Altering milk composition through genetic selection.

Abstract

The genetic relationships among carrier, fat, protein, and lactose will allow genetic alteration in any direction desired, although some changes would be much easier than others. Genetic parameters may vary somewhat between different populations, thus affecting the rates of different directions of change. In general, however, selection for an alteration in the fat:protein ratio would proceed rapidly, principally through alteration of fat concentration. Genetic alteration of composition is likely only if economic incentives for such change exist. Economic values, and therefore selection pressure, should be applied to amounts of components rather than concentrations. Recent developments in the theory of deriving economic weights for animal breeding indicate that selection indexes need to be reassessed. Although optimum breeding goals will vary somewhat, in most circumstances fat and protein yields and concentrations and the fat:protein ratio are likely to increase due to genetic selection. Only in the unlikely situation that fat has a very small or negative economic weight are other changes indicated. Lactose concentrations are unlikely to change much in any situation. Genetic variation in the composition of fat and protein, while of biological interest, is unlikely to be of more than minor importance in genetic improvement.