Genetic opportunities to improve milk value in New Zealand
N. LOPEZ-VILLALOBOS, D.J. GARRICK AND C.W. HOLMES
Institute of Veterinary, Animal and Biomedical Sciences, Massey
University, Private Bag 11222, Palmerston North, New Zealand.
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NZSAP 2002 Abstract No. 24
Proceedings of the New Zealand Society of Animal Production 62:
90-94
The value of milk in New Zealand can be improved by altering its
composition by genetic means (crossbreeding, selection, and
biotechnology). Breed changes and crossbreeding influence the value of
milk, but the choice of breed is usually dominated by attributes other
than milk composition. Responses to within-breed selection are
influenced by the emphasis placed on milk components relative to other
animal attributes. The relative economic emphasis among the traits in
the objective, and the genetic and environmental relationships between
measured performance attributes will influence the rate of progress in
milk quality, milk value and farm profit. Transgenic modification of the
bovine genome offers the possibility of quantum shifts in milk
characteristics but requires further research, education and testing in
order to gain consumer acceptance. The manufacture of high-value dairy
products for specific markets will likely require the segregation of
milks from different farms. The long-term nature of genetic improvement
dictates that today's vision shared by producers, processors and AB
companies must be in concert with future needs of consumers if real
opportunities are to be realised.
Keywords: NZSAPAB;
selection; crossbreeding; biotechnology; milk value
Last Updated 30/07/2002
