Animal Speciation in Animal Feed and Meat

Animal Speciation in Animal Feed and Meat

FoodChain ID Testing offers comprehensive tests for detection and identification of animal by-products in animal feed and for determination of the species of meat products. These tests help clients comply with current EU, Japanese, US, and other country regulations prohibiting animal products in feed. These tests are also highly effective and useful for species identification of meat products and to detect adulteration of meat products with tissue from other species. 

Wide range of specific animal feed tests

At FoodChain ID Testing, we have designed a wide range of primer sets and tests for PCR analyses of DNA isolated from animal feed samples. These tests include the following:

  • Ruminant-specific test – Selectively detects members of the ruminant families by targeting a genetic sequence that is found only in this family, which includes cows, sheep, goats, deer and elk.
  • Bovine-specific (beef) test – Targets a sequence unique to cattle and very closely related bovine species.
  • Ovine-specific (mutton) test – Targets a sequence unique to sheep and very closely related ovine species.
  • Porcine-specific (pork) test – Targets a sequence unique to pigs and very closely related porcine species.
  • Duck/Goose – Targets a sequence unique to the common duck and goose, and that differentiates them from other avian species such as chicken and turkey.
  • Chicken/Turkey – Targets a sequence unique to the common chicken and turkey, and that differentiates them from other avian species such as goose and duck.
  • Horse-specific test – Targets a sequence unique to horses and very closely related  species

NOTE: Other species-specific tests can be developed on request. 

Qualitative results and limits of detection

Assays are performed by Real Time PCR technology. Results are reported qualitatively “species detected” or “species not detected.” The limit of detection of the tests varies depending on: 1. the composition of the sample, 2. the nature of the animal-derived material (i.e. tissue meal versus bone meal, versus blood meal, versus fresh tissue), and 3. the manner in which the animal-derived material has been processed. For instance, animal feed ingredients are often heated to high temperatures.