Accurate and continuous identification of individual cattle is crucial to precision farming in recent years.It is also the prerequisite to monitor the individual feed intake and feeding time of beef cattle at medium t...Accurate and continuous identification of individual cattle is crucial to precision farming in recent years.It is also the prerequisite to monitor the individual feed intake and feeding time of beef cattle at medium to long distances over different cameras.However,beef cattle can tend to frequently move and change their feeding position during feeding.Furthermore,the great variations in their head direction and complex environments(light,occlusion,and background)can also lead to some difficulties in the recognition,particularly for the bio-similarities among individual cattle.Among them,AlignedReID++model is characterized by both global and local information for image matching.In particular,the dynamically matching local information(DMLI)algorithm has been introduced into the local branch to automatically align the horizontal local information.In this research,the AlignedReID++model was utilized and improved to achieve the better performance in cattle re-identification(ReID).Initially,triplet attention(TA)modules were integrated into the BottleNecks of ResNet50 Backbone.The feature extraction was then enhanced through cross-dimensional interactions with the minimal computational overhead.Since the TA modules in AlignedReID++baseline model increased the model size and floating point operations(FLOPs)by 0.005 M and 0.05 G,the rank-1 accuracy and mean average precision(mAP)were improved by 1.0 percentage points and 2.94 percentage points,respectively.Specifically,the rank-1 accuracies were outperformed by 0.86 percentage points and 0.12 percentage points,respectively,compared with the convolution block attention module(CBAM)and efficient channel attention(ECA)modules,although 0.94 percentage points were lower than that of squeeze-and-excitation(SE)modules.The mAP metric values were exceeded by 0.22,0.86 and 0.12 percentage points,respectively,compared with the SE,CBAM,and ECA modules.Additionally,the Cross-Entropy Loss function was replaced with the CosFace Loss function in the global branch of baseline model.CosFace Loss and Hard Triplet Loss were jointly employed to train the baseline model for the better identification on the similar individuals.AlignedReID++with CosFace Loss was outperformed the baseline model by 0.24 and 0.92 percentage points in the rank-1 accuracy and mAP,respectively,whereas,AlignedReID++with ArcFace Loss was exceeded by 0.36 and 0.56 percentage points,respectively.The improved model with the TA modules and CosFace Loss was achieved in a rank-1 accuracy of 94.42%,rank-5 accuracy of 98.78%,rank-10 accuracy of 99.34%,mAP of 63.90%,FLOPs of 5.45 G,frames per second(FPS)of 5.64,and model size of 23.78 M.The rank-1 accuracies were exceeded by 1.84,4.72,0.76 and 5.36 percentage points,respectively,compared with the baseline model,part-based convolutional baseline(PCB),multiple granularity network(MGN),and relation-aware global attention(RGA),while the mAP metrics were surpassed 6.42,5.86,4.30 and 7.38 percentage points,respectively.Meanwhile,the rank-1 accuracy was 0.98 percentage points lower than TransReID,but the mAP metric was exceeded by 3.90 percentage points.Moreover,the FLOPs of improved model were only 0.05 G larger than that of baseline model,while smaller than those of PCB,MGN,RGA,and TransReID by 0.68,6.51,25.4,and 16.55 G,respectively.The model size of improved model was 23.78 M,which was smaller than those of the baseline model,PCB,MGN,RGA,and TransReID by 0.03,2.33,45.06,14.53 and 62.85 M,respectively.The inference speed of improved model on a CPU was lower than those of PCB,MGN,and baseline model,but higher than TransReID and RGA.The t-SNE feature embedding visualization demonstrated that the global and local features were achieve in the better intra-class compactness and inter-class variability.Therefore,the improved model can be expected to effectively re-identify the beef cattle in natural environments of breeding farm,in order to monitor the individual feed intake and feeding time.展开更多
