This study aimed to estimate the average inbreeding coefficient in Slovak Simmental dairy cattle and evaluate the effect of inbreeding on the length of productive life. All pedigrees included 463,282 animals dating back to 1914. The inbreeding coefficients for each animal in the pedigree were computed using the software CFC 1.0. Length of productive life (LPL) was defined as the time (days) from the first calving to culling, death, or censoring. The influence of inbreeding on the length of productive life was calculated and tested using the Weibull proportional hazards model. The average inbreeding coefficient, the average number of discrete generation equivalents, and the average longest ancestral path for inbred animals were 0.01, 6.59, and 13.08, respectively. While the largest decrease in the mean coefficient of inbreeding was observed from the year of birth 1995 (F = 1.50%) to 2001 (F = 0.59%), an increasing trend of inbreeding in the population was found from 2003 onwards. A weak but significant effect of inbreeding on the length of productive life of Simmental cows was confirmed using survival analysis.

European consumers are more and more aware of the credence attributes of foods, particularly of those of animal origin. The aim of the paper was to assess whether the information about production system may modify the consumer liking of cheese. Montasio PDO cheese (MC), usually made by milk from indoor reared cows of different breeds, was processed from pure milk of Italian Simmental (IS) cows (ISMC) or of IS cows grazing on mountain pasture (ALP-ISMC). A consumer test was carried out in two sessions on 60-d ripened cheeses. In the first, both cheeses were tasted by Montasio consumers in blind condition (Perceived liking, PL). Then the respondents were asked to read information about the breed and the rearing system and to give their Expected liking (EL). Two weeks after, in the second session, the same consumers tasted the two cheeses with the linked information (Actual liking, AL). Despite the similar PL average score (ISMC: 21±2·3 vs.
UNASSIGNED: 23±2·2 points on Labelled Affective Magnitude scale, P>0·05), it was possible to identifying consumers\' clusters with differential liking for the two types of Montasio PDO, that were characterised by different physico-chemical properties. Consumers express a high EL for ISMC (38±2·6 points) and even more for ALP-ISMC (61±2·5 points). The AL of ISMC (35±2·1 points) was similar and statistically not different from the EL (complete assimilation of information about breed). For ALP-ISMC the assimilation was complete for consumers (29%) who have expressed a positive PL for it, at least twice as much than ISMC. For the rest of consumers, both information and intrinsic properties play a significant role in the AL of the pasture-derived cheese.