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News
08 Aug 2002
Scientists have discovered a cattle gene, which governs milk yield as well as protein and fat content.The scientists involved in the project, from Livestock Improvement New Zealand Genetics, ViaLactia Biosciences and the University of Liege in Belgium, say the discovery could enable farmers to breed animals that produce high profit products.The finding was reported in a paper published in February 2002 on the scientific journal Genome Research (www.genome.org).One of the scientists involved in the project, Dr Richard Spelman of Livestock Improvement, said the discovery is the first from an eight year study looking at the function of cattle genes.Cattle have two versions of the gene known as DGAT1. One version gives you more protein and milk volume and less fat, while the other gives you more fat, less protein and less milk volume.Dr Spelman said the discovery is interesting as it defies the more common genetic response where fat and protein travelled together with the greater fat content of cows milk matched by greater protein content.The discovery is likely to have a spin-off effect on tailoring milk production to match consumer demand in various countries around the world where there is a variation in the economic value of fat and protein.Protein is worth more in the market and consequently will give a better return to farmers producing it.Dr Spelman said the eight year study utilises analysis of DNA to show variations in genes. To date the results from the study have been used internally within Livestock Improvement’s breeding scheme.This discovery means farmers can use this technology to select cows for either more protein or fat as they desire. A test will be available through Livestock Improvement that will identify which variation of the gene a cow has.On average the more-fat version is prevalent in New Zealand and Australian herds, where American animals appear to have the more-protein version. This, to some extent, is an obvious result of the emphasis those markets have historically placed on (in Australia’s case) fat content in milk, Dr Spelman said.The research suggests the incidence of the gene versions varies between breeds, Jerseys for example, tending to have the more fat version.Another factor identified in the DGAT1 gene is that the different versions also influence the softness or melting point of the fat which has implications for milk processing and products like spreadable butter.For more information contact Clare Bayly, Public Relations Manager, Livestock Improvement, Ph 07 856 0666/025 998 862, cbayly@lic.co.nz
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