The cold plasma(CP)technique was applied to alleviate the contamination of polycyclic aromatic hydrocarbon(PAH)in this investigation.Two different CP treatments methods were implemented in the production of beef patti...The cold plasma(CP)technique was applied to alleviate the contamination of polycyclic aromatic hydrocarbon(PAH)in this investigation.Two different CP treatments methods were implemented in the production of beef patties,to investigate their inhibition and degradation capacity on PAHs.With 5 different cooking oils and fats addition,the inhibition mechanism of in-package cold plasma(ICP)pretreatment was explored from the aspect of raw patties fatty acids composition variation.The results of principal component analysis showed that the first two principal components accounted for more than 80%of the total variation in the original data,indicating that the content of saturated fatty acids was significantly positively correlated with the formation of PAHs.ICP pretreatment inhibited the formation of PAHs by changing the composition of fatty acids,which showed that the total amount of polyunsaturated fatty acids decreased and the total amount of monounsaturated fatty acids increased.Sensory discrimination tests demonstrated there were discernable differences between 2 CP treated samples and the controls,utilization of the ICP pretreatment in meat products processing was expected to achieve satisfying eating quality.In conclusion,CP treatment degraded PAHs through stepwise ring-opening oxidation in 2 reported pathways,the toxicity of PAHs contaminated products was alleviated after CP treatment.展开更多
[Objectives]This study was conducted to compare the effects of different curing processes on the characteristics of marinated beef.[Methods]Marinated beef was obtained by two curing processes:static curing and injecti...[Objectives]This study was conducted to compare the effects of different curing processes on the characteristics of marinated beef.[Methods]Marinated beef was obtained by two curing processes:static curing and injection and vacuum tumbling curing.The effects of the two curing processes on the production rate,curing absorption rate,water content,soluble protein content,amino acid nitrogen content,texture characteristics and microstructure of the product were compared.[Results]Compared with static curing,the production rate of marinated beef increased by 10%,the curing absorption rate increased by 28%,the texture and microstructure were improved,and the water content increased,while the soluble protein content decreased.As a result,the sensory score was higher.There was no significant difference in the content of amino acid nitrogen,but it decreased compared with raw meat.To sum up,injection and vacuum tumbling curing is more conducive to the processing of marinated beef.[Conclusions]This study provides a theoretical basis for the industrial production of marinated beef,and lays a foundation for in-depth exploration of injection and vacuum tumbling curing technique of marinated beef.展开更多
Water plays a critical role in beef cattle production. Current methods used to estimate the blue water footprint of beef cattle are largely based on generic values that do not make provision for different production s...Water plays a critical role in beef cattle production. Current methods used to estimate the blue water footprint of beef cattle are largely based on generic values that do not make provision for different production systems within different regions. Total production cycle measurements should therefore be considered to accurately assess the blue water footprint of beef cattle grazing natural rangeland. The aim of the study was to measure water intake of extensive Bonsmara cattle grazing Marikana Thornveld over a full production cycle at the ARC-Roodeplaat Research Station. Measurements commenced at weaning (June 2017) and continued until the heifers weaned their first calves at approximately 210 days of age (July 2019). Water consumption differed between 21.4 litre per animal per day when the heifers were still growing to 54.3 litres during lactation, relating to between 6.7% and 12.0% of live weight. The blue water footprint over the total production cycle was calculated to be 27,147 litres.展开更多
