Species identification in chicken based processed food using species-specific polymerase chain reaction / Nik Monaliza Mohamad Yaman

DNA or known as the deoxyribonucleic acid is a self-replication that present in all
living things of genetic information. This is crucial for researchers to be able to
identify the species identification and adulteration in the processed meat as the
main problem that arises nowadays is the adulteration. The objectives in this study
are to identify the types of meat used and to detect its adulteration from by using
PCR. Besides, it's also aimed to identify the extracted DNA quality, the sizes by
using the gel electrophoresis and to optimize primer annealing temperature using
gradient PCR. In this project, the DNA samples were collected from previous
researchers that comprised from three different types of chicken sausages which
are Jimat Fiesta, Jodi and 1 Malaysia brand. Result showed that band was
presented as smear or less smear in all samples which it can be used for the next
PCR process. Next, in order to find the suitable melting temperature, TM, for
'Chicken' primer, the gradient PCR was used. All samples had been tested with
chicken primer and bands presented almost reached nearer to expected band for
chicken, 266 bp. This proved that the all samples contained originally chicken
sausages meat. Then, the other two different primers such bovis and Sus scrofa
were tested in other two samples like Jodi and 1 Malaysia as to identify the
adulteration of their species. The results showed absence of bands from the primer
bovis and Sus scrofa. All the three brands had posses no adulteration of its
content. Based on the bands presence nearer to expected base pair, 266 bp, its
shown that all the results of sample had a chicken positive result