Genotypic structure, metabolic status and milk quality of Simmental cows

Simmental cows are adapted to the mountainous terrain and have high cheesemaking ability of milk, which is especially important for the cheese-making zone. To improve milk productivity and udder shape of local Simmental cows, bulls of Austrian and German selection are used in breeding. Studies on genetic traits, cheesemaking ability and lipid metabolism of local Simmentals and improved Austrian and German bulls are presented. It was found that the use of imported producers did not lead to changes in the genotype and allele frequencies of CSN3, LEP, SCD, OLR1, genes and population genetic parameters. Herd homozygosity (SH) ranged from 6.83–8.15%, number of effective alleles (Naj) was 1.59–1.69, coefficient of variability (V) was 37.9–41.7%, and information polymorphism (PIC) value was 0.37–0.41. Genetic balance in the herds was not disturbed, χ2 was 0,060–0,825. However, it was noted that the cheesemaking ability of milk from cows descended from Austrian and German bulls was slightly lower than that of local Simmentals. The coagulation and gelation rates of milk from local Simmental cows were higher by 4.81 and 3.13 min compared to the Simmentals improved by the bulls of Austrian and German selection. Stall-pasture housing of cows with a long period on pasture strengthens the immunity of cows and ensures normal digestion. The content of cholesterol and lipoproteins corresponded to reference values and was within the following limits: total cholesterol – 5.02–5.51; triglycerides – 0.24–0.46; high-density lipoproteins – 3.85–3.80; low-density lipoproteins – 1.05–1.49; very low-density lipoproteins – 0.11–0.21; atherogenicity coefficient – 0.32– 0.44. Further research will focus on identifying cows with desirable genotypes related to milk productivity, milk quality parameters (fat, protein), cheesemaking ability and lipid metabolism monitoring. 

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