SNP genotyping in sheep from northwest and east China for meat traceability
Meat traceability is essential for meat safety and to solve adulteration issues. Single nucleotide polymorphisms (SNPs) are commonly used as a DNA marker and provide a way to trace meat and meat products. The high resolution melting method is a relatively cheap and fast method for detecting specific SNPs. In the present study, we selected 8 SNPs from the NCBI dbSNP database and tested their feasibility in blood or meat samples from 135 sheep reared in northwestern and eastern China. The results indicated that seven SNPs were suitable for meat traceability and the probability of 2 individuals having the same genotype was 1.85 out of 1000.
Modern approaches to the genetic identification of farm animal breeds (review)
To improve the breed characters of farm animals, there is the need for breeding based on reliable information about the particular breed of animals, which is the key to high-quality breeding work. In this regard, there is a need to search for new methods of reliable identification of the breed of animals. The article presents an analysis of methods based on the achievements of modern genetics, which are used to obtain more accurate information when determining the breed of ani-mals. A brief description of methods for determining the species and breed identification of animals based on molecular DNA markers is given. Methods based on the study of polymorphism of mitochondrial DNA and microsatellites are analyzed. Spe-cial attention in this review is paid to the latest and most promising achievements in the field of high-performance genotyping technologies based on single nucleotide polymorphism (SNP). The analysis of the literature sources has shown that each breed of farm animals is characterized by its unique genetic structure, which should provide an objective result when deter-mining the breed of the animal.
On the fractionation of β-lactoglobulin and α-lactalbumin
Abstract Existing methods for the preparation of α-lactalbumin and β-lactoglobulin are examined critically. It is proposed that the most satisfactory method for the preparation of the whey protein fraction from bovine milk is (NH 4 ) 2 SO 4 fractionation. A number of new gentle procedures for the fractionation of the whey proteins are compared with some existing methods. The distribution of total protein at various stages is determined by total Kjeldahl nitrogen and the kind of protein by starch-gel electrophoresis. The effect of variables, such as pH, salt concentration and temperature on the separation of α-lactalbumin and serum albumin from β-lactoglobulin is studied. Differences in the behavior ( e.g. solubility) of genetic variants of β-lactoglobulin are noted. The solubility of each of the major whey proteins, under similar conditions to those used in the fractionation, is compared with its solubility in the whey protein mixture. The understanding gained of factors important in the fractionation is used in recommending new procedures for α-lactalbumin and β-lactoglobulin isolation.