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Pazzola M, Stocco G, Ferragina A, Bittante G, Dettori ML, Vacca GM, Cipolat-Gotet C. Cheese yield and nutrients recovery in the curd predicted by Fourier-transform spectra from individual sheep milk samples. J Dairy Sci 2023; 106:6759-6770. [PMID: 37230879 DOI: 10.3168/jds.2023-23349] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Accepted: 04/22/2023] [Indexed: 05/27/2023]
Abstract
The objectives of this study were to explore the use of Fourier-transform infrared (FTIR) spectroscopy on individual sheep milk samples for predicting cheese-making traits, and to test the effect of the farm variability on their prediction accuracy. For each of 121 ewes from 4 farms, a laboratory model cheese was produced, and 3 actual cheese yield traits (fresh cheese, cheese solids, and cheese water) and 4 milk nutrient recovery traits (fat, protein, total solids, and energy) in the curd were measured. Calibration equations were developed using a Bayesian approach with 2 different scenarios: (1) a random cross-validation (80% calibration; 20% validation set), and (2) a leave-one-out validation (3 farms used as calibration, and the remaining one as validation set) to assess the accuracy of prediction of samples from external farms, not included in calibration set. The best performance was obtained for predicting the yield and recovery of total solids, justifying for the practical application of the method at sheep population and dairy industry levels. Performances for the remaining traits were lower, but still useful for the monitoring of the milk processing in the case of fresh curd and recovery of energy. Insufficient accuracies were found for the recovery of protein and fat, highlighting the complex nature of the relationships among the milk nutrients and their recovery in the curd. The leave-one-out validation procedure, as expected, showed lower prediction accuracies, as a result of the characteristics of the farming systems, which were different between calibration and validation sets. In this regard, the inclusion of information related to the farm could help to improve the prediction accuracy of these traits. Overall, a large contribution to the prediction of the cheese-making traits came from the areas known as "water" and "fingerprint" regions. These findings suggest that, according to the traits studied, the inclusion of water regions for the development of the prediction equation models is fundamental to maintain a high prediction accuracy. However, further studies are necessary to better understand the role of specific absorbance peaks and their contribution to the prediction of cheese-making traits, to offer reliable tools applicable along the dairy ovine chain.
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Affiliation(s)
- Michele Pazzola
- Department of Veterinary Medicine, University of Sassari, 07100 Sassari, Italy
| | - Giorgia Stocco
- Department of Veterinary Science, University of Parma, 43126 Parma, Italy.
| | - Alessandro Ferragina
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Dublin D15 KN3K, Ireland
| | - Giovanni Bittante
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE) University of Padova, 35020 Legnaro, PD, Italy
| | - Maria Luisa Dettori
- Department of Veterinary Medicine, University of Sassari, 07100 Sassari, Italy
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Li S, Delger M, Dave A, Singh H, Ye A. Acid and rennet gelation properties of sheep, goat, and cow milks: Effects of processing and seasonal variation. J Dairy Sci 2023; 106:1611-1625. [PMID: 36631324 DOI: 10.3168/jds.2022-22561] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Accepted: 10/04/2022] [Indexed: 01/11/2023]
Abstract
Gelation is an important functional property of milk that enables the manufacture of various dairy products. This study investigated the acid (with glucono-δ-lactone) and rennet gelation properties of differently processed sheep, goat, and cow milks using small-amplitude oscillatory rheological tests. The impacts of ruminant species, milk processing (homogenization and heat treatments), seasonality, and their interactions were studied. Acid gelation properties were improved (higher gelation pH, shorter gelation time, and higher storage modulus (G') by intense heat treatment (95°C for 5 min) to comparable extents for sheep and cow milks, both better than those for goat milk. Goat milk produced weak acid gels with low G' (<100 Pa) despite improvements induced by heat treatments. Seasonality had a marked impact on the acid gelation properties of sheep milk. The acid gels of late-season sheep milk had a lower gelation pH, no maximum in tan δ following gel formation, and 70% lower G' values than those from other seasons. We propose the potential key role of a critical acid gelation pH that induces structural rearrangements in determining the viscoelastic properties of the final gels. For rennet-induced gelation, compared with cow milk, the processing treatments of the goat and sheep milks had much smaller impacts on their gelation properties. Intense heat treatment (95°C for 5 min) prolonged the rennet gelation time of homogenized cow milk by 8.6 min (74% increase) and reduced the G' of the rennet gels by 81 Pa (85% decrease). For sheep and goat milks, the same treatment altered the rennet gelation time by only less than 3 min and the G' of the rennet gels by less than 14 Pa. This difference may have been caused by the different physicochemical properties of the milks, such as differences in their colloidal stability, proportion of serum-phase caseins, and ionic calcium concentration. The seasonal variations in the gelation properties (both acid and rennet induced) of goat milk could be explained by the minor variation in its protein and fat contents. This study provides new perspectives and understandings of milk gelation by demonstrating the interactive effects among ruminant species, processing, and seasonality.
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Affiliation(s)
- Siqi Li
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
| | - Munkhzul Delger
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Anant Dave
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Harjinder Singh
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Aiqian Ye
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
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Pazzola M, Amalfitano N, Bittante G, Dettori ML, Vacca GM. Composition, coagulation properties, and predicted cheesemaking traits of bulk goat milk from different farming systems, breeds, and stages of production. J Dairy Sci 2022; 105:6724-6738. [PMID: 35787330 DOI: 10.3168/jds.2022-22098] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Accepted: 04/04/2022] [Indexed: 11/19/2022]
Abstract
At the global level, the quantity of goat milk produced and its gross production value have increased considerably over the last 2 decades. Although many scientific papers on this topic have been published, few studies have been carried out on bulk goat milk samples. The aim of the present study was to investigate in the field the effects of farming system, breed type, individual flock, and stage of production on the composition, coagulation properties (MCP), curd firming over time parameters (CFt), predicted cheese yield (CY%), and nutrient recovery traits (REC) of 432 bulk milk samples from 161 commercial goat farms in Sardinia, Italy. We found that the variance due to individual flock was of the same order as the residual variance for almost all composition and cheesemaking traits. With regard to the fixed effects, the effect of farming system on bulk milk variability was not highly significant for the majority of traits (it was lower than individual flock), whereas the effects of breed type and stage of production were much higher. More specifically, the intensive farms produced milk with the best concentrations of almost all constituents, whereas extensive farms exhibited faster rennet coagulation times, a slower rate of curd firming, lower potential curd firmness, and lower percentages of fat and energy recoveries in the fresh curd. Farms rearing the local breed, Sarda, alone or together with the Maltese breed, produced milk with the best concentrations of fat and protein, superior curd firmness, and better predicted percentage of fresh curd (CYCURD) and recovery traits. The results show the potential of both types of breed, either for their quantitative (specialized breeds) or their qualitative (local breeds) attributes. As expected, the concentrations of fat, protein fractions, and lactose were influenced by the stage of production, with samples collected in the early stage of production (in February and March) having a greater quantity of the main constituents. Somatic cells reached the highest levels in the late stage of production, which corresponds to the goats' advanced stage of lactation (June-July), although no differences were present in the logarithmic bacterial counts between the early and late stages. Regarding cheesemaking potential, bulk milk samples of the late stage were characterized by delayed rennet coagulation and curd firming times, the lowest values of curd firmness, and a general reduction in CY%, and REC traits. In conclusion, we highlight several issues regarding the effects of the most important sources of variation on bulk goat milk, and point to some critical factors relevant for improving dairy goat farming and milk production.
