The Effects of Lighted Incubation on Traits and Composition of Broiler Breast Meat

The Effects of Lighted Incubation on Traits and Composition of Broiler Breast Meat

ABSTRACT Background During incubation, the formation of fundamental anatomical and physiological structures of broilers makes this period highly sensitive to environmental factors. Objectives This study examined the effects of green LED lighting (560 nm, 15 lux) during incubation on the quality char...

Full description

Saved in:
Bibliographic Details
Main Authors: Esin Ebru Onbaşılar, Hilal Çapar Akyüz, Umut Can Gündoğar, Sakine Yalçın, Tevhide Sel, Emirhan Nemutlu, Tuba Reçber, Banu Yüceer Özkul, Necmettin Ünal, Ceyhan Özbeyaz
Format: Article
Language:English
Published: Wiley 2025-09-01
Series:Veterinary Medicine and Science
Subjects:
breast meat
broiler
composition
lighted incubation
Online Access:https://doi.org/10.1002/vms3.70569
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:ABSTRACT Background During incubation, the formation of fundamental anatomical and physiological structures of broilers makes this period highly sensitive to environmental factors. Objectives This study examined the effects of green LED lighting (560 nm, 15 lux) during incubation on the quality characteristics of broiler breast meat. Methods Meat samples were analysed for pH, colour (L*, a*, b*), cooking loss, water holding capacity, proximate composition (dry matter, crude protein, fat, and ash), fatty acid composition, amino acid profile, and antioxidant properties. Results Green LED lighting had no significant impact on ultimate pH, meat colour, cooking loss or water holding capacity (P>0.05) but resulted in a higher initial pH (p < 0.05). Nutrient composition was found similar between groups (p > 0.05). It increased certain saturated fatty acids (C17:0, C20:0, C23:0), DHA (C22:6n3), asparagine and glutamine (p < 0.05), which may enhance nutritional value. Although TAS levels were elevated, higher TOS and OSI values indicate increased oxidative stress (p < 0.05). Conclusion These findings suggest that green LED lighting during incubation can positively influence certain meat quality traits, particularly fatty acid and amino acid composition. Future studies should focus on optimising lighting protocols during the incubation to enhance meat quality while minimising oxidative stress.
ISSN:2053-1095

Similar Items