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
文摘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.