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Affiliation(s)
- Michele Pazzola
- Department of Veterinary Medicine, University of Sassari, via Vienna 2, 07100 Sassari, Italy
| | - Nicolò Amalfitano
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, viale dell'Università 16, 35020 Legnaro (PD), Italy.
| | - Giovanni Bittante
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - Maria L Dettori
- Department of Veterinary Medicine, University of Sassari, via Vienna 2, 07100 Sassari, Italy
| | - Giuseppe M Vacca
- Department of Veterinary Medicine, University of Sassari, via Vienna 2, 07100 Sassari, Italy
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Bittante G, Amalfitano N, Bergamaschi M, Patel N, Haddi ML, Benabid H, Pazzola M, Vacca GM, Tagliapietra F, Schiavon S. Composition and aptitude for cheese-making of milk from cows, buffaloes, goats, sheep, dromedary camels, and donkeys. J Dairy Sci 2021; 105:2132-2152. [PMID: 34955249 DOI: 10.3168/jds.2021-20961] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Accepted: 11/04/2021] [Indexed: 12/20/2022]
Abstract
Bovines account for about 83% of the milk and dairy products consumed by humans worldwide, the rest represented by bubaline, caprine, ovine, camelid, and equine species, which are particularly important in areas of extensive pastoralism. Although milk is increasingly used for cheese production, the cheese-making efficiency of milk from the different species is not well known. This study compares the cheese-making ability of milk sampled from lactating females of the 6 dairy species in terms of milk composition, coagulation properties (using lactodynamography), curd-firming modeling, nutrients recovered in the curd, and cheese yield (through laboratory model-cheese production). Equine (donkey) milk had the lowest fat and protein content and did not coagulate after rennet addition. Buffalo and ewe milk yielded more fresh cheese (25.5 and 22.9%, respectively) than cow, goat, and dromedary milk (15.4, 11.9, and 13.8%, respectively). This was due to the greater fat and protein contents of the former species with respect to the latter, but also to the greater recovery of fat in the curd of bubaline (88.2%) than in the curd of camelid milk (55.0%) and consequent differences in the recoveries of milk total solids and energy in the curd; protein recovery, however, was much more similar across species (from 74.7% in dromedaries to 83.7% in bovine milk). Compared with bovine milk, the milk from the other Artiodactyla species coagulated more rapidly, reached curd firmness more quickly (especially ovine milk), had a more pronounced syneresis (especially caprine milk), had a greater potential asymptotical curd firmness (except dromedary and goat milk), and reached earlier maximum curd firmness (especially caprine and ovine milk). The maximum measured curd firmness was greater for bubaline and ovine milk, intermediate for bovine and caprine milk, and lower for camelid milk. The milk of all ruminant species can be used to make cheese, but, to improve efficiency, cheese-making procedures need to be optimized to take into account the large differences in their coagulation, curd-firming, and syneresis properties.
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Affiliation(s)
- Giovanni Bittante
- DAFNAE-Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova (Padua), 35020 Legnaro (PD), Italy
| | - Nicolò Amalfitano
- DAFNAE-Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova (Padua), 35020 Legnaro (PD), Italy
| | - Matteo Bergamaschi
- DAFNAE-Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova (Padua), 35020 Legnaro (PD), Italy
| | - Nageshvar Patel
- DAFNAE-Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova (Padua), 35020 Legnaro (PD), Italy
| | - Mohamed-Laid Haddi
- Laboratoire de Mycologie, Biotechnologie et Activité Microbienne, Université des Frères Mentouri, Constantine 25000, Algeria
| | - Hamida Benabid
- Institut de Nutrition, Alimentation et Technologies Agro-Alimentaires, Université des Frères Mentouri, Constantine 25000, Algeria
| | - Michele Pazzola
- Department of Animal Biology, University of Sassari, 07100 Sassari, Italy
| | | | - Franco Tagliapietra
- DAFNAE-Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova (Padua), 35020 Legnaro (PD), Italy.
| | - Stefano Schiavon
- DAFNAE-Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova (Padua), 35020 Legnaro (PD), Italy
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Pazzola M, Vacca GM, Paschino P, Bittante G, Dettori ML. Novel Genes Associated with Dairy Traits in Sarda Sheep. Animals (Basel) 2021; 11:ani11082207. [PMID: 34438665 PMCID: PMC8388407 DOI: 10.3390/ani11082207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 07/09/2021] [Accepted: 07/23/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of the present research was to analyze the variability of 45 SNPs from different genes involved in metabolism and innate immunity to perform an association analysis with the milk yield, composition and milk coagulation traits. A population of 1112 Sarda breed sheep was sampled. Genotyping was generated by a TaqMan Open ArrayTM. Thirty out of the 45 SNPs were polymorphic, and 12 displayed a minor allele frequency higher than 0.05. An association analysis showed that the variability at genes PRKAG3 and CD14 was significantly associated with the daily milk yield. The variability at PRKAG3 was also associated with the protein and casein content, somatic cell score and bacterial score. The variation at the PRKAA2 gene was associated with the milk lactose concentration. The SNPs at CD14 were also associated with the traditional milk coagulation properties, while the SNPs at GHR and GHRHR were associated with kSR, a derived coagulation parameter related to the rate of syneresis. The information provided here is new and increases our knowledge of genotype-phenotype interactions in sheep. Our findings might be useful in appropriate breeding schemes to be set up for the Sarda sheep breed, but these should be confirmed by further studies, possibly performed on independent populations.
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Affiliation(s)
- Michele Pazzola
- Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100 Sassari, SS, Italy; (M.P.); (P.P.); (M.L.D.)
| | - Giuseppe Massimo Vacca
- Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100 Sassari, SS, Italy; (M.P.); (P.P.); (M.L.D.)
- Correspondence: ; Tel.: +39-079229442
| | - Pietro Paschino
- Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100 Sassari, SS, Italy; (M.P.); (P.P.); (M.L.D.)
| | - Giovanni Bittante
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell’Università 16, 35020 Legnaro, PD, Italy;
| | - Maria Luisa Dettori
- Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100 Sassari, SS, Italy; (M.P.); (P.P.); (M.L.D.)
