Prediction of Inner Quality Characteristics of Eggs Using Partial Least Squares Regression
Abstract
This
study was carried out to obtain a prediction model for egg albumen and yolk
weight, which are the internal quality characteristics of egg predicted from
external quality characteristics of egg. For this purpose partial least squares
regression method was applied to the data set used in the study and the results
were compared with the principal component regression method. In the partial
least squares regression analysis for egg albumen and yolk weight, the number
of latent factor was 1 and the determination coefficients were 68.44% and
63.40%, respectively. For the egg albumen weight, the coefficients of
determination for the principal component regression with one latent factor
were 63.40% and 53.80%. When there is no restriction for the number of factors
in the principal component regression, for the egg albumen weight the number of
latent factors was five and the coefficients of determination was 79.77%; for
the egg yolk weight the values were two and 75.35%, respectively. The results
shown that the partial least squares regression method was more effective than
the principal component regression method in dimension reduction, and more
reliable predictions can be obtained in small sample sets with
multicollinearity using the partial least squares regression method.
Keywords
References
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Details
Primary Language
Turkish
Subjects
-
Journal Section
Research Article
Publication Date
December 31, 2018
Submission Date
July 28, 2018
Acceptance Date
November 27, 2018
Published in Issue
Year 1970 Volume: 28 Number: 4
Cited By
Kıl Keçilerinin Vücut Ölçülerini Kullanarak Canlı Ağırlıklarını Tahmin Etmede Kısmi En Küçük Kareler ve Temel Bileşenler Regresyon Yöntemlerinin Karşılaştırılması
Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi
https://doi.org/10.47495/okufbed.1394101
