Prediction of Inner Quality Characteristics of Eggs Using Partial Least Squares Regression

Yıl 2018, , 473 - 481, 31.12.2018

Seda Akyürek , Suna Akkol

https://doi.org/10.29133/yyutbd.448697

Cited By: 1

Öz

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.

Anahtar Kelimeler

Multicollinearity, Ordinary least square, Partial least square, Principal component

Yumurta İç Kalite Özelliklerinin Kısmi En küçük Kareler Regresyonu Kullanılarak Tahmin Edilmesi

Öz

Bu çalışma, yumurta dış kalite özellikleri
kullanılarak iç kalite özellikleri olan yumurta ak ve sarı ağırlığı için bir
tahmin modeli elde etmek amacıyla yapılmıştır. Bu amaçla, çalışmada kullanılan
veri setine kısmi en küçük kareler regresyon yöntemi uygulanmış ve elde dilen
sonuçlar temel bileşenler regresyon yöntemi ile karşılaştırılırmıştır. Yumurta
ak ve sarı ağırlığı için kısmi en küçük kareler regresyon analizinde gizil faktör
sayısı bir ve belirleme katsayıları sırasıyla % 68.44 ve % 63.40 olmuştur.
Yumurta ak ve sarı ağırlığı için bir faktörlü temel bileşenler regresyonu için
belirleme katsayısı sırasıyla % 63.40 ve %53.80 olarak elde edilmiştir. Temel
bileşenler regresyonunda faktör sayısı için kısıtlama olmadığı durumda, yumurta
ak ağırlığı için gizil faktör sayısı beş ve belirleme katsayısı % 79.77;
yumurta sarı ağırlığı için bu değerler sırasıyla iki ve % 75.35 olmuştur. Elde
edilen bu sonuçlar, boyut indirgeme konusunda kısmi en küçük kareler regresyon
yönteminin temel bileşenler regresyon yönteminden daha etkin olduğunu ve çoklu
bağlantıya sahip küçük örnek setlerinde daha güvenilir tahminler elde
edilebileceğini ortaya koymuştur. 

Anahtar Kelimeler

Çoklu bağlantı, En küçük kareler, Kısmi en küçük kareler, Temel bileşenler

Kaynakça

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