Abstract
Simple SummaryThe aim of the study was to investigate the role of three different light-color temperatures of Light-Emitting Diodes (LEDs) (Neutral, Cool and Warm) on some attributes of breast meat. Various changes were observed in the physical and chemical characteristics of breast meat samples and the results obtained in fatty and volatile profiles indicate that the LEDs change the characteristics of meat.The objective of our study was to investigate the role of three different light-color temperatures of Light-Emitting Diodes (LEDs) [Neutral (); Warm () and Cool ()] on the qualitative attributes of breast meat obtained from male AZ Extra Heavy Red chickens. The comparison was made with meat deriving from chickens reared in the presence of classic neon lighting (Control). The meat was analyzed for the determination of both physical and chemical properties (cooking loss, moisture, total lipids and fatty acid composition). Furthermore, meat samples subjected to cooking were also analyzed for the identification of volatile compounds produced during the process; such evaluation was performed both immediately after cooking (T0) and after 7 days (T7) of cooked-meat storage at 4 °C. Cooking-loss values were higher for samples from chickens raised with Neutral LED (p < 0.05) compared to the other groups. For the fatty acid profiles of the meat, higher values were found for monounsaturated fatty acids (MUFAs) such as C18:1, C9 and C16:1 in Cool LED compared to the Control. Regarding the volatile profile of cooked meat, compounds belonging to the families of aldehydes, alcohols, ketones, and aromatic compounds were identified. Compounds belonging to the aldehyde family, such as hexanal, increased in Cool LED samples at T0 in comparison to the Control. On the other hand, the amounts of 1-Pentanol, 1-Octanol and 2-Octen-1-ol, which belong to the alcohol family, increased at T7 in Cool LED samples compared to the Warm LED. In conclusion, LED lighting showed to be effective in inducing significant variations on chicken breast meat ready to be introduced to the market, in particular regarding fatty acid profiles and the accumulation of volatile compounds. However more in-depth evaluation is needed for the identification of modifications regarding the sensorial sphere, which could have an impact on the consumer acceptability of the product.
Highlights
Our results show that at T0, the amount of hexanal was high in all Light-Emitting Diodes (LEDs) light samples
The study showed the ability of LED lights to modify the fatty acids and volatile profile of the breast meat of red chickens
The monounsaturated fatty acids (MUFAs) appears to be very good for human health
Summary
Consumption of low-fat, low-calorie, high-protein chicken meat has increased significantly [1]. The quality of poultry meat depends on the production performance of the poultry. In addition to animal genetics, the husbandry system heavily affects the poultry production performance and derived meat quality. Light (intensity, photoperiod, and wavelength) is essential as it has a direct influence on the behavior, physiology, immunity and on the performance of the poultry [2]; all this depends on the ability of the chickens to perceive a wide spectrum of colors. The use of LEDs has gained increasing interest due to its good results in terms of energy consumption and animal performance and welfare. The use of LEDs is becoming increasingly popular on chicken farms. Longer life and color variety are the main features of LED lights [4]
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