Agro-economic impact of cattle cloning

The purpose of this paper is to review the economic and social implications of cloned cattle, their products, and their offspring as related to production agriculture. Cloning technology in cattle has several applications outside of traditional production agriculture. These applications can include bio-medical applications, such as the production of pharmaceuticals in the blood or milk of transgenic cattle. Cloning may also be useful in the production of research models. These models may or may not include genetic modifications. Uses in agriculture include many applications of the technology. These include making genetic copies of elite seed stock and prize winning show cattle. Other purposes may range from "insurance" to making copies of cattle that have sentimental value, similar to cloning of pets. Increased selection opportunities available with cloning may provide for improvement in genetic gain. The ultimate goal of cloning has often been envisioned as a system for producing quantity and uniformity of the perfect dairy cow. However, only if heritability were 100%, would clone mates have complete uniformity. Changes in the environment may have significant impact on the productivity and longevity of the resulting clones. Changes in consumer preferences and economic input costs may all change the definition of the perfect cow. The cost of producing such animals via cloning must be economically feasible to meet the intended applications. Present inefficiencies limit cloning opportunities to highly valued animals. Improvements are necessary to move the applications toward commercial application. Cloning has additional obstacles to conquer. Social and regulatory acceptance of cloning is paramount to its utilization in production agriculture. Regulatory acceptance will need to address the animal, its products, and its offspring. In summary, cloning is another tool in the animal biotechnology toolbox, which includes artificial insemination, sexing of semen, embryo sexing and in vitro fertilization. While it will not replace any of the above mentioned, its degree of utilization will depend on both improvement in efficiency as well as social and regulatory acceptance.     

Animal board invited review: Specialising and intensifying cattle production for better efficiency and less global warming: contrasting results for milk and meat co-production at different scales

Cattle are the world’s largest consumers of plant biomass. Digestion of this biomass by ruminants generates high methane emissions that affect global warming. In the last decades, the specialisation of cattle breeds and livestock systems towards either milk or meat has increased the milk production of dairy cows and the carcass weight of slaughtered cattle. At the animal level and farm level, improved animal performance decreases feed use and greenhouse gas emissions per kg of milk or carcass weight, mainly through a dilution of maintenance requirements per unit of product. However, increasing milk production per dairy cow reduces meat production from the dairy sector, as there are fewer dairy cows. More beef cows are then required if one wants to maintain the same meat production level at country scale. Meat produced from the dairy herd has a better feed efficiency (less feed required per kg of carcass weight) and emits less methane than the meat produced by the cow-calf systems, because the intake of lactating cows is largely for milk production and marginally for meat, whereas the intake of beef cows is entirely for meat. Consequently, the benefits of breed specialisation assessed at the animal level and farm level may not hold when milk and meat productions are considered together. Any change in the milk-to-meat production ratio at the country level affects the numbers of beef cows required to produce meat. At the world scale, a broad diversity in feed efficiencies of cattle products is observed. Where both productions of milk per dairy cow and meat per head of cattle are low, the relationship between milk and meat efficiencies is positive. Improved management practices (feed, reproduction, health) increase the feed efficiency of both products. Where milk and meat productivities are high, a trade-off between feed efficiencies of milk and meat can be observed in relation to the share of meat produced in either the dairy sector or the beef sector. As a result, in developing countries, increasing productivities of both dairy and beef cattle herds will increase milk and meat efficiencies, reduce land use and decrease methane emissions. In other regions of the world, increasing meat production from young animals produced by dairy cows is probably a better option to reduce feed use for an unchanged milk-to-meat production ratio.     

