Kombinasi Fitur Bentuk, Warna dan Tekstur untuk Identifikasi Kesuburan Telur Ayam Kampung Sebelum Inkubasi

2016 ◽  
Vol 7 (3) ◽  
Author(s):  
Rohman Dijaya ◽  
Nanik Suciati ◽  
Darlis Herumurti
Keyword(s):  
Texture Features ◽  
Egg Yolk ◽  
Test Results ◽  
Moment Invariant ◽  
Svm Classification ◽  
Image Identification ◽  
Color Features ◽  
Egg Yolks ◽  
Elongation Index ◽  
Form Features

Abstract. In the chicken nursery industry (doc) hatching efficiency is obtained by observing the eggs through candling before the incubation process. To sort out infertile eggs the use of fertility image identification thought egg candling is needed before incubation. The focus of this study is to combine the features of shape, texture and color to the area and egg yolk to determine the most dominant features in the image representing firtile egg candling. Features used in this study are the feature of forms: roundness, elongation, Index, Ellips Varriance and Circularity Ratio, moment invariant texture features of the area and the egg yolk, and features HSI color in egg yolks area. The test results show that the highest accuracy is on the features of the new forms of egg yolk with an accuracy of 76.67%. The second highest is shown by the combination of form features (Circularity Ratio, Ellips Varriance) and texture features in the area moment yolk color features HSI with 81.67% accuracy using SVM classification method.Keywords: Egg candling imagery, fertile, infertile, incubation Abstrak. Pada industri pembibitan ayam (doc) efisiensi penetasan telur ayam didapatkan dengan melakukan candling (peneropongan telur) sebelum proses inkubasi menggunakan mesin tetas. Untuk mengklasifikasikan telur fertile dan infertile dibutuhkan identifikasi kesuburan telur menggunakan citra candling sebelum inkubasi. Fokus dari penelitian ini adalah mengkombinasikan fitur bentuk, tekstur dan warna pada area kuning telur dan telur untuk mengetahui fitur yang paling dominan dalam merepresentasikan citra candling telur ayam kampung. Fitur yang digunakan dalam penelitian ini adalah fitur bentuk (Roundness, Elongation, Index, Ellips Varriance dan Circularity Ratio), fitur tektur moment invarian dari area telur dan kuning telur dan fitur warna HSI pada area kuning telur. Hasil pengujian menunjukkan akurasi tertinggi pada fitur bentuk kuning telur baru dengan akurasi 76,67% dan kombinasi fitur bentuk (Circularity Ratio, Ellips Varriance), fitur tekstur moment pada area kuning telur dengan fitur warna HSI dengan akurasi 81,67 % menggunakan metode klasifikasi SVM. Kata Kunci: Citra candling telur, fertile, infertile, inkubasi.

scholarly journals Skin Disease Recognition Method Based on Image Color and Texture Features

2018 ◽  
Vol 2018 ◽  
pp. 1-10 ◽  
Author(s):  
Li-sheng Wei ◽  
Quan Gan ◽  
Tao Ji
Keyword(s):  
Skin Disease ◽  
Skin Diseases ◽  
Texture Features ◽  
Support Vector ◽  
Grey Level ◽  
Recognition Method ◽  
Svm Classification ◽  
Color Features ◽  
Automatic Methods ◽  
Occurrence Matrix

Skin diseases have a serious impact on people’s life and health. Current research proposes an efficient approach to identify singular type of skin diseases. It is necessary to develop automatic methods in order to increase the accuracy of diagnosis for multitype skin diseases. In this paper, three type skin diseases such as herpes, dermatitis, and psoriasis skin disease could be identified by a new recognition method. Initially, skin images were preprocessed to remove noise and irrelevant background by filtering and transformation. Then the method of grey-level co-occurrence matrix (GLCM) was introduced to segment images of skin disease. The texture and color features of different skin disease images could be obtained accurately. Finally, by using the support vector machine (SVM) classification method, three types of skin diseases were identified. The experimental results demonstrate the effectiveness and feasibility of the proposed method.

scholarly journals PSVIII-2 Antibody yield for polyclonal egg yolk antibody (IgY) production in laying hens

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 252-253
Author(s):  
Cherrie Nolden ◽  
Abbey Grisham ◽  
Dan Schaefer ◽  
Matt Akins ◽  
Mark Cook
Keyword(s):  
Repeated Measures ◽  
Laying Hens ◽  
Egg Yolk ◽  
Interleukin 10 ◽  
Cpg Odn ◽  
Slow Decline ◽  
Egg Yolks ◽  
Egg Yolk Antibody ◽  
To Receive ◽  
Phosphate Buffered Saline