[Objectives]This study aimed to investigate the effects of whole-crop maize silage harvested at different stages on growth and economic benefits of beef cattle.[Methods]A total of 30 Simmental crossbred cattle weighin...[Objectives]This study aimed to investigate the effects of whole-crop maize silage harvested at different stages on growth and economic benefits of beef cattle.[Methods]A total of 30 Simmental crossbred cattle weighing about 378 kg were randomly divided into three groups,respectively fed for 70 days with whole-crop maize silage harvested at milk stage(GroupⅠ),dough stage(GroupⅡ)and physiological maturity stage(GroupⅢ).Moreover,the cattle in all groups were given the same concentrate diet.[Results]There were significant differences in dry matter,crude protein and neutral detergent fiber between whole-crop maize silages harvested at different stages(P<0.05).The dry matter in GroupⅡandⅢwas significantly higher than that in GroupⅠ(P<0.05).The crude protein content peaked in GroupⅡ,up to 6.37%,which was significantly higher than that in GroupⅠ(by 12.74%,P<0.05)and GroupⅢ(by 9.26%,P<0.05).Starch content significantly increased with the postponing of maize harvest(P<0.05).The content of neutral detergent fiber in Group I was significantly higher than that in GroupⅡ(P<0.05)and GroupⅢ(P<0.05).The average daily weight gain in GroupⅡwas 8.53%higher than that in GroupⅠ(P<0.05)and 3.70%higher than that in GroupⅢ(P>0.05).The dry matter intake in GroupⅡwas significantly higher than that in GroupⅠ(P<0.05)and GroupⅢ(P<0.05).There was no significant difference in feed/gain ratio between the groups(P>0.05).The economic benefit in GroupⅡwas the highest,up to 9.99 yuan/day per capita.,followed by that in GroupⅢ,9.79 yuan/day per capita,and that in GroupⅠwas the lowest,only 8.03 yuan/day per capita.[Conclusions]The whole-crop maize silage harvested at dough stage has the best quality and produces the highest economic returns for beef cattle.展开更多
【目的】探究肉葡萄球菌制作发酵牛肉香肠的优化工艺,旨在改善产品风味、提高营养价值。【方法】通过不同肉葡萄球菌接种量、加盐量和发酵温度下发酵牛肉香肠的微生物生长量、pH值和感官评分,综合评价了发酵条件对发酵牛肉香肠的影响。...【目的】探究肉葡萄球菌制作发酵牛肉香肠的优化工艺,旨在改善产品风味、提高营养价值。【方法】通过不同肉葡萄球菌接种量、加盐量和发酵温度下发酵牛肉香肠的微生物生长量、pH值和感官评分,综合评价了发酵条件对发酵牛肉香肠的影响。结合单因素试验的结果,以香肠的感官评分为响应值,设计三因素三水平响应面试验。【结果】最终确定制作发酵牛肉香肠最佳的工艺参数为肉葡萄球菌接种量7.2 lg CFU·g^(-1),发酵温度29℃,加盐量2.1%,最终得到的感官评分平均值为78.23,接近验证试验结果。【结论】验证试验说明三因素三水平响应面模型能够较好地用于优化发酵牛肉香肠的制作工艺,并且在此工艺参数下制作的发酵牛肉香肠感官品质良好,肉质紧实度和色泽鲜艳度与自然发酵无显著差异,最终既保证了产品的鲜美口感,又使产品的品质得到保障。展开更多
基金National Key Research and Development Program(2023YFD1301801)National Natural Science Foundation of China(32272931)+1 种基金Shaanxi Province Agricultural Key Core Technology Project(2024NYGG005)Shaanxi Province Key R&D Program(2024NC-ZDCYL-05-12)。
文摘Accurate and continuous identification of individual cattle is crucial to precision farming in recent years.It is also the prerequisite to monitor the individual feed intake and feeding time of beef cattle at medium to long distances over different cameras.However,beef cattle can tend to frequently move and change their feeding position during feeding.Furthermore,the great variations in their head direction and complex environments(light,occlusion,and background)can also lead to some difficulties in the recognition,particularly for the bio-similarities among individual cattle.Among them,AlignedReID++model is characterized by both global and local information for image matching.In particular,the dynamically matching local information(DMLI)algorithm has been introduced into the local branch to automatically align the horizontal local information.In this research,the AlignedReID++model was utilized and improved to achieve the better performance in cattle re-identification(ReID).Initially,triplet attention(TA)modules were integrated into the BottleNecks of ResNet50 Backbone.The feature extraction was then enhanced through cross-dimensional interactions with the minimal computational overhead.Since the TA modules in AlignedReID++baseline model increased the model size and floating point operations(FLOPs)by 0.005 M and 0.05 G,the rank-1 accuracy and mean average precision(mAP)were improved by 1.0 percentage points and 2.94 percentage points,respectively.Specifically,the rank-1 accuracies were outperformed by 0.86 percentage points and 0.12 percentage points,respectively,compared with the convolution block attention module(CBAM)and efficient channel attention(ECA)modules,although 0.94 percentage points were lower than that of squeeze-and-excitation(SE)modules.The mAP metric values were exceeded by 0.22,0.86 and 0.12 percentage points,respectively,compared with the SE,CBAM,and ECA modules.Additionally,the Cross-Entropy Loss function was replaced with the CosFace Loss function in the global branch of baseline model.CosFace Loss and Hard Triplet Loss were jointly employed to train the baseline model for the better identification on the similar individuals.AlignedReID++with CosFace Loss was outperformed the baseline model by 0.24 and 0.92 percentage points in the rank-1 accuracy and mAP,respectively,whereas,AlignedReID++with ArcFace Loss was exceeded by 0.36 and 0.56 percentage points,respectively.The improved model with the TA modules and CosFace Loss was achieved in a rank-1 accuracy of 94.42%,rank-5 accuracy of 98.78%,rank-10 