- Type of paper
: Paper in journal
Title: Milk protein polymorphism as regards milk production and
composition
- Authors:
- Antunac, Neven (118470)
- Lukač-Havranek, Jasmina (74232)
- Čurik, Ino
- Samaržija, Dubravka (3286)
Journal: Mljekarstvo
Number: 11
ISSN: 0026-704
Volume: 41
Year: 1991
Pages: from 297 to 302
Number of references: 27
Language: hrvatski
Summary: Research of milk protein polymorphism, as a result
of
certain numbers of authors is presented. Influence of
different genotypes ŕs1-, á-, k-caseins and á-lactoglobulin
are connected with milk, fat and protein yield, persentage
and proportion of milk constituens.
This report review considered genetic variants of milk
proteins able to alter milk quality and its processing
characteristics. Considering gene frequency and linkage this
should lead to consequences for the breeding policy.
- Type of paper
: Paper in journal
Title: Milk protein polymorphism in cheese production
- Authors:
- Samaržija, Dubravka (3286)
- Lukač-Havranek, Jasmina (74232)
- Čurik, Ino
- Antunac, Neven (118470)
Journal: Mljekarstvo
Number: 12
ISSN: 0026-704
Volume: 41
Year: 1991
Pages: from 319 to 327
Number of references: 42
Language: hrvatski
Summary: The main purpose of this paper is to review the findings
of
several authors about potential applications of genetic
polymorphisms on coagulation properties of milk, syneresis
and cheese yield.
Coagulation properties was influenced by ŕs1-casein, á-
casein, k-casein and á-lactoglobulin with the genotypes BC,
BB, BB i AA, respectively, showing better effects.
The gap in the knowledge about process of syneresis probably
is the main reason why there are so little information
considering the effects of milk protein genetic variants on
syneresis of cheese curd. However, McLean and Schaar (25)
found k-casein BB and B-lactoglobulin BB genetic variants
shows better properties in respect of syneresis process.
The highest cheese yield were estimated with as1-Cn BC as
with á-Cn A1A1 and k-Cn BB genotypes. The differences among
á-Lg genetic variants are recorded, although they are not
significant (23).
Results described above show that genetic variants may be of
importance to the better cheese quality and yield.
Technology of cheesemaking process is very complex, so there
is strong task for further investigations.
- Type of paper
: Paper in journal
Title: Polymorphism of bovine milk proteins
- Authors:
- Lukač-Havranek, Jasmina (74232)
- Čurik, Ino
- Samaržija, Dubravka (3286)
- Antunac, Neven (118470)
- Posavi, Marijan (122360)
Journal: Stočarstvo
Number: 9
ISSN: 0351-0832
Volume: 46
Year: 1992
Pages: from 277 to 306
Number of references: 98
Language: hrvatski
Summary: Recently developed techniques (
DNA-hybridisation-RFPL,
PCR, HPLC, improved immunulogical techniques using
monoclonal antibodies and 2 dimensional gel electrophoresis
etc...) enable us to detect higher percent of structural
loci being polymorphic. Development of electrophoretic
techniques give us posibility for quick phenotyping and as
its consequence application of milk protein polymorphism
become more realistic. In this paper we tried to review some
aspects of milk protein polymorphism in cattle:
- biological function of polimorphic milk proteins in cattle
are breafly described
- there is list about estableshing of genetic variants
- prime structure is given for each casein fraction,
ŕ- lactalbumin and á-lacglobulin with its relationship
(aminoacid differences) with other genetic variants
- possible phylogenetic relations among genetic variants are
presented
- the gene frequency data scattered through literature are
represented in the form of tables
Cattle milk proteins as polymorphic variants can be widely
applicated in livestock improvement and dairy processing so
phenotyping of milk proteins variants in Croatian cattle is
a matter of urgency.
- Type of paper
: Paper in journal
Title: Polymorphism of milk proteins of Croatian Simmental cattle
- Authors:
- Lukač-Havranek, Jasmina (74232)
- Čurik, Ino
- Samaržija, Dubravka (3286)
- Antunac, Neven (118470)
Journal: Scienza e Tecnica Lattiero - Casearia
Number: 3
ISSN: 0390-6361
Volume: 44
Year: 1993
Pages: from 155 to 160
Number of references: 25
Language: talijanski
Summary: The genetic polymorphism of ŕs1-Cn, á-Cn, ŕs2-Cn,
k-Cn
and á-Lg loci from a sample of 182 Croatian Simmental cows, thatare under
control of Croatian Centre for Selection and AnimalBreeding, was studied
for the first time. As ŕs1-Cn, á-Cnŕs2-Cn and k-Cn genes are localized on
less than 200 kb of DNAon the bovine chromosome 6, haplotype frequencies
were estimated.Obtained results, especially presence of k-Cn C, indicate
certain closeness of following breeds: Croatian Simmental, Simmental
and Brown cattle from Germany, Brown from Slovenia,Grey Alpine from Italy
and Italian Brown cattle.
- Type of paper
: Paper in journal
Title: Effects of milk protein genotype on milk: milk yield, fat,
protein, casein
- Authors:
- Lukač-Havranek, Jasmina (74232)
Journal: Stočarstvo
Number: 1
ISSN: 0351-0832
Volume: 47
Year: 1993
Pages: from 69 to 70
Number of references: 6
- Type of paper
: Paper in journal
Title: Genetic blood and milk protein polymorphisms in some
cattle breeds
- Authors:
- Barać, Zdravko
- Posavi, Marijan (122360)
- Kapš, Miroslav (122356)
- Lukač-Havranek, Jasmina (74232)
- Ernoić, Miljenko
- Gašpert, Zlata (13186)
Journal: Stočarstvo
Number: 11
ISSN: 0351-0832
Volume: 46
Year: 1992
Pages: from 323 to 336
Number of references: 84
Language: hrvatski
Summary: Research was carried out on Simmental, Istrian and
SlavonianPodolian cows from Croatia. Heamoglobin and transferrinfrequencies
in Istrian and Slavonian podolian were different insimilar investigation in
previous years. The possible reason forsuch difference could have been in
the decreased number ofanimals. Frequencies of Hb, Tf, casein (ŕs1, ŕs2, á
and k) andálactoglobulin in Croatian Simmental were similar to
GermanFleckvieh. That leads to the conclusion that the two breeds
havesimilar phylogenetic background.
- Type of paper
: Paper in journal
Title: Association of milk protein polymorphisms with first
lactation traits of Croatian Simmental. I. Effects of Genotype
- Authors:
- Čurik, Ino
- Kapš, Miroslav (122356)
- Lukač-Havranek, Jasmina (74232)
- Antunac, Neven (118470)
- Samaržija, Dubravka (3286)
Journal: Stočarstvo
Number: 1
ISSN: 0351-0832
Volume: 47
Year: 1993
Pages: from 15 to 22
Number of references: 24
Language: hrvatski
Summary: Effects of milk protein genotypes for ŕs1-casein (ŕs1-
Cn), á-casein (á-Cn), k-casein (k-Cn), and á-lactoglobulin
(á-Lg) on first lactation milk yield, fat yield and fat
percentage in milk samples from 195 Croatian Simmental cows
were investigated. Milk proteins were genotyped by
isoelectric focusing using PhastSystem. The effects of k-
casein on fat yield and á-lactoglobulin on milk yield and
fat percentage were significant. Higher fat yield was
associated with k-casein BC. Fat percentage was highest in
milk from cows of á-lactoglobulin BB. The AB genotype of á-
lactoglobulin gave higher milk yield in the first lactation
then AA and BB genotypes. Cause-and-effect of these
associations were not determined.
- Type of paper
: Paper in journal
Title: Association of á-lactoglobulin with first lactation traits
of Croatian Simmental. II Gene effects
- Authors:
- Lukač-Havranek, Jasmina (74232)
- Čurik, Ino
- Kapš, Miroslav (122356)
- Antunac, Neven (118470)
- Samaržija, Dubravka (3286)
Journal: Stočarstvo
Number: 11
ISSN: 0351-0832
Volume: 47
Year: 1993
Pages: from 419 to 423
Number of references: 13
Language: hrvatski
Summary: Effects of - lactoglobulin locus on first lactation
milk yield, kilograms of fat and fat percentage in milk
samples from 195 Croatian Simmental cows were examined by
gene substitution models after allele A was set to zero.
Additive genetic variance due to - lactoglobulin locus was
calculated by formula ĺ2A = 2pq2 . The substitution of the B
allele for the A allele was associated with decreased milk
yield (P = 0,006) and fat yield (P = 0,043) but increased
fat percentage (P = 0,003). The contribution of -
lactoglobulin locus accounted for 4,1% of phenotypic
variance in milk yield, 2,2% in fat yield and 4,9% in fat
content. This study found that milk with allele A had
higher milk and fat yield but allele B was associated with
higher fat content. However, more research is necessary to
confirm these findings before - lactoglobulin alelles are
included in selection.
- Type of paper
: Paper in proceedings
Title: Analysis of inbreeding levels in croatian simmental cows
- Authors:
- Čurik, Ino
- Filipčić, Lidija
Proceedings title: Proceedings of 17th International Conference on ITI "Information Technology Int
Language: engleski
Place: Pula
Year: 1995
Pages: from 141 to 147
Meeting: XXX. Simpozij za mljekarsku industriju
Held: from 06/13/95 to 06/16/95
Summary: The purpose of this study was to estimate levels of
inbreeding in Croatian Simmental cows that are under milk recording. A
sample of 609 cows with pedigrees bom between 1977 and 1992 with average of
25,8 known pedigree members was used. Calculated average coefficientis of
inbreeding were related to approximate ancestral generation of 3,62. Small
proportion 7,1% of cows were inbred. Average coefficients of inbreeding (%)
of all and inbred cows were 0,23 and 3,3 respectively. Estimated inbreeding
levels in Croatian Simmental were low and not expected to be cause of large
detrimental effects.
Keywords: Inbreeding, Simmental cattle, pedigree size
- Type of paper
: Summary in proceedings
Title: Milk protein polymorphism and somatic cells
- Authors:
- Samaržija, Dubravka (3286)
- Antunac, Neven (118470)
- Lukač-Havranek, Jasmina (74232)
- Čurik, Ino
- Editors
- Volarić, Vera
- Čičmak, Juraj
- Tratnik, Ljubica
Proceedings title: Zbornik sažetaka XXX. simpozij za mljekarsku industriju
Language: hrvatski
Place: Zagreb
Year: 1992
Pages: from 23 to 24
Meeting: XXX. Simpozij za mljekarsku industriju
Held: from 12/08/92 to 12/09/92
Summary: Independent relationship between cattle milk protein
polymorphism(ŕs1-Cn, á-Cn, k-Cn and á-Lg gene loci) and EC standard
thatrequire milk somatic cell counts (SCC) of less than 5000000/mlwas
tested. Milk samples from 157 cows of Croatian Simmental weretaken. The
genetic variants were identified by isoelectricfocusing using PhastSystem.
A Fossomatic 90 was used to determinecell counts from the same samples.
Statistical analyses wereperformed by R*C test of independance, R standing
for the rows(genetic variants) and C for columns (SCC < 500000 or >
500000).Afterwards the same test was performed in relation to the
SCCcorrected for parityand stage of lactation, standing for the
C.Significant differences for any allele of studied gene loci havenot been
found. Although genetic variants of milk proteins, likehigher SCC in milk,
have influence on yield, content andtechnological properties of milk, their
effects are independant.
- Type of paper
: Summary in proceedings
Title: Durability as a condition for milk product quality
- Authors:
- Lukač-Havranek, Jasmina (74232)
- Hadžiosmanović, Mirza (15054)
- Editors
- Rogelj, Irena
Proceedings title: Mleko in mlečni izdelki
Language: engleski
Place: Domžale, Slovenia
Year: 1995
Pages: from 72 to 72
Meeting: 1. Slovenski mednarodni kongres
Held: from 09/20/95 to 09/22/95
Summary: In the complete determination of milk and milk products
quality, one of the elements that influence quality of the products is its
durability or shelf - life.
The quality is not a matter of choice, but because of whole number of
economical reasons and European regulations, it's a condition for survival
on the market. It should be insisted on the objective possibilities of some
milk products shelf - life, according to their nature and possibility of
storage through maximal permitted time in which there milk be no
undesirable changes usually caused by microbiological and physics -
chemical factors. In that sense, durability is a consequence of all phases
of production process: colleching, processing and utilization of milk,
including the distribution and selling of milk products and their storage
in stores under the adequate control.
The quality should be seen in accordance to the maximal satisfaction of
consumers requests and improvement of producer's material indicators.
Modern concepts of management, control and observation
(TQM,QSA,GMP,LISA,HACCP) in concordance to International Standardization
Organization regulations (ISO: 9000,9011, etc.) have the most important
role in reaching the adequate durability.
Keywords: milk qualitx, durability-lasting time, chemical and microbiological quality, stability
- Type of paper
: Ph.D.
Title: Association between blood and milk protein polymorphisms
and milk production and type traits in Croatian Simmental
Faculty: Agronomski fakultet Zagreb
Author: POSAVI MARIJAN
Date of defense: 04/14/94
Language: hrvatski
Number of pages: 128
Summary: In present study the relationship between 7
polymorphic loci (3 blood and 4 milk polymorphic protein) and lactation
milk and fat yield, fat percentage and conformation traits in Croatian
Simmental was studied. The genetic variants of transferin, hemoglobin and
postalbumin were determined with cellogel electrophoresis. Using page with
isoelectric focusing in PhastSxstem the genetic variants of milk proteins
(alfa-S1-Cn, beta-Cn,kapa-Cn and beta -Lg) were detwrminwd. Data from 276
(milk proteins) and 193 (blood proteins) Croatian Simmental cows were
analyzed. The significant effect of beta-casein on milk and fat yield,
kapa-casein on milk yield and beta-lactoglobulin on fat percentage were
estimated. Additikonally the effect of transferin, beta-Cn, kapa-Cn and
beta-Lg was significant for some conformation traits. Using gene
frequencies at seven loci the genetic relationships among Croatian,
Austrian and German Simmental were studied. According to log linear
analysis the differences in gene frequencies among Croatian, Austrian and
German Simmental were not significant. The detection of marker loci linked
to quantitative trait loci is of great potential value.
Keywords: Croatian Simmental, blood proteins, milk proteins, electrophoresis, polymorphism, gene frequencies, milk traits, type, type traits.
- Type of paper
: Other
Title:
- Authors:
- Čurik, Ino
Type of work: Magistarska teza
Language: hrvatski