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Figueroa Sánchez A, Perea Muñoz J, Caballero-Villalobos J, Arias Sánchez R, Garzón A, Angón Sánchez de Pedro E. Coagulation process in Manchega sheep milk from Spain: A path analysis approach. J Dairy Sci 2021; 104:7544-7554. [PMID: 33814148 DOI: 10.3168/jds.2020-19187] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Accepted: 02/17/2021] [Indexed: 12/23/2022]
Abstract
Characteristics of sheep milk are of great interest for the dairy industry, as almost the totality of production is intended for cheesemaking. However, the existing relationships between these variables are complex. This study assessed composition, hygienic quality, coagulation properties, and curd yield of 1,200 individual Manchega sheep milk samples. The aim was to compare the effect of composition and hygienic quality on coagulation and curdling, and to evaluate the relationship between curd yields and the coagulation process and the effect of other features by using path analysis methodologies. Outcomes proved path analysis to be a useful and effective tool to assess these relationships through direct and indirect paths within the same model. Results showed that the factors that had a direct influence on milk coagulation were lactose concentration, casein content, and initial pH of milk. Contrastingly, somatic cells did not seem to have any effect (direct or indirect) on the coagulation process. Factors that directly affected curd yield were fat content, lactose concentration, casein content, and curd moisture. However, technological parameters showed little effect over curd yield.
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Affiliation(s)
- A Figueroa Sánchez
- Departamento de Producción Animal, Universidad de Córdoba, Córdoba 14071, Spain
| | - J Perea Muñoz
- Departamento de Producción Animal, Universidad de Córdoba, Córdoba 14071, Spain
| | | | - R Arias Sánchez
- Centro Regional de Selección y Reproducción Animal de Castilla-La Mancha, Valdepeñas, Ciudad Real 13300, Spain
| | - A Garzón
- Departamento de Producción Animal, Universidad de Córdoba, Córdoba 14071, Spain
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Dadousis C, Cipolat-Gotet C, Stocco G, Ferragina A, Dettori ML, Pazzola M, do Nascimento Rangel AH, Vacca GM. Goat farm variability affects milk Fourier-transform infrared spectra used for predicting coagulation properties. J Dairy Sci 2021; 104:3927-3935. [PMID: 33589253 DOI: 10.3168/jds.2020-19587] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Accepted: 11/13/2020] [Indexed: 11/19/2022]
Abstract
Driven by the large amount of goat milk destined for cheese production, and to pioneer the goat cheese industry, the objective of this study was to assess the effect of farm in predicting goat milk-coagulation and curd-firmness traits via Fourier-transform infrared spectroscopy. Spectra from 452 Sarda goats belonging to 14 farms in central and southeast Sardinia (Italy) were collected. A Bayesian linear regression model was used, estimating all spectral wavelengths' effects simultaneously. Three traditional milk-coagulation properties [rennet coagulation time (min), time to curd firmness of 20 mm (min), and curd firmness 30 min after rennet addition (mm)] and 3 curd-firmness measures modeled over time [rennet coagulation time estimated according to curd firmness change over time (RCTeq), instant curd-firming rate constant, and asymptotical curd firmness] were considered. A stratified cross validation (SCV) was assigned, evaluating each farm separately (validation set; VAL) and keeping the remaining farms to train (calibration set) the statistical model. Moreover, a SCV, where 20% of the goats randomly taken (10 replicates per farm) from the VAL farm entered the calibration set, was also considered (SCV80). To assess model performance, coefficient of determination (R2VAL) and the root mean squared error of validation were recorded. The R2VAL varied between 0.14 and 0.45 (instant curd-firming rate constant and RCTeq, respectively), albeit the standard deviation was approximating half of the mean for all the traits. Although average results of the 2 SCV procedures were similar, in SCV80, the maximum R2VAL increased at about 15% across traits, with the highest observed for time to curd firmness of 20 mm (20%) and the lowest for RCTeq (6%). Further investigation evidenced important variability among farms, with R2VAL for some of them being close to 0. Our work outlined the importance of considering the effect of farm when developing Fourier-transform infrared spectroscopy prediction equations for coagulation and curd-firmness traits in goats.
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Affiliation(s)
- Christos Dadousis
- Department of Veterinary Science, University of Parma, 43126 Parma, Italy
| | | | - Giorgia Stocco
- Department of Veterinary Science, University of Parma, 43126 Parma, Italy.
| | - Alessandro Ferragina
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, D15 KN3K, Ireland
| | - Maria L Dettori
- Department of Veterinary Medicine, University of Sassari, 07100 Sassari, Italy
| | - Michele Pazzola
- Department of Veterinary Medicine, University of Sassari, 07100 Sassari, Italy
| | | | - Giuseppe M Vacca
- Department of Veterinary Medicine, University of Sassari, 07100 Sassari, Italy
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Pelayo R, Gutiérrez-Gil B, Garzón A, Esteban-Blanco C, Marina H, Arranz JJ. Estimation of genetic parameters for cheese-making traits in Spanish Churra sheep. J Dairy Sci 2021; 104:3250-3260. [PMID: 33455788 DOI: 10.3168/jds.2020-19387] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Accepted: 10/14/2020] [Indexed: 01/28/2023]
Abstract
The global production of sheep milk is growing, and the main industrial use of sheep milk is cheese making. The Spanish Churra sheep breed is one of the most important native dairy breeds in Spain. The present study aimed to estimate genetic parameters for a wide range of traits influencing the cheese-making ability of Churra sheep milk. Using a total of 1,049 Churra ewes, we studied the following cheese-making traits: 4 traits related to milk coagulation properties (rennet coagulation time, curd-firming time, and curd firmness at 30 and 60 min after addition of rennet), 2 traits related to cheese yield (individual laboratory cheese yield and individual laboratory dried curd yield), and 3 traits measuring curd firmness over time (maximum curd firmness, time to attain maximum curd firmness, and syneresis). In addition, a list of milk traits, including the native pH of the milk and several milk production and composition traits (milk yield; the fat, protein, and dried extract percentages; and the somatic cell count), were also analyzed for the studied animals. After discarding the noncoagulating samples (only 3.7%), data of 1,010 ewes were analyzed with multiple-trait animal models by using the restricted maximum likelihood method to estimate (co)variance components, heritabilities, and genetic correlations. In general, the heritability estimates were low to moderate, ranging from 0.08 (for the individual laboratory dried curd yield trait) to 0.42 (for the fat percentage trait). High genetic correlations were found within pairs of related traits (i.e., 0.93 between fat and dried extract percentages, -0.93 between the log of the curd-firming time and curd firmness at 30 min, 0.70 between individual laboratory cheese yield and individual laboratory dried curd yield, and -0.94 between time to attain maximum curd firmness and syneresis). Considering all the information provided here, we suggest that in addition to the current consideration of the protein percentage trait for improving cheese yield traits, the inclusion of the pH of milk as a measured trait in the Churra dairy breeding program would represent an efficient strategy for improving the cheese-making ability of milk from this breed.
