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Modern preventive techniques of meat adulteration for impoving public healh

Research Paper | October 1, 2017

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Abdul Razzaq, Aisha Nawaz, Aisha Nawaz, Nauman Saeed, Abdul Hayee, Arfan Ali

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Int. J. Biosci.11( 4), 127-131, October 2017

DOI: http://dx.doi.org/10.12692/ijb/11.4.127-131


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The current study was done for food security as meat adulteration is being made in different meat markets and restaurants in Pakistan creating health risk for the general public. This meat adulteration may cause various health hazards ranging from sporadic cases to large outbreaks. For the identification and differentiation among different meats of Anas platyrhynchos (duck), Coturnix coturnix (quail), Gallus gallusdomesticus (chicken), Oryctolagus cuniculus (rabbit) and Meleagris (turkey) polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) technique was developed. A small amount of samples (0.05g) was taken for DNA extraction and a mitochondria DNA (Cytochrome-b gene) of all meat species was amplified by PCR. Fragment length of the PCR product measured was 371 bp (Chicken), 374 bp (Duck) and (Rabbit), and 377 bp (Quail) and (Turkey).  It was difficult to differentiate among these species specific meat with six different nucleotides. Three different restriction enzymes (DdeI,  MspI, TaqI) were exploited to digest PCR products for differentiation among species and restriction analysis showed significant difference among species. Where DdeI produced two fragments (291 and 83 bp) in rabbit meat, MspI yielded three fragments (221, 85, 65 bp) in chicken and two fragments in quail and turkey meat while TaqI generated three fragments (146, 134, 94 bp) in duck meat and two fragments (226, 151 bp) in quail meat. The assay Cytb-PCR-RFLP provided direct and rapid differentiation and authentication of all species specific meat.


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