Bovine chromosomal regions affecting rheological traits in rennet-induced skim milk gels

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  • Vivi Raundahl Gregersen, Danmark
  • F Gustavsson, Department of Food Technology, Engineering and Nutrition, Lund University, Sverige
  • M Glantz, : Department of Food Technology, Engineering and Nutrition, Lund University, Sverige
  • Ole Fredslund Christensen
  • Hans Stålhammar, VikingGenetics, Skara, Sverige
  • A Andrén, Department of Food Science, BioCenter, Swedish University of Agricultural Sciences, Sverige
  • H Lindmark-Månsson, VikingGenetics, Skara, Sverige
  • Nina Aagaard Poulsen
  • Lotte Bach Larsen
  • Marie Paulsson, Dept. of Food Technology, Engineering and Nutrition, Lund University, Sverige
  • Christian Bendixen
Optimizing cheese yield and quality is of central importance to cheese manufacturing. The yield is associated with the time it takes before the gel has an optimal consistency for further processing, and it is well known that gel formation differs between individual milk samples. By identifying genomic regions affecting traits related to rennet-induced gelation, the aim of this study was to identify potential candidate genes affecting these traits. Hence, rennet-induced gelation, including rennet coagulation time, gel strength, and yield stress, was measured in skim milk samples collected from 379 animals of the Swedish Red breed using low-amplitude oscillation measurements. All animals had genotypes for almost 621,000 segregating single nucleotide polymorphisms (SNP), identified using the Bovine HD SNPChip (Illumina Inc., San Diego, CA). The genome was scanned for associations, haplotypes based on SNP sets comprising highly associated SNP were inferred, and the effects of the 2 most common haplotypes within each region were analyzed using mixed models. Even though the number of animals was relatively small, a total of 21 regions were identified, with 4 regions showing association with more than one trait. A major quantitative trait locus for all traits was identified around the casein cluster explaining between 9.3 to 15.2% of the phenotypic variation of the different traits. In addition, 3 other possible candidate genes were identified; that is, UDP-N-acetyl-α-d-galactosamine:polypeptide N-acetylgalactosaminyl-transferase 1 (GALNT1), playing a role in O-glycosylation of κ-casein, and 2 cathepsins, CTSZ and CTSC, possibly involved in proteolysis of milk proteins. We have shown that other genes than the casein genes themselves may be involved in the regulation of gelation traits. However, additional analysis is needed to confirm these results. To our knowledge, this is the first study identifying quantitative trait loci affecting rennet-induced gelation of skim milk through a high-density genome-wide association study
OriginalsprogEngelsk
TidsskriftJournal of Dairy Science
Vol/bind98
Sider (fra-til)1261-1272
Antal sider12
ISSN0022-0302
DOI
StatusUdgivet - feb. 2015

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