100 , time from calving) values were highly significant for all composition traits, and the h 2 -estimates were 0 . 25 , 0 . 32 , 0 . 3 6 and o.28, resp., for protein-p. 100 , lab.- fat-p. 100 , rec.-fat-p. 100 and P/F-ratio.
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100 , time from calving) values were highly significant for all composition traits, and the h 2 -estimates were 0 . 25 , 0 . 32 , 0 . 3 6 and o.28, resp., for protein-p. 100 , lab.- fat-p. 100 , rec.-fat-p. 100 and P/F-ratio.