›› 2019, Vol. 31 ›› Issue (9): 1471-1477.DOI: 10.3969/j.issn.1004-1524.2019.09.10

• Animal Science • Previous Articles     Next Articles

Comparative study of several DNA extraction methods for raw animal muscle tissues

JI Yi1,2, JIANG Yuanyuan1,2, WANG Xiaofu2, XU Xiaoli2, XU Junfeng2, LI Yueying1,*, Chen Xiaoyun2,*   

  1. 1. College of Life Science, Shenyang Normal University, Shenyang 110034, China;
    2.State Key Laboratory for Quality and Safety of Agro-Products(in Prepared), Institute of Quality and Standard for Agro-Products, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
  • Received:2019-07-09 Online:2019-09-25 Published:2019-10-11

Abstract: DNA extraction methods with different principles for raw animal muscle tissue were conducted and compared to define the most suitable extracting method for the daily work of detecting as well as monitoring the adulteration in meat and meat products. The eight DNA extracting methods with various principles included the traditional CTAB-, proteinase K-, SDS-and rapid extraction-based methods, and the DNA extraction were conducted on raw beef, pork, lamb, chicken and duck. Moreover, the extracted DNA was evaluated for the integrity, yield, purity, time-consuming and inhibition effects on the real-time fluorescence quantitative PCR. As a result, all eight methods could be utilized to achieve the DNA extraction from the muscle tissues of common varieties of meat. Generally, all the commercial kits that based on the proteinase K, SDS or rapid extraction principle avoided organic solvents and exhibited a time-saving character when compared with the traditional CTAB-based method. Moreover, regarding to the higher DNA yield and purity as well as the less time-consuming and little fluorescence inhibition in real-time PCR, it gave priority to choose the commercial kits with proteinase K-or SDS-based method to extract DNA. Accordingly, these commercial kits could meet the requirement of the DNA extraction for detecting or monitoring the adulteration in raw muscle tissues of common varieties of meat.

Key words: DNA extraction, real-time PCR, muscle tissue, evaluation

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