Exploiting genetic variation in milk-fat composition of milk from dairy cows

J.A.M. van Arendonk, H.J.F. van Valenberg, H. Bovenhuis

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Citation (Scopus)

Abstract

Milk fat contains many nutrients necessary for humans, including fat-soluble vitamins, energy, and bioactive lipids. It is important to understand the genetic basis for milk-fat composition in cows’ milk. Knowledge of these genetic parameters can be used to predict how different traits will respond to genetic selection. The predicted response in traits, including trade-offs between different traits, plays an important role in designing breeding schemes in dairy cattle. This chapter reviews the genetic variation in milk-fat composition between cows and looks into the genetic correlations with other traits.
Original languageEnglish
Title of host publicationImproving the safety and quality of milk: Volume I, Milk Production and Processing
EditorsM.W. Griffiths
Place of PublicationOxford
Pages197-222
Number of pages700
DOIs
Publication statusPublished - 2010

Publication series

Name188
PublisherWoodhead Publishing Limited

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  • Cite this

    van Arendonk, J. A. M., van Valenberg, H. J. F., & Bovenhuis, H. (2010). Exploiting genetic variation in milk-fat composition of milk from dairy cows. In M. W. Griffiths (Ed.), Improving the safety and quality of milk: Volume I, Milk Production and Processing (pp. 197-222). (188). Oxford. https://doi.org/10.1533/9781845699420.3.197