Beneficial health effects of milk and fermented dairy products — Review

Milk is a complex physiological liquid that simultaneously provides nutrients and bioactive components that facilitate the successful postnatal adaptation of the newborn infant by stimulating cellular growth and digestive maturation, the establishment of symbiotic microflora, and the development of gut-associated lymphoid tissues. The number, the potency, and the importance of bioactive compounds in milk and especially in fermented milk products are probably greater than previously thought. They include certain vitamins, specific proteins, bioactive peptides, oligosaccharides, organic (including fatty) acids. Some of them are normal milk components, others emerge during digestive or fermentation processes. Fermented dairy products and probiotic bacteria decrease the absorption of cholesterol. Whey proteins, medium-chain fatty acids and in particular calcium and other minerals may contribute to the beneficial effect of dairy food on body fat and body mass. There has been growing evidence of the role that dairy proteins play in the regulation of satiety, food intake and obesity-related metabolic disorders. Milk proteins, peptides, probiotic lactic acid bacteria, calcium and other minerals can significantly reduce blood pressure. Milk fat contains a number of components having functional properties. Sphingolipids and their active metabolites may exert antimicrobial effects either directly or upon digestion.     

Effect of pregnancy on the genetic evaluation of dairy cattle

We investigated the effect of stage of pregnancy on estimates of breeding values for milk yield and milk persistency in Gyr and Holstein dairy cattle in Brazil. Test-day milk yield records were analyzed using random regression models with or without the effect of pregnancy. Models were compared using residual variances, heritabilities, rank correlations of estimated breeding values of bulls and cows, and number of nonpregnant cows in the top 200 for milk yield and milk persistency. The estimates of residual variance and heritabilities obtained with the models with or without the effect of pregnancy were similar for the two breeds. Inclusion of the effect of pregnancy in genetic evaluation models for these populations did not affect the ranking of cows and sires based on their predicted breeding values for 305-day cumulative milk yield. In contrast, when we examined persistency of milk yield, lack of adjustment for the effect of pregnancy overestimated breeding values of nonpregnant cows and cows with a long days open period and underestimated breeding values of cows with a short days open period. We recommend that models include the effect of days of pregnancy for estimation of adjustment factors for the effect of pregnancy in genetic evaluations of Dairy Gyr and Holstein cattle.     

Fermentation of plant-based dairy alternatives by lactic acid bacteria

Ethical, environmental and health concerns around dairy products are driving a fast-growing industry for plant-based dairy alternatives, but undesirable flavours and textures in available products are limiting their uptake into the mainstream. The molecular processes initiated during fermentation by lactic acid bacteria in dairy products is well understood, such as proteolysis of caseins into peptides and amino acids, and the utilisation of carbohydrates to form lactic acid and exopolysaccharides. These processes are fundamental to developing the flavour and texture of fermented dairy products like cheese and yoghurt, yet how these processes work in plant-based alternatives is poorly understood. With this knowledge, bespoke fermentative processes could be engineered for specific food qualities in plant-based foods. This review will provide an overview of recent research that reveals how fermentation occurs in plant-based milk, with a focus on how differences in plant proteins and carbohydrate structure affect how they undergo the fermentation process. The practical aspects of how this knowledge has been used to develop plant-based cheeses and yoghurts is also discussed.     

Compositional analysis of dairy products derived from clones and cloned transgenic cattle

Cloning technology is an emerging biotechnological tool that could provide commercial opportunities for livestock agriculture. However, the process is very inefficient and the molecular events underlying the technology are poorly understood. The resulting uncertainties are causing concerns regarding the safety of food products derived from cloned livestock. There are similar concerns for livestock produced by biotechnologies which enable the purposeful introduction of genetic modifications. To increase the knowledge about food products from animals generated by these modern biotechnologies, we assessed compositional differences associated with milk and cheese derived from cloned and transgenic cows. Based on gross composition, fatty acid and amino acid profiles and mineral and vitamin contents, milk produced by clones and conventional cattle were essentially similar and consistent with reference values from dairy cows farmed in the same region under similar conditions. Whereas colostrum produced by transgenic cows with additional casein genes had similar IgG secretion levels and kinetics to control cows, milk from the transgenic cows had a distinct yellow appearance, in contrast to the white color of milk from control cows. Processing of milk into cheese resulted in differences in the gross composition and amino acid profiles; 'transgenic' cheese had lower fat and higher salt contents and small but characteristic differences in the amino acid profile compared to control cheese.     

