基于主成分分析和聚类分析的杜洛克猪不同部位猪油脂肪酸组成的研究

Study on the Fatty Acid Composition of Duroc Lard from Different Anatomical Parts Based on Principal Component and Cluster Analyses

摘要:

选取5个不同部位的杜洛克猪脂肪为原料，测定其脂肪酸组成、含量、营养价值的差异性，评价不同部位猪油的脂肪酸品质，并利用主成分分析、聚类分析对其品质进行综合评价。结果表明，不同部位猪油中均含有22种脂肪酸，脂肪酸种类无差异，但其含量存在差异，均以不饱和脂肪酸为主。板油的风味较好，心油的营养价值相对更高。通过主成分分析，提取出5个主成分，累计贡献率达到87.592%，综合得分最高的是板油。通过聚类分析，将5个部位猪油分为3组，第Ⅰ类是花油、板油，第Ⅱ类是背油、水油，第Ⅲ类是心油。综上，本研究能够为开发利用杜洛克猪油，提高猪油的营养和利用价值提供基础数据和评价方法。

Abstract:

This study aimed to analyze differences in the composition, contents and nutritional value of fatty acids in lard from different anatomical parts of Duroc pigs, and to evaluate the fatty acid quality of lard from these parts. Lard samples from five anatomical locations were used as experimental materials to determine their fatty acid profiles, and a comprehensive quality evaluation was conducted using principal component analysis and cluster analysis. The results showed that lard from all five parts contained 22 fatty acids, with no differences in fatty acid types, but clear differences in their relative contents. Unsaturated fatty acids were predominant in all samples. Among the five parts, leaf lard exhibited better flavor, whereas pericardial fat showed relatively higher nutritional value. Principal component analysis extracted five principal components, with a cumulative contribution rate of 87.592%, and leaf lard obtained the highest comprehensive score. Cluster analysis grouped the five lard samples into three categories: Class Ⅰ included caul fat and leaf lard; Class Ⅱ included back fat and mesenteric fat; and Class Ⅲ consisted of pericardial fat. In conclusion, this study provides basic data and an evaluation method for the development and utilization of Duroc lard, and contributes to improving the nutritional and utilization value of lard.