Research Article

Responses to selection for milk traits in dairy buffaloes

Published: December 08, 2006
Genet. Mol. Res. 5 (4) : 790-796

Abstract

The aim of the present study was to estimate the index and individual responses to selection for milk (MY), fat (FY) and protein (PY) yields for different breeding goals for two commercial buffalo milk production systems in São Paulo State characterized by: 1) all milk produced is sold to the industry (MILK) and 2) all milk produced is used in the mozzarella cheese-making process at the farm (MOZZARELLA). The current payment policy is based exclusively on milk volume. The mozzarella price refers to the wholesale selling price. Index responses to selection (IR) were calculated for three different breeding goals (BG): 1) MY exclusively (BG1); 2) FY + PY (BG2) and 3) MY + FY + PY (BG3). IR for the MILK system were US$41.79 (BG1), US$5.91 (BG2) and US$38.22 (BG3). For the MOZZARELLA system, IR were US$179.50 (BG1), US$262.85 (BG2) and US$402.41 (BG3). The results suggest that for the present circumstances, selection for milk components is not advantageous when milk is produced for sale to the industry. However, when mozzarella making is added to the system, the selection for components and milk volume is the most economically beneficial.

The aim of the present study was to estimate the index and individual responses to selection for milk (MY), fat (FY) and protein (PY) yields for different breeding goals for two commercial buffalo milk production systems in São Paulo State characterized by: 1) all milk produced is sold to the industry (MILK) and 2) all milk produced is used in the mozzarella cheese-making process at the farm (MOZZARELLA). The current payment policy is based exclusively on milk volume. The mozzarella price refers to the wholesale selling price. Index responses to selection (IR) were calculated for three different breeding goals (BG): 1) MY exclusively (BG1); 2) FY + PY (BG2) and 3) MY + FY + PY (BG3). IR for the MILK system were US$41.79 (BG1), US$5.91 (BG2) and US$38.22 (BG3). For the MOZZARELLA system, IR were US$179.50 (BG1), US$262.85 (BG2) and US$402.41 (BG3). The results suggest that for the present circumstances, selection for milk components is not advantageous when milk is produced for sale to the industry. However, when mozzarella making is added to the system, the selection for components and milk volume is the most economically beneficial.

About the Authors
Download: