Vol: 32 Page: 167

Authors:
Wiesław Przybylski
Wiesław Mądry
Maria Koćwin-Podsiadła

Title:
 The use of principal component analysis (PCA) for studies on pig meat quality as determined by some its single characters

Language: Polish

Keywords:
PCA
characters of pork meat quality
phenotypic and genetic interrelationships

Summary:
The aim of the paper is to evaluate interrelationships among pork meat quality using principal component analysis (PCA). Studies have been conducted on 149 individuals obtained by mating among races like pbz, wbp, hampshire i pietrain. Meat quality was determined by observations of the following six separate characters: pH1 and pH24 (45 minutes and 24 hours post mortem), index R1 (IMP/ATP), content of water (WHC), colour of meat and technological meat efficiency during boiling processes (RTN). Two significant principal components (factors) have been extracted explaining 67.66% of total variation of six individual meat quality characters. They could be interpreted as genetic factors controlling several individual meat quality characters. The first principal component was connected significantly with pH1, R1 and WHC; it explained 44.3% of total variation for all observed characters. The second principal component was connected significantly with pH24 and it explained 23.36% of total variation.