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...
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| Format: | Article |
| Language: | English |
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Wiley
2025-09-01
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| Series: | Veterinary Medicine and Science |
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| Online Access: | https://doi.org/10.1002/vms3.70569 |
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| author | Esin Ebru Onbaşılar Hilal Çapar Akyüz Umut Can Gündoğar Sakine Yalçın Tevhide Sel Emirhan Nemutlu Tuba Reçber Banu Yüceer Özkul Necmettin Ünal Ceyhan Özbeyaz |
| author_facet | Esin Ebru Onbaşılar Hilal Çapar Akyüz Umut Can Gündoğar Sakine Yalçın Tevhide Sel Emirhan Nemutlu Tuba Reçber Banu Yüceer Özkul Necmettin Ünal Ceyhan Özbeyaz |
| author_sort | Esin Ebru Onbaşılar |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-8ed2b571e09c4d40a8cf24350ea0b3eb |
| institution | Kabale University |
| issn | 2053-1095 |
| language | English |
| publishDate | 2025-09-01 |
| publisher | Wiley |
| record_format | Article |
| series | Veterinary Medicine and Science |
| spelling | doaj-art-8ed2b571e09c4d40a8cf24350ea0b3eb2025-08-20T04:02:41ZengWileyVeterinary Medicine and Science2053-10952025-09-01115n/an/a10.1002/vms3.70569The Effects of Lighted Incubation on Traits and Composition of Broiler Breast MeatEsin Ebru Onbaşılar0Hilal Çapar Akyüz1Umut Can Gündoğar2Sakine Yalçın3Tevhide Sel4Emirhan Nemutlu5Tuba Reçber6Banu Yüceer Özkul7Necmettin Ünal8Ceyhan Özbeyaz9Department of Animal Husbandry Faculty of Veterinary Medicine, Ankara University Ankara TurkeyDepartment of Animal Husbandry Faculty of Veterinary Medicine, Ankara University Ankara TurkeyDepartment of Animal Husbandry Faculty of Veterinary Medicine, Ankara University Ankara TurkeyAnimal Nutrition Science Association Ankara TurkeyDepartment of Biochemistry Faculty of Veterinary Medicine, Ankara University Ankara TurkeyDepartment of Analytical Chemistry Faculty of Pharmacy, Hacettepe University Ankara TurkeyDepartment of Analytical Chemistry Faculty of Pharmacy, Hacettepe University Ankara TurkeyDepartment of Animal Husbandry Faculty of Veterinary Medicine, Ankara University Ankara TurkeyDepartment of Animal Husbandry Faculty of Veterinary Medicine, Ankara University Ankara TurkeyDepartment of Animal Husbandry Faculty of Veterinary Medicine, Ankara University Ankara TurkeyABSTRACT 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.https://doi.org/10.1002/vms3.70569breast meatbroilercompositionlighted incubation |
| spellingShingle | Esin Ebru Onbaşılar Hilal Çapar Akyüz Umut Can Gündoğar Sakine Yalçın Tevhide Sel Emirhan Nemutlu Tuba Reçber Banu Yüceer Özkul Necmettin Ünal Ceyhan Özbeyaz The Effects of Lighted Incubation on Traits and Composition of Broiler Breast Meat Veterinary Medicine and Science breast meat broiler composition lighted incubation |
| title | The Effects of Lighted Incubation on Traits and Composition of Broiler Breast Meat |
| title_full | The Effects of Lighted Incubation on Traits and Composition of Broiler Breast Meat |
| title_fullStr | The Effects of Lighted Incubation on Traits and Composition of Broiler Breast Meat |
| title_full_unstemmed | The Effects of Lighted Incubation on Traits and Composition of Broiler Breast Meat |
| title_short | The Effects of Lighted Incubation on Traits and Composition of Broiler Breast Meat |
| title_sort | effects of lighted incubation on traits and composition of broiler breast meat |
| topic | breast meat broiler composition lighted incubation |
| url | https://doi.org/10.1002/vms3.70569 |
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