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Affiliation(s)
- R Pelayo
- Departamento de Producción Animal, Facultad de Veterinaria, Universidad de León, Campus de Vegazana s/n, León 24071, Spain
| | - B Gutiérrez-Gil
- Departamento de Producción Animal, Facultad de Veterinaria, Universidad de León, Campus de Vegazana s/n, León 24071, Spain
| | - A Garzón
- Departamento de Producción Animal, Universidad de Córdoba, Córdoba 14071, Spain
| | - C Esteban-Blanco
- Departamento de Producción Animal, Facultad de Veterinaria, Universidad de León, Campus de Vegazana s/n, León 24071, Spain
| | - H Marina
- Departamento de Producción Animal, Facultad de Veterinaria, Universidad de León, Campus de Vegazana s/n, León 24071, Spain
| | - J J Arranz
- Departamento de Producción Animal, Facultad de Veterinaria, Universidad de León, Campus de Vegazana s/n, León 24071, Spain.
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Pazzola M, Puggioni G, Ponti MN, Scivoli R, Dettori ML, Cecchinato A, Vacca GM. Test positivity for Maedi-Visna virus and Mycobacterium avium ssp. paratuberculosis in Sarda ewes: Effects on milk composition and coagulation traits and heritability estimates for susceptibility. J Dairy Sci 2020; 103:9213-9223. [PMID: 32828507 DOI: 10.3168/jds.2019-18026] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Accepted: 06/02/2020] [Indexed: 01/01/2023]
Abstract
Maedi-Visna virus (MVV) and Mycobacterium avium ssp. paratuberculosis (MAP) are two pathogens that cause chronic, production-limiting diseases in dairy sheep. Although they are present worldwide, there are no detailed reports on their actual effects on milk traits in the literature. This study was designed to investigate the effects of test positivity to MVV and MAP on ovine milk yield, composition and coagulation properties, and curd-firming over time (CFt) variables in clinically healthy animals at the field level. The additive genetic variation and heritabilities of MVV and MAP positivity were also estimated. Milk samples were collected from 1,079 Sarda sheep kept on 23 farms, and pedigree information was obtained from the flock book. Milk yield was also recorded on the sampling date. Positivity for MVV and MAP was determined from milk samples using indirect ELISA test kits. Milk composition traits were measured by spectroscopy, milk coagulation properties were measured with a Formagraph (Foss Italia, Padua, Italy), and CFt traits were calculated using the data from the Formagraph diagram. The effects of MVV and MAP positivity on milk traits were determined through a set of mixed linear models, which took into account various sources of variation, such as days in milk, parity, and flock effects, and included the effects (positive or negative) of the 2 pathogens. A Bayesian threshold sire model with sire relationship was used to estimate genetic variation and heritability. The overall animal prevalence of MVV-positive ewes was 43.6%; on only 1 farm of the 23 tested were all sampled ewes negative. An overall animal prevalence of 10.6% was recorded for MAP, with 4 farms at 0%. Positivity for MVV significantly affected the logarithmic score of the bacterial count, curd firmness after 30 min and 45 min, and the curd-firming instant rate constant. We found significant effects of MAP infection on milk composition, pH, and rennet coagulation time. The mean of the posterior distributions of heritability estimates on the liability scale was 0.15 for MAP and 0.07 for MVV. Our results demonstrate that only a few traits are negatively affected by MVV and MAP positivity, and that there is exploitable genetic variation in MVV and MAP susceptibility in dairy sheep.
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Affiliation(s)
- Michele Pazzola
- Department of Veterinary Medicine, University of Sassari, via Vienna 2, 07100 Sassari, Italy.
| | - Giantonella Puggioni
- Istituto Zooprofilattico Sperimentale della Sardegna "G. Pegreffi," Via Vienna 2, 07100 Sassari, Italy
| | - Maria N Ponti
- Istituto Zooprofilattico Sperimentale della Sardegna "G. Pegreffi," Via Vienna 2, 07100 Sassari, Italy
| | - Rosario Scivoli
- Istituto Zooprofilattico Sperimentale della Sardegna "G. Pegreffi," Via Vienna 2, 07100 Sassari, Italy
| | - Maria L Dettori
- Department of Veterinary Medicine, University of Sassari, via Vienna 2, 07100 Sassari, Italy
| | - Alessio Cecchinato
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - Giuseppe M Vacca
- Department of Veterinary Medicine, University of Sassari, via Vienna 2, 07100 Sassari, Italy
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Dettori ML, Pazzola M, Petretto E, Vacca GM. Association Analysis between SPP1, POFUT1 and PRLR Gene Variation and Milk Yield, Composition and Coagulation Traits in Sarda Sheep. Animals (Basel) 2020; 10:E1216. [PMID: 32708940 PMCID: PMC7401589 DOI: 10.3390/ani10071216] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 07/14/2020] [Accepted: 07/15/2020] [Indexed: 01/02/2023] Open
Abstract
Many studies focus on the identification of genomic regions that undergo selective processes, where evidence of selection is revealed and positional candidate genes are identified. The aim of the research was to evaluate the association between positional candidate genes, namely secreted phosphoprotein 1 (SPP1, sheep chromosome Ovis aries OAR6, 36.651-36.658 Mb), protein O-fucosyltransferase 1 (POFUT1, OAR13, 61.006-61.027 Mb) and prolactin receptor (PRLR, OAR16, 38.969-39.028 Mb) with milk yield, composition and coagulation traits. Eight single nucleotide polymorphisms (SNPs) mapping to the three genes were genotyped in 380 Sarda dairy sheep. Statistical analysis revealed an association between SNP rs161844011 at SPP1 (chromosome position Oar_v3 OAR6:36651870, gene region exon 7) and somatic cell score, while POFUT1 SNP rs424501869 (OAR13:61007495, intron 1) was associated with curd firmness both 45 and 60 min after rennet addition (p = 0.015 and p = 0.007, respectively). SNP rs400874750 at PRLR gene (OAR16:39004070, intron 2) had a significant association with lactose content (p = 0.020), somatic cell score (p = 0.038), rennet coagulation time (p = 0.018) and curd firming time (p = 0.047). The outcome of this research confirmed predictions based on genomic studies, producing new information regarding the SPP1, POFUT1 and PRLR genes, which may be useful for future breeding schemes.
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Affiliation(s)
| | - Michele Pazzola
- Department of Veterinary Medicine, University of Sassari, via Vienna 2, 07100 Sassari, Italy; (M.L.D.); (E.P.); (G.M.V.)