Abstract Antibody production in egg yolks of immunized laying hens is an alternative to conventional mammalian production. Antibody yield peak and duration have not been described for immunoglobulin Y technology using Freund’s incomplete adjuvant (FIA) and C-phosphate-guanosine oligodeoxynucleotides (CpG-ODN) without the inclusion of Freund’s complete adjuvant for enhancing the immune response to an interleukin-10 (IL-10) peptide. This study sought to describe the antibody titer production for an 8 amino acid sequence from the surface of the bovine IL-10 protein (VMPQAENG) as the antigen emulsified with CpG-ODN and FIA in phosphate buffered saline (PBS). 60 hens were assigned to receive the complete vaccine (Peptide), 20 received the vaccine without the IL-10 peptide (Control), and 8 received a PBS injection (Blank). Hens were immunized with 0.25 mL in 4 locations, each breast and each thigh on days 1, 15 and 29. The complete vaccine delivered 0.6 mg IL-10 peptide, 8 µg CpG-ODN, and 0.33 mL FIA per hen on each vaccination day. Eggs were collected regularly until 175 days after the first immunization and the anti IL-10 peptide activities of the yolk were determined by ELISA. Egg titers by treatment were analyzed with a repeated measures ANOVA in SAS. The supplementation of FIA with CpG-ODN produced high titers, of over 100 µg of antibody per mL of yolk (µg Ab/mL yolk), around day 33 through day 76, with a slow decline through day 175 when average titers remained above 40 µg Ab/mL yolk. Peptide egg titers were significantly higher than Blank or Control titers from day 31 though day 175 (P < 0.0001). Titers recovered from Marcq et al. (2015) with similar methods were 1.5 to 7 times lower than these results over the same number of days.

scholarly journals Arthrospira Platensis (Spirulina) Supplementation on Laying Hens’ Performance: Eggs Physical, Chemical, and Sensorial Qualities

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 386 ◽  
Author(s):  
Omri ◽  
Amraoui ◽  
Tarek ◽  
Lucarini ◽  
Durazzo ◽  
...  
Keyword(s):  
Laying Hens ◽  
Control Diet ◽  
Dietary Supplementation ◽  
Basal Diet ◽  
Egg Yolk ◽  
Arthrospira Platensis ◽  
Cholesterol Concentration ◽  
Physical Chemical ◽  
Egg Yolks ◽  
The Impact

The present study evaluated the effects of dietary supplementation of spirulina on laying hens’ performances: Eggs’ physical, chemical, and sensorial qualities. A total of 45 Lohman White hens, 44 weeks of age, were randomized into 3 groups of 15 birds. Hens were given 120 g/d of a basal diet containing 0% (control), 1.5%, and 2.5% of spirulina for 6 weeks. Albumen height and consequently Haugh unit were significantly affected by dietary supplementation of spirulina (p < 0.05) and by weeks on diet (p < 0.05). This supplement did not affect (p > 0.05) egg yolk weight or height. However, spirulina increased egg yolk redness (a*) from 1.33 (C) to 12.67 (D1) and 16.19 (D2) and reduced (p < 0.05) the yellowness (b*) parameter from 62.1(C) to 58.17 (D1) and 55.87 (D2). Egg yolks from hens fed spirulina were darker, more red, and less yellow in color than egg yolks from hens fed the control-diet (p < 0.0001). However, spirulina did not affect (p > 0.05) egg yolks’ total cholesterol concentration. In conclusion, a significant enhancement of egg yolk color was found in response to spirulina supplementation. Further investigations are needed to evaluate the impact of spirulina on egg yolks’ fatty acids profile.

scholarly journals Evaluating the risk of contracting salmonellosis from egg yolk "parmesan" based on water activity

2020 ◽  
Author(s):  
Dianna Vuu ◽  
BCIT School of Health Sciences, Environmental Health ◽  
Helen Heacock
Keyword(s):  
Water Activity ◽  
Intrinsic Factor ◽  
Egg Yolk ◽  
Minimum Amount ◽  
P Value ◽  
Food Borne ◽  
Food Borne Illness ◽  
Egg Yolks ◽  
Time Required ◽  
Treatment Step

