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Numerical Analysis of Meat Quality Traits of Ningdu Yellow Rooster 被引量:1
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作者 Yi Zhang Min Zhou +2 位作者 Wenbing Wu Xuenong Zhu Yuwen Tan 《Food and Nutrition Sciences》 2020年第11期1003-1011,共9页
In order to</span></span><span><span><span style="font-family:""><span style="font-family:Verdana;"> study the meat quality characteristics of </span>... In order to</span></span><span><span><span style="font-family:""><span style="font-family:Verdana;"> study the meat quality characteristics of </span><span style="font-family:Verdana;">Ningdu</span><span style="font-family:Verdana;"> yellow rooster, the 7 indexes of 120 healthy </span><span style="font-family:Verdana;">Ningdu</span><span style="font-family:Verdana;"> yellow rooster</span></span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">s</span></span></span><span><span><span style="font-family:""><span style="font-family:Verdana;"> after </span><span style="font-family:Verdana;">slaughter</span><span style="font-family:Verdana;"> at the age of 16 weeks were determined, and correlation analysis, regression analysis </span><span style="font-family:Verdana;">and</span><span style="font-family:Verdana;"> principal component analysis were carried out among the indexes.</span></span></span></span><span><span><span style="font-family:""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">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.</span></span></span><span><span><span style="font-family:""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">Through correlation analysis, the 24-hour drip rate was strongly correlated with the 48-hour drip rate (coefficient ≥</span></span></span><span><span><span style="font-family:""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">0.7,</span></span></span><span><span><span style="font-family:""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">p</span></span></span><span><span><span style="font-family:""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">≤</span></span></span><span><span><span style="font-family:""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">0.05), and the other indicators were independent of each other.</span></span></span><span><span><span style="font-family:""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">By means of</span></span></span><span><span><span style="font-family:""><span style="font-family:Verdana;"> regression analysis, the regression equation (fitting degree R</span><sup><span style="font-family:Verdana;">2</span></sup></span></span></span><span><span><span style="font-family:""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">=</span></span></span><span><span><span style="font-family:""> </span></span></span><span><span><span style="font-family:""><span style="font-family:Verdana;">0.984) of </span><span style="font-family:Verdana;">24</span><span style="font-family:Verdana;">- and 48-hour drip rate was established.</span></span></span></span><span><span><span style="font-family:""> </span></span></span><span><span><span style="font-family:""><span style="font-family:Verdana;">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 </span><span style="font-family:Verdana;">and</span><span style="font-family:Verdana;"> meat color test. 展开更多
关键词 ningdu yellow rooster Meat Quality Numerical Analysis
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宁都黄鸡公鸡体尺与屠宰性状的回归分析与主成分分析 被引量:14
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作者 朱学农 谭玉文 +3 位作者 武飞虎 肖璐璐 万思梦 周敏 《黑龙江畜牧兽医》 CAS 北大核心 2020年第10期33-36,41,共5页
为了研究宁都黄鸡公鸡体尺和屠宰性状之间的相关性,试验对16周龄健康的495只宁都黄鸡公鸡的活体重、体尺和屠宰性状的15个指标进行测定,并对各性状指标之间进行相关性分析、主成分分析及回归分析。结果表明:体尺性状的变异系数相较于屠... 为了研究宁都黄鸡公鸡体尺和屠宰性状之间的相关性,试验对16周龄健康的495只宁都黄鸡公鸡的活体重、体尺和屠宰性状的15个指标进行测定,并对各性状指标之间进行相关性分析、主成分分析及回归分析。结果表明:体尺性状的变异系数相较于屠宰性状的变异系数偏小,宁都黄鸡公鸡的产肉性能良好;宁都黄鸡公鸡的体斜长、胸围、龙骨长与活体重和屠宰性状之间存在强相关关系(相关系数≥0.60,P<0.01),可通过体斜长、胸围、龙骨长等体尺性状对活重和屠宰性状进行预测和筛选;运用逐步回归分析法建立了通过体尺性状预测屠宰性状的回归方程,均达到极显著水平(P≤0.01),主成分分析将15项指标综合成3个主成分,累计贡献率为69.62%。说明宁都黄鸡公鸡选育可以以体重为主,兼顾胸宽、髋骨宽和胫宽。 展开更多
关键词 宁都黄鸡 体尺性状 屠宰性状 回归分析 主成分分析 相关性分析
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