accuracy of 99.34%,mAP of 63.90%,FLOPs of 5.45 G,frames per second(FPS)of 5.64,and model size of 23.78 M.The rank-1 accuracies were exceeded by 1.84,4.72,0.76 and 5.36 percentage points,respectively,compared with the baseline model,part-based convolutional baseline(PCB),multiple granularity network(MGN),and relation-aware global attention(RGA),while the mAP metrics were surpassed 6.42,5.86,4.30 and 7.38 percentage points,respectively.Meanwhile,the rank-1 accuracy was 0.98 percentage points lower than TransReID,but the mAP metric was exceeded by 3.90 percentage points.Moreover,the FLOPs of improved model were only 0.05 G larger than that of baseline model,while smaller than those of PCB,MGN,RGA,and TransReID by 0.68,6.51,25.4,and 16.55 G,respectively.The model size of improved model was 23.78 M,which was smaller than those of the baseline model,PCB,MGN,RGA,and TransReID by 0.03,2.33,45.06,14.53 and 62.85 M,respectively.The inference speed of improved model on a CPU was lower than those of PCB,MGN,and baseline model,but higher than TransReID and RGA.The t-SNE feature embedding visualization demonstrated that the global and local features were achieve in the better intra-class compactness and inter-class variability.Therefore,the improved model can be expected to effectively re-identify the beef cattle in natural environments of breeding farm,in order to monitor the individual feed intake and feeding time.
基金supported by the Key Scientific and Technological Research Projects of Xinjiang Production and Construction Corps (2022AB001)the Henan Key Laboratory of Cold Chain Food Quality and Safety Control (CCFQ2022)+2 种基金the National Key R&D Program of China (2019YFC1606200),funded by Ministry of Science and Technology of the People’s Republic of Chinathe China Agriculture Research System (CARS-41), which was funded by the Chinese Ministry of Agriculturethe Priority Academic Program Development of Jiangsu Higher Education Institution (PAPD)
文摘The cold plasma(CP)technique was applied to alleviate the contamination of polycyclic aromatic hydrocarbon(PAH)in this investigation.Two different CP treatments methods were implemented in the production of beef patties,to investigate their inhibition and degradation capacity on PAHs.With 5 different cooking oils and fats addition,the inhibition mechanism of in-package cold plasma(ICP)pretreatment was explored from the aspect of raw patties fatty acids composition variation.The results of principal component analysis showed that the first two principal components accounted for more than 80%of the total variation in the original data,indicating that the content of saturated fatty acids was significantly positively correlated with the formation of PAHs.ICP pretreatment inhibited the formation of PAHs by changing the composition of fatty acids,which showed that the total amount of polyunsaturated fatty acids decreased and the total amount of monounsaturated fatty acids increased.Sensory discrimination tests demonstrated there were discernable differences between 2 CP treated samples and the controls,utilization of the ICP pretreatment in meat products processing was expected to achieve satisfying eating quality.In conclusion,CP treatment degraded PAHs through stepwise ring-opening oxidation in 2 reported pathways,the toxicity of PAHs contaminated products was alleviated after CP treatment.
文摘[Objectives]This study was conducted to compare the effects of different curing processes on the characteristics of marinated beef.[Methods]Marinated beef was obtained by two curing processes:static curing and injection and vacuum tumbling curing.The effects of the two curing processes on the production rate,curing absorption rate,water content,soluble protein content,amino acid nitrogen content,texture characteristics and microstructure of the product were compared.[Results]Compared with static curing,the production rate of marinated beef increased by 10%,the curing absorption rate increased by 28%,the texture and microstructure were improved,and the water content increased,while the soluble protein content decreased.As a result,the sensory score was higher.There was no significant difference in the content of amino acid nitrogen,but it decreased compared with raw meat.To sum up,injection and vacuum tumbling curing is more conducive to the processing of marinated beef.[Conclusions]This study provides a theoretical basis for the industrial production of marinated beef,and lays a foundation for in-depth exploration of injection and vacuum tumbling curing technique of marinated beef.