Background: Egg yolk parmesan recipes have been gaining popularity since 2015. Most recipes include a heat treatment step which would kill egg-associated pathogens such as salmonella, however a significant number of recipes do not; resulting in a higher risk of salmonella growth and thus higher potential to cause food borne illness. Methods: Salt-curing affects an intrinsic factor called water activity (Aw). At 0.93 Aw or below salmonella is unable to grow. This study measured the minimum amount of time required for the salt curing process to inhibit the growth of salmonella. To achieve this batches of egg yolk parmesan were made using varying curing durations and then the water activity of the finished product was measured. A one sample t-test statistical analysis was conducted to determine if, with 99% confidence, the water activity of yolks cured for the chosen duration can reliably reduce water activity below 0.93. Results: The minimum amount of time required for the water activity to decrease below 0.93 was 24 hours. Results were as follows: N = 39; the p-value is 0.0000000 and the power is 1.0000000. Conclusion: This is strong evidence to suggest that large grade A chicken egg yolks cured in a 74% kosher salt and 26% white granulated sugar mixture for 24 hours at refrigeration temperature will have a water activity below 0.93. Therefore, it can be concluded that curing for 24 hours will inhibit potential salmonella growth.  

scholarly journals Deteksi Batik Parang Menggunakan Fitur Co-Occurence Matrix Dan Geometric Moment Invariant Dengan Klasifikasi KNN

2016 ◽  
pp. 40
Author(s):  
Ni Luh Wiwik Sri Rahayu Ginantra
Keyword(s):  
Matrix Method ◽  
Nearest Neighbor ◽  
Texture Features ◽  
Sufficient Information ◽  
K Nearest Neighbor ◽  
Moment Invariant ◽  
The Public ◽  
Geometric Moment ◽  
Visual Identification ◽  
Occurrence Matrix

Batik motifs are the base or the blueprint of batik patterns which serve as the core of the batik image design, and therefore the meaning of a sign, symbol or logo in a batik work can be revealed through its motifs. Visual identification requires visual skills and knowledge in classifying patterns formed in a batik image. Lack of media providing information on batik motifs makes the public unable to have sufficient information about batik motifs. Looking at this phenomenon, this study is conducted in order to perform visual identification using a computer that can assist and facilitate in identifying the types of batik. The methods used for batik image recognition are the Co-occurrence Matrix method to provide extraction of batik texture features, and the Geometric Moment Invariant method, while K Nearest Neighbor is used to classify batik images. The results on the accuracy values obtained reveal that the of 80%, compared to the accuracy value result using the Co-occurrence Matrix method that is 70%.  

A New Object Recognition Approach Using Combination of Texture, Color and Shape Features

2015 ◽  
Vol 761 ◽  
pp. 111-115
Author(s):  
Abdul Kadir ◽  
K.A.A. Aziz ◽  
Irianto
Keyword(s):  
Texture Features ◽  
Shape Features ◽  
Accuracy Rate ◽  
New Approach ◽  
Orthogonal Moments ◽  
Krawtchouk Moments ◽  
Image Histogram ◽  
Color Features ◽  
Tchebichef Moments ◽  
Skewness And Kurtosis

This paper reports a new approach for recognizing objects by using combination of texture, color and shape features. Texture features were generated by applying statistical calculation on the image histogram. Color features were computed by using mean, standard deviation, skewness and kurtosis. Shape features were generated using combination of Shen features and basic shapes such as eccentricity and dispersion. The total features were used much less compared to approaches that involve orthogonal moments such as Krawtchouk moments, Zernike moments, or Tchebichef moments. Testing was done by using a dataset that contains 53 kinds of objects. All objects contained in the dataset were various things that can be found in supermarkets or produced by manufacturing. The result shows that the system gave 98.11% of accuracy rate.

Effect of dietary zinc on metabolism of zinc 65 in hens

1965 ◽  
Vol 208 (2) ◽  
pp. 347-352 ◽  
Author(s):  
E. W. Kienholz ◽  
M. L. Sunde ◽  
W. G. Hoekstra
Keyword(s):  
Soft Tissue ◽  
Egg Yolk ◽  
Turnover Time ◽  
Dietary Zinc ◽  
High Zinc ◽  
Egg Yolks ◽  
Total Body

Hens fed zinc-deficient (10 ppm Zn) and zinc-supplemented (70 ppm) diets for 5 months were given zinc 65 intramuscularly, and fecal and egg radioactivity was followed for 70 days before the hens were sacrificed. Egg yolks accounted for nearly all of the total egg radioactivity. The low-zinc diet reduced fecal isotope loss to 60% of that observed for the high-zinc diet Fecal and egg-yolk excretion patterns of zinc 65 suggested that the pool of rapidly turning-over zinc which is the precursor for egg and fecal zinc was smaller and had a shorter turnover time in the zinc-deficient hens However, the size of the total body zinc pool was little affected by diet At 70 days after injection, zinc-deficient hens had about 30% as much radioactivity per unit of bone but about 150% as much radioactivity per unit of soft tissue as did the zinc-supplemented hens. These differences in zinc 65 distribution were of the same magnitude when expressed as counts per minute per milligram zinc.

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