An actin gene-related polymerase chain reaction (PCR) test for identification of chicken in meat mixtures

Using the polymerase chain reaction (PCR) and DNA extracted from muscle, a single pair of oligonucleotide primers can yield amplification products fro m several members of the actin multigene family simultaneously. These multi ple PCR products form species-specific "fingerprints" on gel electrophoresi s which may be useful for meat authentication. However, for analysis of mea t mixtures, the presence of a single band unique to a species would have ma ny advantages over a multi-component fingerprint. A procedure is described in which primers amplify at a single actin gene locus, giving a positive ba nd with DNA extracted from chicken and turkey, but no reaction with duck, p heasant, porcine, bovine, ovine or equine DNA. The chicken signal was clear ly detectable with DNA from meat admixtures containing 1% chicken/99% lamb and from meat heat-treated at 120 degrees C. For further discrimination, th e chicken PCR product could be differentiated from turkey by restriction en zyme digestion. (C) 1999 Elsevier Science Ltd. All rights reserved.