IGENITY® — Milk Production Traits
The IGENITY profile calculates scores for milk, fat, fat percent, protein and protein
percent using multiple DNA markers. These markers identify genetic variations that
help regulate milk yield, protein and fat content, without decreasing fertility.
The combined results provide a more complete picture of an animal’s production
potential.
IGENITY Profile
Score*
|
Milk Yield**
|
Fat**
|
Protein**
|
|
10 |
2966 |
120 |
80 |
|
9 |
2738 |
106 |
70 |
|
8 |
2448 |
93 |
62 |
|
7 |
2139 |
80 |
53 |
|
6 |
1814 |
66 |
44 |
|
5 |
1483 |
53 |
36 |
|
4 |
1152 |
40 |
27 |
|
3 |
825 |
27 |
18 |
|
2 |
448 |
14 |
10 |
|
1 |
0 |
0 |
0 |
* Difference calculated based on IGENITY profile score of 1.
** Production in pounds per lactation.
What an IGENITY Profile score means.
IGENITY profile scores range from a low of 1 to a high of 10 for each economically
important trait analyzed. This table shows the value associated with each score.
Cheese Production — Kappa casein
There are several forms of kappa casein — A, B and E — that are associated with
milk protein and quality. These variants are related to the renneting process for cheese
production. Studies also have shown that cheddar cheese yield can be up to 8% higher
and mozzarella up to 12% higher with BB milk versus AA milk.1
BB: preferred result for cheese production
AB and BE: intermediate for cheese production
AA and AE: least favorable result for cheese production
Beta Casein
Like kappa casein, there are several different forms of beta casein (A and B). Higher
milk yield is associated with the A variant while higher protein and casein yields
are associated with the B variant. Beta casein B is similar in effect to kappa casein
B.
Beta Lactoglobulin
Beta lactoglobulin has a significant effect on casein number and cheese yield. The
B variant has higher casein and cheese yields.
Beta Lactoglobulin and Beta Casein
BB: most favorable result for casein and cheese yield
AB: intermediate result for casein and cheese yield
AA: least favorable result for casein and cheese yield
| 1 |
Fitzgerald, RJ. Exploitation of Casein Variants. Milk Composition, Production, and Biotechnology.
(eds. R.A.S. Welch, et al). CAB International, Cambridge. 1972:153-172. |
|