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层次递进判别分析法对猪肉脂肪酸的综合评价

发表时间:2022-09-29  浏览量:527  下载量:55
全部作者: 杜瑞卿,鲁云风
作者单位: 南阳师范学院生命科学与农业工程学院
摘 要: 目的:提高人们对猪肉脂肪酸品质的综合分析评价能力,为选择优质猪肉提供参考价值。方法:以大白猪、圩猪和藏猪为研究对象,每品种猪为6头,测量背最长肌脂肪酸含量及种类,采用层次递进判别分析和多重比较等统计方法综合评价猪肉脂肪酸品质。结果:3个猪种含有31种脂肪酸,23种在3个猪种间有显著差异;饱和脂肪酸(saturated fatty acid,SFA)、12~16碳饱和脂肪酸1(SFA1)、其他饱和脂肪酸2(SFA2)、单不饱和脂肪酸(monounsaturated fatty acid,MUFA)、多不饱和脂肪酸(polyunsaturated fatty acid,PUFA)、不饱和脂肪酸(unsaturated fatty acid,UFA)、UFA/SFA、SFA2/SFA1、PUFA/MUFA、必需脂肪酸、共轭亚油酸、PUFA/SFA、ω-3 PUFA/ω-6 PUFA在3个猪种间存在显著差异。4个层次分析表明,3个种猪在所用判别指标总体上存在显著差异,藏猪的脂肪酸含量指标值最大,圩猪的营养健康指标值总体上最大。结论:圩猪肌肉脂肪酸品质总体上显著优于藏猪和大白猪,藏猪脂肪酸次之,藏猪脂肪酸和大白猪脂肪酸之间差异不大。层次递进判别分析法用于猪肉脂肪酸品质评价科学可行,综合性强,值得借鉴和推广。
关 键 词: 食品科学技术其他学科;层次递进判别分析法;脂肪酸品质;猪肉
Title: Comprehensive evaluation of pork fatty acid by hierarchical progressive discriminant analysis
Author: DU Ruiqing, LU Yunfeng
Organization: College of Life Science and Agricultural Engineering, Nanyang Normal University
Abstract: Objective: To improve people’s comprehensive analysis and evaluation ability of pork fatty acid quality, and provide reference value for selecting high-quality pork. Methods: Taking Large White pig, Wei pig and Tibetan pig as the research objects, content and types of fatty acids in longissimus dorsi muscle were measured in six pigs of each breed. The quality and types of fatty acids in pork were comprehensively evaluated by statistical methods, such as hierarchical progressive discriminant analysis and multiple comparisons. Results: The three pig breeds contained 31 kinds of fatty acids, and 23 kinds had significant differences among the three pig breeds. The test value showed statistically significant differences in saturated fatty acid (SFA), 12-16 carbon saturated fatty acid 1 (SFA1), other saturated fatty acid 2 (SFA2), monounsaturated fatty acid (MUFA), polyunsaturated fatty acid (PUFA), unsaturated fatty acid(UFA), UFA/SFA, SFA2/SFA1, PUFA/MUFA, essential fatty acid, conjugated linoleic acid, PUFA/SFA, ω-3 PUFA/ω-6 PUFA among the three breeds. Four levels of analysis showed that there were significant differences in the discriminant indicators for the three kinds of pigs. The total fatty acids content of Tibetan pig was the largest and the nutritional health indicator value of Wei pig was the largest. Conclusion: The quality of fatty acids in muscles of Wei pig is significantly better than that of Tibetan pig and Large White pig, and the fatty acids of Tibetan pig comes second. There is little difference in fatty acids between Tibetan pig and Large White pig. The application of hierarchical progressive discriminant analysis in pork fatty acid quality evaluation is scientific, feasible and comprehensive, which is worthy of reference and promotion.
Key words: other subjects of food science and technology; hierarchical progressive discriminant analysis; fatty acid quality; pork
发表期数: 2022年9月第3期
引用格式: 杜瑞卿,鲁云风. 层次递进判别分析法对猪肉脂肪酸的综合评价[J]. 中国科技论文在线精品论文,2022,15(3):341-348.
 
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