ArticleVeterinary medicine and science2025
The Effects of Lighted Incubation on Traits and Composition of Broiler Breast Meat.
Article in Veterinary medicine and science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
2 citing papers in PubMed.
- Impact of Dietary Shrimp Waste on Physical Properties, Chemical Composition, Amino Acid Profile, and Antioxidant Levels of Breast Meat.Veterinary sciences · 2025Article
- The Effects of Lighted Incubation on Traits and Composition of Broiler Breast Meat.Veterinary medicine and science · 2025Article
Corrections and comments
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Authors and funding
10 authors.
Funding
Abstract
backgroundDuring incubation, the formation of fundamental anatomical and physiological structures of broilers makes this period highly sensitive to environmental factors.
objectivesThis study examined the effects of green LED lighting (560 nm, 15 lux) during incubation on the quality characteristics of broiler breast meat.
methodsMeat 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.
resultsGreen 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).
conclusionThese 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.
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