Page 128 - BBLP ejournal2018.docx

วารสารเทคโนโลยีชีวภาพการผลิตปศุสัตว์

ball, and beef stew were tested using primers specific to all 6 species and PCR condition as

previously.

Table 2 DNA testing for species evaluation of eleven food samples from vendors and supermarkets.

Samples spp. Labeling spp. Results
Lane 2- white pork sausage* pig pig

Lane 3- pork sausage** pig chicken
Lane 4- pork ball** pig pig and chicken
Lane 5- beef ball** cattle pig and chicken
Lane 6- pork sausage** pig chicken
Lane 7- pork sausage* pig pig

Lane 8- chicken sausage* chicken chicken
Lane 9- chicken sausage (Halal) * chicken chicken
Lane 10- pork ball* pig pig
Lane 11- beef ball** cattle pig
Lane 12- beef stew** cattle cattle and chicken

* represented matching spp.
** represented miss-matching spp.

Figure 5 Agarose gel electrophoresis of PCR with specific primers of meat-labeled products compared with known

species. M: 100bp molecular DNA marker; Lane 1: mixed DNA from 6 spp. (from top to bottom – cattle, 473 bp;
sheep, 398bp; pig, 331 bp; chicken, 227 bp; goat, 157 bp; and buffalo, 124 bp); Lane 2: white pork sausage; Lane
3: pork sausage; Lane 4: pork ball; Lane 5: beef ball; Lane 6: pork sausage; Lane 7: porksausage; Lane 8: chicken

sausage; Lane 9: chicken sausage; Lane 10: pork ball; Lane 11: beef ball; Lane 12: beef stew.

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