Leptin gene (LEP) and Cathepsine F (CTSF) are the potential candidates for marker-assosiated selection, which directly participates in fat storing processes and meat quality in pigs. The results of genetic and associative analysis of single nucleotide polymorphisms (SNP) of LEP g.3469 T > C, LEP g.2845 A > T, LEP g.3996 T > C, CTSF g.22 C ≤ G studied on the population of Ukrainian Large White. In the studied animal group, the SNPs in LEP and CTSF genes were characterized to be polymorphic in three of the four SNPs, but for SNP LEP g.3996 T > C T allele was missing. The associations of single nucleotide polymorphisms with quality of meat and back fat of pigs, in a total of 16 parameters were studied. It has been established that SNP LEP g.3469 T > C influences on the protein content and loss of moisture in meat SNP LEP g.2845 A > T associated with moisture of fat, moisture retaining capacity of meat, content of intramuscular fat; SNP CTSF g.22 C ≤ G associated with the content of fat, natural, energy value, moisture retention capacity and total moisture in meat. There are tendencies of influence: SNP LEP g.3469 T > C for fat content (p = 0,07), tenderness of meat (p = 0,06), natural ash concentration (p = 0,08) SNP CTSF g.22 C on the index of the melting temperature of fat (p = 0,06), total meat moisture (p = 0,07) SNP LEP g.2845 A > T on the energy value of meat (p = 0,09).
pigs, marker-associated selection, leptin gene, cathepsin F gene, polymorphism, meat quality