Putting microbes to work: dairy fermentation, cell factories and bioactive peptides. Part I: overview

A variety of milk-derived biologically active peptides have been shown to exert both functional and physiological roles in vitro and in vivo, and because of this are of particular interest for food science and nutrition applications. Biological activities associated with such peptides include immunomodulatory, antibacterial, anti-hypertensive and opioid-like properties. Milk proteins are recognized as a primary source of bioactive peptides, which can be encrypted within the amino acid sequence of dairy proteins, requiring proteolysis for release and activation. Fermentation of milk proteins using the proteolytic systems of lactic acid bacteria (LAB) is an attractive approach for generation of functional foods enriched in bioactive peptides given the low cost and positive nutritional image associated with fermented milk drinks and yoghurt. In this review, we discuss the exploitation of such fermentation towards the development of functional foods conferring specific health benefits to the consumer beyond basic nutrition. In particular, in Part I, we focus on the release of encrypted bioactive peptides from a range of food protein sources, as well as the use of LAB as cell factories for the de novo generation of bioactivities.     

Applications of the bacteriocin,nisin

Nisin was first introduced commercially as a food preservative in the UK approximately 30 years ago. First established use was as a preservative in processed cheese products and since then numerous other applications in foods and beverages have been identified. It is currently recognised as a safe food preservative in approximately 50 countries. The established uses of nisin as a preservative in processed cheese, various pasteurised dairy products, and canned vegetables will be briefly reviewed. More recent applications of nisin include its use as a preservative in high moisture, hot baked flour products (crumpets) and pasteurised liquid egg. Renewed interest is evident in the use of nisin in natural cheese production. Considerable research has been carried out on the antilisterial properties of nisin in foods and a number of applications have been proposed. Uses of nisin to control spoilage lactic acid bacteria have been identified in beer, wine, alcohol production and low pH foods such as salad dressings. Further developments of nisin are likely to include synergistic action of nisin with chelators and other bacteriocins, and its use as an adjunct in novel food processing technology such as higher pressure sterilisation and electroporation. Production of highly purified nisin preparations and enhancement by chelators has led to interest in the use of nisin for human ulcer therapy, and mastitis control in cattle.     

Putting microbes to work: dairy fermentation, cell factories and bioactive peptides. Part II: bioactive peptide functions

A variety of milk-derived biologically active peptides have been shown to exert both functional and physiological roles in vitro and in vivo, and because of this are of particular interest for food science and nutrition applications. Biological activities associated with such peptides include immunomodulatory, antibacterial, anti-hypertensive and opioid-like properties. Milk proteins are recognized as a primary source of bioactive peptides, which can be encrypted within the amino acid sequence of dairy proteins, requiring proteolysis for release and activation. Fermentation of milk proteins using the proteolytic systems of lactic acid bacteria is an attractive approach for generation of functional foods enriched in bioactive peptides given the low cost and positive nutritional image associated with fermented milk drinks and yoghurt. In Part II of this review, we focus on examples of milk-derived bioactive peptides and their associated health benefits, to illustrate the potential of this area for the design and improvement of future functional foods.     

Applications of sexed semen in cattle production

Sexed semen will contribute to increased profitability of dairy and beef cattle production in a variety of ways. It could be used to produce offspring of the desired sex from a particular mating to take advantage of differences in value of males and females for specific marketing purposes. Commercial dairy farmers, those who produce and market milk, could use sexed semen to produce replacement daughters from genetically superior cows and beef crossbred sons from the remainder of their cow population. To increase the rate of response to selection, seedstock dairy cattle breeders could produce bulls for progeny testing from a smaller number of elite dams by using sexed semen to ensure that all of them produced a son. Using sexed semen could then reduce the cost of progeny testing those bulls, because fewer matings would be necessary to produce any required number of daughters. Commercial beef cattle farmers, producing animals for eventual slaughter, could use sexed semen to capitalize on the higher value of male than female offspring for meat production. They could also use sexed semen to produce specialized, genetically superior replacement heifers from as small a proportion of the herd as possible. This would allow the remainder of the herd to produce male calves from bulls or breeds with superior genetic merit for growth, feed conversion efficiency, and carcass merit. Single-sex, bred-heifer systems, in which each female is sold for slaughter soon after weaning her replacement daughter, would be possible with the use of X-chromosome-sorted semen. Use of sexed semen would make terminal crossbreeding systems more efficient and sustainable in beef cattle. Fewer females would be required to produce specialized maternal crossbred daughters, and more could be devoted to producing highly efficient, terminal crossbred sons.     

