Numerical Analysis of Meat Quality Traits of Ningdu Yellow Rooster

In order to study the meat quality characteristics of Ningdu yellow rooster, the 7 indexes of 120 healthy Ningdu yellow roosters after slaughter at the age of 16 weeks were determined, and correlation analysis, regression analysis and principal component analysis were carried out among the indexes. The results showed that the variation coefficient of PH value was smaller than that of water drop rate and meat colorimetric, and the lactic acid produced by anaerobic glycolysis of glycogen in chicken meat was slower. Through correlation analysis, the 24-hour drip rate was strongly correlated with the 48-hour drip rate (coefficient ≥ 0.7, p ≤ 0.05), and the other indicators were independent of each other. By means of regression analysis, the regression equation (fitting degree R2 = 0.984) of 24- and 48-hour drip rate was established. Principal component analysis synthesized 7 indicators into 3 principal components, with a cumulative contribution rate of 70.13%, indicating that the meat quality of Ningdu Yellow chicken rooster is mainly selected by water drop rate, PH value and meat color test.