English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

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.

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