文摘Water plays a critical role in beef cattle production. Current methods used to estimate the blue water footprint of beef cattle are largely based on generic values that do not make provision for different production systems within different regions. Total production cycle measurements should therefore be considered to accurately assess the blue water footprint of beef cattle grazing natural rangeland. The aim of the study was to measure water intake of extensive Bonsmara cattle grazing Marikana Thornveld over a full production cycle at the ARC-Roodeplaat Research Station. Measurements commenced at weaning (June 2017) and continued until the heifers weaned their first calves at approximately 210 days of age (July 2019). Water consumption differed between 21.4 litre per animal per day when the heifers were still growing to 54.3 litres during lactation, relating to between 6.7% and 12.0% of live weight. The blue water footprint over the total production cycle was calculated to be 27,147 litres.
基金Supported by the Fourth Batch of High-end Talent Project in Hebei ProvinceHebei Provincial Forage Innovation Team Building from the Earmarked Fund for China Agriculture Research System(HBCT2018160403)。
文摘[Objectives]This study aimed to investigate the effects of whole-crop maize silage harvested at different stages on growth and economic benefits of beef cattle.[Methods]A total of 30 Simmental crossbred cattle weighing about 378 kg were randomly divided into three groups,respectively fed for 70 days with whole-crop maize silage harvested at milk stage(GroupⅠ),dough stage(GroupⅡ)and physiological maturity stage(GroupⅢ).Moreover,the cattle in all groups were given the same concentrate diet.[Results]There were significant differences in dry matter,crude protein and neutral detergent fiber between whole-crop maize silages harvested at different stages(P<0.05).The dry matter in GroupⅡandⅢwas significantly higher than that in GroupⅠ(P<0.05).The crude protein content peaked in GroupⅡ,up to 6.37%,which was significantly higher than that in GroupⅠ(by 12.74%,P<0.05)and GroupⅢ(by 9.26%,P<0.05).Starch content significantly increased with the postponing of maize harvest(P<0.05).The content of neutral detergent fiber in Group I was significantly higher than that in GroupⅡ(P<0.05)and GroupⅢ(P<0.05).The average daily weight gain in GroupⅡwas 8.53%higher than that in GroupⅠ(P<0.05)and 3.70%higher than that in GroupⅢ(P>0.05).The dry matter intake in GroupⅡwas significantly higher than that in GroupⅠ(P<0.05)and GroupⅢ(P<0.05).There was no significant difference in feed/gain ratio between the groups(P>0.05).The economic benefit in GroupⅡwas the highest,up to 9.99 yuan/day per capita.,followed by that in GroupⅢ,9.79 yuan/day per capita,and that in GroupⅠwas the lowest,only 8.03 yuan/day per capita.[Conclusions]The whole-crop maize silage harvested at dough stage has the best quality and produces the highest economic returns for beef cattle.
文摘【目的】探究肉葡萄球菌制作发酵牛肉香肠的优化工艺,旨在改善产品风味、提高营养价值。【方法】通过不同肉葡萄球菌接种量、加盐量和发酵温度下发酵牛肉香肠的微生物生长量、pH值和感官评分,综合评价了发酵条件对发酵牛肉香肠的影响。结合单因素试验的结果,以香肠的感官评分为响应值,设计三因素三水平响应面试验。【结果】最终确定制作发酵牛肉香肠最佳的工艺参数为肉葡萄球菌接种量7.2 lg CFU·g^(-1),发酵温度29℃,加盐量2.1%,最终得到的感官评分平均值为78.23,接近验证试验结果。【结论】验证试验说明三因素三水平响应面模型能够较好地用于优化发酵牛肉香肠的制作工艺,并且在此工艺参数下制作的发酵牛肉香肠感官品质良好,肉质紧实度和色泽鲜艳度与自然发酵无显著差异,最终既保证了产品的鲜美口感,又使产品的品质得到保障。