奶牛重要经济性状全基因组关联分析研究进展

产奶性状是奶牛最重要的生产性状,随着平衡育种理念的提出和发展,繁殖性状、体型性状、健康性状和长寿性等功能性状也逐渐被重视并纳入育种规划中。鉴定产奶性状和功能性状主效基因或遗传标记并将之应用于奶牛标记辅助选择可望加快遗传进展。随着高密度SNP标记的高通量检测技术的发展,全基因组关联分析已成为鉴定畜禽重要经济性状基因的重要途径。文章对奶牛产奶性状和功能性状全基因组关联分析研究进展进行综述。     

Upgrading plant amino acids through cattle to improve the nutritional value for humans: effects of different production systems

Efficiency in animal protein production can be defined in different ways, for example the amount of human-digestible essential amino acids (HDEAA) in the feed ration relative to the amount of HDEAA in the animal products. Cattle production systems are characterised by great diversity and a wide variety of feeds and feed ration compositions, due to ruminants’ ability to digest fibrous materials inedible to humans such as roughage and by-products from the food and biofuel industries. This study examined the upgrading of protein quality through cattle by determining the quantity of HDEAA in feeds and animal products and comparing different milk and beef production systems. Four different systems for milk and beef production were designed, a reference production system for milk and beef representing typical Swedish production systems today and three alternative improved systems: (i) intensive cattle production based on maize silage, (ii) intensive systems based on food industry by-products for dairy cows and high-quality forage for beef cattle, and (iii) extensive systems based on forage with only small amounts of concentrate. In all four production systems, the quantity of HDEAA in the products (milk and meat) generally exceeded the quantity of HDEAA in the feeds. The intensive production models for beef calves generally resulted in output of the same magnitude as input for most HDEAA. However, in beef production based on calves from dairy cows, the intensive rearing systems resulted in lower output than input of HDEAA. For the extensive models, the amounts of HDEAA in meat were of the same magnitude as the amounts in the feeds. The extensive models with beef calves from suckler cows resulted in higher output in meat than input in feeds for all HDEAA. It was concluded that feeding cattle plants for production of milk and meat, instead of using the plants directly as human food, generally results in an upgrading of both the quantity and quality of protein, especially when extensive, forage-based production models are used. The results imply that the key to efficiency is the utilisation of human-inedible protein by cattle and justifies their contribution to food production, especially in regions where grasslands and/or forage production has comparative benefits over plant food production. By fine-tuning estimation of the efficiency of conversion from human-edible protein to HDEAA, comparisons of different sources of protein production may be more complete and the magnitude of amino acid upgrading in plants through cattle more obvious.     

奶牛重要经济性状全基因组关联分析研究进展

产奶性状是奶牛最重要的生产性状, 随着平衡育种理念的提出和发展, 繁殖性状、体型性状、健康性状和长寿性等功能性状也逐渐被重视并纳入育种规划中。鉴定产奶性状和功能性状主效基因或遗传标记并将之应用于奶牛标记辅助选择可望加快遗传进展。随着高密度SNP标记的高通量检测技术的发展, 全基因组关联分析已成为鉴定畜禽重要经济性状基因的重要途径。文章对奶牛产奶性状和功能性状全基因组关联分析研究进展进行综述。     

