Identification of Avian-Derived Ingredients in Livestock and Poultry Meat by PCR Technology

• 作者: Dawei CHEN Jingxin ZHANG Mengjun TANG Qinglian GE Rong GU Xiujun TANG Yanfeng FAN Yushi GAO
• 来源期刊: 亚洲农业研究：英文版
• 学科: 农学
• 年，卷（期）: yznyyjywb_2016,（12）
• 页码范围: 78-80
• 页数: 3页
• 分类号: S879.2

摘要

In order to establish a quick and specific method which could identify the avian-derived ingredients,this study used 16 S rRNA gene sequence as target site,and designed the specific primers of chicken,pigeon meat and quail meat. The DNA of common livestock and poultry meat( including mutton,beef,pork,rabbit meat,pigeon meat,quail meat,chicken,duck and goose) was used as template. Though PCR amplification and specific detection,a quick determination method was established to identify the avian-derived ingredients. The results showed that the selected primers could identify the ingredients of animal origin effectively and quickly. The method was convenient and concise,and could detect the chicken-derived,pigeon-derived,quail-derived ingredients in livestock and poultry food quickly and accurately.