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      Lightweight individual cow identification based on Ghost combined with attention mechanism

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          Abstract

          Individual cow identification is a prerequisite for intelligent dairy farming management, and is important for achieving accurate and informative dairy farming. Computer vision-based approaches are widely considered because of their non-contact and practical advantages. In this study, a method based on the combination of Ghost and attention mechanism is proposed to improve ReNet50 to achieve non-contact individual recognition of cows. In the model, coarse-grained features of cows are extracted using a large sensory field of cavity convolution, while reducing the number of model parameters to some extent. ResNet50 consists of two Bottlenecks with different structures, and a plug-and-play Ghost module is inserted between the two Bottlenecks to reduce the number of parameters and computation of the model using common linear operations without reducing the feature map. In addition, the convolutional block attention module (CBAM) is introduced after each stage of the model to help the model to give different weights to each part of the input and extract the more critical and important information. In our experiments, a total of 13 cows’ side view images were collected to train the model, and the final recognition accuracy of the model was 98.58%, which was 4.8 percentage points better than the recognition accuracy of the original ResNet50, the number of model parameters was reduced by 24.85 times, and the model size was only 3.61 MB. In addition, to verify the validity of the model, it is compared with other networks and the results show that our model has good robustness. This research overcomes the shortcomings of traditional recognition methods that require human extraction of features, and provides theoretical references for further animal recognition.

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          Most cited references28

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          Ambient intelligence: Technologies, applications, and opportunities

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            Image analysis for individual identification and feeding behaviour monitoring of dairy cows based on Convolutional Neural Networks (CNN)

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              Traditional management of microorganisms in fermented beverages from cactus fruits in Mexico: an ethnobiological approach

              Background Fermentation is an ancient technique for preserving and improving the qualities of food and beverages throughout the world. Microbial communities, not seen by the producers of fermented goods, are the actors involved in the fermentation process and are selected upon through different management processes in order to achieve a final product with culturally accepted features. This study documented the preparation of “colonche” which is a type of traditionally fermented beverages made with the fruits from several cactus species in two main producing regions of Mexico, the Altiplano and the Tehuacán Valley. We documented the selection processes of the cactus species used and the practices that could influence microbial community composition, as well as, how the producers reach the desirable sensorial attributes of the beverages. Methods We conducted 53 semi-structured interviews and participatory observations with colonche producers in 7 communities of the Altiplano and the Tehuacán Valley in order to characterize the practices and processes involved in the elaboration of the beverage. Opuntia and columnar cacti species used in colonche production were collected during fieldwork and identified. Selected sensorial attributes of Opuntia colonches were characterized by a ranking table and visualized by principal component analysis in order to distinguish differences of this beverage in the Altiplano localities. Results Thirteen cactus species are used for colonche production in both regions studied. In the Altiplano, the most commonly used fruit is Opuntia streptacantha because it contributes to the preferred attributes of the beverage in this region. Selection of substrates by producers depends on their preference and the availability of fruits of O. streptacantha and other species. Fermentation is mainly conducted in clay pots which is perceived to be the best type of vessel contributing to the preferred sensorial properties of colonche. The two main differences in colonche preparation between the villages are the practice of boiling the fruit juice and the use of pulque (fermented sap of Agave species) as inoculum. The most contrasting sensorial attributes selected between localities are the alcohol content and sweetness, which might be in accordance with the practices used for obtaining the final product. Colonche is produced mainly for direct consumption and secondarily used as a commercialized good to be sold for economic gains contributing to the general subsistence of households. The preparation methods are passed on by close relatives, mainly women. Conclusions Traditional producers of colonche use several techniques in order to reach specific sensorial attributes of the final product. The production of colonche has been upheld for generations but fermentation practices are divided into two categories; (1) the use of an inoculum (either from pulque, or from colonche saved from the previous year), and (2) the use of “spontaneous” fermentation. The differing practices documented reflect the contrasts in the preferred sensorial attributes between regions. Colonche is a beverage that contributes to regional pride, cultural identity and is appreciated because of its gastronomic value. Here, we argue that there is a clear relationship of human knowledge in the management of microbiota composition in order to produce this beverage. In-depth documentation of the microbiota composition and dynamics in colonche will contribute to the preservation of this valuable biocultural heritage.
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                Author and article information

                Contributors
                Role: Data curationRole: Writing – original draft
                Role: Writing – review & editing
                Role: Methodology
                Role: Formal analysis
                Role: Data curation
                Role: Validation
                Role: Resources
                Role: Conceptualization
                Role: Project administration
                Role: Supervision
                Role: Editor
                Journal
                PLoS One
                PLoS One
                plos
                PLoS ONE
                Public Library of Science (San Francisco, CA USA )
                1932-6203
                6 October 2022
                2022
                : 17
                : 10
                : e0275435
                Affiliations
                [1 ] College of Information Technology, Jilin Agricultural University, Changchun, China
                [2 ] College of Electronic and Information Engineering, Wuzhou University, Wuzhou, China
                Polytechnical Universidad de Madrid, SPAIN
                Author notes

                Competing Interests: The authors have declared that no competing interests exist.

                ‡ LF and SL share first authorship and also contributed equally to this work.

                Author information
                https://orcid.org/0000-0002-9488-7540
                Article
                PONE-D-22-15687
                10.1371/journal.pone.0275435
                9536640
                36201486
                ffa4b91c-dcd2-487f-9e66-2266caa75993
                © 2022 Fu et al

                This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

                History
                : 31 May 2022
                : 15 September 2022
                Page count
                Figures: 6, Tables: 4, Pages: 11
                Funding
                The author(s) received no specific funding for this work.
                Categories
                Research Article
                Research and Analysis Methods
                Mathematical and Statistical Techniques
                Mathematical Functions
                Convolution
                Computer and Information Sciences
                Neural Networks
                Biology and Life Sciences
                Neuroscience
                Neural Networks
                Biology and Life Sciences
                Psychology
                Behavior
                Social Sciences
                Psychology
                Behavior
                Biology and Life Sciences
                Agriculture
                Animal Management
                Livestock
                Computer and Information Sciences
                Artificial Intelligence
                Machine Learning
                Deep Learning
                Biology and Life Sciences
                Neuroscience
                Cognitive Science
                Cognitive Psychology
                Intelligence
                Biology and Life Sciences
                Psychology
                Cognitive Psychology
                Intelligence
                Social Sciences
                Psychology
                Cognitive Psychology
                Intelligence
                Biology and Life Sciences
                Agriculture
                Computer and Information Sciences
                Network Analysis
                Custom metadata
                Our dataset has been uploaded to figshare, and the DOI is 10.6084/m9.figshare.16879780.

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