Random amplified polymorphic DNA fingerprints for identification of species in poultry pâté

Because some fraudulent or unintentional mislabeling occurs that can be undetected, resulting in lower quality pâté, and because some population groups, for philosophical or religious reasons, do not wish to eat meat from certain species, a new procedure was developed and evaluated to detect pâté species composition by randomly amplified polymorphic DNA (RAPD). The RAPD method was used to generate fingerprint patterns for pork, chicken, duck, turkey, and goose meats. Ten DNA samples from pork, chicken, turkey, and duck meats were tested to confirm the effectiveness and specificity. Specific results for each species were obtained by the RAPD method. Sensitivity of the method was studied by DNA dilution in each species, detecting as little as 250 pg of DNA. Isolations of DNA from 30 pâtés (tinned and untinned) were carried out, and an optimal DNA was obtained for using as template DNA in polymerase chain reaction (PCR). The RAPD-PCR pattern was useful to identify species composition of pork, duck, duck-pork, goose, and poultry pâtés. This study demonstrates the usefulness of RAPD fingerprinting to distinguish between species in pâtés.