Evaluation of swine meat quality by principal component analysis

被引：8
|
作者：
Barbosa, Leandro
Lopes, Paulo Savio
Regazzi, Adair Jose
Facioni Guimaraes, Simone Eliza
Torres, Robledo de Almeida
机构：
[1] UFV, BR-36570000 Vicosa, MG, Brazil
[2] UFV, Dept Zootecn, BR-36570000 Vicosa, MG, Brazil
[3] UFV, Dept Informat, BR-36570000 Vicosa, MG, Brazil
来源：
REVISTA BRASILEIRA DE ZOOTECNIA-BRAZILIAN JOURNAL OF ANIMAL SCIENCE | 2006年 / 35卷 / 04期
关键词：
correlation; discarding variables; multivariate analysis; swine;
D O I：
10.1590/S1516-35982006000600009
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
Data from 326 animals of a F2 swine population were used to select traits related to meat quality by principal components analysis. The following traits were considered: pH at 45 minutes post mortem (pH(45)), pH at 24 hours post mortem (pH(u)), drip loss (DL), cooking loss (CL), total loss (TL), intramuscular fat (IMF), objective tenderness (OT), lightness (L), redness (a) and yellowness (b). Variation lower than 0.7 (eigenvalue lower than 0.7) indicated four traits, which were significantly correlated to the other traits, to be discarded. These results suggest the use of pH(45), pH(u), L, a, IMF and CL as swine meat quality traits in future experiments.
引用
收藏
页码：1639 / 1645
页数：7
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