ArticleAnimals : an open access journal from MDPI2021
Evaluation of Chemical Composition and Meat Quality of Breast Muscle in Broilers Reared under Light-Emitting Diode.
Article in Animals : an open access journal from MDPI, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Effects of Photoperiods on Growth Performance, Serum Biochemical Parameters, Slaughter Performance, Skeletal Development, and Meat Quality of Yellow-Feathered Broilers.Animals : an open access journal from MDPI · 2026Article
- Proteomic insights into broiler stress responses to LED lighting: Effects on liver proteome under neutral, cool, and warm spectra.PloS one · 2025Article
- Effects of Dietary Gallic Acid on Growth Performance, Meat Quality, Antioxidant Capacity, and Muscle Fiber Type-Related Gene Expression in Broiler Chickens Challenged with Lipopolysaccharide.Animals : an open access journal from MDPI · 2024Article
- Label-free liquid chromatography-mass spectrometry comparison of the breast muscle proteome profiles in two fast-growing broilers.Scientific reports · 2024Article
- Effect of Lighting Methods on the Production, Behavior and Meat Quality Parameters of Broiler Chickens.Animals : an open access journal from MDPI · 2024Article
- Label-free liquid chromatography mass spectrometry analysis of changes in broiler liver proteins under transport stress.PloS one · 2024Article
- Dietary Protected Sodium Butyrate and/or Olive Leaf and Grape-Based By-Product Supplementation Modifies Productive Performance, Antioxidant Status and Meat Quality in Broilers.Antioxidants (Basel, Switzerland) · 2023Article
- Impact of different shades of light-emitting diode on fecal microbiota and gut health in broiler chickens.Animal bioscience · 2022Article
- Nutritional Properties of Milk from Dairy Ewes Fed with a Diet Containing Grape Pomace.Foods (Basel, Switzerland) · 2022Article
- Evaluation of Commercial Meat Products of Red Chicken Reared under LED Lights.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
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