杂种猪肉质性状的聚类分析与主成分分析  

The Cluster Analysis and Principal Component Analysis of Hybrid Swine Meat Quality Traits

作　　者：刘宏娟[1] 贾青[1] 沙日耐[1] 钱丽丽[1] 王高峰[1] 

机构地区：[1]河北农业大学动物科技学院,河北保定071001

出　　处：《安徽农业科学》2008年第30期13172-13173,13210,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]应用聚类分析和主成分分析相结合的数学方法对杂种猪的7个肉质性状进行归类。[方法]通过对杂种猪的7个肉质性状进行聚类分析和主成分分析,选取累积贡献率达89.92%的前3个主成分进行分析。[结果]结果表明,在肉质指标中pH值、肌内脂肪含量和大理石花纹为重要的指标。[结论]该研究为简化检测过程,将肉质性状纳入育种指数提供了条件。[ Objective] The research aimed to classify 7 meat quality traits of hybrid swine with mathematical methods by combination of cluster analysis and principal component analysis. [Method] After the analysis of 7 meat quality traits of hybrid swine with cluster analysis and principal component analysis, the primer 3 main components with accumulated contribution rate over 89.92% were analysized. [ Result] The results indicated that in all meat quality traits, pH value, intra-muscalar fat and marbling were important indexes. [ Conclusion] This research offered the advantages for the simplify of measuring process and the bring of meat quality traits into breeding indexes.

关 键 词：肉质性状 聚类分析 主成分分析 

分 类 号：S828[农业科学—畜牧学]