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11
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Figueroa A, Caballero-Villalobos J, Angón E, Arias R, Garzón A, Perea J. Using multivariate analysis to explore the relationships between color, composition, hygienic quality, and coagulation of milk from Manchega sheep. J Dairy Sci 2020; 103:4951-4957. [DOI: 10.3168/jds.2019-17201] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Accepted: 02/03/2020] [Indexed: 01/25/2023]
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12
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Vacca GM, Stocco G, Dettori ML, Bittante G, Pazzola M. Goat cheese yield and recovery of fat, protein, and total solids in curd are affected by milk coagulation properties. J Dairy Sci 2019; 103:1352-1365. [PMID: 31837798 DOI: 10.3168/jds.2019-16424] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2019] [Accepted: 10/26/2019] [Indexed: 01/16/2023]
Abstract
The aims of the present research were to quantify the effects of each coagulation trait, traditional milk coagulation properties [MCP: rennet coagulation time (RCT), curd-firming time (k20), and curd firmness at 30 min (a30)], and modeled curd-firming over time (CFt) parameters [estimated rennet coagulation time (RCTeq), curd-firming instant rate constant (kCF), and potential curd firmness (CFP)] directly on the following: (1) recovery of 3 milk components in the curd (%REC), (2) 3 measures of cheese yield (%CY), and (3) 3 daily cheese yield traits (dCY) from goat milk. Cheese-making traits were analyzed using 2 mixed different models, the first to test MCP and the second to test CFt parameters. Pearson correlations were also calculated. Significant and favorable relationships (negative for time intervals and positive for CF measures) were found between the traditional MCP and the CFt parameters and %REC and %CY traits. The effects of milk fat and protein contents were particularly important on all cheese-making traits, with the only exception being the effect of fat content on water retention in cheese (%CYWATER). We found an optimum value of milk k20, associated with the highest recovery of components and cheese yield in solids (%CYSOLIDS). In addition, a lower level of curd water retention and an increased fresh curd yield (%CYCURD) were associated with greater recovery of fat. The collection of all available information during the process of milk coagulation and curd-firming allowed us to discover the effect of RCTeq on %REC traits and %CYSOLIDS, which had not previously been revealed for traditional RCT. Moreover, higher kCF values were associated with increased %CYCURD and %CYSOLIDS. Given that CFt parameters showed a high level of independence from one another, these can also be easily used and characterized in future applications at the industry level. Information provided by traditional and modeled coagulation properties could efficiently support the goat dairy industry and lay the foundations for a quality payment scheme for goat milk.
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Affiliation(s)
- Giuseppe M Vacca
- Department of Veterinary Medicine, University of Sassari, 07100 Italy
| | - Giorgia Stocco
- Department of Veterinary Medicine, University of Sassari, 07100 Italy
| | - Maria L Dettori
- Department of Veterinary Medicine, University of Sassari, 07100 Italy
| | - Giovanni Bittante
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro, Italy
| | - Michele Pazzola
- Department of Veterinary Medicine, University of Sassari, 07100 Italy.
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13
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Phenotypic and genetic parameter estimates of cheese-making traits and their relationships with milk production, composition and functional traits in Spanish Assaf sheep. Livest Sci 2019. [DOI: 10.1016/j.livsci.2019.08.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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14
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Variation of milk technological properties in sheep milk: Relationships among composition, coagulation and cheese-making traits. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.05.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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15
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Pazzola M. Coagulation Traits of Sheep and Goat Milk. Animals (Basel) 2019; 9:E540. [PMID: 31398830 PMCID: PMC6720275 DOI: 10.3390/ani9080540] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Revised: 08/04/2019] [Accepted: 08/06/2019] [Indexed: 12/13/2022] Open
Abstract
Milk production from sheep and goat species is continuously growing worldwide, and its main use is for cheesemaking. Given that the final quality of cheese is linked to the traits of raw milk cheese yield at dairy plants, it is often calculated by using predictive formulas based on fat and protein content. Predictive formulas have been studied for bovine milk and are very effective but not appropriate for sheep and goat milk. Several methods, which simulate the actual coagulation processes, are available at the laboratories. This article reviews the available literature about rennet coagulation and cheese yield traits from sheep and goat milk and the methods used at the laboratory level. In general, if compared to cow milk, sheep and goat milk are characterized by shorter rennet coagulation times and a very limited amount of non-coagulating samples. Curd firmness of sheep milk is almost independent from the rennet coagulation time, and some coagulation traits can be predicted by infrared spectra. In addition, coagulation traits are characterized by appropriate values of heritability to be considered in selective breeding plans. With regard to goat milk, rennet coagulation time and cheese yield are strongly influenced by the breed effect.
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Affiliation(s)
- Michele Pazzola
- Department of Veterinary Medicine, University of Sassari, via Vienna 2, 07100 Sassari, Italy.
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16
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Association between the GHR, GHRHR and IGF1 gene polymorphisms and milk coagulation properties in Sarda sheep. J DAIRY RES 2019; 86:331-336. [PMID: 31288873 DOI: 10.1017/s0022029919000475] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
We investigated whether variation of the sheep Growth Hormone Receptor (GHR), Growth Hormone Releasing Hormone Receptor (GHRHR) and Insulin-Like Growth Factor 1 (IGF1) genes were associated with milk coagulation properties (MCP) in sheep. The GHR, GHRHR and IGF1 genes are part of the GH system, which is known to modulate metabolism, growth and reproduction as well as mammogenesis and galactopoiesis in dairy species. A total of 380 dairy Sarda sheep were genotyped for 36 SNPs mapping to these three genes. Traditional MCP were measured as rennet coagulation time (RCT), curd-firming time (k20) and curd firmness at 30 m (a30). Modeling of curd firming over time (CFt) was based on a 60 m lactodynamographic test, generating a total of 240 records of curd firmness (mm) for each milk sample. The model parameters obtained included: the rennet coagulation time as a result of modeling all data available (RCTeq, min); the asymptotic potential value of curd firmness (CFP, mm) at an infinite time; the CF instant rate constant (kCF, %/min); the syneresis instant rate constant (kSR, %/min); the maximum value of CF (CFmax, mm) and the time at achievement of CFmax (tmax, min). Statistical analysis revealed that variation of the GHR gene was significantly associated with RCT, kSR and CFP (P < 0.05). No other significant associations were detected. These findings may be useful for the dairy industry, as well as for selection programs.
