Journal of Globe Scientific Reports

In this paper, for the joint angle optimization problem of six-degree-of-freedom robotic arm, a path optimization method based on multi-objective genetic algorithm is proposed to enhance the robotic arm motion performance with the goal of minimizing the end error and energy consumption. Firstly, a forward kinematic model of the robotic arm is constructed based on the Denavit-Hartenberg (D-H) parameters, and the modeling and visualization in the zero-position state is realized through the MATLAB Robotics Toolbox, and the coordinates of the target point (1500mm, 1200mm, 200mm) are set. Then, the dual-objective optimization model including Euclidean distance of end position and motion energy consumption is established by combining the parameters of joint inertia (0.2-0.6 kg-m²) and average angular velocity (1.0-3.0 rad/s), and the non-dominated sorting genetic algorithm II (NSGA-II) is used to solve the Pareto optimal solution set. The optimization results show that the end error is as low as 0.0488 mm and the total energy consumption is reduced to 23.9282 J under the optimal configuration that takes into account both accuracy and energy consumption, which verifies the effectiveness of the method in robotic arm motion control. The research results provide theoretical reference and technical support for the optimization of robotic arm paths in industrial automation and precision operation.

With the in-depth study of intestinal flora, it is found that the changes of its structure and function are closely related to the occurrence of diseases.Edible fungi are natural resources, and polysaccharides are the main active components. The research found that most of the mushroom polysaccharides want to be used by the human body, they need to be fermented by the intestinal flora first. In this paper, we summarize the research on the improvement of host capacity of mushroom polysaccharides in recent years, so that we can have a deeper understanding of the interaction between mushroom polysaccharides and intestinal flora.

This paper focuses on the prediction of Olympic medals list, using Long Short-Term Memory (LSTM) and two-order bi-directional long short-term memory neural network (DBILSTM) models. The study collates and cleans the data related to several Olympic Games, selects 10 variable indicators such as the gender of athletes, consecutive awards, the proportion of national participation and awards, etc., and applies the LSTM model to predict the number of medals of some countries in 2028, and passes the tests of MAE, RMSE, and MAPE indexes, and the results show that the model accuracy is good. Meanwhile, the innovative DBILSTM model is used to effectively integrate the information before and after the sequence to calculate the probability of multiple countries winning the first medal in 2028. The results of this research provide valuable references for countries to formulate sports development strategies and commercial layout of events, and also contribute new methods and ideas to the field of sports event forecasting.

This study investigates the impact of varying protein levels in yak diets on the sensory quality and volatile profiles of yak meat. The experiment utilized electronic nose technology to analyze volatile organic compounds (VOCs) in meat samples, alongside sensory evaluation to assess attributes like color, texture, and odor. Three groups of yaks were fed diets with low (12%), medium (14%), and high (16%) protein levels. The results indicated that the low-protein group scored highest in terms of sensory attributes, particularly color and texture, while the medium-protein group had the lowest scores. The high-protein group had higher odor scores but presented drier meat with less fat content. Electronic nose analysis revealed significant differences in the volatile odors associated with different protein levels, particularly aromatic alkanes, inorganic sulfur compounds, and long-chain alkanes. The study highlights how dietary protein levels influence both the sensory quality and volatile composition of yak meat, providing insights into improving meat production processes for better market competitiveness.

Microbial fermented feed enhances the nutritional and fermentation quality of feed through microbial technology, making it suitable for livestock, poultry, and aquaculture, particularly for young animals and antibiotic-free farming needs.  This study utilized Bacillus to ferment complete pig feed to investigate the effects of Bacillus on the nutritional and fermentation quality of the feed post-fermentation.  The complete feed was mixed with water at a 1:1 ratio, and 5% Bacillus was added, thoroughly mixed, and then bagged (with an exhaust valve) for fermentation at room temperature for 10 days. A control group was set up with the same proportion of sterile water added to unfermented feed.  The nutritional and fermentation quality of the fermented feed were subsequently measured.  The results indicated that compared to unfermented feed, the contents of dry matter, crude fiber, neutral detergent fiber, ADF, ammonia nitrogen, and soluble sugar in fermented feed were significantly lower than those in the control group (P < 0.05), while the contents of crude protein and starch were significantly higher than those in the control group (P < 0.05).  The lactic acid, acetic acid, and propionic acid in experimental group I and experimental group II were significantly higher than those in the control group (P < 0.05), whereas the pH and butyric acid content in the control group were significantly higher than those in experimental group I and experimental group II (P < 0.05).  The acetic acid, propionic acid, and butyric acid contents in experimental group II were significantly higher than those in experimental group I, and the pH was significantly lower than that in experimental group I.  Fermented feed with different Bacillus strains improved the nutritional quality and fermentation quality of the feed.

