Page 127 - BBLP ejournal2018.docx

Journal of Biotechnology in Livestock Production

0.2 ng of pig DNA. Therefore, the least concentration of detectable pig DNA was 0.5ng (1:0.025 v/v

ratio).The test had been performed in 3 replications (data not shown).

473 cattle
331 pig

Figure 3 Agarose gel electrophoresis of Mixed DNA from cattle and pig in different dilutions

The similar PCR result occurred in the mixture of chicken and pig DNA. Figure 4 showed

the PCR product bands of chicken and pig-specific fragments of 227 and 331 bp. Pig DNA fragment

could be detected at the highest intensity at 1:1 DNA ratio (v/v) then faded away as the pig DNA

concentration decreased to the ratio of chicken: pig was 1:0.01 (v/v) which equivalent to the

concentration of 20 ng of chicken DNA and 0.2 ng of pig DNA. Therefore, the least concentration of

detectable Pig DNA was 0.5 ng (1:0.025 v/v ratio). The test had been performed in 3 replications

(data not shown).

Figure 4 Agarose gel electrophoresis of Mixed DNA from chicken and pig in different dilutions

Meat-labeled product analysis

Eleven samples of food products with specific animal spp. labeling, shown in Table 2 and

Figure 5 including white pork sausage, pork sausage, pork ball, chicken sausage, chicken ball, beef

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