Cytochrome C Oxidase Subunit I sequence as a DNA Barcode to Identify Common Meat Species
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Abstract:
To detect adulteration in four common meat species and related meat products, and determine if the products are consistent with the label description, a DNA barcoding technique was established in this study. The cytochrome c oxidase subunit I (COI) gene was used as the target gene to identify four types of animal-derived foods. Genomic DNA from cattle, sheep, pig, and duck was extracted and used as template and six pairs of universal primers were designed based on the conserved regions of the COI gene. Polymerase chain reaction (PCR) amplification was performed using these six pairs of universal primers as well as seven pairs of universal primers obtained from the literature. The sequencing results were aligned using basic local alignment search tool (BLAST) analysis of the GenBank database, to evaluate the identification and detection capabilities of each DNA barcode. The COI-A sequence was found to be optimal, showing 100% amplification efficiency in four species. A total of 20 batches of meat product samples were analyzed using the primer COI-A and approximately 90% samples were found to be consistent with their label descriptions. Amplification failed for one batch of beef-ball sample due to low meat content, while duck-derived material was detected in a second batch, indicating adulteration. DNA barcoding technique is rapid and effective, and the COI-A sequence selected in this study can be applied to directly identify beef, lamb, pork, and duck as well as related meat products. The results of this study provide a reference for species identification of other common animal-derived foods.
