四川农业大学学报 ›› 2002, Vol. 20 ›› Issue (01): 53-55.doi: 10.16036/j.issn.1000-2650.2002.01.013

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应用主成分分析法构建肉质指数的研究

朱砺1, 李学伟1, 李芳琼1, 张克英2, 陈代文2, 胡祖禹1   

  1. 1. 四川农业大学 动物科技学院, 四川 雅安 625014;
    2. 四川农业大学 动物营养研究所, 四川 雅安 625014
  • 收稿日期:2001-12-28 出版日期:2002-03-31 发布日期:2017-03-06
  • 基金资助:
    四川省重点科研项目"提高猪肉品质的综合技术研究"的部分内容

Study on Utilizing Prime-component-analysis to Construct Meat Quality Index

ZHU Li1, LI Xue-wei1, LI Fang-qiong1, ZHANG Ke-ying2, CHEN Dai-wen2, HU Zu-yu1   

  1. 1. College of Animal Science and Technology, Sichuan Agricultural University, Yaan 625014, Sichuan, China;
    2. Institute of Animal Nutrition, Sichuan Agricultural University, Yaan 625014, Sichuan, China
  • Received:2001-12-28 Online:2002-03-31 Published:2017-03-06

摘要: 应用主成分分析法,通过综合所选定的各项肉质指标的成绩,得到一个客观的量化指标——肉质指数(MQI)。这个肉质指数能准确地反应个体间肉质的差异,各猪只的肉质优劣可根据其肉质指数的高低直接进行评判。这就将主观性极强的肉质评定过程转化成了一个客观的量化指标,为肉质性状纳入育种计划提供了可能,并为选育提高群体肉质创造了条件。

关键词: 猪, 肉质指数, 主成分分析

Abstract: In this study, prime-component-analysis was used to get an object meat quality index(MQI). From that index, the difference of each pork's meat quality can be reflected exactly. That is, the higher the MQI is, the better meat quality the pig has. In this way, meat quality can be judged more objectively, and make it possible to include meat quality traits into the calculation of EBV index and to improve meat quality by selection.

Key words: SWINE, MEAT QUALITY INDEX, PRIME-COMPONENT-ANALYSIS

中图分类号: 

  • S828