Quick Summary
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Phenotype: The gene underlying the production of beta-lactoglobulin protein in cow's milk shows polymorphisms which affect the amount of protein produced. Higher levels of beta-lactoglobulin are associated with increased milk yield and whey protein content, and low levels are associated with increased casein and fat content and are favorable for cheese production.
Variants:
- A = associated with higher relative content of beta-lactoglobulin
- B = associated with lower relative content of beta-lactoglobulin
Breeds appropriate for testing: Many dairy breeds
Explanation of Results:
- Cows with A/A genotype will produce higher amounts of beta-lactoglobulin.
- Cows with A/B genotype will produce intermediate amounts of beta-lactoglobulin.
- Cows with B/B genotype will produce low amounts of beta-lactoglobulin.
Cattle Milk Protein Panel
$93 per animal
Sample Collection
Most of the cattle DNA tests offered by the VGL are carried out using cells from the roots of a hair sample (roughly 20-30 hairs).
Hair samples should be taken from the switch of the tail, the poll, or the neck.
1. Clean (use comb if possible) tail switch, poll, or neck by removing all loose hair and foreign matter.
2. Use fingers or pliers to grasp approximately 8-10 hairs close to the skin and pull. Pull (do NOT cut) hair strands. Examine the end of hair strands for presence of root bulbs. Hair roots are necessary for DNA testing. If the majority of hair strands lack the root bulbs, discard hair and start again.
3. Repeat until you have approximately 20-30 hairs with root follicles attached.
4. Place the 20-30 hairs with root follicles attached in the envelope and seal with the animal’s ID written on the envelope. If hairs are long they can be taped to the submission form. Do not tape the roots.
5. Repeat steps 1-4 for each additional animal being sampled.
Note:
- Hair should be dry.
- If hair has excess dirt and debris, please brush out if possible before pulling hairs for sample.
- Do not cut the hair! The roots contain the DNA for testing.
- When sampling several animals in the same session, make sure that there are no hair strands in your hands to reduce the possibility of sample contamination. Clean hands and/or pliers if possible.
Cow's milk is comprised of six main proteins: four types of casein (including beta-casein and kappa-casein) and two types of whey protein (beta-lactoglobulin and alpha‐lactalbumin). Beta-lactoglobulin protein makes up the biggest proportion of the two proteins found in whey. The gene that produces beta-lactoglobulin protein, beta-lactoglobulin (β‐LG), is therefore the major whey protein gene. Researchers have identified several variants of the β‐LG gene that affect the amount of protein produced.
This test identifies the two most common variants of the β‐LG gene, A and B. The A variant is associated with increased milk yield and whey protein content and higher relative concentration of beta-lactoglobulin compared to the B variant. The B variant is associated with increased casein and fat content and is favorable for cheese production.
Other dairy milk protein tests offered by the VGL: