Influence of Monochromatic Light Exposure during Incubation and Rearing Stage on Carcass Traits and Meat Quality of Broilers

Abstract

This study evaluated the effects of photo-thermal stimulation of broiler eggs and chicks, using different light wavelengths on carcass traits and meat quality of broiler chickens at market age. A total of 720 fertile broiler eggs were randomly assigned to three incubation light treatments from embryonic day one (ED1): green light (GL, 560 nm), blue light (BL, 480 nm), and darkness (control). After hatching, three parallel trials were conducted. In the first trial, day-old chicks (n = 240) from each treatment were reared under continuous photo stimulation matching the light intensity during incubation. In the second trial, chicks were brooded under their respective incubation light for two weeks, then exposed to conventional white light (WL). In the third trial, all chicks were reared under WL regardless of incubation light. All birds received standard diets, clean water, and vaccinations. Carcass traits (hot carcass weight, breast, thigh, drumstick, liver, heart, and abdominal fat) and meat quality parameters (pH, color, cooking loss, drip loss, and shear force) were recorded. Results showed that the BL and GL groups had significantly higher body and organ weights than WL. Dressing percentage peaked in BL (83.66%), while WL had the lowest (68.83%). Meat color (lightness L*) was higher in WL, indicating paler meat, while cooking and drip losses were also highest in WL, suggesting poor water-holding capacity. BL samples exhibited the lowest losses and shear force, reflecting better tenderness. Conclusively, photo stimulation using BL or GL, especially during early development, improves growth performance, carcass yield, and meat quality in broiler chickens.