Genetic structure at CSN1S1, CSN2 and CSN1S2 loci of four authoctonous goat breed reared in Lazio and Campania regions.

One main aspect of safeguard plans for livestock Autochthonous Genetic Types (AGTs) is to ensure economic sustainability of their farming. This encourages farmers to contribute to the pres- ervation of AGTs. The aim of this study was to characterize the genetic structure of four AGTs of endangered goats at the αS1, β and αS2 calcium sensitive caseins encoding genes CSN1S1, CSN2 and CSN1S2, respectively. The peculiar polymorphisms detected at these loci are associated with milk quali-quantitative charac- teristics and have been largely investigated in widespread dairy goat breeds. On the contrary, there are very few studies carried out in AGTs goats. This study was performed on 50 Neapolitan goats, typical of the Campania region, and on 61 goats which included the three breeds Monticellana, Capestrina and Grigia Ciociara, reared in Lazio region (Lazio AGTs goat). Genotyping of quantitative alleles at CSN1S1, CSN2 and CSN1S2 loci was performed according to previous studies. At the CSN1S1 locus a high variability was observed in all four AGTs. In particular, a higher frequency of the null allele N was observed in Neapolitan goats than Lazio AGTs goats (0.420 vs. 0.008). On the contrary a higher frequency of F allele, associated with a low αS1 casein content in milk, was observed in Lazio AGTs goat (0.442) than Neapolitan goat (0.120). All four AGTs do not carry the null alleles CSN1S1 01, CSN2 01 and CSN1S2 0 and the alleles associated with an intermediate content of αS1 (CSN1S1 E) and αS2(CSN1S2 D) caseins in milk. The genotyping data obtained pro- vide useful information regarding the productive aptitudes of the four AGTs studied. In fact, the high frequency of CSN1S1 N allele in Neapolitan goat, predisposes this breed to produce low-protein milk for fresh consumption while the high frequency of the allele CSN1S1 F in the Lazio AGTs goat addresses their milk to process- ing for the production of typical cheese with unique organoleptic and flavor characteristics. Developing safeguard plans that take these results into account will have a higher chance of success, with a consequent increase in the number of animals raised.