杂种猪肉质性状的聚类分析与主成分分析

[目的]应用聚类分析和主成分分析相结合的数学方法对杂种猪的7个肉质性状进行归类。[方法]通过对杂种猪的7个肉质性状进行聚类分析和主成分分析,选取累积贡献率达89.92%的前3个主成分进行分析。[结果]结果表明,在肉质指标中pH值、肌内脂肪含量和大理石花纹为重要的指标。[结论]该研究为简化检测过程,将肉质性状纳入育种指数提供了条件。

The Cluster Analysis and Principal Component Analysis of Hybrid Swine Meat Quality Traits

[Objective] The research aimed to classify 7 meat quality traits of hybrid swine with mathematical methods by combination of cluster analysis and principal component analysis.[Method] After the analysis of 7 meat quality traits of hybrid swine with cluster analysis and principal component analysis,the primer 3 main components with accumulated contribution rate over 89.92% were analysized.[Result] The results indicated that in all meat quality traits,pH value,intra-muscular fat and marbling were important indexes.[Conclusion] This research offered the advantages for the simplify of measuring process and the bring of meat quality traits into breeding indexes.