Serological Evalation of Adulteration of Meat
Meat Species Identification
- Editore:
LAP Lambert Academic Publishing
- EAN:
9783848404667
- ISBN:
3848404664
- Pagine:
- 76
- Formato:
- Paperback
- Lingua:
- Tedesco
Descrizione Serological Evalation of Adulteration of Meat
A study on Evaluation of antiserum raised in different experimental animals (Rabbits, Goats and Calves) using different antigens of Serum albumins (Bovine Serum Albumin and Sheep Serum Albumin) and Freeze dried muscle extracts (Beef and Mutton) was performed. The antisera raised were screened by Agar gel immuno diffusion test for the presence of antibodies. Passive Haemagglutination test was performed to assess the efficiency of experimental animals and antigenic potency of the antigens used based on the PHA titre values of these antisera with homologous and heterologus antigens. It was found that serum albumins (BSA and SSA) used to raise antisera in calves and goats showed higher titre value (PHA titre of 1 in 2048) and less cross reactions with heterologous antigens compared to Freeze dried muscle extracts of beef and mutton. (PHA titre of 1 in 512 and 1 in 1024) and more of cross reaction with heterologous antigens. It was concluded that calves and goats were efficient experimental animals, and serum albumins (BSA and SSA) are more potent when compared to Freeze dried muscle extracts of beef and mutton.
