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https://doi.org/10.5713/ab.22.0193    [Accepted] Published online November 13, 2022.
Evaluation of light-emitting diode colors and intensities on slaughter performance, meat quality and serum antioxidant capacity in caged broilers
Zichao Tan1  , Chuanfeng Zhou2  , Xueping Shi1  , Lihua Wang1  , Shubai Wang1,* 
1College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China
2College of Life Science, Qingdao Agricultural University, Qingdao, 266109, China
Correspondence:  Shubai Wang, Tel: +86-53-58957552, Fax: +86-53-58957552, Email: wangshubai2021@163.com
Received: 13 May 2022   • Revised: 3 June 2022   • Accepted: 11 September 2022
Abstract
Objective
This study was to evaluate the interaction of three different light-emitting diode (LED) light colors (white, green, and blue) and three intensities (5, 10, and 15 lx) on slaughter performance, meat quality and serum antioxidant capacity of broilers raised in three-layer cages.
Methods
A total of 648 8-days-old male broiler chicks (Cobb-500) were randomly assigned in 3×3 factorially arranged treatments: three light colors (specifically, white, blue, and green) and three light intensities (namely, 5, 10, and 15 lx) for 35 days. Each treatment consisted of 6 replicates of 12 chicks. The test lasted for 35 days.
Results
The semi-eviscerated weight percentage (SEWP) in 5 lx white was higher than that in 15 lx (P<0.01). The eviscerated weight percentage (EWP) (P<0.05) and water-loss percentage (WLP) (P<0.01) decreased in 10 lx white light than those in green light. Under blue light, the content of hypoxanthine (Hx) in muscle was lower than that under white and green light (P<0.01). The content of malondialdehyde (MDA) in 15 lx blue light was higher than that in 10 lx green light (P<0.05). Light color had an extremely significant effect on TMP, WLP, Hx and crude protein (CP) content (P<0.01). Light intensity had a significant effect on SEWP, EWP, Lightness (L*) value (P<0.05), WLP (P<0.01), and the contents of superoxide dismutase (SOD) (P<0.05), MDA (P<0.01), glutathione peroxidase (GSH-Px) (P<0.01). The interaction effects of light color and intensity had a significant effect on inosine (HxR) content (P<0.01).
Conclusion
Using white LED light with 10 lx light intensity can significantly improve the chicken quality of caged Cobb broilers, improve the content of inosine acid in chicken breast and enhance the antioxidant capacity of the body. We suggest that the broiler farm can use 10 lx white LED light source for lighting in 8-42 days.
Keywords: Color; Intensity; Light-emitting Diode; Meat Quality; Slaughter Performance; Serum Antioxidant Capacity


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