Identification and differentiation of cattle and buffalo processed meat by duplex-PCR

อังกฤษ

Buffaloes;Bubalus bubalis;Cattles;Bos taurus;Meat speciation;Polymerase chain reaction;PCR;cyt b gene;Duplex-PCR;India

Duplex-PCR technique is proposed to identify and differentiate cattle and water buffalo DNA using primers described by Rea et al., (2001) for identification of cattle and buffalo DNA in Italian cheese, were tested on mitochondrial DNA extracted from meat muscle samples. The optimized PCR amplified 113 bp and 152 bp product for cattle and buffalo respectively. Meat processing technology (salting, drying, smoking, and cooking) affect the integrity of the extractable DNA. Also many times meat samples are brought to the laboratory for speciation after one or two days of slaughter under unpreserved conditions So different levels of autolysis was experimentally produced and PCR successfully amplified cyt b gene from meat samples that were putrefied even for 48 hours and cooked at various conditions. It was successful in detecting upto 1 pg adulteration in cattle-buffalo meat mixture. The test is a valuable tool for meat authentication and screening of cooked, putrefied and mixed samples of cattle and buffalo.

[1] Rohita Gupta (Anand Agricultural University, Anand (India). College of Veterinary Science and Animal Husbandry)
[2] Rank, D.N. (Anand Agricultural University, Anand (India). College of Veterinary Science and Animal Husbandry)
[3] Joshi, C.G. (Anand Agricultural University, Anand (India). College of Veterinary Science and Animal Husbandry)