Use of principal component analysis to investigate the origin of soybean meal | Utilización del análisis de componentes principales para investigar el origen de harinas de soja de diferentes países
2009
García Rebollas, P., Universidad Politécnica de Madrid (España). Escuela Técnica Superior de Ingenieros Agrónomos | Núñez Romero, N., Universidad Politécnica de Madrid (España). Escuela Técnica Superior de Ingenieros Agrónomos | Serrano, M.P., Universidad Politécnica de Madrid (España). Escuela Técnica Superior de Ingenieros Agrónomos | Hermida, M., Diputación de Pontevedra, Vilanova-Lalín (España). Lab. Mouriscade | Lázaro, R., Universidad Politécnica de Madrid (España). Escuela Técnica Superior de Ingenieros Agrónomos | González Mateos, G., Universidad Politécnica de Madrid (España). Escuela Técnica Superior de Ingenieros Agrónomos
The composition and protein quality of 155 soybean meals (SBM) from different countries, Argentina (ARG), Brazil (BRA) and USA, were determined by analytical methods using 22 variables. Principal component (PC) analysis was carried out in order to illustrate the relationships among them and to distinguish the SBM samples on the basis of their origin. Four PC explained about 84% of total variability: crude protein content define the PC1, insoluble fiber and AAE (Lys, Met, Cys, Thr and Trp) the PC2, trypsin inhibitor activity and protein solubility the CP3, and dry matter and ether extract the PC4. The distribution of the samples on the axis of the first three PCs did not allow a clear identification of the three origins of SBM, but provided useful information about variability of SBM quality between origins.
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