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Discrete Multiwavelet–Based Video Watermarking Scheme Using SURF
Leelavathy Narkedamilly,Srinivas Kumar Samayamantula,Venkateswara Prasad Evani 한국전자통신연구원 2015 ETRI Journal Vol.37 No.3
This paper proposes a robust, imperceptible block-based digital video watermarking algorithm that makes use of the Speeded Up Robust Feature (SURF) technique. The SURF technique is used to extract the most important features of a video. A discrete multiwavelet transform (DMWT) domain in conjunction with a discrete cosine transform is used for embedding a watermark into feature blocks. The watermark used is a binary image. The proposed algorithm is further improved for robustness by an error-correction code to protect the watermark against bit errors. The same watermark is embedded temporally for every set of frames of an input video to improve the decoded watermark correlation. Extensive experimental results demonstrate that the proposed DMWT domain video watermarking using SURF features is robust against common image processing attacks, motion JPEG2000 compression, frame averaging, and frame swapping attacks. The quality of a watermarked video under the proposed algorithm is high, demonstrating the imperceptibility of an embedded watermark.
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Physicochemical and histopathological parameters of broilers with dorsal cranial myopathy
Pavanello Ana Clara Longhi,Mendonça Fernanda Jéssica,Oliveira Thalita Evani Silva,Torezan Guilherme Baú,Di Santis Giovana Wingeter,Soares Adriana Lourenço 아세아·태평양축산학회 2023 Animal Bioscience Vol.36 No.6
Objective: This study aimed to investigate the effect of dorsal cranial myopathy (DCM) on chicken meat quality. Methods: Sixty-six Ross 308 AP broilers, 47 days old, of both sexes, weighing about 3.51 kg, were slaughtered according to standard industrial practices, and evaluated for meat color, pH, chemical composition, collagen content, fatty acid profile, and histopathological parameters. Comparisons between normal and DCM-affected meat were performed using Student's t-test at the 5% significance level. Results: Histological analysis of muscle tissues affected by DCM showed myofiber degeneration, proliferation of inflammatory cells, fibroplasia, and necrosis with fibrosis. DCM samples had lower protein content and higher moisture, ash, insoluble collagen, total collagen, and pH. DCM-affected meat was redder and more yellowish. There were no differences in lipid or soluble collagen contents between groups. DCM-affected meat had higher percentages of arachidonic acid (C20:4n−6) and eicosapentaenoic acid (C20:5n−3). Conclusion: This study revealed that DCM-affected meat exhibits considerable changes in quality parameters.
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