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espanolRESUMEN: En Chile la industria esta dando senales claras al productor lechero al otorgar una importante ponderacion al contenido de solidos lacteos en la determinacion del precio de la leche cruda. Para este efecto se definio como “litro base” a un litro de leche con contenidos de 3,0% de grasa y 3,0% de proteina. Sobre dicha base, cada kilogramo de ambos solidos recibe una valoracion adicional, constituyendose asi nuevas caracteristicas composicionales que deben ser estudiadas. En este estudio se estimaron parametros geneticos para produccion de leche y produccion de grasa y proteina sobre 3% de concentracion en leche, a partir de 64.029 lactancias provenientes de 24 rebanos de la Region de Los Rios en el sur de Chile. Se utilizo un modelo mixto multivariado resuelto con metodologia BLUP. Los componentes de varianza fueron estimados usando los programas computacionales AIREMLF90 y VCE. Las heredabilidades estimadas para volumen de leche y produccion de grasa y proteina sobre el 3,0% fueron 0,16±0,004, 0,44±0,007 y 0,42±0,006, respectivamente. Las correlaciones geneticas entre produccion de leche y produccion de grasa y proteina sobre 3% fueron -0,285, -0,331, respectivamente. Se concluye que existe variabilidad genetica para las dos nuevas caracteristicas creadas por la industria compradora de leche y que la seleccion genetica deberia hacerse basada en valores geneticos estimados para estas. EnglishABSTRACT: Chilean milk processing industry is providing clear signs to milk farmers regarding the significant importance of milk solids within raw milk payment schemes. A litre of milk containing 3% of fat and 3% of protein is defined as a basic litre and, each additional kilo of fat and/or protein receives an extra payment. These are new production traits which must be researched on. In this study, 64,029 lactations, on 24 Region de Los Rios at Southern of Chile herds, were used. Genetic parameters for milk yield and fat and protein above 3% yield were estimated. A multiple trait linear model, solved by BLUP methodology, was used. Variance components were estimated using AIREMLF90 and VCE software. Estimated heritability for milk yield, and fat and protein above 3% yield were 0.16±0.004, 0.44±0.007 and 0.42±0.006, respectively. Estimated genetic correlations were -0.285 and -0.331 between milk yield and fat and protein above 3% yield, respectively. It is concluded that there exist genetic variation for the two new traits proposed by the Chilean milk processing industry and, genetic selection for these traits should be done based on their estimated breeding values. However these two traits, plus milk yield, should be included in a selection index to account for the negative genetic correlations among them and minimise selection against milk yield.

Genetic parameter estimation to milk yield and fat and protein yield deviated from 3% of concentration in milk, in dairy herds of southern Chile