Animal transgenesis: state of the art and applications

There is a constant expectation for fast improvement of livestock production and human health care products. The advent of DNA recombinant technology and the possibility of gene transfer between organisms of distinct species, or even distinct phylogenic kingdoms, has opened a wide range of possibilities. Nowadays we can produce human insulin in bacteria or human coagulation factors in cattle milk. The recent advances in gene transfer, animal cloning, and assisted reproductive techniques have partly fulfilled the expectation in the field of livestock transgenesis. This paper reviews the recent advances and applications of transgenesis in livestock and their derivative products. At first, the state of art and the techniques that enhance the efficiency of livestock transgenesis are presented. The consequent reduction in the cost and time necessary to reach a final product has enabled the multiplication of transgenic prototypes around the world. We also analyze here some emerging applications of livestock transgenesis in the field of pharmacology, meat and dairy industry, xenotransplantation, and human disease modeling. Finally, some bioethical and commercial concerns raised by the transgenesis applications are discussed.     

Major proteins in goat milk: an updated overview on genetic variability

Milk and dairy products are very important in Mediterranean diet because of their health promoting and organoleptic properties. In many developing countries, goat rearing has a key role in livestock production. What makes goats so popular is their ability to provide high quality food under diverse climatic conditions and resilience to extreme and capricious environments. In the last years, the interest concerning caprine milk has been increasing also to find a new exploitation for local breeds. To promote the goat dairy products there is a clear need to know the quality and the technological aspects of milk produced. That being so, the purpose of this study was to review the available literature on the major goat milk proteins with a particular attention to recent findings on their genetic variability. Moreover, the main effects of different protein variants on milk yield and composition were also discussed.     

Comparison of milk produced by cows cloned by nuclear transfer with milk from non-cloned cows

Cloning technologies, including embryo splitting and nuclear transfer, were introduced into dairy cattle breeding in the early 1980s. With the recent worldwide attention on the cloning of sheep ("Dolly") and cows ("Gene"), the potential food safety concerns for food products derived from cloned animals needs to be addressed. There has been no study of the composition of milk produced by cloned cows. In this preliminary study, we evaluated the composition of milk from 15 lactating non-embryonic cell cloned cows and six non-cloned lactating cows over a single season. The cloned cows came from five unique genetic lines and three distinct breeds. Milk samples were analyzed for total solids, fat, fatty acid profile, lactose, protein and compared to non-cloned and literature values. Gross chemical composition of milk from cloned cows was similar to that of the non-cloned cows and literature values. Our results lead us to conclude that there are no obvious differences in milk composition produced from cloned cows compared to non-cloned cows.     

Estrous behavior in dairy cows: identification of underlying mechanisms and gene functions

Selection in dairy cattle for a higher milk yield has coincided with declined fertility. One of the factors is reduced expression of estrous behavior. Changes in systems that regulate the estrous behavior could be manifested by altered gene expression. This literature review describes the current knowledge on mechanisms and genes involved in the regulation of estrous behavior. The endocrinological regulation of the estrous cycle in dairy cows is well described. Estradiol (E2) is assumed to be the key regulator that synchronizes endocrine and behavioral events. Other pivotal hormones are, for example, progesterone, gonadotropin releasing hormone and insulin-like growth factor-1. Interactions between the latter and E2 may play a role in the unfavorable effects of milk yield-related metabolic stress on fertility in high milk-producing dairy cows. However, a clear understanding of how endocrine mechanisms are tied to estrous behavior in cows is only starting to emerge. Recent studies on gene expression and signaling pathways in rodents and other animals contribute to our understanding of genes and mechanisms involved in estrous behavior. Studies in rodents, for example, show that estrogen-induced gene expression in specific brain areas such as the hypothalamus play an important role. Through these estrogen-induced gene expressions, E2 alters the functioning of neuronal networks that underlie estrous behavior, by affecting dendritic connections between cells, receptor populations and neurotransmitter releases. To improve the understanding of complex biological networks, like estrus regulation, and to deal with the increasing amount of genomic information that becomes available, mathematical models can be helpful. Systems biology combines physiological and genomic data with mathematical modeling. Possible applications of systems biology approaches in the field of female fertility and estrous behavior are discussed.     

Risikofaktoren für Krebs und MS in Kuhmilch und Rindfleisch?

