Received: 08-12-2022
Accepted: 03-04-2023
DOI:
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Use of PCR Method for Identification of Meat of some Livestock Species
,
Tran Bich Phuong
1
,
Nguyen Thai Anh
1
,
Do Duc Luc
1
,
Nguyen Hoang Thinh
1
Keywords
Cattle meat, pork, chicken meat, PCR
Abstract
The PCR test method is widely used in the multiplication of specific DNA fragmentssince it issensitive and inexpensive, and can be used universally in the routine laboratory. This study used PCR to develop a procedure to accurately identify three types of meat (beef, pork, and chicken) in raw and heat-treated forms(30 samples total). The primer set was designed with forward primer for all three species and specific reverse primer for each species. The results show that DNA fragments weresuccessfully amplìied with specific size band of 274, 398 and 227 bp (specific for cows, pigs and chickens,respectively).This study indicates that genes in individual and mixed samples of two and three meats representing two and three different speciescan be identifiedwith the limit of detection down to 0.16 ng/µl.
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