This study aimed to investigate the myofiber characteristics of different cuts of Qinghai yak beef and their correlation with meat quality. Six cuts of yak beef, namely tenderloin, knuckle, shank, chuck, striploin, and neck, were analyzed for their myofiber properties using frozen sectioning and ATPase histochemical staining, and the correlation between these characteristics and meat quality attributes including meat color, pH, cooking loss, fat content, shear force, and texture profile analysis (TPA) was assessed. Results indicated that muscle location significantly affected the proportions of type I, IIA, and IIB myofibers (P < 0.05), which were closely related to beef quality. In terms of myofiber diameter, chuck exhibited the lowest type I diameter, whereas neck had a significantly higher type I diameter compared to other cuts (P < 0.05). Analysis of myofiber area also revealed significant differences in the area of the same myofiber type across different cuts (P < 0.05). Furthermore, other meat quality indicators such as fat content, cooking loss, meat color, and chewiness varied significantly among cuts (P < 0.05), while pH values did not differ significantly. These findings demonstrate that muscle location has a significant impact on yak beef quality and that a strong correlation exists between myofiber characteristics and beef quality.

【Objective】 To investigate the effects of substituting fermented non-conventional feed for the basal diet in fattening Bamei pigs. 【Methods】Seventy-two Bamei pigs during the fatling period were randomly divided into two groups, each containing six replicates with six pigs per replicate. The control group (CK) was fed a corn-soybean meal basal diet, while the experimental group (FK) received the basal diet supplemented with 10% fermented non-conventional feed (dry matter basis) as an equal replacement. After 60 days of feeding, twelve pigs from each group were slaughtered for sample collection and performance evaluation. 【Results】 The results demonstrated that fermented non-conventional feed significantly reduced the cardiac organ index (P < 0.05) and increased the renal organ index (P < 0.05). Regarding immune-related gene expression, the feed markedly elevated the relative mRNA expression levels of IL-1, IL-2, TNF, IgA, and IgM in both lymphoid and hepatic tissues (P < 0.01). 【Conclusion】 In summary, replacing 10% of the basal diet with non-conventional fermented feed improves the health status and immune function of fattening Bamei pigs. Thus, substituting conventional feed with fermented non-conventional feed is not only feasible but also offers an economically efficient nutritional strategy for local pig breeds farming.

This study systematically analyzes the key factors influencing brand value enhancement for ecological agricultural products, using ecological products from Northwestern Sichuan as a case study. It uncovers the multidimensional components affecting brand value, highlighting the significance of ecological agricultural products in promoting sustainable agricultural development and their distinctive market characteristics and environmental benefits. The research reveals that brand value is significantly shaped by Brand Communication Strategy, Product Differentiation Strategy, and Marketing Innovation. A case study approach explores ecological agricultural brands, and products from Northwestern Sichuan, summarizing the factors contributing to their success. Empirical research substantiates the fundamental nature of these influencing factors. The comprehensive analysis indicates that building a robust brand image and adopting effective marketing strategies are essential for increasing the brand value of ecological agricultural products. Looking forward, industry participants are encouraged to strengthen brand development and optimize consumer experiences to navigate the intensifying market competition, thus achieving dual ecological and economic benefits.

With the development of the internet society, people's lives and ways of communication have undergone tremendous changes. In recent years, network social has become increasingly common, and there has been an emergence of stratification in network socializing. At the same time, there is a certain degree of interaction between network socializing and real-life socializing. This article will be based on existing literature and use a series of sociological survey methods to study the relationship between the degree of network social stratification and real-life social desire, and explore the possible reasons behind it by analyzing the survey results.

With the deepening implementation of the rural revitalization strategy and the improvement of people’s living standards, rural tourism has become a widely popular leisure activity, and consequently, the happiness of tourists has received increasing attention. Through the analysis of the 4E model, it is found that rural tourism can enhance tourists’ happiness through educational experiences, escapism, aesthetic experiences, and entertainment experiences. An evaluation system for the enhancement of tourists’ happiness through rural tourism is constructed from the dimensions of “subjective well-being” and “objective well-being.” Data analysis based on survey data confirms the rationality of this system. Finally, using the AHP-entropy method to assign weights to various indicators, it is further proposed that to enhance tourists’ happiness, the development of rural tourism should also focus on: the government strengthening the formulation of guiding policies, innovating rural tourism service models, enhancing ecological governance in scenic areas, improving infrastructure construction in tourist attractions, comprehensively elevating tourism service levels, and enriching tourism product offerings.