A half jaw panoramic stitching method of intraoral endoscopy images based on dental arch arrangement.

To address the challenges of repetitive and low-texture features in intraoral endoscopic images, a novel methodology for stitching panoramic half jaw images of the oral cavity is proposed. Initially, an enhanced self-attention mechanism guided by Time-Weighting concepts is employed to augment the clustering potential of feature points, thereby increasing the number of matched features. Subsequently, a combination of the Sinkhorn algorithm and Random Sample Consensus (RANSAC) is utilized to maximize the count of matched feature pairs, accurately remove outliers and minimize error. Last, to address the unique spatial alignment among intraoral endoscopic images, a wavelet transform and weighted fusion algorithm based on dental arch arrangement in intraoral endoscopic images have been developed, specifically for use in the fusion stage of intraoral endoscopic images. This enables the local oral images to be precisely positioned along the dental arch, and seamless stitching is achieved through wavelet transformation and a gradual weighted fusion technique. Experimental results demonstrate that this method yields promising outcomes in panoramic stitching tasks for intraoral endoscopic images, achieving a matching accuracy of 84.6% and a recall rate of 78.4% in a dataset with an average overlap of 35%. A novel solution for panoramic stitching of intraoral endoscopic images is provided by this method.

Effects of supplementing sweet sorghum with grapeseeds on carcass parameters, and meat quality, amino acid, and fatty acid composition of lambs.

OBJECTIVE: Sweet sorghum is an important forage crop for ruminants, especially in low rainfall areas. Grapeseeds are an abundant by-product of wine-making and contain bioactive substances that can improve the antioxidant capacity of meat. We examined the effect of sweet sorghum forage with supplementary grapeseeds on carcass and meat quality in lambs. METHODS: Twenty-eight Small-tailed Han lambs (body weight = 19.1±1.20 kg), aged 3 to 4 months, were penned, and fed individually. The lambs were divided into four groups (n = 7 each) and were offered one of four diets: i) sweet sorghum silage; ii) sweet sorghum silage + grapeseeds; iii) sweet sorghum hay; and iv) sweet sorghum hay + grapeseeds. The grapeseeds were added to the concentrate at 6% DM and the diets were fed for 100 d. RESULTS: Sweet sorghum silage tended (p = 0.068) to increase hot carcass weight, while grapeseeds tended (p = 0.081) to decrease dressing percentage without affecting other carcass parameters. Lambs consuming supplementary grapeseeds increased (p<0.05) meat redness and tended to decrease (p = 0.075) concentration of methionine in meat. Lambs consuming sweet sorghum silage increased (p<0.001) water content of the meat and had a lower (p<0.05) concentration of n-6 polyunsaturated fatty acids (PUFA) and n-6:n-3 PUFA ratio than lambs consuming sweet sorghum hay. Saturated fatty acids content in meat was lowest (p<0.05) in lambs consuming sweet sorghum silage with grapeseeds. Lambs with supplementary grapeseeds tended (p<0.10) to increase eicosapentaenoic acid and docosahexaenoic acid and have a lower thrombogenic index than lambs not consuming grapeseeds. CONCLUSION: It was concluded that sweet sorghum with supplementary grapeseeds fed to lambs; i) improved the color of the meat to be more appetizing to the consumer; ii) tended to improve the fatty acids composition of the meat; and iii) lowered thrombogenic index of the meat.