Genetic influence of first-calf cows on the physico-chemical parameters of dairy products

Abstract

Analysis of the data obtained indicates that the level of physico-chemical indicators is largely due to the genotype of first-calf cows.  The fat content in milk is one of the most important controlled indicators. The data obtained by us and their analysis indicate the genetic determinacy of this most important trait, which has a significant impact on the nutritional and energy value of milk. It was found that the maximum fat content in milk was distinguished by crossbred animals of groups IV and V, the purebred first–calf cows of groups II and III were the minimum, purebred peers of the black-and-white breed of group I occupied an intermediate position. The experimental materials obtained by us and their analysis indicate the influence of the genotype of first-calf cows on the protein content in milk. the milk of first-calf cows of all genotypes was distinguished by high quality characteristics, nutritional and energy value. The results of the study indicate a positive effect of crossing black-and-white and Holstein cattle on the mineral composition of milk of crossbreeds. The data obtained indicate that when crossing black-and-white cows with holsteins of German breeding, intermediate inheritance of the trait (lactose content in milk) was noted. At the same time, the crossing of animals of black-and-white and Holstein breeds contributed to an increase in the physico-chemical properties of the milk of cross-bred cows-first heifers of groups IV and V.