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首页> 外文期刊>Livestock Science >The use of multivariate analysis to characterize carcass and meat quality of goat kids protected by the PGI 'Cabrito de Barroso.'
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The use of multivariate analysis to characterize carcass and meat quality of goat kids protected by the PGI 'Cabrito de Barroso.'

机译：使用多元分析来表征受PGI'Cabrito de Barroso'保护的山羊羔的car体和肉质。

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摘要

Quality of carcasses and meat from Cabrito de Barroso goat kids was investigated using principle component analysis. 16 carcass quality and 16 meat quality traits were analysed in samples from 3 goat genotypes of both sexes. Approx. 86% of the total variability of carcass quality and 75% of the total variability of meat quality were explained by the 1st 5 principal components. The main carcass variables (PC1) were compactness indices of carcass and leg, carcass wt. and subcutaneous fat, followed by (PC2) higher priced joints proportion, muscle proportions of the higher priced joints and the carcass, and muscle and bone ratio. The main quality variables (PC1) were colour traits followed by (PC2) collagen properties (total collagen and collagen solubility). Carcass quality was influenced by slaughter wt., whereas 2 sets of meat quality data were obtained corresponding to the gluteobiceps and longissimus thoracis et lumborum. Differences between genotypes were small and related to slaughter wt.
机译：使用主成分分析法研究了Cabrito de Barroso山羊羔的of体和肉的质量。在来自两种性别的三种山羊基因型样本中分析了16个car体质量和16个肉质性状。大约前5个主要成分解释了car体质量总变异的86％和肉质总变异的75％。 car体主要变量（PC1）为compact体和腿的紧密度指数，wt体重量。皮下脂肪，其次是（PC2）价格较高的关节比例，价格较高的关节和the体的肌肉比例以及肌肉和骨骼的比例。主要质量变量（PC1）是颜色特征，其次是（PC2）胶原蛋白特性（总胶原蛋白和胶原蛋白溶解度）。体质量受屠宰重量的影响，而获得了两组肉质数据，分别对应于臀足类和胸大腿和腰腿。基因型之间的差异很小，与屠宰体重有关。

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