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Paschino P, Vacca GM, Dettori ML, Pazzola M. An approach for the estimation of somatic cells’ effect in Sarda sheep milk based on the analysis of milk traits and coagulation properties. Small Rumin Res 2019. [DOI: 10.1016/j.smallrumres.2018.10.010] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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18
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Stocco G, Pazzola M, Dettori ML, Paschino P, Bittante G, Vacca GM. Effect of composition on coagulation, curd firming, and syneresis of goat milk. J Dairy Sci 2018; 101:9693-9702. [DOI: 10.3168/jds.2018-15027] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2018] [Accepted: 07/01/2018] [Indexed: 01/02/2023]
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19
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Dettori ML, Pazzola M, Paschino P, Amills M, Vacca GM. Association between the GHR, GHRHR, and IGF1 gene polymorphisms and milk yield and quality traits in Sarda sheep. J Dairy Sci 2018; 101:9978-9986. [PMID: 30146276 DOI: 10.3168/jds.2018-14914] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2018] [Accepted: 07/01/2018] [Indexed: 11/19/2022]
Abstract
The growth hormone receptor (GHR), the growth hormone releasing hormone receptor (GHRHR), and the insulin-like growth factor 1 (IGF1) genes are known to modulate growth, reproduction, and lactation traits in livestock. The aim of the current work was to investigate if the variation of the sheep GHR, GHRHR, and IGF1 genes is associated with milk yield and quality traits. Three hundred eighty dairy Sarda sheep were genotyped for 36 single nucleotide polymorphisms (SNP) mapping to these 3 loci, and records for milk yield and daily fat and protein yield, as well as for fat, protein, casein, lactose, and milk urea contents, pH, somatic cell score, logarithmic bacterial count, and milk energy were obtained. The linkage disequilibrium analysis was performed only for GHR, as both GHRHR and IGF1 had only 1 polymorphic SNP. Haplotype analysis revealed the existence of 7 haplotype blocks in GHR. Two haplotype blocks, including part of the intron 1 and the upstream region, were clearly separated from the remaining 5 blocks by SNP rs412986330, which may be a recombination hotspot. The latter 5 blocks were contiguous, spanning from intron 2 to exon 10. Statistical analysis revealed that the GHR polymorphism is significantly associated with milk traits for daily fat and protein yield and fat, milk urea, and lactose content. Moreover, variation in IGF1 was associated with milk protein and casein content. Data generated in this research provide new insights into the allelic effects of the ovine GHRHR, GHR, and IGF1 genes on milk production and quality traits, information that may be useful in gene-assisted selection programs.
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Affiliation(s)
- Maria L Dettori
- Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100 Sassari, Italy
| | - Michele Pazzola
- Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100 Sassari, Italy.
| | - Pietro Paschino
- Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100 Sassari, Italy
| | - Marcel Amills
- Department of Animal Genetics, Centre for Research in Agricultural Genomics (CSIC-IRTA-UAB-UB), Campus Universitat Autònoma de Barcelona, Bellaterra 08193, Spain
| | - Giuseppe M Vacca
- Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100 Sassari, Italy
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Pazzola M, Stocco G, Paschino P, Dettori ML, Cipolat-Gotet C, Bittante G, Vacca GM. Modeling of coagulation, curd firming, and syneresis of goat milk from 6 breeds. J Dairy Sci 2018; 101:7027-7039. [DOI: 10.3168/jds.2018-14397] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2018] [Accepted: 03/24/2018] [Indexed: 02/04/2023]
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21
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Cipolat-Gotet C, Pazzola M, Ferragina A, Cecchinato A, Dettori ML, Vacca GM. Technical note: Improving modeling of coagulation, curd firming, and syneresis of sheep milk. J Dairy Sci 2018; 101:5832-5837. [DOI: 10.3168/jds.2017-14256] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2017] [Accepted: 03/08/2018] [Indexed: 11/19/2022]
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22
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Vacca GM, Stocco G, Dettori ML, Pira E, Bittante G, Pazzola M. Milk yield, quality, and coagulation properties of 6 breeds of goats: Environmental and individual variability. J Dairy Sci 2018; 101:7236-7247. [PMID: 29753466 DOI: 10.3168/jds.2017-14111] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2017] [Accepted: 04/05/2018] [Indexed: 01/21/2023]
Abstract
Goat milk and cheese production is continuously increasing and milk composition and coagulation properties (MCP) are useful tools to predict cheesemaking aptitude. The present study was planned to investigate the extension of lactodynamographic analysis up to 60 min in goat milk, to measure the farm and individual factors, and to investigate differences among 6 goat breeds. Daily milk yield (dMY) was recorded and milk samples collected from 1,272 goats reared in 35 farms. Goats were of 6 different breeds: Saanen and Camosciata delle Alpi for the Alpine type, and Murciano-Granadina, Maltese, Sarda, and Sarda Primitiva for the Mediterranean type. Milk composition (fat, protein, lactose, pH; somatic cell score; logarithmic bacterial count) and MCP [rennet coagulation time (RCT, min), curd-firming time (k20, min), curd firmness at 30, 45, and 60 min after rennet addition (a30, a45, and a60, mm)] were recorded, and daily fat and protein yield (dFPY g/d) was calculated as the sum of fat and protein concentration multiplied by the dMY. Data were analyzed using different statistical models to measure the effects of farm, parity, stage of lactation and breed; lastly, the direct and the indirect effect of breed were quantified by comparing the variance of breed from models with or without the inclusion of linear regression of fat, protein, lactose, pH, bacterial, somatic cell counts, and dMY. Orthogonal contrasts were performed to compare least squares means. Almost all traits exhibited high variability, with coefficients of variation between 32 (for RCT) and 63% (for a30). The proportion of variance regarding dMY, dFPY, and milk composition due to the farm was moderate, whereas for MCP it was low, except for a60, at 69%. Parity affected both yield and quality traits of milk, with least squares means of dMY and dFPY showing an increase and RCT and curd firmness traits a decrease from the first to the last parity class. All milk quality traits, excluding fat, were affected by the stage of lactation; RCT and k20 decreased rapidly and a30 was higher from the first to the last part of lactation. Alpine breeds showed the highest dMY and dFPY but Mediterranean the best percentage of protein, fat, and lactose and a shorter k20 and a greater a30. Among the Mediterranean goats, Murciano-Granadina goats had the highest milk yield, fat, and protein contents, whereas Maltese, Sarda, and Sarda Primitiva were characterized by much more favorable technological properties in terms of k20, a30, and a45. In conclusion, as both the farm and individual factors highly influenced milk composition and MCP traits, improvements of these traits should be based both on modifying management and individual goat factors. As expected, several differences were attributable to the breed effect, with the best milk production for the Alpines and milk quality and coagulation for the Mediterranean goats.
