Development of a polymerase chain reaction assay for species identification of goose and mule duck in foie gras products

Rodrı́guez, Miguel Á.; Garcı́a, Teresa; González, Isabel; Asensio, Luis; Mayoral, Belén; López-Calleja, Inés; Hernández, Pablo E.; Martı́n, Rosario

doi:10.1016/s0309-1740(03)00033-0

Cited by 16 publications

(9 citation statements)

References 21 publications

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“…Species-specific primers targeting 12S and 16 rRNA were applied for detection of some animal species like deer and some ruminant animals in meat products by Ha et al (2006). Mule duck was identified by the primer sets of 12S and 5S ribosomal RNA, and a-actin genes (Rodriguez et al 2001(Rodriguez et al , 2003a(Rodriguez et al , 2003b(Rodriguez et al and 2004.…”

Section: Advances In Animal and Veterinary Sciencesmentioning

confidence: 99%

Identification of Different Animal Species in Meat and Meat Products: Trends and Advances

Farag¹,

Alagawany²,

El‐Hack³

et al. 2015

Adv. Anim. Vet. Sci.

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| Identification of animal species of origin in meat and meat products is a matter of great concerns such as religious, economical, legal as well as medical aspects. Thus, several analytical techniques have been suggested for the identification of meat species either in individual or in mixed samples to protect consumers from the fraudulent and bad habits of marketing. DNA-based techniques especially the techniques based on polymerase chain reaction (PCR) are recognized as the most appropriate methods employed for species identification in raw and processed meat. PCR techniques including randomly amplified polymorphic DNA (PCR-RAPD), restriction fragment length polymorphism (PCR-RFLP), PCR with species-specific primers, real-time PCR and PCR-nucleotide sequencing allow identification of meat species under different processing conditions. But the variability of DNA content on the level of species as well as target tissue make the DNA-based methods somewhat unsuitable for the quantification of exact percentages of different species in meat and meat products. For these reasons the proteomic approaches depending on identification of different peptide biomarkers has been developed and employed to give information on the different composition of food. To broad the knowledge about these technologies, this review is compiled in an attempt to provide an overview of the possible PCR-based analytical techniques that could help in identifying the meat species of origin in meat and meat products and threw the light on the identification of species specific peptide biomarkers by proteomic technologies as a new and attractive alternative that could overcome some of the limitations that faced DNAbased methods especially when used for meat exposed to intensive heating of processing as well as for meat mixtures.

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Section: Advances In Animal and Veterinary Sciencesmentioning

confidence: 99%

Identification of Different Animal Species in Meat and Meat Products: Trends and Advances

Farag¹,

Alagawany²,

El‐Hack³

et al. 2015

Adv. Anim. Vet. Sci.

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show abstract

“…12 PCR amplification of selected α-actin fragments by species-specific oligonucleotides actG, actD, actC and actP, together with the actinv primer, is a powerful qualitative/semiquantitative technique for discrimination among goose, mule duck, chicken and pork samples because of its simplicity, specificity and sensitivity. Unambiguous interpretation of the results may be achieved visually without the need for computer analysis.…”

Section: Resultsmentioning

confidence: 99%

“…12 Amplification and sequencing of the α-actin gene PCR amplification of the α-actin gene from goose, duck, chicken and pork DNA was performed using the forward primer act2 and the reverse primer act4 (sequences shown in Table 1). The PCR programme for amplification consisted of a denaturation step at 93 • C for 3 min, followed by 35 cycles of 1 min at 93 • C for denaturation, 1.5 min at 59 • C for primer annealing and 2 min at 72 • C for extension.…”

Section: Dna Extractionmentioning

confidence: 99%

Qualitative PCR for the detection of chicken and pork adulteration in goose and mule duck foie gras

et al. 2003

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Polymerase chain reaction amplification of a conserved region of the α-actin gene has been used for specific identification of chicken (Gallus gallus) and pork (Sus scrofa domesticus) adulteration in goose (Anser anser) and mule duck (Anas platyrhynchos × Cairina moschata) foie gras. The design of species-specific forward primers, together with a reverse universal primer, allowed the generation of amplicons of different lengths in each species. The different sizes of the species-specific amplicons, separated by agarose gel electrophoresis, allowed clear identification of the presence chicken and pork in goose and mule duck foie gras with a detection limit of 0.1% (w/w). The technique could be used in inspection programmes to enforce labelling regulation of foie gras and other meat products.

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“…Species identification in foods of animal origin is an important subject in the field of modern food control and new analytical techniques have been developed: several authors have adopted the PCR to identify species in meats [12,28,29,37,40,44,[101][102][103][104][105]. PCR technology has also been applied to the detection of commercial fraud in food products, namely truffle species in cans [106] and "Mortara" goose salami [40].…”

Section: Principles Of the Pcr Methods As Applied To Species Identificmentioning

confidence: 99%

“…Identification of species in food is becoming a very important issue concerning the assessment of food composition, which is necessary to provide consumers accurate information about the products they purchase [12]. There is a need for a new analytical technique, which is sensitive and inexpensive to discriminate the origin of species in minced pork and beef [13].…”

Section: Species Identification Of Raw and Processed Fish And Meatmentioning

confidence: 99%

Forensics: Food Authentication Using MtDNA

Murugaiah¹

2015

JNHFS

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There is a clear trend in the food international market towards labelling products with information about their composition and quality. Due to the increase in international trade in seafood and seafood products, authentication has become a necessity. There is a need for suitable methods of identification to ensure compliance with the labelling regulations and thereby to prevent the substitution of fish species.

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Development of a polymerase chain reaction assay for species identification of goose and mule duck in foie gras products

Cited by 16 publications

References 21 publications

Identification of Different Animal Species in Meat and Meat Products: Trends and Advances

Identification of Different Animal Species in Meat and Meat Products: Trends and Advances

Qualitative PCR for the detection of chicken and pork adulteration in goose and mule duck foie gras

Forensics: Food Authentication Using MtDNA

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