Development of PCR Assay for Identification of Buffalo Meat

  • Rajapaksha, W.R.A.K.J.S. (Veterinary Research Institute) ;
  • Thilakaratne, I.D.S.I.P. (Veterinary Research Institute) ;
  • Chandrasiri, A.D.N. (Veterinary Research Institute) ;
  • Niroshan, T.D. (Veterinary Research Institute)
  • Received : 2002.09.02
  • Accepted : 2003.01.08
  • Published : 2003.07.01


A polymerase chain reaction (PCR) assay was developed to differentiate buffalo meat from the meat of Ceylon spotted deer (Axis axis ceylonensis), Ceylon sambhur (Cervus unicolor unicolor), cattle (Bovine), goat (Caprine), pig (Porcine), and sheep (Ovine). A set of primers were designed according to the sequence of the mitochondrial cytochrome b gene of bubalus bubalis and by PCR amplification a band of approximately 242 bp band was observed with buffalo DNA. These primers did not cross-react with DNA of other animal species tested in the study under the specified reaction conditions. A band of 649 bp was observed for all animal species tested when DNA was amplified with the universal primers indicating the presence of mitochondrial DNA in the samples. The technique was sensitive enough to identify rotten (10 days post slaughter), dried and cooked buffalo meat. The absence of a cross reaction with human DNA using the buffalo specific primers eliminates possible false positive reactions.


Supported by : National Science Foundation


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