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Full-Text Articles in Animal Sciences
Identification Of Meat Species By Polymerase Chain Reaction (Pcr) Technique, O. İrfan İlhak, Ali̇ Arslan
Identification Of Meat Species By Polymerase Chain Reaction (Pcr) Technique, O. İrfan İlhak, Ali̇ Arslan
Turkish Journal of Veterinary & Animal Sciences
The origin of horse, dog, cat, bovine, sheep, porcine, and goat meat was determined by the polymerase chain reaction (PCR) technique, using species-specific primers. Test mixtures of meat were prepared by adding 5%, 2.5%, 1%, 0.5%, and 0.1% levels of pork, horse, cat, or dog meat to beef, sheep, and goat meat. Samples taken from those combinations were analyzed by PCR for species determination. Mitochondrial DNA (mt DNA) fragments of 439, 322, 274, 271, 225, 212, and 157 bp for horse, dog, cat, bovine, sheep, porcine, and goat meat, respectively, were amplified. PCR was conducted at 30 cycles for mixtures …
Detection Of The Eaea Gene In Escherichia Coli From Chickens By Polymerase Chain Reaction, Ayşe Kiliç, Hasan Basri̇ Ertaş, Adi̇le Muz, Gökben Özbey, Hakan Kalender
Detection Of The Eaea Gene In Escherichia Coli From Chickens By Polymerase Chain Reaction, Ayşe Kiliç, Hasan Basri̇ Ertaş, Adi̇le Muz, Gökben Özbey, Hakan Kalender
Turkish Journal of Veterinary & Animal Sciences
The aim of this study was to isolate Escherichia coli from chickens and to determine the presence of the eaeA gene, a virulence factor detected in E. coli, in the isolates by polymerase chain reaction (PCR). Different chicken organs were inoculated onto blood agar and biochemical tests were performed on the suspicious isolates. E. coli was isolated from 48% (48/100) of the samples. DNA was extracted from these isolates and was amplified by PCR, using a pair of primers derived from the eaeA (virulence) gene. In the agarose gel examination of PCR products, 48% (48/100) of the isolates were determined …
Isolation Of Salmonella Spp. In Camel Sausages From Retail Markets In Aydın, Turkey, And Polymerase Chain Reaction (Pcr) Confirmation, Gökben Özbey, Fi̇li̇z Kök, Adi̇le Muz
Isolation Of Salmonella Spp. In Camel Sausages From Retail Markets In Aydın, Turkey, And Polymerase Chain Reaction (Pcr) Confirmation, Gökben Özbey, Fi̇li̇z Kök, Adi̇le Muz
Turkish Journal of Veterinary & Animal Sciences
A total of 100 camel sausage samples from different retail markets in Aydın, located in southwest Turkey, were examined for the presence of Salmonella spp. by culture method. After sausage samples was preenriched in buffered peptone water and incubated 18-20 h at 37 °C. were transferred to Rappaport-Vassiliadis broth and Selenite broth, respectively, and incubated at 42 and 37 °C, respectively. After 24 and 48 h of incubation, one loopful from each of the enriched broths was streaked onto plates of Salmonella-Shigella agar and xylose lysine deoxycholate agar and incubated at 37 °C for 24 h. A 572-bp fragment of …