Identification and differentiation among chicken’s, duck’s, quail’s, rabbit’s and turkey's meat using PCR-RFLP technique

PCR-RFLP technique was developed for identification and differentiation among chicken’s, duck’s, quail’s, rabbit’s and turkey's meat. DNA from small amount of muscles (0.05 g) was extracted and a region of mitochondrial DNA (cytochrome-b gene) in chicken, duck, quail, rabbit and turkey was amplified by PCR. Fragment length of the PCR product was 371 bp in chicken, 374 bp in duck and rabbit and 377 bp in both quail and turkey. Six nucleotides different makes it difficult to differentiate among these five species-specific meat. For differentiation, three different restriction enzymes (DdeI, MspI and TaqI) were used to digest the PCR products. Restriction analysis showed difference among chicken’s, duck’s, quail’s, rabbit’s and turkey's meat. Where, DdeI yielded two fragments (291 and 83 bp) only in rabbit’s meat. MspI yielded three fragments (221, 85 and 65 bp) in chicken’s meat and two fragments (290 and 87 bp) in both quail’s and turkey's meat. TaqI yielded three fragments (146, 134 and 94 bp) in duck’s meat and two fragments (226 and 151 bp) in quail’s meat. The use of Cytb- PCR-RFLP assay allowed a direct and fast authentication and differentiation among chicken’s, duck’s, quail’s, rabbit’s and turkey's meat.