A buffalo meat products certification by DNA test

Abstract

The Laboratory of Genetics of the Veterinary School and the Buffalo Study Group of the Federal University of Minas Gerais (UFMG) are developing analysis techniques from buffalo DNA to verify the purity of products derived from buffalo meat. Samples of 30 buffalos (Murrah) and 30 bovines (B. indicus and B. taurus) were collected at slaughter and DNA samples were extracted. The primers used amplify the cytochrome b regions, specific of mammals of the artiodactyles order. By using restriction enzymes, the following fragments were obtained: with TAQ1 (buffalos=108 and 163bp and bovines=271bp) and, with HINF1 (buffalos=271bp and bovines=101 and 170bp).The analysis of the PCR product by means of DNA tests confers 99% of security and proposes the emission of a certificate for products derived from buffalo meat on the consumer market in order to evince their quality. This study aims to assist in the creation of an identity for these products, to introduce buffalo meat and its by-products into the Brazilians ´diet and to valorize the buffalo considering that the offer of buffalo meat on the consumer market has been growing considerably.

Keywords

• Buffalo meat, DNA, Inspection