基于相关性分析和主成分分析的宁都黄鸡肉品质评价研究

Study on meat quality evaluation of Ningdu yellow chicken based on correlation and principal component analysis

中文关键词:  主成分分析  相关性分析  宁都黄鸡  肉品质评价

英文关键词:principal component analysis  correlation analysis  Ningdu yellow chicken  meat quality evaluation

中文摘要:

      目的 探讨不同日龄宁都黄鸡肉品质评价的合理模型。方法 选择同一批次的宁都黄鸡进行饲养, 分别在84、120和200日龄进行屠宰, 取胸肌进行肉品质检测并进行相关性分析和主成分分析, 构建不同日龄的肉品质评价模型。结果 主成分分析提取出４个主成分因子, 第一主成分的方差贡献率为23.98%, 第二主成分为18.47%, 第三主成分为16.69%, 第四主成分为11.47%, 累积方差贡献率为70.62%, 且特征值均大于1。建立了宁都黄鸡不同日龄肉品质综合评价模型为F=0.24F1＋0.18F2＋0.17F3＋0.12F4, 200日龄宁都黄鸡评分最高。结论 基于主成分分析综合评价模型对不同日龄宁都黄鸡肉品质进行分析是可行和客观的。

英文摘要:

      Objective To explore a reasonable model for evaluating the meat quality of Ningdu yellow chicken at different ages. Methods In the experiment, the same batch of Ningdu yellow chickens were selected and slaughtered at 84, 120 and 200 days of age respectively, the meat quality evaluation model of different age was established. Results Principal component analysis extracted four principal component factors, the first principal component’s contribution rate of variance was 23.98%, the second principal component’s was 18.47%, the third principal component’s was 16.69%, the fourth principal component’s was 11.47%, with a cumulative contribution rate was 70.62%, and the eigenvalues are more than 1. The comprehensive evaluation model of meat quality of Ningdu yellow chicken at different ages was established as F=0.24F1+0.18F2+0.17F3+0.12F4, the model was 200-dayold was the age with the highest comprehensive score of meat quality evaluation in Ningdu yellow chicken. Conclusion It is feasible and objective to analyze the meat quality of Ningdu yellow chicken at different ages based on the comprehensive evaluation model of principal component analysis.