Ms. G.C.B. (Ghyslaine) Schopen: Genetic analysis of milk protein composition

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2 Jun 2010 16:00
Unit: Wageningen University
Location: Aula, building 362, Gen. Foulkesweg 1, Wageningen
Organisation: Wageningen University
Promotor: prof.dr.ir. J.A.M. van Arendonk (Animal Breeding and Genetics)
Co Promotor: Dr.ir. H. Bovenhuis, Dr.ir. M.H.P.W. Visker

 Bovine milk protein consists of six major milk proteins, of which four belong to the caseins and two belong to the whey proteins. The composition of the six major milk proteins is important for technological properties of milk. More caseins in milk is preferable for cheese production. The six major milk proteins have high heritabilities (e.g. variation due to genetic factors) ranging van 0.25 to 0.80. Four chromosomal regions with a large effect on the six major milk proteins were identified. In these four chromosomal regions, genes are located which are known to have an effect on some of the six major milk proteins. These known genes are for a (large) part responsible for the variation explained by these four chromosomal regions. The results showed that there are opportunities to utilize genetic variation to change the milk protein composition.
Titel thesis: Genetic analysis of protein composition of bovine milk

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