Effects of lighting programme and early feed restriction on performance, some stress parameters and quality characteristics of breast meat in broilers

H DEGER ORAL TOPLU; AHMET NAZLIGUL; SERAP UNUBOL AYPAK; SOLMAZ KARAARSLAN; MEHMET KAYA

doi:10.56093/ijans.v86i11.63424

Authors

H DEGER ORAL TOPLU Adnan Menderes University, 09016 Isikli, Aydin Turkey
AHMET NAZLIGUL Adnan Menderes University, 09016 Isikli, Aydin Turkey
SERAP UNUBOL AYPAK Adnan Menderes University, 09016 Isikli, Aydin Turkey
SOLMAZ KARAARSLAN Adnan Menderes University, 09016 Isikli, Aydin Turkey
MEHMET KAYA Adnan Menderes University, 09016 Isikli, Aydin Turkey

https://doi.org/10.56093/ijans.v86i11.63424

Keywords:

Broiler, Early feed restriction, Lighting program, Meat quality, Stress

Abstract

This study was conducted to determine effects of lighting program and early feed restriction on performance, stress and meat quality characteristics in broilers. Broilers (320) were randomly assigned to 4 groups based on lighting program (23 h lighting, 1 h dark or 16 h light, 8 h dark/day) and feeding program (ad lib. or feed restriction) with 4 replicates. Broilers in feed restricted group received feed as 50% of daily ad lib. consumption recommendations from 8 to 14 days of age. Final body weight, heterophil-lymphocyte ratio (H/L), tonic immobility (TI) duration and the percentages of total SFA of breast meat were lower, whereas the percentages of PUFA and PUFA/SFA were higher for broilers in feed restricted group than those fed ad lib. H-L ratio and TI duration of broilers exposed to 16L:8D were lower than those exposed to continuous lighting. In conclusion, early feed restriction negatively affected growth performance of broilers. However, broilers subjected to early feed restriction had less fat deposition and healthier fatty acid profile in breast meat and also they had less stress level, compared to ad lib. fed broilers. Lighting program of 16L:8D decreased the stress situation of broilers without any negative effect on production performance and meat quality characteristics.

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