DOI: 10.26155/vet.zoo.bio.202011010
UDC 636.082.12

Authors

T. N. Gryazneva
Doctor of Biological Sciences, Professor of the Department of Epizootology, Microbiology and Internal Affair, Moscow State Academy of Veterinary Medicine and Biotechnology – MVA by K. I. Skryabin, Moscow, Russian Federation
S. N. Marzanova
Candidate of Biological Sciences, Associate Professor of the Department of Immunology and Biotechnology, Moscow State Academy of Veterinary Medicine and Biotechnology – MVA by K. I. Skryabin, Moscow, Russian Federation
A. K. Smirnova
Student of the Veterinary and Biological Faculty, Moscow State Academy of Veterinary Medicine and Biotechnology – MVA by K. I. Skryabin, Moscow, Russian Federation
E. A. Smirnova
Candidate of Biological Sciences, Associate Professor of the Department of Immunology and Biotechnology, Moscow State Academy of Veterinary Medicine and Biotechnology – MVA by K. I. Skryabin, Moscow, Russian Federation

Abstract

The article presents the results of a study of DNA isolated from the sperm of bulls of the Belgian blue-white breed, from samples of wool of Holstein cattle and crossbred calves obtained by crossing Holsteins with the Belgian blue-white breed, for the presence of the B-allele of the Kappa-casein gene associated with a high protein content in milk and optimal coagulation properties of milk used for cheese and cottage cheese. It was found that out of 33 animals studied, 26 individuals (78,9%) have the AA genotype, which causes the hereditary transmission of the ability of animals to produce milk suitable only for drinking, 7 individuals (21,2%) have the AB genotype. Animals with the AB genotype can produce milk suitable for producing fermented milk products, but their quality will not be high enough. Therefore, heifers and calves with the AB genotype must be crossed with individuals with the AB genotype, then it is possible to obtain offspring with the BB genotype of Kappa-casein milk, which can be used to make high-quality cottage cheese, yogurt, cheese, and other dairy products with a high protein content. Milk of cows with the BB genotype has the best technological qualities and does not require the addition of rennet in the production of lactic acid products.

Keywords

Kappa-casein, genotype, DNA, Holstein breed, Belgian blue and white breed, crossbred calve.