Polymerase Chain Reaction-Restriction Fragment Length Polymorphism of Mitochondrial 12S rRNA Gene: A Simple Method for Identification of Poultry Meat Species

• Published in: Veterinary research communications Vol. 31; no. 4; pp. 447 - 455
• Main Authors: Girish, P. S, Anjaneyulu, A. S. R, Viswas, K. N, Santhosh, F. H, Bhilegaonkar, K. N, Agarwal, R. K, Kondaiah, N, Nagappa, K
• Format: Journal Article
• Language: English
• Published: Netherlands Dordrecht : Kluwer Academic Publishers 01-05-2007; Springer Nature B.V
• Subjects: Anas platyrhynchos; Animals; Chickens - genetics; Coturnix; Coturnix japonica; Ducks - genetics; Gallus gallus; genes; Meat - classification; Meleagris gallopavo; Mitochondria, Muscle - genetics; mitochondrial DNA; new methods; Numida meleagris; polymerase chain reaction; Polymerase Chain Reaction - veterinary; Polymorphism, Restriction Fragment Length; poultry; poultry meat; product authenticity; Quail - genetics; quantitative analysis; restriction fragment length polymorphism; ribosomal RNA; RNA, Ribosomal - genetics; species differences; Species Specificity; Turkeys - genetics
• ISSN: 0165-7380; 1573-7446
• DOI: 10.1007/s11259-006-3390-5

Chicken (Gallus gallus), duck (Anas platyrhynchos), turkey (Meleagris gallopavo), guinea fowl (Numida meleagris) and quail (Coturnix japonica) are the common poultry species consumed as meat throughout the world. In this work, a molecular technique has been developed for identification and differentiation of meat originating from these species. This tool helps in detection of misrepresentation of different poultry meats. The technique involves the extraction of DNA from the given sample, polymerase chain reaction (PCR) amplification of mitochondrial 12S rRNA gene using universal primers, restriction analysis with selected restriction enzymes, followed by identification of meat species based on restriction fragment length polymorphism (RFLP) pattern. In this study, we used HinfI, Mph1103I, MvaI, and Eco47I to identify and differentiate to poultry species referred to above. This species identification technique has also been applied successfully to processed meat products including those cooked at 120[composite function (small circle)]C for 30 min. Simplicity of interpretation of results combined with versatility makes this a convenient and appropriate technique in the hands of meat analysts for identifying poultry meat species.