Automated Collection and Analysis of Infrared Thermograms for Measuring Eye and Cheek Temperatures in Calves.

As the reliance upon automated systems in the livestock industry increases, technologies need to be developed which can be incorporated into these systems to monitor animal health and welfare. Infrared thermography (IRT) is one such technology that has been used for monitoring animal health and welfare and, through automation, has the potential to be integrated into automated systems on-farm. This study reports on an automated system for collecting thermal infrared images of calves and on the development and validation of an algorithm capable of automatically detecting and analysing the eye and cheek regions from those images. Thermal infrared images were collected using an infrared camera integrated into an automated calf feeder. Images were analysed automatically using an algorithm developed to determine the maximum eye and cheek (3 × 3-pixel and 9 × 9-pixel areas) temperatures in a given image. Additionally, the algorithm determined the maximum temperature of the entire image (image maximum temperature). In order to validate the algorithm, a subset of 350 images analysed using the algorithm were also analysed manually. Images analysed using the algorithm were highly correlated with manually analysed images for maximum image (R2 = 1.00), eye (R2 = 0.99), cheek 3 × 3-pixel (R2 = 0.85) and cheek 9 × 9-pixel (R2 = 0.90) temperatures. These findings demonstrate the algorithm to be a suitable method of analysing the eye and cheek regions from thermal infrared images. Validated as a suitable method for automatically detecting and analysing the eye and cheek regions from thermal infrared images, the integration of IRT into automated on-farm systems has the potential to be implemented as an automated method of monitoring calf health and welfare.

Infrared Thermography-A Non-Invasive Method of Measuring Respiration Rate in Calves.

Respiration rate (RR) is a common measure of cattle health and welfare. Traditionally, measuring RR involves counting flank movements as the animal inhales and exhales with each breath. This method is often considered difficult, labour-intensive and impractical. We validated the use of infrared thermography (IRT) as an alternative method of non-invasively measuring RR in young calves. RR was simultaneously recorded in two ways: (1) by observing flank movements from video recordings; and (2) by observing thermal fluctuations around the nostrils during inhalations and exhalations from infrared recordings. For each method, the time taken to complete five consecutive breaths (a breath being a complete inhalation/exhalation cycle) was recorded and used to calculate RR (breaths/min). From a group of five calves, a total of 12 video recordings and 12 infrared recordings were collected. For each procedure, 47 sets of five consecutive breaths were assessed. The RRs measured from video recordings of flank movements and thermal fluctuations around the nostrils from infrared recordings were highly correlated (R2 = 0.93). Validated as a suitable method for recording RR, future research can now focus on the development of algorithms to automate the use of IRT to support its integration into existing automated systems to remotely monitor calf health and welfare.

The Role of Infrared Thermography as a Non-Invasive Tool for the Detection of Lameness in Cattle.

The use of infrared thermography for the identification of lameness in cattle has increased in recent years largely because of its non-invasive properties, ease of automation and continued cost reductions. Thermography can be used to identify and determine thermal abnormalities in animals by characterizing an increase or decrease in the surface temperature of their skin. The variation in superficial thermal patterns resulting from changes in blood flow in particular can be used to detect inflammation or injury associated with conditions such as foot lesions. Thermography has been used not only as a diagnostic tool, but also to evaluate routine farm management. Since 2000, 14 peer reviewed papers which discuss the assessment of thermography to identify and manage lameness in cattle have been published. There was a large difference in thermography performance in these reported studies. However, thermography was demonstrated to have utility for the detection of contralateral temperature difference and maximum foot temperature on areas of interest. Also apparent in these publications was that a controlled environment is an important issue that should be considered before image scanning.

Carcass yields and meat quality characteristics of adult emus (Dromaius novaehollandiae) transported for 6h before slaughter.

The meat quality characteristics of adult emus transported for 6h before slaughter were determined. Forty-two emus were used in two trials, undertaken under warm and cool weather conditions, respectively. Male emus had significantly higher fat yields than females (12.43kg vs 9.5kg, P=0.002). About 38.1% of the emus had no wounds or bruises, 40.5% had bruises, while 21.4% had small wounds after transport. Meat from injured emus had significantly higher pH45. In warm weather, emus experienced significantly higher loss in body weight than that under cool weather. Drip loss in meat after 24h of storage was higher in emus which had greater live weight loss after transport (r=0.66, P<0.0001), confirming the adverse effects of transport stress on meat quality. Nutrient supplementation did not significantly affect processing yield or meat quality characteristics. This study points to the need for optimizing transport conditions of emus to maintain meat quality.

Transportation stress and the incidence of exertional rhabdomyolysis in emus (Dromaius novaehollandiae).

Many emu farms are located in areas lacking processing facilities that can handle these birds. Thus, long-distance shipping of birds to an abattoir is necessary. Two experiments were conducted, wherein emus were transported in a modified horse trailer for 6 h to an abattoir. Changes in the indices of stress and metabolic homeostasis (hematology, serum biochemistry, enzymes, and body temperature and weight) were used to evaluate the physiological response to transport. The activities of enzymes alanine aminotransferase, aspartate aminotransferase, and creatine kinase increased significantly (P < 0.001) from pretransport to slaughter, indicating muscle cell wall damages. The body temperature of emus was significantly (P < 0.001) increased from 37.0 to 39.6°C after transport in experiment 1 and from 37.2 to 38.9°C in experiment 2. Transport resulted in significant weight loss in both experiments (P < 0.001; 2.1 ± 0.2 kg vs. 0.6 ± 0.2 kg) and posttransport resting at lairage led to slight regaining (P < 0.01) of BW. Oral administration of supplements before and after transport was effective in protecting against muscle damage and faster recovery of BW losses during lairage. The clinical findings were suggestive of the incidence of exertional rhabdomyolysis and thus underlined the need for careful handling and improved transport conditions of emus.

Use of infrared ocular thermography to assess physiological conditions of pigs prior to slaughter and predict pork quality variation.

Infrared thermography (IRT) body temperature readings were taken in the ocular region of 258 pigs immediately before slaughter. Levels of lactate were measured in blood taken in the restrainer. Meat quality was assessed in the longissimus dorsi (LD), semimembranosus (SM), and adductor muscles. Ocular IRT (IROT) temperature was correlated with blood lactate levels (r=0.20; P=0.001), with pH taken 1hour postmortem (pH1: r=-0.18; P=0.03) and drip loss (r=0.20; P=0.02) in the LD muscle, and with pH1 in the SM muscle (r=-0.20; P=0.02). Potentially, IROT may be a useful tool to assess the physiological conditions of pigs at slaughter and predict the variation of important meat quality traits. However, the magnitude of the correlations is rather low, so a further development of image capture technique and further studies under more variable preslaughter conditions ensuring a larger pork quality variation are needed.