Species specific polymerase chain reaction (PCR) assay for identification of pig (Sus domesticus) meat

Abstract

A highly specific single step polymerase chain reaction (PCR) is described for the detection of pig (Sus  domesticus) meat. A PCR assay was successfully optimized for amplification of 629 and 322-bp DNA fragment extracted from pig meat using designed species-specific primer pairs based on mitochondrial D-loop and 12S ribosomal ribonucleic acid (rRNA) gene, respectively. The optimized PCR assay was subsequently validated for its specificity with deoxyribonucleic acid (DNA) extracted from cattle, buffalo, sheep, goat and pig. PCR amplification of target DNA with pig-specific primers was repeated 15 times, with consistent results  observed. The specificity of pig-specific PCR provides a valuable tool for identification of pig meat and to avoid its fraudulent substitution and adulteration.

Key words: Pig meat, adulteration, polymerase chain reaction (PCR), mitochondrial D-Loop, 12S ribosomal ribonucleic acid (rRNA) gene.