Calvo J H, Zaragoza P, Osta R
Laboratorio de Genética Bioquímica, Facultad de Veterinaria, Zaragoza, Spain.
Poult Sci. 2001 Apr;80(4):522-4. doi: 10.1093/ps/80.4.522.
Because some fraudulent or unintentional mislabeling occurs that can be undetected, resulting in lower quality pâté, and because some population groups, for philosophical or religious reasons, do not wish to eat meat from certain species, a new procedure was developed and evaluated to detect pâté species composition by randomly amplified polymorphic DNA (RAPD). The RAPD method was used to generate fingerprint patterns for pork, chicken, duck, turkey, and goose meats. Ten DNA samples from pork, chicken, turkey, and duck meats were tested to confirm the effectiveness and specificity. Specific results for each species were obtained by the RAPD method. Sensitivity of the method was studied by DNA dilution in each species, detecting as little as 250 pg of DNA. Isolations of DNA from 30 pâtés (tinned and untinned) were carried out, and an optimal DNA was obtained for using as template DNA in polymerase chain reaction (PCR). The RAPD-PCR pattern was useful to identify species composition of pork, duck, duck-pork, goose, and poultry pâtés. This study demonstrates the usefulness of RAPD fingerprinting to distinguish between species in pâtés.
由于存在一些欺诈性或无意的错误标签情况，这些情况可能无法被检测到，从而导致肉酱质量下降，并且由于一些人群出于哲学或宗教原因不想食用某些物种的肉，因此开发并评估了一种新的程序，通过随机扩增多态性DNA（RAPD）来检测肉酱的物种组成。RAPD方法用于生成猪肉、鸡肉、鸭肉、火鸡肉和鹅肉的指纹图谱。对来自猪肉、鸡肉、火鸡肉和鸭肉的10个DNA样本进行了测试，以确认其有效性和特异性。通过RAPD方法获得了每个物种的特定结果。通过在每个物种中进行DNA稀释来研究该方法的灵敏度，可检测低至250 pg的DNA。对30种肉酱（罐装和非罐装）进行了DNA提取，并获得了用于聚合酶链反应（PCR）作为模板DNA的最佳DNA。RAPD-PCR图谱有助于识别猪肉、鸭肉、鸭猪肉、鹅肉和禽肉酱的物种组成。这项研究证明了RAPD指纹图谱在区分肉酱中物种方面的有用性。
