Identification of Bovine, Pig and Duck Meat Species in Mixtures and in Meat Products on the Basis of the mtDNA Cytochrome Oxidase Subunit I (COI) Gene Sequence
The aim of this study was to develop a method using PCR and self-designed primers on the basis of the mtDNA cytochrome oxidase subunit I (COI) gene sequence to enable direct identification of the meat of three species of animals, i.e. bovines, pigs and ducks, in the single type sample, in meat mixtu...
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| Format: | Article |
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2016-03-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2016.66.issue-1/pjfns-2015-0051/pjfns-2015-0051.xml?format=INT |
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| _version_ | 1832573312802226176 |
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| author | Spychaj Anita Szalata Marlena Słomski Ryszard Pospiech Edward |
| author_facet | Spychaj Anita Szalata Marlena Słomski Ryszard Pospiech Edward |
| author_sort | Spychaj Anita |
| collection | DOAJ |
| description | The aim of this study was to develop a method using PCR and self-designed primers on the basis of the mtDNA cytochrome oxidase subunit I (COI) gene sequence to enable direct identification of the meat of three species of animals, i.e. bovines, pigs and ducks, in the single type sample, in meat mixtures and meat products. The mixtures comprised up to six meat species including apart from beef, pork and duck also chicken, turkey and goose meat. The obtained results indicate the possibility of qualitative identification of the aforementioned meat species in all types of investigated food products. The maximum length of PCR products did not exceed 300 bp, which was supposed to favour the amplification of DNA from meat products which are usually thermally processed and/or exposed to high pressure. PCR primers hybridised selectively with bovine, pig and duck DNA, showing total species specificity. |
| format | Article |
| id | doaj-art-bfa21f94fb3b467a907cbef2264863bd |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2016-03-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-bfa21f94fb3b467a907cbef2264863bd2025-02-02T04:55:04ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072016-03-01661313610.1515/pjfns-2015-0051pjfns-2015-0051Identification of Bovine, Pig and Duck Meat Species in Mixtures and in Meat Products on the Basis of the mtDNA Cytochrome Oxidase Subunit I (COI) Gene SequenceSpychaj Anita0Szalata Marlena1Słomski Ryszard2Pospiech Edward3Institute of Meat Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60–624 Poznań, PolandDepartment of Biochemistry and Biotechnology, Poznań University of Life Sciences, ul. Dojazd 11, 60–632 Poznań, PolandDepartment of Biochemistry and Biotechnology, Poznań University of Life Sciences, ul. Dojazd 11, 60–632 Poznań, PolandInstitute of Meat Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60–624 Poznań, PolandThe aim of this study was to develop a method using PCR and self-designed primers on the basis of the mtDNA cytochrome oxidase subunit I (COI) gene sequence to enable direct identification of the meat of three species of animals, i.e. bovines, pigs and ducks, in the single type sample, in meat mixtures and meat products. The mixtures comprised up to six meat species including apart from beef, pork and duck also chicken, turkey and goose meat. The obtained results indicate the possibility of qualitative identification of the aforementioned meat species in all types of investigated food products. The maximum length of PCR products did not exceed 300 bp, which was supposed to favour the amplification of DNA from meat products which are usually thermally processed and/or exposed to high pressure. PCR primers hybridised selectively with bovine, pig and duck DNA, showing total species specificity.http://www.degruyter.com/view/j/pjfns.2016.66.issue-1/pjfns-2015-0051/pjfns-2015-0051.xml?format=INTPCR assaymitochondrial DNAmeat species identificationmeat products |
| spellingShingle | Spychaj Anita Szalata Marlena Słomski Ryszard Pospiech Edward Identification of Bovine, Pig and Duck Meat Species in Mixtures and in Meat Products on the Basis of the mtDNA Cytochrome Oxidase Subunit I (COI) Gene Sequence Polish Journal of Food and Nutrition Sciences PCR assay mitochondrial DNA meat species identification meat products |
| title | Identification of Bovine, Pig and Duck Meat Species in Mixtures and in Meat Products on the Basis of the mtDNA Cytochrome Oxidase Subunit I (COI) Gene Sequence |
| title_full | Identification of Bovine, Pig and Duck Meat Species in Mixtures and in Meat Products on the Basis of the mtDNA Cytochrome Oxidase Subunit I (COI) Gene Sequence |
| title_fullStr | Identification of Bovine, Pig and Duck Meat Species in Mixtures and in Meat Products on the Basis of the mtDNA Cytochrome Oxidase Subunit I (COI) Gene Sequence |
| title_full_unstemmed | Identification of Bovine, Pig and Duck Meat Species in Mixtures and in Meat Products on the Basis of the mtDNA Cytochrome Oxidase Subunit I (COI) Gene Sequence |
| title_short | Identification of Bovine, Pig and Duck Meat Species in Mixtures and in Meat Products on the Basis of the mtDNA Cytochrome Oxidase Subunit I (COI) Gene Sequence |
| title_sort | identification of bovine pig and duck meat species in mixtures and in meat products on the basis of the mtdna cytochrome oxidase subunit i coi gene sequence |
| topic | PCR assay mitochondrial DNA meat species identification meat products |
| url | http://www.degruyter.com/view/j/pjfns.2016.66.issue-1/pjfns-2015-0051/pjfns-2015-0051.xml?format=INT |
| work_keys_str_mv | AT spychajanita identificationofbovinepigandduckmeatspeciesinmixturesandinmeatproductsonthebasisofthemtdnacytochromeoxidasesubuniticoigenesequence AT szalatamarlena identificationofbovinepigandduckmeatspeciesinmixturesandinmeatproductsonthebasisofthemtdnacytochromeoxidasesubuniticoigenesequence AT słomskiryszard identificationofbovinepigandduckmeatspeciesinmixturesandinmeatproductsonthebasisofthemtdnacytochromeoxidasesubuniticoigenesequence AT pospiechedward identificationofbovinepigandduckmeatspeciesinmixturesandinmeatproductsonthebasisofthemtdnacytochromeoxidasesubuniticoigenesequence |