Sources of shared variability of the carcass and non-carcass components in pekin ducklings

A factor analysis with a vari max rotation was applied to 5 highly intercorrelated slaughter traits on 430 Pekin ducks to disclose the main sources of shared variability and deduce the factors that describe carcass and edible offal 'non-carcass' traits. Carcass and edible offal traits appeared to be controlled by common and unique factors. The communalities ranged from 0.57 (gizzard) to 0.92 (abdominal fat) and the uniqueness (special size factors) complement to 1. Findings indicated the most of the common variability (72.9% ) in slaughter traits could be accounted for by factors representing general size and abdominal fat factors. Independent slaughter traits 'general size and abdominal fat' derived from factor analysis accounted for 77.8% of the variation in live body weight.

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