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 in-vestigated on meat quality in 1-d-old straight-run broil-er 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 polyunsatu-rated fatty acid, n-3 fatty acid, and n-6 fatty acid. The IBL increased the n-3 and sulfur-containing amino ac-ids but reduced the n-6:n-3 nonessential amino acids. The WL improved the concentration of most of the es-sential 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 reduc-ing n-6:n-3 ratio and enhancing n-3 cannot be neglect-ed. Among LED, WL is helpful in improving essential and nonessential amino acid contents of broiler meat.