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dc.contributorFacultad de Veterinariaes_ES
dc.contributor.authorPelayo, Rocío 
dc.contributor.authorGutiérrez Gil, Beatriz 
dc.contributor.authorGarzón, A.
dc.contributor.authorEsteban Blanco, Cristina 
dc.contributor.authorMarina García, Héctor 
dc.contributor.authorArranz Santos, Juan José 
dc.contributor.otherProducción Animales_ES
dc.date2021-03-01
dc.date.accessioned2021-10-07T15:12:28Z
dc.date.available2021-10-07T15:12:28Z
dc.identifier.issn0022-0302
dc.identifier.urihttp://hdl.handle.net/10612/13490
dc.descriptionArtículo de investigaciónes_ES
dc.description.abstractThe global production of sheep milk is growing, and the main industrial use of sheep milk is cheese making. The Spanish Churra sheep breed is one of the most important native dairy breeds in Spain. The present study aimed to estimate genetic parameters for a wide range of traits influencing the cheese-making ability of Churra sheep milk. Using a total of 1,049 Churra ewes, we studied the following cheese-making traits: 4 traits related to milk coagulation properties (rennet coagulation time, curd-firming time, and curd firmness at 30 and 60 min after addition of rennet), 2 traits related to cheese yield (individual laboratory cheese yield and individual laboratory dried curd yield), and 3 traits measuring curd firmness over time (maximum curd firmness, time to attain maximum curd firmness, and syneresis). In addition, a list of milk traits, including the native pH of the milk and several milk production and composition traits (milk yield; the fat, protein, and dried extract percentages; and the somatic cell count), were also analyzed for the studied animals. After discarding the noncoagulating samples (only 3.7%), data of 1,010 ewes were analyzed with multiple-trait animal models by using the restricted maximum likelihood method to estimate (co)variance components, heritabilities, and genetic correlations. In general, the heritability estimates were low to moderate, ranging from 0.08 (for the individual laboratory dried curd yield trait) to 0.42 (for the fat percentage trait). High genetic correlations were found within pairs of related traits (i.e., 0.93 between fat and dried extract percentages, −0.93 between the log of the curd-firming time and curd firmness at 30 min, 0.70 between individual laboratory cheese yield and individual laboratory dried curd yield, and −0.94 between time to attain maximum curd firmness and syneresis). Considering all the information provided here, we suggest that in addition to the current consideration of the protein percentage trait for improving cheese yield traits, the inclusion of the pH of milk as a measured trait in the Churra dairy breeding program would represent an efficient strategy for improving the cheese-making ability of milk from this breed.es_ES
dc.languageenges_ES
dc.subjectGenéticaes_ES
dc.subjectVeterinariaes_ES
dc.subject.otherSheepes_ES
dc.subject.otherMilk coagulation propertieses_ES
dc.subject.otherHeritabilityes_ES
dc.subject.otherGenetic correlationses_ES
dc.titleEstimation of genetic parameters for cheese-making traits in Spanish Churra sheepes_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.identifier.doi10.3168/jds.2020-19387
dc.description.peerreviewedSIes_ES
dc.relation.projectIDProyecto LE249P18 Junta de Castilla y Leónes_ES
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccesses_ES
dc.journal.titleJournal of Dairy Sciencees_ES
dc.volume.number104es_ES
dc.issue.number3es_ES
dc.page.initial3250es_ES
dc.page.final3260es_ES
dc.type.hasVersioninfo:eu-repo/semantics/acceptedVersiones_ES


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