Table 7. Effect of light intensity on breast meat quality characteristics of broilers at 35 d of age

Parameters Light intensity (lx) SEM p-value
5 20 35 50
Chemical composition
 Moisture (%) 75.75 76.43 76.19 75.75 0.203 0.078
 Crude protein (%) 22.26 21.53 21.83 22.45 0.290 0.149
 Crude fat (%) 1.17 1.06 1.17 1.06 0.152 0.909
 Crude ash (%) 1.19 1.21 1.17 1.23 0.036 0.675
pH 5.64 5.73 5.77 5.67 0.046 0.203
Color
 L* 56.25 58.12 57.07 59.41 1.177 0.294
 a* 1.64 1.57 1.46 1.46 0.259 0.953
 b* 9.57 9.42 8.27 10.19 0.736 0.348
Physical characteristics
 Cooking loss (%) 19.64 18.22 20.42 21.20 0.903 0.156
 Water holding capacity (%) 56.38 57.71 58.20 58.36 0.629 0.128
 Shear force (N) 21.72 18.82 19.17 21.93 1.526 0.355