基于主成分分析的优质鸡肉质评价研究  

Principal Component Analysis for the Evaluation of Meat Quality Performance in Chickens

作　　者：杨朝武[1] 朱庆[1] 蒋小松[2] 

机构地区：[1]四川农业大学动物科技学院,四川雅安625014 [2]四川省畜牧科学研究院,四川成都610066

出　　处：《生物数学学报》2007年第3期547-553,共7页Journal of Biomathematics

基　　金：四川省畜禽育种攻关项目资助(01NG002-06)

摘　　要：优质鸡的内涵在于肉质,但目前肉质的评定还没有一个统一的标准.本研究通过对大恒优质肉鸡5个新品系共150个个体和与肉质有密切联系的8个理化指标进行主成分分析,8个原始指标被综合成了3个独立的新指标:主成分1,肉质因子;主成分2,口感和风味因子;主成分3,嫩度因子,筛选出的3个新指标包含了原有指标的大部分信息,累积贡献率达到88.42%.通过比较3个指标的综合得分大小对10个群体的优质鸡肉质进行了评价,结果表明:S01系肉质最好,S03系次之,而D99系肉质最差,而且母鸡肉质均优于公鸡.同时利用第一主成分制定了优质鸡的肉质指数.The essence of the quality chickens lies in their meat quality. At present, the meat quality evaluation needs a unified standard. In this paper, principal component analysis was carried out to appreciate the performance of meat quality with five chicken purelines including S01, S02, S03, S05 and D99 （developed by Sichuan Dahen Poultry Breeding Company using local breeds）. The results indicated that the eight meat quality traits could be combined into three independent principal components. The first principal component stranded for the meat nutrition factor, the second principal component for the flavor factor, and the third principal component for the tenderness factor. The three components contained nearly all the original information, and their accumulated contribution was up to 88.42%. By comparing the difference of the combined scores of the three components, the meat quality of the ten populations （distinguishing male and female for each of the five purelines） was evaluated. The results showed that the meat quality of pureline S01 was the best, S03 the second, and D99 the worst. Moreover it was found that the meat quality of female chickens was higher than that of male chickens in all of the five purelines. Finally, meat quality index was derived based on the first component.

关 键 词：优质鸡 肉质 主成分分析 综合评价 肉质指数 

分 类 号：S831.2[农业科学—畜牧学]