| 李忠义,林群,戴芳群,张波,金显仕.主成分分析对黄海6种主要饵料鱼类的质量分析评价.渔业科学进展,2009,30(5):64-68 |
| 主成分分析对黄海6种主要饵料鱼类的质量分析评价 |
| Food quality analysis of some forage fish in Yellow Sea with principal component method |
| 投稿时间：2008-09-02 修订日期：2008-11-13 |
| DOI： |
| 中文关键词: 主成分分析 黄海 饵料鱼类 营养质量 |
| 英文关键词: Principal component Yellow Sea Forage fish Food quality |
| 基金项目:国家重点基础研究发展计划(2006CB400607)、国家863计划项目（2009AA09Z401）、“泰山学者”建设工程专项经费和中国水产科学研究院黄海水产研究所博士生启动基金(61200603)共同资助 |
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| 中文摘要: |
| 根据黄海6种饵料鱼类的碳氮比、脂肪含量、蛋白质含量、碳含量及非水分含量5个指标，采用主成分分析法对其进行质量排序。结果表明，依代表生物基本能量的第1主成分，6种鱼的质量顺序为鳀Engraulis japonicus、凤鲚Coilia mystus、黄鲫Setipinna taty、赤鼻棱鳀Thryssa kammalensis、细条天竺鲷Apogonichthys lineatus和黑鳃梅童鱼Collichthys niveatus；依代表营养价值的第2主成分，6种鱼的质量顺序为黄鲫、凤鲚、黑鳃梅童鱼、赤鼻棱鳀、鳀和细条天竺鲷；营养质量的综合排序为凤鲚、黄鲫、鳀、赤鼻棱鳀、细条天竺鲷和黑鳃梅童鱼。结果表明,单一营养质量指标或同类营养质量指标都不能完全代表整个饵料鱼类的质量。 |
| 英文摘要: |
| There are many food quality indices, such as carbon content, fat content, protein content, P.content, C and N ratio, RNA and DNA ratio and various amino acids content etc. In this study, five food quality indices including C/N, fat content, protein content, carbon content and dry matter content of six species of forage fish were calculated and ranked with the major component analysis method. The results showed that, according to the first major component which represented energy content of the organisms, quality of the six fish species ranked from high to low was: Japanese anchovy, tapertail anchovy, scaly hairfin anchovy, madura anchovy, lined cardinalfish and bighead croaker. The second major component represented nutrition of the organisms, and the ranking of the fish, from high to low was: scaly hairfin anchovy, tapertail anchovy, bighead croaker, madura anchovy, Japanese anchovy and lined cardinalfish. The integrated major components represented food quality, by which the ranking of the six organisms was: tapertail anchovy, scaly hairfin anchovy, Japanese anchovy, madura anchovy, lined cardinalfish and bighead croaker. It is suggested that single food quality index or one sort of food index could not fully represent food quality of the organisms. |
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