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Affiliation(s)
- Giuseppe M Vacca
- Department of Veterinary Medicine, University of Sassari, via Vienna 2, 07100 Sassari, Italy
| | - Giorgia Stocco
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, viale dell'Università 16, 35020 Legnaro (PD), Italy.
| | - Maria L Dettori
- Department of Veterinary Medicine, University of Sassari, via Vienna 2, 07100 Sassari, Italy
| | - Emanuela Pira
- Department of Veterinary Medicine, University of Sassari, via Vienna 2, 07100 Sassari, Italy
| | - Giovanni Bittante
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - Michele Pazzola
- Department of Veterinary Medicine, University of Sassari, via Vienna 2, 07100 Sassari, Italy
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Pazzola M, Cipolat-Gotet C, Bittante G, Cecchinato A, Dettori ML, Vacca GM. Phenotypic and genetic relationships between indicators of the mammary gland health status and milk composition, coagulation, and curd firming in dairy sheep. J Dairy Sci 2018; 101:3164-3175. [PMID: 29428761 DOI: 10.3168/jds.2017-13975] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2017] [Accepted: 12/15/2017] [Indexed: 01/02/2023]
Abstract
The present study investigated the effect of somatic cell count, lactose, and pH on sheep milk composition, coagulation properties (MCP), and curd firming (CF) parameters. Individual milk samples were collected from 1,114 Sarda ewes reared in 23 farms. Milk composition, somatic cell count, single point MCP (rennet coagulation time, RCT; curd firming time, k20; and curd firmness, a30, a45, and a60), and CF model parameters were achieved. Phenotypic traits were statistically analyzed using a mixed model to estimate the effects of the different levels of milk somatic cell score (SCS), lactose, and pH, respectively. Additive genetic, herd, and residual correlations among these 3 traits, and with milk composition, MCP and CF parameters, were inferred using a Bayesian approach. From a phenotypic point of view, higher SCS levels caused a delayed gelification of milk. Lactose concentration and pH were significant for many milk quality traits, with a very intense effect on both coagulation times and curd firming. These traits (RCT, RCT estimated using the curd firming over time equation, and k20) showed an unfavorable increase of about 20% from the highest to the lowest level of lactose. Milk samples with pH values lower than 6.56 versus higher than 6.78 were characterized by an increase of RCT (from 6.00 to 14.3 min) and k20 (from 1.65 to 2.65 min) and a decrease of all the 3 curd firmness traits. From a genetic point of view, the marginal posterior distribution of heritability estimates evidenced a large and exploitable variability for all 3 phenotypes. The mean intra-farm heritability estimates were 0.173 for SCS, 0.418 for lactose content, and 0.206 for pH. Lactose (favorably), and SCS and pH (unfavorably), at phenotypic and genetic levels, were correlated mainly with RCT and RCT estimated using the curd firming over time equation and scarcely with the other curd firming traits. The SCS, lactose, and pH were significantly correlated with each other's. In conclusion, results reported in the present study suggest that SCS, pH, and lactose affect, contemporarily and independently, milk quality and MCP. These phenotypes, easily available during milk recording schemes measured by infrared spectra prediction, could be used as potential indicators traits for improving cheese-making ability of ovine milk.
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Affiliation(s)
- Michele Pazzola
- Department of Veterinary Medicine, University of Sassari, via Vienna 2, 07100 Sassari, Italy.
| | - Claudio Cipolat-Gotet
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, viale dell'Università 16, 35020 Legnaro (PD), Italy; Department of Veterinary Science, University of Parma, Via del Taglio 10, 43126 Parma, Italy
| | - Giovanni Bittante
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - Alessio Cecchinato
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - Maria L Dettori
- Department of Veterinary Medicine, University of Sassari, via Vienna 2, 07100 Sassari, Italy
| | - Giuseppe M Vacca
- Department of Veterinary Medicine, University of Sassari, via Vienna 2, 07100 Sassari, Italy
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Ferragina A, Cipolat-Gotet C, Cecchinato A, Pazzola M, Dettori M, Vacca G, Bittante G. Prediction and repeatability of milk coagulation properties and curd-firming modeling parameters of ovine milk using Fourier-transform infrared spectroscopy and Bayesian models. J Dairy Sci 2017; 100:3526-3538. [DOI: 10.3168/jds.2016-12226] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2016] [Accepted: 01/28/2017] [Indexed: 01/04/2023]
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25
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Bittante G, Cipolat-Gotet C, Pazzola M, Dettori M, Vacca G, Cecchinato A. Genetic analysis of coagulation properties, curd firming modeling, milk yield, composition, and acidity in Sarda dairy sheep. J Dairy Sci 2017; 100:385-394. [DOI: 10.3168/jds.2016-11212] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2016] [Accepted: 09/08/2016] [Indexed: 01/09/2023]
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26
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Potential influence of herd and animal factors on the yield of cheese and recovery of components from Sarda sheep milk, as determined by a laboratory bench-top model cheese-making. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.07.013] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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27
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Stocco G, Cipolat-Gotet C, Bobbo T, Cecchinato A, Bittante G. Breed of cow and herd productivity affect milk composition and modeling of coagulation, curd firming, and syneresis. J Dairy Sci 2016; 100:129-145. [PMID: 27837976 DOI: 10.3168/jds.2016-11662] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2016] [Accepted: 09/17/2016] [Indexed: 12/12/2022]
Abstract
Milk coagulation properties (MCP) have been widely investigated in the past using milk collected from different cattle breeds and herds. However, to our knowledge, no previous studies have assessed MCP in individual milk samples from several multi-breed herds characterized by either high or low milk productivity, thereby allowing the effects of herd and cow breed to be evaluated independently. Multi-breed herds (n=41) were classified into 2 categories based on milk productivity (high vs. low), defined according to the average milk net energy yielded daily by lactating cows. Milk samples were taken from 1,508 cows of 6 different breeds: 3 specialized dairy (Holstein-Friesian, Brown Swiss, Jersey) and 3 dual-purpose (Simmental, Rendena, Alpine Grey) breeds, and analyzed in duplicate (3,016 tests) using 2 lactodynamographs to obtain 240 curd firming (CF) measurements over 60min (1 every 15 s) for each duplicate. The 5 traditional single-point MCP (RCT, k20, a30, a45, and a60) were yielded directly by the instrument from the available CF measures. All 240 CF measures of each replicate were also used to estimate 4 individual equation parameters: RCT estimated according to curd firm change over time modeling (RCTeq), asymptotic potential curd firmness (CFP), curd firming instant rate constant (kCF), and syneresis instant rate constant (kSR) and 2 derived traits: maximum curd firmness achieved within 45min (CFmax) and time at achievement of CFmax (tmax) by curvilinear regression using a nonlinear procedure. Results showed that the effect of herd-date on traditional and modeled MCP was modest, ranging from 6.1% of total variance for k20 to 10.7% for RCT, whereas individual animal variance was the highest, ranging from 32.0% for tmax to 82.5% for RCTeq. The repeatability of MCP was high (>80%) for all traits except those associated with the last part of the lactodynamographic curve (i.e., a60, kSR, kCF, and tmax: 57 to 71%). Reproducibility, taking into account the effect of instrument, was equal to or slightly lower than repeatability. Milk samples collected in farms characterized by high productivity exhibited delayed coagulation (RCTeq: 18.6 vs. 16.3min) but greater potential curd firmness (CFP: 76.8 vs. 71.9mm) compared with milk samples collected from low-productivity herds. Parity and days in milk influenced almost all MCP. Large differences in all MCP traits were observed among breeds, both between specialized and dual-purpose breeds and within these 2 groups of breeds, even after adjusting for milk quality and yield. Milk quality and MCP of samples from Jersey cows, and coagulation time of samples from Rendena cows were better than in milk from Holstein-Friesian cows, and intermediate results were found with the other breeds of Alpine origin. The results of this study, taking into account the intrinsic limitation of this technique, show that the effects of breed on traditional and modeled MCP are much greater than the effects of herd productivity class, parity, and DIM. Moreover, the variance in individual animals is much greater than the variance in individual herds within herd productivity class. It seems that improvement in MCP depends more on genetics (e.g., breed, selection) than on environmental and management factors.
