基于主成分分析的不同品种鸡肉品质评价

Meat Quality Evaluation of Different Chicken Breeds Based on Principal Component Analysis

本研究旨在利用主成分分析法对不同品种鸡的肉品质进行综合评价,为鸡肉品质评价标准的建立提供参考。选用常规方法对隐性白羽肉鸡、安卡鸡、文昌鸡、北京油鸡、清远麻鸡5个不同品种鸡肉的pH、肉色、失水率、剪切力、肌内脂肪、氨基酸、脂肪酸含量等指标进行测定,利用主成分分析法建立不同品种鸡肉品质评价模型,利用该模型对5个品种鸡肉品质进行评价,并通过品尝评价法对模型评价结果进行检验。结果表明,主成分分析提取出4个主成分因子,第1主成分的方差贡献率为72.721%,第2主成分为12.582%,第3主成分为9.106%,第4主成分为5.591%,累积方差贡献率为100%,且特征值均大于1,包含了鸡肉37个指标的大部分信息。利用这4个新的综合指标来替代原来的多个复杂指标进行分析。建立了鸡肉品质综合评价模型,利用模型进行肉品质得分评价的结果是:清远麻鸡>北京油鸡>文昌鸡>隐性白羽肉鸡>安卡鸡,地方品种鸡肉质均优于快大型白羽肉鸡。5个品种鸡肉质的品尝得分排名为:清远麻鸡>北京油鸡>文昌鸡>隐性白羽肉鸡>安卡鸡。由此得出,经由主成分分析,从37项原始指标提取出4个主成分,反映了原所有肉质指标包含的全部信息;清远麻鸡主成分综合得分最高,其次是北京油鸡、文昌鸡,隐性白羽肉鸡、安卡鸡,结果与品尝评价结果一致。基于主成分法对不同品种鸡肉品质进行综合评价是客观的和可行的。

In order to provide reference for the establishment of chicken meat quality evaluation standards,this experiment was conducted to study the quality evaluation of different chicken breeds by using the method of principal component analysis.Some factors of five different chicken breeds,such as pH,meat color,water loss rate,shear force,intramuscular fat,amino acid and fatty acid content,were analyzed by conventional methods.Then,the meat quality evaluation model of different chicken breeds was established via the principal component analysis.After that,this model was used to evaluate the meat quality of 5 different breeds of chicken by using the taste evaluation method.The results showed that four principal component factors could be extracted.The variance contribution rate of the principal component from one to four were 72.721%,12.582%,9.106%,5.591%,respectively.So the total of cumulative variance contribution rate was 100%and the eigenvalues were all greater than 1.Above all,four factors contained most information of 37 indexes of chicken.Therefore,according to the scores of meat quality evaluation,the order was as follows:Tsingyuan chicken>Beijng fatty chicken>Wenchang Chicken>Recessive white feather broiler>Anka Chicken,and the meat quality of local breeds was better than that of fast large white feather broilers.The rank of taste scores of five different chicken breeds was Tsingyuan chicken>Beijng fatty chicken>Wenchang Chicken>Recessive white feather broiler>Anka Chicken.It is concluded that,four principal components,which are extracted from 37 original indicators,contained all of original information of meat quality via principal component analysis.The score of principal components in Tsingyuan chicken is highest,followed by Beijng fatty chicken,Wenchang chicken,Recessive white feather broiler and the score of Anka chicken is lowest.This result is consistent with the result of taste evaluation.So it is objective and feasible to evaluate the meat quality of different chicken breeds based on the method of principal component analysis.