Author : A. Al-Sanjary, R.


Identification of beef using restriction fragment length polymorphism–polymerase chain reaction

R. A. Al-Sanjary

Iraqi Journal of Veterinary Sciences, 2009, Volume 23, Issue 1, Pages 43-46
DOI: 10.33899/ijvs.2009.5687

To differentiate the beef from other types of meat consumed by human, DNA markers based on polymerase chain reaction restriction fragment length polymorphism technique is performed by using universal primers designed on mitochondrial cytochrome b gene to obtain amplified band 359 bp, then digested with some of restriction enzymes like Tru91, RsaI, Hinf I, Hae III, Alu I, Taq I, Mob I. The result revealed that, the Hinf I enzyme produce three bands 198, 117, 44 bp and the Hae III enzyme revealed two band 285, 74 bp, the Alu I enzyme also produced two band but the molecular weight are 190, 169 bp. The other enzymes did not reveal any digestion of the amplified bands and this result is a characteristic unique to beef compared with other types of meat when using same enzymes.