Polymorphism of lactoferrin gene in Egyptian goats and its association with milk composition traits in Zaraibi breed

• Published in: Tropical animal health and production 2020-05, Vol.52 (3), p.1065-1071
• Main Authors: Nowier, Amira M., Darwish, Hassan R., Ramadan, Sherif I., Othman, Othman E.
• Format: Article
• Language: English
• Subjects: Animals; Biomedical and Life Sciences; Composition; Deoxyribonucleic acid; DNA; Egypt; Female; Gene polymorphism; Genotypes; Goat's milk; Goats; Goats - genetics; Heterozygosity; Lactation; Lactation - genetics; Lactoferrin; Lactoferrin - genetics; Lactose; Life Sciences; Milk; Milk - chemistry; Milk - metabolism; Parity; Polymorphism; Polymorphism, Single-Stranded Conformational; Pregnancy; Proteins; Regular Articles; Single-nucleotide polymorphism; Solids; Veterinary Medicine/Veterinary Science; Zoology
• ISSN: 0049-4747; 1573-7438
• DOI: 10.1007/s11250-019-02099-3

The objectives of this study were to identify polymorphisms in the lactoferrin gene among three Egyptian goat breeds (Barki, Zaraibi, and Damascus) and to investigate the effect of LF genotype, parity, and lactation stage on milk composition traits of Zaraibi goats. One hundred and thirty-two blood samples were collected for DNA extraction, with 53 from Zaraibi, 40 from Damascus, and 39 from Barki breeds. Fat, protein, total solids, solids-not-fat, and lactose percentages were determined in Zaraibi goat milk using an automatic milk analyzer. Two genotypes, GG and GA, in the lactoferrin gene were identified using single-strand conformation polymorphism and were confirmed by direct sequencing technique. The Zaraibi breed recorded the highest heterozygosity (0.272 ) and effective number of alleles (1.369), while the Damascus breed recorded the lowest values. The G/A SNP showed a significant association with protein, solids-not-fat, and total solid content of Zaraibi goat milk. Protein, solids-not-fat, and total solid content in our study were significantly higher at early and late parities. Lactose percentage decreased significantly from early to late parity. Fat, protein, solids-not-fat, and total solid content were significantly higher at early and late stages of lactation, and our results encourage the utilization of Zaraibi goat milk in cheese and butter processing at these stages. Moreover, the G/A SNP of the LF gene may be a useful marker for assisted selection programs to improve goat milk composition.