Light intensity and cage position affect meat quality by regulating intestinal flora, inflammation and oxidation in...

Area of Science:

• Animal Science
• Poultry Production
• Food Science

Background:

• Increasing demand for high-quality chicken meat necessitates optimizing intensive farming environments.
• Environmental factors like light intensity and cage position can act as stressors, impacting broiler health and meat quality.

Purpose of the Study:

• To investigate the combined effects of light intensity and cage position on the meat quality of Jinling yellow-feather broilers.
• To explore the relationship between these environmental factors, broiler meat quality, and physiological indicators like inflammation and oxidative status.

Main Methods:

• A total of 1,200 male broilers were subjected to a 2x3 factorial design with two light intensities (4 lx and 1.5 lx) and three cage positions (upper, middle, lower).
• Meat quality parameters (pH, color, losses), serum inflammatory markers, oxidative status indicators, and gut microbiota composition were analyzed.

Main Results:

• Lower light intensity (1.5 lx) improved pH, meat color, and reduced cooking and drip losses.
• Significant interactions between light intensity and cage position affected various meat quality traits and serum indicators.
• The 1.5 lx-middle cage position group exhibited enhanced meat quality, reduced inflammation (higher IL-10), and improved antioxidant capacity (higher T-AOC), with specific gut bacteria enrichment.

Conclusions:

• Light intensity and cage position interact significantly to influence broiler meat quality.
• Optimal environmental conditions, particularly lower light intensity and middle cage placement, can enhance meat quality.
• Improvements in meat quality may be associated with modulated gut microbiota, reduced inflammation, and enhanced oxidative status.