应用主成分分析法构建肉质指数的研究

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

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 。

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.