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The aim of the study was to evaluate genetic variation, reproductive performance and the degree of relationship of White-Backed bulls entered in the breed registry and approved for breeding. The study included 32 bulls of the White-Backed (WB) breed with an entry in the breed registry and used for breeding in the years 2003-2015. Eleven microsatellite DNA sequences (TGLA222, BM2113, TGLA53, ETH10, SPS115, TGLA126, TGLA122, INRA23, ETH3, ETH225 and BM1824) were used to analyse variation in the WB bulls. The bulls most often used for breeding were Chilon (1,073 doses), Mak (939 doses) and Jaguar (858 doses). The bulls Mak, Chilon and Jak had the greatest influence on the active population of White-Backed cattle, with the most daughters. In the analysed population of White-Backed bulls, a total of 79 different alleles were identified, with a mean 7.27 per locus. The analysed pool of microsatellite loci was characterized by high values for PIC, H O and H E (>0.6), and the entire population was in genetic equilibrium. The estimated level of inbreeding within the population ranged from -0.2277 (ETH225) to 0.0775 (SPS115), with a mean value of -0.0587., (© 2017 Blackwell Verlag GmbH.)

Veal is widely prized by consumers for its excellent nutritional value. Calf meat is generally obtained from young (immature) bovine animals up to 8months of age, or in some cases from older animals, but no older than 12months. Classification of calf carcasses and specification of cuts are quite well regulated in the European market, in contrast with feeding systems and meat characteristics. There are several calf production systems, but in terms of consumer health the most beneficial meat is obtained from animals reared on pasture with natural suckling. In view of the above, this review is limited in scope to Member States of the European Union and focuses on the main factors influencing the carcass quality, proximate composition, intrinsic properties, cholesterol content, fatty acid composition and mineral composition of veal from calves reared on pasture with their mothers., (Copyright © 2017 Elsevier Ltd. All rights reserved.)

The aim of the study was to determine the effect of age of cows, i.e. subsequent lactation and stage of lactation, on bioactive whey protein content in milk of dairy cows of six primary breeds kept in Poland. In all cases the significant correlations between lactoferrin concentration in milk and stage of lactation was stated. Its content gradually increased with the course of lactation but the changes in the content of this protein were highly dependent on breed of cows, what was indicated also by high interactions between breed and stage of lactation.

The aim of the study was to analyze chosen antibacterial protein content, i.e. immunoglobulin G, lactoferrin and lysozyme in bovine milk obtained from cows of four breeds raised and maintained under intensive production technology, that is in the free stall system, and fed total mixed ration diet (TMR system). The studies were conducted on milk from four breeds of dairy cows maintained in Poland, i.e. Polish Holstein-Friesian Black-White and Red-White variety, Jersey and Simental. Milk samples were collected solely from healthy cows, having performed the TOK test with Mastirapid. Further analyses were made only on the milk samples with SCC determined under 2.0 x 10(5) cells/ml, i.e. 423 samples. Each sample was examined for lactoferrin and lysozyme determination using reversed-phase high-performance liquid chromatography (RP-HPLC) with UV-VIS detector. The immunoglobulin G (IgG) levels were established by the aid of radial immunodiffusion technique with Bovine IgG LL tests (The Binding Site, Birmingham, UK). It should be stated that a breed of cow had a significant effect on a content of the antimicrobial proteins analyzed in bovine milk evaluated. Milk obtained from Simental and Jersey cows prove to be their excellent source, i.e. lactoferrin (116.74 and 103.48 mg/l), lysozyme (9.84 and 13.02 microg/l) and immunoglobulin G (579.9 and 508.6 mg/l). The highest content of these protein was stated in milk of multiparous cows at the late stage of lactation.