Influence of monochromatic light on quality traits, nutritional, fatty acid, and amino acid profiles of broiler chicken meat

Abstract

The role of monochromatic lights was investigated on meat quality in 1-d-old straight-run broiler chicks (n = 360), divided into 6 light sources with 6 replicates having 10 chicks in each replicate. Six light sources were described as incandescent bulbs (IBL, as a control) and light-emitting diode (LED) light colors as white light (WL), blue light, red light (RL), green light, and yellow light. Among LED groups, the RL increased the concentration of monounsaturated fatty acids (P < 0.001), saturated fatty acids (P < 0.001), and the saturated:polyunsaturated fatty acid ratio (P < 0.001), but reduced the concentration of polyunsaturated fatty acid, n-3 fatty acid, and n-6 fatty acid. The IBL increased the n-3 and sulfur-containing amino acids but reduced the n-6:n-3 nonessential amino acids. The WL improved the concentration of most of the essential amino acids (P < 0.01) and nonessential amino acids (P < 0.01) of breast meat. It can be extracted that the light produced by LED responded similar to the IBL light in influencing nutrient contents of meat. Moreover, LED is not decisive in improving fatty acid composition of meat. However, the role of IBL in reducing n-6:n-3 ratio and enhancing n-3 cannot be neglected. Among LED, WL is helpful in improving essential and nonessential amino acid contents of broiler meat.

Effect of L‐theanine on meat quality, muscle amino acid profiles, and antioxidant status of broilers

“…In the present study, the MDA, the final product of lipid peroxidation, and PC, the product of protein oxidation, contents in muscle were quadratically decreased by L-theanine, which indicated a lower intramuscular oxidative damages. Consistent with these findings, the present study provided the first evidence in broilers that dietary L-theanine supplemen- (Franco, Rois, Vazquez, Purrinos, et al, 2012;Kim et al, 2013). Previous study reported that the AA profiles in serum, liver, and brain of rats could be changed by the administration of Ltheanine (Terashima, Takido, & Yokogoshi, 1999).…”

Testicular Growth and Comb and Wattles Development in Three Italian Chicken Genotypes Reared Under Free-Range Conditions

“…Finally, for dual-purpose purebreds, environmental light and sexual maturity could be considered also for meat quality as these two factors could affect sensorial and chemical parameters of chicken meat (Touraille and Ricard, 1981;Kim et al, 2013).…”

Effects of organic chromium sources on growth performance, lipid metabolism, antioxidant status, breast amino acid and fatty acid profiles in broilers

“…In recent years, the total consumption of chicken meat has increased with the rapid development of the poultry industry 1,2 . Poultry meat generally contains not only nutrients but also enriches health‐promoting substances such as amino acids (AA) and n‐3 polyunsaturated fatty acids (PUFA) 3,4 . The characteristics of AA affect the umami and sweet flavor of meat 5 .…”