COMPARATIVE MODELING OF THE CHEMICAL AND PHYSICAL PROPERTIES OF CREOLE AND COMMERCIAL EGGS WITH MULTIVARIATE TECHNIQUES

Abstract

The purpose of this study is to evaluate the chemical and physical composition of the egg of Creole hens and commercial hens to carry out a comparative analysis of these properties, which allows knowing the protein content and then performing the classification. 250 Creole eggs and 250 commercial eggs were used in the research. The creole eggs under study came from the communities with names; El Nuevo Lechugal, El Ajizal, Peñafiel, La Mariana and Garza Grande, compared to commercial eggs from the San Francisco and Indaves brands. The variables evaluated were performed on a wet basis and a dry basis, however, in the present work only the dry basis condition is considered since it is that condition that allows all the variables to be put at the same level, with this consideration, the variables Chemicals are protein, ext. ethereal, ash, E.L.N.N; and the physical variables are longitudinal diameter, transverse diameter, weight. The description of the results was based on the data normality test for each variable of the problem to determine whether or not the samples fit a normal distribution, the parameters were represented in frequency histograms. To contrast the hypothesis, the non-parametric Kolmogorov and Smirnov test was performed. Then a simple linear regression analysis was performed to verify the linearity of the data between the dependent variable and the independent variable, then a discriminant analysis was performed between Creole and commercial eggs. Finally, two well-defined groups were presented based on their protein content and longitudinal diameter, variables that allow the classification of Creole eggs from El Nuevo Lechugal, El Ajizal, Peñafiel, La Mariana and Garza Grande, compared to commercial eggs San Francisco. and Indaves, also allows us to know which group contains the most protein, based on its linearity with the weight variable.