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Other Traits & Milk Proteins

The OAD BV evaluates the tendency of a bull’s progeny to be more efficient in a once-a-day farming system.

The biggest factor in making OAD successful is milking the right cows. A higher OAD Index is more desirable. As a rule, Jerseys are more efficient in a OAD system.

 

Once-A-Day Milking Selection Index (OADSI)
 

LIC has developed a OADSI to help OAD farmers breed animals most suitable to their system. In June 2015, the index was overhauled after considerable consultation with the OAD community. The new index has a strong correlation to Breeding Worth (BW) but also combines four functional traits that farmers told us dictated the survival of a cow in a OAD herd:

 - Udder Support

- Front teat placement

- Milking Speed

- Capacity

The index also has less emphasis on Fertility and Residual Survival because these traits are less of an issue to OAD farmers. Our goal is to support OAD farmers in breeding cows that persist throughout the lactation and have longevity in the herd.

High input farmers require animals to produce high milk solids with good type (especially udder support), allowing them to carry the extra milk volume.

The High Input Index uses information and economic weights appropriate for the average high input system (in New Zealand). It considers all eight traits in Breeding Worth (weighted differently) plus the TOP score for Udder Overall.

Generally, the High Input Index places slightly more emphasis on the somatic cell count, and weights almost one-tenth of the index on the udder.

Beta casein comes in many different variant forms, the most common being A, B, A1 and A2. Cows produce milk that can contain two sets of the same variant (AA, A1A1, A2A2) or a mixture (A1A2). A2A2 is more desirable.

LIC does not endorse any claims related to A2 milk; however, milk containing only the A2 protein is selling in the USA, New Zealand and Australian markets at a premium over standard milk.

Beta Lactoglobulin is a whey protein. There are two common variant forms, an A variant and a B variant.

Cows produce milk that can contain two sets of the same variant (AA or BB) or a mixture of both variants (AB). BB is more desirable, especially for cheesemaking and milk powder manufacture.

The A and B variants of Beta Lactoglobulin behave differently when heated. When heated the B variant causes little fouling of the milk heat treatment plant, whereas the A variant causes higher fouling.

Kappa Casein is a curd protein. Kappa Casein is important in the stability for the aggregation of certain molecules in the milk. If absent, certain molecules will clump together, like in curd formation during cheese manufacture.

Kappa Casein reacts with Beta Lactoglobulin when milk is heated and influences the properties of products such as milk powders.

There are two common variant forms, an A variant and a B variant. Cows produce milk that can contain two sets of the same variant (AA or BB) or a mixture of both variants (AB). BB is more desirable for cheese making and AA for milk powder manufacture.

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