritabilities of the aforementioned traits determined by mechanical (Formagraph; Foss Electric, Hillerod, Denmark) and near-infrared optical (Optigraph; Ysebaert, Frepillon, France) instruments, and to assess the statistical relevance of their genetic background by using the Bayes factor procedure, the deviance information criterion, and the mean squared error; (3) to estimate phenotypic and genetic relationships between instruments within trait and between traits within instrument; and (4) to obtain correlations for sire rankings based on the used instruments. Individual milk samples were collected from 913 Brown Swiss cows reared in 63 herds located in Trento Province (Italy). Milk coagulation properties (MCP) were measured using 2 different instruments: Formagraph and Optigraph. Both instruments were housed in the same laboratory and operated by the same technician. Each sample was analyzed simultaneously on each instrument. All experimental conditions (milk temperature and the concentration and type of rennet) were identical. For the analysis, univariate and bivariate animal models were implemented using Bayesian methods. Univariate analyses were conducted to test the hypothesis that the traits showed additive genetic determination. Deviance information criterion, Bayes factor, and mean squared error were used as model choice criteria. The main results were that (1) RCT could be measured on all samples by extending the observation time to 45min, and its genetic parameters ( h 2 =0.23) and breeding values could be estimated while avoiding the bias of noncoagulating samples; (2) curd-firming rate could be measured on almost all milk samples, and its genetic parameters could be estimated for the first time on a field data set ( h 2 =0.21); (3) for the first time, genetic parameters of curd firmness 45min after rennet addition ( h 2 =0.12) were estimated, and they were compared with curd firmness 30min after rennet addition ( h 2 =0.17); and (4) MCP estimated using the Optigraph appeared to be genetically different from those determined by Formagraph, with the partial exception of RCT (genetic correlation=0.97). Breeding strategies for the improvement of MCP must be planned with caution. Currently, the high throughput, ease of use, and reduced costs of analysis make predictions obtained from mid-infrared spectroscopy (MIRS) on untreated milk samples a promising alternative to produce relevant data at the population level. The use of mechanical lactodynamographs to establish reference data for MIRS calibrations have been already studied, whereas the use of near-infrared optical lactodynamographs as a reference method for MIRS calibrations needs to be investigated