Effect of Light Intensity and Perch on Fear and Stress Reactions and Some Meat Quality Characteristics in Broilers

Abstract

The present study aimed to determine the effect of light intensity and perch use of broiler on fear and stress reactions and some meat quality characteristics in broilers. A total of 270 one-day-old male broiler chicks were randomly assigned to groups based on the three different light intensity (5, 20, and 80 lux) and perch use (perch and no perch) with three replicates. In the study, it has been determined that there was statistically no significant difference between light intensity and perch on tonic immobility duration, L* (lightness), a* (redness), and b* (yellowness) color traits. While the difference between the groups of light intensity was significant (P<0.01), the effect of perch was not significant on heterophil/lymphocyte ratio (P>0.05). pH15 value from meat quality characteristics was detected as 6,04, 5,97, and 5,92 at 5, 20 and 80 lux respectively (P<0.05). While the effect of perch use was not significant, light intensity was significant on cooking loss (P<0.001). At the end of the study, it is indicated that a significant effect of light intensity and perch on water holding capacity from meat quality traits (respectively, P<0.05 and P<0.001). It has been observed that the use of 20 lux light intensity in broilers reduces the heterophile/lymphocyte ratio and cooking loss, and this situation positively affects the welfare of the animals.

Keywords

• Broiler
• Light intensity
• Meat quality
• Perch
• Stress
• Welfare.

Project Number

VTF-19035

Etlik Piliçlerde Işık Şiddeti ve Tüneğin Korku ve Stres Reaksiyonları ile Bazı Et Kalite Özellikleri Üzerine Etkisi

Abstract

Bu çalışmada, ışık şiddeti ve tünek kullanımının etlik piliçlerde korku ve stres reaksiyonları ile bazı et kalite özellikleri üzerine etkilerinin belirlenmesi amaçlanmıştır. Araştırmada, 3 farklı ışık şiddetine (5, 20 ve 80 lüks) göre üç grup, tünek kullanımına (tünek var ve yok) göre iki grup ve her grupta da üç tekerrür grubu olmak üzere toplam 270 adet etlik piliç kullanılmıştır. Araştırmada, etlik piliçlerde hareketsiz kalma süresi ile L* (parlaklık), a* (kırmızılık) ve b* (sarılık) renk özellikleri üzerine ışık şiddeti ve tünek kulanımının etkisi istatistiksel bakımdan önemsiz bulunmuştur. Heterofil/lenfosit oranı üzerine ışık şiddeti bakımından gruplar arasındaki fark önemli (P<0,01) bulunurken; tünek kullanımın etkisi önemsiz bulunmuştur (P>0,05). Et kalite özelliklerinden pH15 değeri 5, 20 ve 80 lükste sırasıyla 6,04, 5,97 ve 5,92 olarak saptanmıştır (P<0,05). Pişirme kaybı üzerine tünek kullanımının etkisi istatistiksel olarak önemsiz bulunurken; ışık şiddetinin etkisi ise önemli bulunmuştur (P<0,001). Araştırma sonunda, ışık şiddetinin ve tünek uygulamasının su tutma kapasitesi üzerine etkisinin önemli (sırasıyla P<0,05 ve P<0,001) olduğu gözlenmiştir. Etlik piliçlerde 20 lüks ışık şiddeti kullanımının heterofil/lenfosit oranı ve pişirme kaybını düşürdüğü ve bu durumun hayvanların refahını olumlu yönde etkilediği görülmüştür.

Keywords

• Et kalite özellikleri
• etlik piliç
• ışık şiddeti
• refah
• stres
• tünek.

Supporting Institution

Aydın Adnan Menderes Üniversitesi

Project Number

VTF-19035

Thanks

Bu çalışmanın TI süresi ile ilgili verileri Aydın Adnan Menderes Üniversitesi BAP (VTF-19035) tarafından desteklenen yüksek lisans tezinden alınmıştır.

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