Beef cattle body condition photographs

Photographs of beef cattle matched against fat depth (mm), muscle scores and body condition scores that were captured on beef cattle at NSW DPI sites in 2021. Fat and muscling data were collected as part of a separate NSW DPI project. Photographs were taken opportunistically to develop a library showing cattle appearance across different body conditions for welfare assessment.Lineage: Fat depth (mm) was measured by a certified technician using an ultrasound machine at the Rib (between the 12th and 13th ribs) and P8 (rump) sites. Oil marks visible in some photographs indicate the locations of fat scanning. Muscle and BCS were assigned by an experienced researcher who followed cattle out from the crush and observed them from various angles in a yard. Muscle score is a point in time assessment that classifies animals into five different classes by a declining score of A to E. Body condition was scored on a 6 point scale from 0 to 5, where 0 indicates the poorest body condition. Each score allowed for +/- to indicate the higher or lower and of a particular score. BCS2 was assigned by the researcher conducting ultrasound scanning crush-side. Photographs were taken using DSLR cameras by researchers immediately after cattle had been scored for muscle and body condition.

本数据集收录了2021年于新南威尔士州初级产业部（New South Wales Department of Primary Industries, NSW DPI）各站点采集的肉牛照片，每一张照片均对应匹配了肉牛的脂肪厚度（毫米）、肌肉评分与体况评分数据。其中脂肪与肌肉量数据为另一项NSW DPI专项研究的采集成果。照片为针对性采集所得，用于构建涵盖不同体况肉牛外观的图库，以服务于福利评估相关研究。
数据集溯源：
脂肪厚度（毫米）由持证技术人员使用超声设备，在肉牛的肋部（第12与13肋骨之间）及P8（臀部）位点进行测量。部分照片中可见的油印标记，用于标注脂肪扫描的测量位点。肌肉评分与体况评分（Body Condition Score, BCS）由经验丰富的研究人员完成：研究人员会将肉牛从保定栏中放出，随后在畜栏内从多个角度对其进行观察评估。肌肉评分为即时评估指标，将肉牛按A至E的递减评分划分为5个等级。体况评分采用0至5分的6级评分体系，其中0分代表最差的体况水平。每个评分等级均可通过“+”或“-”标注，以表示该评分的偏高或偏低档位。体况评分2（BCS2）由在保定栏旁开展超声扫描的研究人员进行评定。研究人员会在完成肉牛肌肉与体况评分后，即刻使用数码单反相机（Digital Single-Lens Reflex, DSLR）进行拍照。

搜集汇总

背景与挑战

背景概述

该数据集包含2021年在NSW DPI站点拍摄的肉牛照片，这些照片与脂肪深度、肌肉评分和体况评分相匹配，旨在建立一个用于动物福利评估的视觉库。数据通过超声波测量和研究员评分收集，覆盖不同体况的牛只外观，并受限于特定许可访问。