Display options
Cite
Haunshi S, Basumatary R, Girish PS, et al. Identification of chicken, duck, pigeon and pig meat by species-specific markers of mitochondrial origin. Meat Sci. 2009;83(3):454-9doi: 10.1016/j.meatsci.2009.06.026.
Haunshi, S., Basumatary, R., Girish, P. S., Doley, S., Bardoloi, R. K., & Kumar, A. (2009). Identification of chicken, duck, pigeon and pig meat by species-specific markers of mitochondrial origin. Meat science, 83(3), 454-9. https://doi.org/10.1016/j.meatsci.2009.06.026
Haunshi, Santosh, et al. "Identification of chicken, duck, pigeon and pig meat by species-specific markers of mitochondrial origin." Meat science vol. 83,3 (2009): 454-9. doi: https://doi.org/10.1016/j.meatsci.2009.06.026
Haunshi S, Basumatary R, Girish PS, Doley S, Bardoloi RK, Kumar A. Identification of chicken, duck, pigeon and pig meat by species-specific markers of mitochondrial origin. Meat Sci. 2009 Nov;83(3):454-9. doi: 10.1016/j.meatsci.2009.06.026. Epub 2009 Jun 21. PMID: 20416682.
Copy Download .nbib Format: NLM
Share it on

Meat Sci. 2009 Nov;83(3):454-9. doi: 10.1016/j.meatsci.2009.06.026. Epub 2009 Jun 21.

Identification of chicken, duck, pigeon and pig meat by species-specific markers of mitochondrial origin.

Meat science

Santosh Haunshi, Rantu Basumatary, P S Girish, Sunil Doley, R K Bardoloi, Ashok Kumar

Affiliations

  1. Molecular Genetics Laboratory, Poultry Science Division, ICAR Research Complex for N.E.H. Region, Umroi Road, Umiam 793103, Meghalaya, India.

PMID: 20416682 DOI: 10.1016/j.meatsci.2009.06.026

Abstract

In the present study, PCR based method for meat species identification of chicken, duck, pigeon and pig was achieved by developing species-specific markers. Using mitochondrial sequences species-specific primers were designed and the sizes of them were 256bp, 292bp, 401bp and 835bp for chicken, duck, pigeon and pig, respectively. The species-specific PCR products were sequenced to confirm the specificity of the product amplified. These markers were subsequently tested for cross amplification by checking them with beef, mutton, chevon, pork, rabbit, chicken, duck, turkey and pigeon meat. DNA markers developed in this study can help identify the species of fresh, cooked and autoclaved meat of chicken, duck and pigeon and fresh and cooked meat of pig. The process of identification is simple, economical and quick as compared to other methods such as RAPD, PCR-RFLP and sequencing method of species identification.

Publication Types