Use of cytochrome b gene variability in detecting meat species by multiplex PCR assay

Adulteration of costly meat with a cheaper one has become a matter of concern for research workers and has prompted the researchers to find a suitable method for the detection of the species origin of meat in food products (Rao et al. 1995). Meat adulteration in ground and comminuted products has been a wide spread problem in retail markets. Identification of the species origin in meat samples is relevant to consumers for several reasons: (a) possible economic loss from fraudulent substitutions or adulterations, (b) medical requirements of individuals who might have specific allergies, and (c) religious reasons (Miguel et a/. 2004). The conventional methodology used for the determination of species origin in meat products had been predominantly based on immunochemical and electrophorectic analysis of protein. Additionally, through the acquisition of sequence data, DNA can potentially provide more information than protein, due to the degeneracy of the genetic code and the presence of many non-coding regions. DNA hybridization (Wintero et al. 1990) and PCR methods (Chikuni et al. 1994) have been used for the identification of meats and meat products. DNA hybridization methods are complicated and generally inadequate, but PCR easily amplifies target regions of template DNA in much shorter time (Saiki et al. 1988). Multiplex PCR, in which many primers were used together for amplification of multiple target regions, is a hopeful technique for meat species identification. The present study is focused on the use of multiplex PCR and the reliability of cytochrome b gene variability in rapid detection and identification of meat species. Samples (6) of each species of goat, sheep, buffalo, pig and chicken were obtained trom a local slaughterhouse, cattle and horse muscles were obtained from Department o