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MIKOLáŠOVá, R., URBAN, T.: Variability in the leptin, leptin receptor and heart fatty acid binding protein genes in relationship with meat quality traits in pigs. Acta univ. agric. et silvic. Mendel. Brun., 2005, LIII, No. 4, pp. 87-94 The leptin (LEP-HinfI), leptin receptor (LEPR-HpaII) and heart fatty acid binding protein (H-FABPHinfI) genes and their genotypes combination (LEP-HinfI *LEPR-HpaII) were tested for associations with the pH1, pH24, myoglobin content (mg/100 g), intramuscular fat content (%) and remission (%). The genotypes were determined in Large white, Landrace and Duroc breeds (n = 106, 56 and 4, respectively). The allele frequencies were: LEP-HinfI: C = 0.133 T = 0.867; LEPR-HpaII: A = 0.331 B = 0.669; H-FABP-HinfI: H = 0.745 h = 0.255. The populations of breeds were in the genetic equilibrium according to the χ2 test in the tested loci. The combinations of LEP-HinfI and LEPR-HpaII were significantly associated with the pH24 and remission. The H-FABP-HinfI locus was significantly associated with intramuscular fat content. genetic marker, LEP, LEPR, H-FABP, pig, associations, meat quality Ročník LIII 10 Číslo 4, 2005 87 The breeding programs in the pig production brought a real improvement in measurable characteristics in the last decade. It came to fruition mainly in the percentage of lean meat weight and back fat thickness. However, average daily gain and feed conversion were enhanced too. In the relative short time, there were cumulated desirable genes and their forms (alleles) in the contemporary breeds of pigs. On the other hand, several new problems had occurred there, for example the robustness reduction, leg weakness (tePAS and Visscher, 1994) and a porcine stress syndrome, which is considered as a causative factor for the PSE (pale, soft, exudative) meat quality. The causal mutation in the RyR1 = CRC (calcium release channel) gene, a key aspect for the stress susceptibility, was revealed by Fujii et al. (1991). The CRC genotyping is performed using the molecular genetics methods (PCR-RFLP) for selected animals, and this initiated the implementation of marker assisted selection (MAS) in pig breeding schemes. There are efforts to find the polymorphism of loci with impact on the cell and biochemical composition of tissues and on the variability of DNA candidate genes. The particular loci can be used in MAS after their statistical confirmation for associations with the production traits. Lately, the importance of meat quality in livestock is increased. Heritability coefficients (h2) for meat quality characters are low with the exception of intramuscular fat content (IMF), for which the middle and high levels in the various populations were found (average h2 = 0.49) (Kuciel and Lahučký, 1996). Later there were described several meat performance characteristics (characteristic for meat taste and technological and kitchen treatment important), their correlations and coefficient of heritability values (Steinhauser et al., 2000). The objective of this study was to determine the associations between genetic variability of LEP, LEPR and H-FABP genes and varia88 R. Mikolášová, T. Urban tion in meat quality traits (pH1, pH24, remission, myoglobin, IMF). MATERIAL AND METhoDS Animals and data At the station for the meat performance testing control in grygov were tested the pigs of Large white (Lw), Landrace (LA) and Duroc (D) breeds, n = 106, 56 and 4, respectively. Experimental animals were housed in couples, boar and gilt. Sex ratio was 80 boars : 86 gilts. All animals were in intra-purebred breeding test evaluated, according to the CSN 466164, called Control for fattening ability and carcass value (Central herd book of pigs, 1994). Feed consumption data and the live weight of animals in 30–100 kg were recorded. The nutritious values of the mixture gENT were following: nitrogenous components (N): 18%, all digestible components: 74%, the metabolized energy (ME): 12 MJ / 1 kg, fiber: 3.3%, lysine: 1.1–1.3%, methionin + cystein: 0.6%, Ca: 0.85%, P: 0.65%. Analyzed traits Meat quality characters were evaluated. The values of pH1 were on the slaughterhouse determined into one hour post mortem. The value of the pH24, remission (REM), myoglobin content (MYO) and intramuscular fat content (IMF) were measured in samples of musculus longissimus lumborum at thoracis at the Department of Food Technology MZLU in Brno. The percent remission was established on the fresh cut using adsorption spectroscopy. The myoglobin content in mg/100 g of meat was evaluated using Hornsey ́s method and intramuscular fat content was established in %, using soxhleth-petrolether extraction. Genotyping DNA testing was performed in the Molecular genetics Laboratory at the Department of genetics MZLU Brno using PCR–RFLP methods. The genotypes of the chosen polymorphic sites of candidate genes were determined according to the authors (Tab. I). DNA for analysis was isolated from the EDTA-treated blood, using the proteinase method according to Nebola et al. (1994) with modifications. The DNA quality was checked on the 1.2% agarose gel, stained by ethidium-bromide, before genotyping. The PCR was performed in the thermocycler with the heated lid (PTC100 MJ Research). The RFLP products of LEP (N = 166), LEPR (N = 166) and H-FABP (N = 96) polymorphisms were established on the agarose gel using the UV lamp, Fig. 1, 2 and 3, respectively. 1: Agarose gel electrophoresis (2.5%) showing genotypes at HinfI loci of LEP gene (see the Table Ib). 2: Agarose gel electrophoresis (2%) showing genotypes at HpaII loci of LEPR gene (see the Table Ib). Variability in the leptin, leptin receptor and heart fatty acid binding protein genes 89 3: Agarose gel electrophoresis (3%) showing genotypes at HinfI loci of H-FABP gene (see the Table Ib). I: DNA test conditions Ia: PCR conditions Final components’ concentrations in reactive mixture (,,master mix”)