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Volume 57, issue 1
Arch. Anim. Breed., 57, 12, 2014
https://doi.org/10.7482/0003-9438-57-012
© Author(s) 2014. This work is distributed under
the Creative Commons Attribution 3.0 License.
Arch. Anim. Breed., 57, 12, 2014
https://doi.org/10.7482/0003-9438-57-012
© Author(s) 2014. This work is distributed under
the Creative Commons Attribution 3.0 License.

  23 May 2014

23 May 2014

Genetic parameters for milk production and persistency in the Iranian Holstein population by the multitrait random regression model

Khabat Kheirabadi1 and Sadegh Alijani2 Khabat Kheirabadi and Sadegh Alijani
  • 1Animal Science Department, Khuzestan Ramin Agricultural & Natural Resources University, Ahvaz, Khuzestan, Iran
  • 2Department of Animal Science, University of Tabriz, Tabriz, Iran

Abstract. For genetic dissection of milk, fat, and protein production traits in the Iranian primiparous Holstein dairy cattle, records of these traits were analysed using a multitrait random regression test-day model. Data set included 763 505 test-day records from 88 204 cows calving since 1993. The (co)variance components were estimated by Bayesian method. The obtained results indicated that as in case of genetic correlations within traits, genetic correlations between traits decrease as days in milk (DIM) got further apart. The strength of the correlations decreased with increasing DIM, especially between milk and fat. Heritability estimates for 305-d milk, fat, and protein yields were 0.31, 0.29, and 0.29, respectively. Heritabilities of test-day milk, fat, and protein yields for selected DIM were higher in the end than at the beginning or the middle of lactation. Heritabilities for persistency ranged from 0.02 to 0.24 and were generally highest for protein yield (0.05 to 0.24) and lowest for fat yield (0.02 to 0.17), with milk yield having intermediate values (0.06 to 0.22). Genetic correlations between persistency measures and 305-d production were higher for protein and milk yield than for fat yield. The genetic correlation of the same persistency measures between milk and fat yields averaged 0.76, and between milk and protein yields averaged 0.82.

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