Abstract:When collecting body measurements of meat sheep using non-contact methods, the smooth texture of the sheep’ s skin and their constantly changing postures can lead to difficulties in locating feature points, inconsistencies in measurement reference points, and the loss of surface detail information. In response, an automated method for measuring the body dimensions of meat sheep was proposed based on a multi-module enhancement strategy. Datasets comprising 5 000 images each of sheep viewed from the side and from above were established. Using YOLO 11n-Pose as the base model, the keypoint detection model PDRE-YOLO was constructed by integrating the following modules: Faster_ Block with PConv, DCNv4 with dynamic deformable convolutions, RepViTBlock, and EVCBlock applied to the spine, neck, and head detection regions, respectively. Using PDRE-YOLO, nine key points were extracted: shoulder break point, shoulder height point, chest depth point, chest height point, rump height point, ischial tuberosity point, hoof tip point, left shoulder point, and right shoulder point. Based on the pixel values of these key points and coordinate transformation algorithms, six body measurements were automatically calculated: body length, body height, chest depth, chest height, cross height, and chest width. Experimental results indicated that on the side-view dataset, the model achieved a keypoint detection accuracy of 99. 50% for the mAP @ 0. 5: 0. 95, representing a 1. 8 percentage point improvement over the original YOLO 11n Pose model; detection accuracy reached 93. 60% , an increase of 3. 8 percentage points. On the top-view dataset, mAP@ 0. 5:0. 95 also achieved 99. 50% , an improvement of 1. 5 percentage points; with detection accuracy at 92. 60% , an increase of 2. 0 percentage points. The body measurements derived from coordinate-transformed keypoints were compared with manual measurements, yielding mean absolute errors (MAE)of 3. 94 cm, 3. 23 cm, 2. 04 cm, 1. 06 cm, 5. 47 cm, and 1. 42 cm, with average relative errors of 7. 63% , 5. 87% , 8. 75% , 4. 02% , 10. 22% , and 9. 68% , respectively.