Published 2013

Read in Norwegian

Publication details

Journal : Journal of Dairy Science (JDS) , vol. 96 , p. 3973–3985 , 2013

Publisher : Elsevier

International Standard Numbers :
Printed : 0022-0302
Electronic : 1525-3198

Publication type : Academic article

Contributors : Dagnachew, Binyam Sime; Kohler, Achim; Ådnøy, Tormod

Issue : 6

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Fourier transform infrared (FTIR) spectroscopy is often used in prediction of major milk components in genetic evaluation of dairy animals. Until now genetic variability of goat milk FTIR spectra has only been known indirectly through their contribution to the major milk components. In this study, genetic and environmental components of goat milk FTIR spectra were examined directly. A data set containing 83,858 milk FTIR spectral observations belonging to 29,320 Norwegian dairy goats of 271 herds was used for the study. Principal components analysis was applied on both unprocessed and preprocessed spectral data, and new traits (latent traits) were defined because a multitrait analysis of all spectral variables for variance components could not be done. Eight and 7 latent variables, explaining approximately 99% of the total unprocessed and preprocessed spectral variation, respectively, were kept from the principal components analysis for genetic analysis. Genetic and environmental variance components were estimated for the latent traits using restricted maximum likelihood. Genetic-to-total phenotypic variance ratios (heritabilities) of the latent traits were between 0.011 and 0.285 for the unprocessed spectra and between 0.135 and 0.262 for the preprocessed spectra. The estimated variance components for the latent traits were back transformed to the spectral variables. Heritabilities of these spectral variables ranged from 0.018 to 0.408 and variance ratios of the permanent environmental effects of goats were between 0.002 and 0.184 of the phenotypic spectral variation. Highto- moderate heritabilities were observed in particular in spectral regions related to major milk components (fat, lactose, and protein): between 1,030 and 1,300 cm−1, 1,500 and 1,600 cm−1, 1,700 and 1,800 cm−1, and 2,800 and 3,000 cm−1. Our results confirmed that a substantial amount of genetic variation exists in goat milk FTIR spectra. Not all spectral variations are of genetic origin; some FTIR regions are highly influenced by herd test-day variation. The study also pointed out the possibility of using FTIR spectra as a monitoring tool in herd management. Key words: latent trait , principal components analysis , Fourier transform infrared spectra , heritability