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Affiliation(s)
- G Stocco
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE) University of Padova (Padua), viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - C Cipolat-Gotet
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE) University of Padova (Padua), viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - T Bobbo
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE) University of Padova (Padua), viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - A Cecchinato
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE) University of Padova (Padua), viale dell'Università 16, 35020 Legnaro (PD), Italy.
| | - G Bittante
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE) University of Padova (Padua), viale dell'Università 16, 35020 Legnaro (PD), Italy
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Estimates of heritability and genetic correlations for milk coagulation properties and individual laboratory cheese yield in Sarda ewes. Animal 2016; 11:920-928. [PMID: 27804913 DOI: 10.1017/s1751731116002147] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
Abstract
Objective of this study was to estimate genetic parameters of milk coagulation properties (MCPs) and individual laboratory cheese yield (ILCY) in a sample of 1018 Sarda breed ewes farmed in 47 flocks. Rennet coagulation time (RCT), curd-firming time (k 20) and curd firmness (a 30) were measured using Formagraph instrument, whereas ILCY were determined by a micromanufacturing protocol. About 10% of the milk samples did not coagulate within 30 min and 13% had zero value for k 20. The average ILCY was 36%. (Co)variance components of considered traits were estimated by fitting both single- and multiple-trait animal models. Flock-test date explained from 13% to 28% of the phenotypic variance for MCPs and 26% for ILCY, respectively. The largest value of heritability was estimated for RCT (0.23±0.10), whereas it was about 0.15 for the other traits. Negative genetic correlations between RCT and a 30 (-0.80±0.12), a 30 and k 20 (-0.91±0.09), and a 30 and ILCY (-0.67±0.08) were observed. Interesting genetic correlations between MCPs and milk composition (r G>0.40) were estimated for pH, NaCl and casein. Results of the present study suggest to use only one out of three MCPs to measure milk renneting ability, due to high genetic correlations among them. Moreover, negative correlations between ILCY and MCPs suggest that great care should be taken when using these methods to estimate cheese yield from small milk samples.
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Schiavon S, Cesaro G, Cecchinato A, Cipolat-Gotet C, Tagliapietra F, Bittante G. The influence of dietary nitrogen reduction and conjugated linoleic acid supply to dairy cows on fatty acids in milk and their transfer to ripened cheese. J Dairy Sci 2016; 99:8759-8778. [DOI: 10.3168/jds.2016-11371] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2016] [Accepted: 07/07/2016] [Indexed: 01/28/2023]
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Noce A, Pazzola M, Dettori ML, Amills M, Castelló A, Cecchinato A, Bittante G, Vacca GM. Variations at regulatory regions of the milk protein genes are associated with milk traits and coagulation properties in the Sarda sheep. Anim Genet 2016; 47:717-726. [PMID: 27435993 DOI: 10.1111/age.12474] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 05/30/2016] [Indexed: 01/17/2023]
Abstract
Regulatory variation at the ovine casein genes could have important effects on the composition and coagulation properties of milk. Herewith, we have partially resequenced the promoters and the 3'-UTR of the four casein genes in 25 Sarda sheep. Alignment of these sequences allowed us to identify a total of 29 SNPs. This level of polymorphism (one SNP every 250 bp) is remarkably high if compared with SNP densities estimated in human genic regions (approximately one SNP per bp). The 29 SNPs identified in our resequencing experiment, plus three previously reported SNPs mapping to the lactalbumin, alpha (LALBA) and β-lactoglobulin (BLG, also known as progestagen-associated endometrial protein, PAEP) genes, were genotyped with a multiplex TaqMan Open Array Real-Time PCR assay in 760 Sarda sheep with records for milk composition and coagulation properties. Association analysis revealed the existence of significant associations of CSN1S2 and CSN3 genotypes with milk protein and casein contents. Moreover, genotypes at CSN1S1 were significantly associated with rennet coagulation time, curd firming time and curd firmness, whereas CSN2 was associated with curd firming time. These results suggest that SNPs mapping to the promoters and 3'-UTRs of ovine casein genes may exert regulatory effects on gene expression and that they could be used for improving sheep milk quality and technological traits at the population level through marker assisted selection.
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Affiliation(s)
- A Noce
- Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100, Sassari, Italy.,Department of Animal Genetics, Center for Research in Agricultural Genomics (CSIC-IRTA-UAB-UB), Campus Universitat Autònoma de Barcelona, Bellaterra, 08193, Spain
| | - M Pazzola
- Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100, Sassari, Italy.
| | - M L Dettori
- Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100, Sassari, Italy
| | - M Amills
- Department of Animal Genetics, Center for Research in Agricultural Genomics (CSIC-IRTA-UAB-UB), Campus Universitat Autònoma de Barcelona, Bellaterra, 08193, Spain
| | - A Castelló
- Department of Animal Genetics, Center for Research in Agricultural Genomics (CSIC-IRTA-UAB-UB), Campus Universitat Autònoma de Barcelona, Bellaterra, 08193, Spain
| | - A Cecchinato
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, viale dell'Università 16, 35020, Legnaro, PD, Italy
| | - G Bittante
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, viale dell'Università 16, 35020, Legnaro, PD, Italy
| | - G M Vacca
- Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100, Sassari, Italy
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Bittante G, Cipolat-Gotet C, Malchiodi F, Sturaro E, Tagliapietra F, Schiavon S, Cecchinato A. Effect of dairy farming system, herd, season, parity, and days in milk on modeling of the coagulation, curd firming, and syneresis of bovine milk. J Dairy Sci 2015; 98:2759-74. [DOI: 10.3168/jds.2014-8909] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2014] [Accepted: 12/31/2014] [Indexed: 11/19/2022]
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