Slaughter and meat quality of broiler turkeys using different light programmes during growing

The issue of selecting light programmes in poultry houses is of great importance in growing broiler turkeys, as neglecting it results in the deterioration of the movement of the bird. Such a factor leads to deterioration of general health and destabilises the proper functioning of body systems. The purpose of the research was to identify the effect of different lighting methods on the slaughter and meat qualities of broiler turkeys. The following methods were used in the research: histological, anatomical, morphometric, light-optical, statistical. The research was conducted in 2022 on two groups of Big-6 cross broiler turkeys in the poultry houses of the control group and two experimental production sites No. 7 poultry enterprises of Chernivtsi Oblast. The regulation of the light programs of each poultry house was implemented using fluorescent lamps of the PSP1V2-36 type, which provide warm white colour (colour temperature 2700 K) lighting. The research results established that the most developed muscle tissue was found in turkeys grown by the method using high intensity lighting. In addition, another experimental group demonstrated results higher than the control group. In addition, the quality of the meat of different groups had specific minor differences: in the pectoral muscles of the experimental groups, a slight increase in the content of dry matter (by 0.4-0.6%), protein (by 0.3-0.4%) and a decrease in fat content (by 0.3-0.4%). The caloric content has actually not changed. The experimental groups had an advantage in the chemical composition and energy value of the meat. The results of the conducted research can be used to improve the system of growing broiler turkeys, to explore in more detail the reaction of the bird to various conditions and the impact of these conditions on the body. It will allow obtaining high-quality products faster and reduce the cost of production