PCR法による食肉•肉製品の肉種鑑別

DOI Web Site 被引用文献1件 参考文献10件

書誌事項

タイトル別名
  • Species Identification of Meats and Meat Products by PCR
  • PCRホウ ニヨル ショクニク ニク セイヒン ノ ニクシュ カンベツ

この論文をさがす

抄録

Polymerase Chain Reaction (PCR) was applied to species identification of meats and meat products. For the identification of meat species by PCR, three sets of primer, i. e., BF (5'-GGATCCCTCTTCTCGCTCCG-3') and BR (5'-GGTTAAGCTACATCAACGGG-3') for cattle, PF (BF) and PR (5'-ACTGAATAGCACCTTGTTTGG-3') for pig, and also CF(5'-CCCCTTTCCCCAGGGGGGGT-3') and CR (5'-AGGGGTTGCTGATCTCTCGT-3') for chicken, were designed according to the published mitochondrial D-loop DNA sequences from cattle, pig and chicken. Amplification was carried out 35 cycles of denaturation at 94°C for 2min, annealing at 66-68°C for 2min, and extension at 72°C for 3min in the presence of Taq DNA polymerise. Products amplified were analyzed by 2% agarose gel electrophoresis. Products amplified from beef, pork and chicken gave single specific DNA fragment of 518bp, 321bp and 400bp, respectively. Using this method, several meat products were analyzed. Mixing of beef, pork or chicken in meat products was revealed by identification of each single specific DNA fragment. When three sets of primers were employed together, beef, pork and/or chicken specific DNA fragment from these mixed meat products could be identified by only one PCR reaction. Sheep is closely related species of cattle, but lamb does not gave any amplyfied DNA fragment under these experimental conditions. The detection limits in a mixed DNA sample were approximately 0.1% beef in pork, 0.001% pork in beef, 1% chicken in pork, respectively.

収録刊行物

  • 日本畜産学会報

    日本畜産学会報 67 (10), 900-905, 1996

    公益社団法人 日本畜産学会

被引用文献 (1)*注記

もっと見る

参考文献 (10)*注記

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