Genetic parameters estimate for milk and mozzarella cheese yield, fat and protein percentage in dairy buffaloes in Brazil

• Autor(a) principal: Campos, R. V. [UNESP]
• Data de Publicação: 2007
• Outros Autores: Jun Iti Yokoo, M. [UNESP], Seno, L. O. [UNESP], Sesana, R. C. [UNESP], Aspilcueta Borques, R. R. [UNESP], Tonhati, H. [UNESP]
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.4081/ijas.2007.s2.360; http://hdl.handle.net/11449/227241
• topic: Genetic correlation; Heritability; Milk composition

The aim of this study was analyze the (co)variance components and genetic and phenotypic relationships in the following traits: accumulated milk yield at 270 days (MY270), observed until 305 days of lactation; accumulated milk yield at 270 days (MY270/ A) and at 305 days (MY305), observed until 335 days of lactation; mozzarella cheese yield (MCY) and fat (FP) and protein (PP) percentage, observed until 335 days of lactation. The (co)variance components were estimated by Restricted Maximum Likelihood methodology in analyses single, two and three-traits using animal models. Heritability estimated for MY270, MY270/A, MY305, MCY, FP and PP were 0.22; 0.24, 0.25, 0.14, 0.29 and 0.40 respectively. The genetic correlations between MCY and the variables MY270, MY270/A, MY305, PP and FP was: 0.85; 1.00; 0.89; 0.14 and 0.06, respectively. This way, the selection for the production of milk in long period should increase MCY. However, in the search of animals that produce milk with quality, the genetic parameters suggest that another index should be composed allying these studied traits.