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Updated: Sep 14, 2025

Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays
07:46

Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays

Published on: July 12, 2024

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使用SHAP值的机器学习模型可解释性:应用于分类和预测不同羊肉切片的营养含量任务

Li Wang1, Xuchun Sun2, Jing Liang3

  • 1State Key Laboratory of Herbage Improvement and Grassland Agro-ecosystems; Key Laboratory of Grassland Livestock Industry Innovation, Ministry of Agriculture and Rural Affairs; College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou 730020, PR China.

Food chemistry: X
|July 21, 2025
PubMed
概括

本研究使用Vis-NIR光谱与支持矢量机 (SVM) 模型快速分类新鲜羊肉切片并预测营养含量,包括脂肪酸. 该方法可以准确地识别绵羊肉的质量和成分,而不是破坏性.

关键词:
脂肪酸是一种脂肪酸.羊肉 羊肉 羊肉 羊肉这就是 SHAP SHAP 的意思.在SVM中,SVM是SVM.这就是Vis-NIR.

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