Effect of protein polymorphisms on milk composition, coagulation properties, and protein profile in dairy sheep

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dc.citation.volume160
dc.contributor.authorMarshall AC
dc.contributor.authorVigolo V
dc.contributor.authorDe Marchi M
dc.contributor.authorLopez-Villalobos N
dc.contributor.authorLoveday SM
dc.contributor.authorWeeks M
dc.contributor.authorMcNabb W
dc.date.accessioned2024-10-21T00:29:48Z
dc.date.available2024-10-21T00:29:48Z
dc.date.issued2025-01-01
dc.description.abstractThe objective of this study was to quantify the effect of protein polymorphisms on milk composition, coagulation properties, and protein profile in dairy sheep from a New Zealand flock. A total of 470 test-day records, from 147 lactating ewes, were used in the statistical analyses. Protein polymorphisms observed in the RP-HPLC were self-named for purposes of the present study. Data were analyzed using a mixed linear model, including the fixed effects of ewe age, litter size, coat-colour, and stage of lactation, and, as a covariate, deviation from the median lambing date of the flock. The effects of protein polymorphisms were added to the model, one at a time. Protein polymorphisms were significantly (p < 0.05) associated with milk composition and protein profile. Polymorphisms of β-lactoglobulin were significantly associated with milk heat stability, being AB type more heat stable than AA. The other processability traits were not significantly affected by protein polymorphisms. Further studies are required to confirm the protein variants and the properties of individual protein polymorphisms.
dc.description.confidentialfalse
dc.edition.editionJanuary 2025
dc.identifier.citationMarshall AC, Vigolo V, Marchi MD, Lopez-Villalobos N, Loveday SM, Weeks M, McNabb W. (2025). Effect of protein polymorphisms on milk composition, coagulation properties, and protein profile in dairy sheep. International Dairy Journal. 160.
dc.identifier.doi10.1016/j.idairyj.2024.106102
dc.identifier.eissn1879-0143
dc.identifier.elements-typejournal-article
dc.identifier.issn0958-6946
dc.identifier.number106102
dc.identifier.piiS095869462400222X
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/71778
dc.languageEnglish
dc.publisherElsevier Ltd
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S095869462400222X
dc.relation.isPartOfInternational Dairy Journal
dc.rights(c) 2024 The Author/s
dc.rightsCC BY-NC 4.0
dc.rights.urihttps://creativecommons.org/licenses/by-nc/4.0/
dc.subjectSheep milk
dc.subjectDairy sheep
dc.subjectMilk composition
dc.subjectProtein profile
dc.subjectMilk coagulation
dc.subjectHeat stability
dc.titleEffect of protein polymorphisms on milk composition, coagulation properties, and protein profile in dairy sheep
dc.typeJournal article
pubs.elements-id491982
pubs.organisational-groupOther
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