主成分分析在猪肌肉组织化学特性方面的应用  

Principal Component Analysis on Character of Histology and Chemistry of Muscle in Pigs

作　　者：张力[1] 高运臻[1] 肖天放[1] 

机构地区：[1]福建农林大学动物科学学院,福建福州350002

出　　处：《生物数学学报》2010年第2期360-366,共7页Journal of Biomathematics

基　　金：福建省科技攻关计划重点项目资助(2007N0001)

摘　　要：选择3个亲本猪种(莆田黑猪、大白猪和杜洛克猪)和2个杂种猪大莆(大白猪♂×莆田黑猪♀)和杜莆(杜洛克♂×莆田黑猪♀)共150头猪作为试验材料,在相同饲养管理条件下饲养,体重达90kg时屠宰,取背最长肌肉样,测定了肌肉纤维形态、数量和肌肉组织化学成分,并对与肉质有关的12个性状进行了主成分分析和聚类分析.结果表明:不同性状之间呈现不同程度的相关,其中以肌纤维面积与均径的相关性最高.12个性状可简化为2个主成分因子,即肌肉纤维因子和肌肉营养因子,且这2个主成分因子可保留87.132%的信息量,可基本反映原指标提供的信息量.同时,综合评定结果显示,在5个猪种中以杜莆猪肉质最好.Three kinds of parent pig （Putian black pig, Yorkshire and Duroc） and two crossbred pigs （YP： Yorkshire ♂×Putian black pig ♀ , DP： Duroc ♂×Putian black pig ♀ ）, which in total number was 150, were raised under similar conditions. They were slaughtered when they reached 90 kg. The M. Longissimus dorsi were sampled, the morphology of muscle fiber, the number of connective tissue and the Chemical composition of muscle were examined in different species. Principal component analysis and cluster analysis were carried out on 12 characters of meat quality. The results showed that the muscle characteristics of histology and chemistry have correlation in different extent, especially the relationship between area and mean diameter of muscle fiber. 12 characters could be simplified 2 principal components, muscle fiber factor and muscle nutrition factor. These 2 principal components could account for 87.132% variance. Meanwhile, compretmnsive assessment showed that meat quality of DP （Duroc ♂× Putian black pig ♀ ） was the best among five pigs.

关 键 词：猪 肌纤维 化学成分 主成分分析 

分 类 号：R151.3[医药卫生—营养与食品卫生学] TS251.51[医药卫生—公共卫生与预防医学]