الكشف عن غش اللحوم المستودرة لحيوانات المزرعة و الخنزير بتقنيات التفاعل السلسلي للبوليمريز مع تتابعات الأنواع التخصصية

الملخص EN

This study was carried out at the molecular genetics Lab., college of agriculture, university of Basrah (UOB).

The cow, buffalo, horse, donkey, sheep and pig meat were analyzed for detection and identification of meat adulteration in this species.

DNA from meats samples (0.5 gram) was extracted and subjected to analysis using polymerase chain reaction (PCR) technique with species specific repeat (SSR).

Examined primers by amplifying DNA of animals meat were confirmed on all meats.

The results showed that extracted whole DNA genome and mitochondrial DNA for all species included in the study were very good quality and a high molecular weight which is one of the most basic requirements in molecular research, especially in the genetics fields.

Amplification product has been detected of the encoding gene for SSR technique in cows and buffaloes meat as gave the same band in cows and buffaloes which appeared 603 bp in raw, canned and frozen meat.

Also have been detected amplification of the encoded gene product for SSR technique of horses and donkeys, it gave the same band in both (221 bp) in raw meat samples only.

Regarding sheep meat have been detected amplification product of the encoding gene for SSR technique, it gave amplification product that appeared 374 bp in raw and minced meat.

Amplification product of the encoding gene for SSR technique gave specialist pig band which appeared 100 ≥ bp in raw meat samples that direct recognize succeefully in meat samples used in this study.

These findings showed that molecular genetics techniques such as PCR with SSR technique are potentially reliable, much cheaper and faster for identification of meats in food control laboratories and detection of meat type in meat products for halal authentication.