A Fast Method to Identify Processed Ostrich Meat Using PCR Technique
Date Issued
2007
Date
2007
Author(s)
Yu, Chang-Chi
DOI
zh-TW
Abstract
Ostrich meat is “red meat" similar in color and taste to beef. At present ostrich meat is the higher price meat in Taiwan. Using the cheaper meat to pretend is harmful to the development of the ostrich husbandry. This research uses ostrich as the primary species to develop the fast, accurate, and inexpensive method to examine the ostrich’s processed meat. In the past, analyzing protein to examine the meat had a lot of problems, such as unable to identify after the meat has been cooked. Therefore, we developed polymerase chain reaction（PCR）to do the examination. This method has to find out the gene sequence with species diversity, to design the primers. According to the past literature, cytochrome b in cell mitochondrion（mt） is an important coenzyme on electron transfer chain, the structure of it influences the characteristic of cells. Therefore, this gene sequence has better diversity of the species. This search used this gene as gene marker to design novel specific primers for the ostrich. Partial cytochrome b gene from the ostrich meat is successfully amplified by PCR. This PCR product is sequencing, its fragment size is 219 bp. It is confirmed, by gene comparison with “National Center for Biotechnology Information” （NCBI）, this sequence is partial cytochrome b gene of ostrich. These primers are species-specific to other kind of animals. This is a fast and easy method to examine ostrich meat. The result will not be effected no matter if it’s been cooked or from different organs.
Using the same method to design the species-specific primers of beef and pork, and adopt the species-specific primers for turkey and chicken designed by Herman（2001）.The five species-specific primers demostrate different bands by PCR, such as beef (384 bp), pork (340 bp), chicken (253 bp) and turkey (242 bp), and every primers are specific to other four. In this PCR program, it builds a new method to examine multi-species when the annealing temperature is adjusted to 65℃. Besides, for the purpose to simplify the operation procedure, this search mixed with two sets of the species-specific primers with the proper percentage to develop the multiplex PCR method. Only one set of primers is not cross-reaction it can simultaneously identify ostrich meat and pork. This method may carry on the preliminary examination to the ingredient of meat.
Subjects
鴕鳥肉
聚合酶
連鎖反應技術
細胞色素b
多物種鑑定
ostrich meat
PCR
cytochrome b
multi-species identification
Type
thesis