Dairy cattle meat and milk factors contributing to the risk of cancers and multiple sclerosis A global epidemiological analysis of the incidence of colon and breast cancers suggests that consumption of meat and milk products of Eurasian dairy cattle contributes to the risk for these malignancies. Our group isolated a number of novel single‐stranded DNAs from serum and milk of dairy cattle. These are circular molecules (～1000–3000 nucleotides) of putative viral origin. Apparently this DNA does not integrate into chromosomal DNA of the animal hosts, but persists in a non‐integrated (episomal) state. Following transmission into human cells, this DNA is genetically active. Related isolates have been obtained from two lesions of patients with multiple sclerosis. Concepts have been developed to explain the potential etiological role of such agents for specific human diseases. Their involvement in human cancers and neurological diseases is presently subject of intensive investigations.     

Genetic and phenotypic correlations among feed efficiency,production and selected conformation traits in dairy cows

The difficulties and costs of measuring individual feed intake in dairy cattle are the primary factors limiting the genetic study of feed intake and utilisation, and hence the potential of their subsequent industry-wide applications. However, indirect selection based on heritable, easily measurable, and genetically correlated traits, such as conformation traits, may be an alternative approach to improve feed efficiency. The aim of this study was to estimate genetic and phenotypic correlations among feed intake, production, and feed efficiency traits (particularly residual feed intake; RFI) with routinely recorded conformation traits. A total of 496 repeated records from 260 Holstein dairy cows in different lactations (260, 159 and 77 from first, second and third lactation, respectively) were considered in this study. Individual daily feed intake and monthly BW and body condition scores of these animals were recorded from 5 to 305 days in milk within each lactation from June 2007 to July 2013. Milk yield and composition data of all animals within each lactation were retrieved, and the first lactation conformation traits for primiparous animals were extracted from databases. Individual RFI over 301 days was estimated using linear regression of total 301 days actual energy intake on a total of 301 days estimated traits of metabolic BW, milk production energy requirement, and empty BW change. Pair-wise bivariate animal models were used to estimate genetic and phenotypic parameters among the studied traits. Estimated heritabilities of total intake and production traits ranged from 0.27±0.07 for lactation actual energy intake to 0.45±0.08 for average body condition score over 301 days of the lactation period. RFI showed a moderate heritability estimate (0.20±0.03) and non-significant phenotypic and genetic correlations with lactation 3.5 % fat-corrected milk and average BW over lactation. Among the conformation traits, dairy strength, stature, rear attachment width, chest width and pin width had significant (P<0.05) moderate to strong genetic correlations with RFI. Combinations of these conformation traits could be used as RFI indicators in the dairy genetic improvement programmes to increase the accuracy of the genetic evaluation of feed intake and utilisation included in the index.     

Animal husbandry: the period 1973-1995

In the last decade the intensification of the pig and poultry industries has continued with increases in production unit size and in efficiency. This has come about as a response to rising costs, competition and reasonable end-product prices. The dairy industry has also expanded output through increasing milk yield per cow, encouraged by favourable market support. However, efficiency of feed conversion to milk production is still not directly selected for in dairy cattle. Developments in beef cattle have been away from intensive systems of production in an effort to reduce capital expenditure and increases in sheep productivity have been largely through increased stocking rates, greater fertilizer use and better grazing systems. In the next decade there are many feasible technological advances awaiting application. The use of computer simulation is likely to assist in predicting quantitative and qualitative body compositional responses to nutrition and in increasing the efficiency of grass utilization, while microprocessor technology will be developed into artificial aids to the stockman. Studies of reproductive physiology will continue to help increase output, especially with pigs and sheep. The building of sophisticated housing is likely to be justified for pigs, poultry, dairy cattle and calves, but not for suckler beef and sheep. There is likely to be greater use of centralized breeding schemes for dairy cattle, beef cattle and sheep. The future application of technology will be limited by a number of socio-economic factors. For example, the use of milk quotas to control surplus production will act as a powerful economic constraint to increased milk production and the growing public concern over animal welfare, pollution and health aspects of animal produce will exert increasing pressure on certain systems of production.