Functional/physicochemical properties and oxidative stability of ground meat from broilers reared under different photoperiods

Abstract

Long photoperiods are used in the broiler industry to maximize animal performance, though the impact on meat quality remains poorly understood. The current study evaluated the impact of photoperiod on functional/physicochemical properties and oxidative stability of meat through broiler processing. Ross 308 broilers (n = 432) were randomly assigned to 4 photoperiod treatments (hours in L = light, D = dark): 20L:4D, 18L:6D, 16L:8D, or 12L:12D with 6 pens per treatment. At 42 D of age, 2 broilers per pen (n = 12 per treatment) were harvested under standard conditions. Broiler tenderloin ( M. Pectoralis minor ) and leg muscles were removed at 1 D postmortem and frozen/stored at −40°C. After 24 h thawing at 2°C, the samples were deboned, ground, and formed into patties in 3 independent batches. Photoperiod had no impact on pH, water-holding capacity, textural profile, meat emulsion activity index, and thiol content ( P > 0.05). The patties from 12L:12D and 16L:8D had lower CIE b∗ (yellowness) values than 18L:6D and 20L:4D ( P < 0.05), whereas 12L:12D had lower chroma (color intensity) values than other treatments ( P < 0.05). The meat from 20L:4D exhibited lower sarcoplasmic protein solubility than other treatments ( P < 0.05), whereas both 20L:4D and 18L:6D exhibited lower total protein solubility than 12L:12D ( P < 0.05). Higher transmission values (indication of protein denaturation) were observed in 20L:4D than in other treatments ( P < 0.05), whereas 12L:12D also maintained lower values than both 18L:6D and 16L:8D ( P < 0.05). There was an interaction ( P < 0.05) between photoperiod and display storage on 2-thiobarbituric acid reactive substances values, where the patties from 12L:12D maintained less lipid oxidation compared with the patties from other treatments. Results of this study suggest photoperiod has limited impact on meat quality attributes, though rearing broilers with a 12L:12D lighting schedule may be beneficial in reducing protein denaturation and improving lipid stability.

Assessment of chicken thigh meat quality of Ross 308 broiler of animal welfare certified farm

“…Goo et al [ 21 ] reported that pH of chicken meat was not affected stocking density (15.2, 20.2, 25.3, or 30.4 birds/m 2 ). Tuell et al [ 22 ] investigated the effect of photoperiod length (L = light, D = Dark, 20 L:4 D, 18 L:6 D, 16 L:8 D, or 12 L:12 D) on chicken meat and reported that photoperiod had no impact on meat pH. In this study, this suggested that the farming system such as that level of stocking density and photoperiod did not affect pH of meat.…”

Constant light in early life induces fear-related behavior in chickens with suppressed melatonin secretion and disrupted hippocampal expression of clock- and BDNF-associated genes

“…However, there are some controversial reports questioning the long photoperiods application in broiler industry. It was reported [ 6 ] that 12 L:12 D photoperiod improves meat quality attributes in Ross 308 broilers chickens, compared with long photoperiod (20 L: 4 D). Also, near-constant photoperiod (23 L:1 D) increases stress and fear levels in Ross 308 broilers chickens [ 7 ], disrupts circadian clock gene expression and cecal microbiome diversity in Hy-Line Brown Layer chickens [ 8 ].…”

Identification of the differentially expressed genes in the leg muscles of Zhedong white geese (Anser cygnoides) reared under different photoperiods

“…It is better to use intermittent light during duck feeding or only short light in the early stages to maintain a higher redness value of duck meat ( Starčević et al, 2021 ). Dim light reduces the brightness of broiler meat color ( Fidan et al, 2017 ), whereas long light makes the chicken meat color lighter and increases muscle lipid oxidation and protein denaturation ( Tuell et al, 2020b ). Prolongation of the photoperiod may negatively affect muscle oxidative stability and color by altering muscle metabolites ( Tuell et al, 2020a ).…”