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《Journal of Biomathematics》 2007-03
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Principal Component Analysis for the Evaluation of Meat Quality Performance in Chickens

YANG Chao-wu~1 ZHU Qing~1 JIANG Xiao-song~2 (1 College of Animal Science,Sichuan Agriculture University,Ya'an Sichuan 625014 China) (2 Sichuan Animal Science Academy,Chengdu Sichuan 610066 China)  
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.
【Fund】: 四川省畜禽育种攻关项目资助(01NG002-06)
【CateGory Index】: S831
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