Всероссийский научно-исследовательский институт физиологии, биохимии и питания животных – филиал Федерального государственного бюджетного научного учреждения «Федеральный научный центр животноводства – ВИЖ имени академика Л.К. Эрнста»
ABSTRACT. The authors proposed the idea of the elaboration of "island’s civilization”, as regional revival of the traditional breeds, methods of animal breeding, craft techniques to produce quality products for national kitchen. The Caucasian peoples have gained positive experience on the use of different species and breeds of animals to obtain highly quality products from milk. The paper presents characteristics of cattle breeds obtained with the use of different types of genetic markers. Brown Swiss cows have been shown to carry blood groups alleles that are specific for Kostroma and Caucasian Brown breeds, and a high level of heterozygosity for loci of hemoglobin, albumin, prealbumin and transferrin. In the animals of Holstein, Red Steppe and Brown Swiss breeds, no κ-CNE alleles were revealed which are responsible for the deterioration of technological properties of milk. Percent of fat in Adyghe soft cheese derived from the milk of cows with genotype κ-CNВВ was higher compared to that of κ-CNАА. For the first time, in Holstein bulls studied so far, the carrier of both mutations, CV and BL alleles was revealed. No correlation was detected between genotypes frequency of kappa-casein and homozygosis frequency of other marker systems, between productivity traits and homozygosis frequency of blood groups,blood and milk proteins. This suggests that the formation of quality of cheese affects the structure of the kappa-casein protein variants and related systems in the milk. The revealed elevated frequency of sparse antigens, alleles and genotypes requires special control of bull-sires selection with the aim to stabilization of herds’allelotypes.
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