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A quick and simple method for the identification of meat species and meat products by PCR assay

机译：通过PCR分析鉴定肉类和肉制品的快速简便方法

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The polymerase chain reaction (PCR) was applied to identify six meats (cattle, pig, chicken, sheep, goat and horse) as raw materials for products. By mixing seven primers in appropriate ratios, species-specific DNA fragments could be identified by only one multiplex PCR. A forward primer was designed on a conserved DNA sequence in the mitochondrial cytochrome b gene, and reverse primers on species-specific DNA sequences for each species. PCR primers were designed to give different length fragments from the six meats. The products showed species-specific DNA fragments of 157, 227, 274, 331, 398 and 439 bp from goat, chicken, cattle, sheep, pig and horse meats, respectively. Identification is possible by electrophoresis of PCR products. Cattle, pig, chicken, sheep and goat fragments were amplified from cooked meat heated at 100 or 120℃ for 30 min, but horse DNA fragments could not be detected from the 120℃ sample. Detection limits of the DNA samples were 0.25 ng for all meats.
机译：应用聚合酶链反应（PCR）鉴定六种肉（牛，猪，鸡，羊，山羊和马）作为产品原料。通过以适当比例混合七种引物，仅通过一次多重PCR即可鉴定出物种特异性的DNA片段。在线粒体细胞色素b基因的保守DNA序列上设计了一个正向引物，在每个物种的物种特异性DNA序列上设计了一个反向引物。 PCR引物被设计为从六个肉中得到不同长度的片段。产品显示出分别来自山羊，鸡，牛，绵羊，猪，猪和马肉的157、227、274、331、398和439 bp的物种特异性DNA片段。通过PCR产物的电泳可以鉴定。在100或120℃加热30分钟的熟肉中扩增出牛，猪，鸡，绵羊和山羊的片段，但在120℃的样品中无法检测到马DNA片段。所有肉类的DNA样品检出限为0.25 ng。

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