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

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

Effect of feeding sugarcane press mud on carcass traits and meat quality characteristics of lambs

Aim: To explore the possibilities of feeding unconventional agro-industrial byproduct for livestock production. Sugarcane press-mud (SPM), is a byproduct derived from sugarcane industry, which is rich in protein as well as minerals. The effects of dietary inclusion of SPM at different levels on the carcass characteristics of lambs were evaluated. Materials and Methods: SPM was incorporated in concentrate mixture at different levels 0% (SP0 - concentrate mixture without SPM [Control diet]), 10% (SP10 - concentrate mixture containing 10% SPM) and 20% (SP20 - concentrate mixture containing 20% SPM). The concentrate mixtures were fed along with wheat straw for 180 days. At the end of the experimental period, six lambs per group were slaughtered to evaluate carcass and meat quality characteristics. Results: No significant difference was observed in dressing percentage on pre-slaughter weight or empty body weight basis of lambs fed different levels of SPM incorporated diets. Likewise carcass weight, carcass length, and wholesale cuts appeared to have similar values among groups. The yield of visceral organs, chemical composition, and sensory attributes were not statistically affected by inclusion of SPM in the diets except juiciness of control group meat was significantly (p<0.05) higher than treatment group (SP20). Conclusion: The SPM can be incorporated in the diet of lambs up to the level of 20% without affecting the carcass characteristics of lambs