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Effect of Lighting Regimes on Performance and Meat Quality of Broilers  

Na, Jae Cheon (Poultry Division, National Institute of Animal Science, RDA)
Park, Sung Bok (Poultry Division, National Institute of Animal Science, RDA)
Kang, Hwan Ku (Poultry Division, National Institute of Animal Science, RDA)
Kim, Dong Wook (Poultry Division, National Institute of Animal Science, RDA)
Kim, Min Ji (Poultry Division, National Institute of Animal Science, RDA)
Bang, Han Tae (Poultry Division, National Institute of Animal Science, RDA)
Chae, Hyun-Seok (Poultry Division, National Institute of Animal Science, RDA)
Choi, Hee Chul (Poultry Division, National Institute of Animal Science, RDA)
Suh, Ok Suk (Poultry Division, National Institute of Animal Science, RDA)
Hong, Eui Chul (Poultry Division, National Institute of Animal Science, RDA)
Publication Information
Journal of Animal Environmental Science / v.18, no.3, 2012 , pp. 173-182 More about this Journal
Abstract
The study was carried out to investigate the effect of lighting regimes on performance and meat quality of broiler. A total of 912 chicks was divided into 2 groups with male (3 replications/group, 34 heads/replication) and female (3 replications/group, 42 heads/replication). Treatments were control (C, natural lighting), T1 treatment (24L), and T2 treatment (1~2d, 24L; 2~4d, 23L+1D; 4~16d, 16L+8D; 16~21d, 18L+6D; 21~42d, 23L+1D) by lighting regimes. There was no significantly different on body weight, body weight gain, feed intake, and feed conversion ratio of male and female of broilers among treatments. There was no significantly different on cooking loss and water hold capacity of all broiler's meats among treatments. Share force of lighting regimes was higher compared to control (P<0.05). There was no significantly different on common ingredients (moisture, crude protein, crude fat, and ash) of broiler's meat. Finally, lighting regimes may decrease the stress as well as improve the growth performance and meat quality of broilers
Keywords
Broiler; Lighting regime; Performance; Meat quality;
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