Abstract
Simple SummaryThe present study was designed to investigate the role of three different light-emitting diode (LED) light color temperatures (Neutral, Cool, and Warm) on the growth performance, carcass characteristics, and breast meat quality of broilers. No significant differences were observed in carcass yield in any of the experimental conditions. The changes observed in physical and chemical properties of breast meat samples suggest that LED light was not able to modify the quality of the products; therefore, it could represent a good alternative technology to traditional light sources.The present study was designed to investigate the role of three different light-emitting diode (LED) light color temperatures on the growth performance, carcass characteristics, and breast meat quality of broilers. In our experimental condition, 180 chicks were randomly distributed into four environmentally controlled rooms (three replicates/treatment). The experimental design consisted of four light sources: neon (Control), Neutral (Neutral LED; K = 3500–3700), Cool (Cool LED; K = 5500–6000), and Warm (Warm LED; K = 3000–2500). Upon reaching the commercial weight (3.30 ± 0.20 kg live weight), 30 birds from each group were randomly selected, and live and carcass weight were evaluated to determinate the carcass yield. Following the slaughtering, samples of hemibreast meat were collected from each group and analyzed for physical and chemical properties, fatty acids composition, and volatile compounds. Live weight and carcass weight were negatively influenced by the Warm LED; however, no significant differences were observed in carcass yield in any of the experimental conditions. Higher drip loss values were detected in breast meat samples obtained by broilers reared under Neutral and Cool LEDs. In regard to the meat fatty acids profiles, higher polyunsaturated fatty acids (PUFA) values were detected with the Warm LED; however, the ratio of PUFA/saturated fatty acids (SFA) did not change in any group. The evaluation of volatile profiles in cooked chicken meat led to the identification of 18 compounds belonging to the family of aldehydes, alcohols, ketones, and phenolic compounds, both at 0 (T0) and 7 (T7) d after the cooking. The results of the present study suggest that the LED represents an alternative technology that is cheaper and more sustainable than traditional light sources, since it allows economic savings for poultry farming without significant alterations on the production parameters or the quality of the product.
Highlights
This article is an open access articleIn addition to animal diet and genetics, the farming system is one of the factors that most influences the conversion efficiency of feed and the production performance of poultry
The company made available 4 boxes, in one of which the conventional lighting system based on the use of neon was maintained (Control), and in the other three of which lightemitting diode (LED) lights were installed in Neutral (Neutral LED; K = 3500–3700), Cool (Cool LED; K = 5500–6000), and Warm (Warm LED; K = 3000–2500) shades, respectively
Our study showed that Neutral and Cool LED light did not determine changes in broiler growth; on the contrary, broilers reared under Warm LED had a lower live weight than those reared under the Control and Cool LED, though there was no influence on the carcass yield
Summary
This article is an open access articleIn addition to animal diet and genetics, the farming system is one of the factors that most influences the conversion efficiency of feed and the production performance of poultry. The light (intensity, photoperiod, and wavelength) has direct effects on the behavior, physiology, immunity, and performance of poultry [1,2]. The impact of various intensities and wavelengths on the production performance of chickens has been extensively studied in recent decades; this has led to testing in commercial farms of various lighting systems, such as incandescent and fluorescent lamps. Lightemitting diode (LED) lamps have gained increasing interest in poultry businesses due to their high energy efficiency, long operating life, availability in different wavelengths, low electricity consumption with consequent reduction of CO2 emissions into the atmosphere, and low farming costs [5]. Many studies have been conducted to evaluate the effect of monochromatic light produced by LED lamps on the production performance and quality of chicken meat, and a wide range of colors is available, there are conflicting reports on the impact of different colors on production performance. It has been shown that LEDs, compared to other light sources, are able to reduce stress and fear in broilers [6]
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