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1. Quality properties of breast and drumstick muscles of female broiler chickens reared under different light sources were evaluated using a total of 480 female chicks (Ross 308). 2. After hatch, the chicks were randomly divided into three lighting treatment groups: control (daylight; mini incandescent lamps), G-B lighting group (green light monochromatic (MC) lamps for first 3 weeks switching to blue MC lamps for remaining 3 weeks), G-GB mixed lighting group (Green MC light for first 3 weeks, switching to Green MC light + Blue MC light mixture for remaining 3 weeks). 3. Feed consumption, body weight and total muscle weight values of the muscles from G-B and G-GB mix lighting groups were significantly higher than those of incandescent (control) lighting groups. 4. The breast and drumstick muscles from control lighting groups had a lower pH and water-holding capacity, but higher cooking loss values than those from G-B and G-GB mix lighting groups. The muscles from G-GB mix lighting groups exhibited the softer structure than those from other lighting groups. 5. We suggest that G-B or G-GB mix lighting during the rearing period of female broilers would improve body and muscle growth and then meat quality properties.

In this research, emulsion properties of fresh octopus (Octopus vulgaris C.), calamary (Illex coindetti V.), mussel (Mytilus galloprovincialis L.) and cuttlefish (Sepia officinalis L.) were studied by using a model system. Some properties of meats from four different seafood species (octopus, calamary, mussel and cuttlefish), such as pH value, cooking loss (CL), water holding capacity (WHC), drip loss (DL) and various parametres of emulsion such as emulsion capacity (EC), emulsion stability (ES), oil separation from emulsion (SO), water separation from emulsion (SW), emulsion spesific gravity (ESG) were determined. Mussel muscle had the highest CL and DL while mussel had the lowest WHC (p<0.01). Cuttlefish muscle had the lowest CL and DL; however had the highest WHC value (p<0.01). Mean values of EC value of octopus, calamary, mussel and cuttlefish meats were determined to be 311.37, 329.38, 201.60 and 334.24 ml.oil/g. protein, respectively. The lowest ES value (p<0.01) was observed in the mussel meat among the other meats. The highest SO and SW values (p<0.01) were found in mussel meat. The emulsion specific gravities of the samples prepared with octopus, calamary, mussel and cuttlefish meats were determined to be 0.8752, 0.8793, 0.9500 and 0.8819 g/cm 3 , respectively.