Evaluation of production and carcass traits of meat-type quails by principal components analysis

Records on 288 meat type quails (Coturnix coturnix coturnix) were used to identify independent and informative variables by eliminating inexpressive variables by means of principal component analysis. The following performance traits were recorded: live body weight (LBW), eviscerated carcass weight (CW), whole leg weight (WLW), breast weight (BW), abdominal fat pad weight (FW), and giblets weight (liver, gizzard, and heart) (LIW, GW, and HW). The carcasses were also dried and grounded to evaluate dry matter (DM), fat (FA, T) and crude protein (CP) contents. Out of 11 principal components, seven (63.6%) showed variance lower than 0.7 (eigenvalue lower than 0.7). The following traits were discarded because they showed inexpressive contribuitions for the total variation: CW, BW, WLW, HW, LIW, GW, and FAT. Based on the results, it is recommended to record the following variables in future experiments: LBW, DM, CP, and FW.