The Effect of Proprioceptive Training on Technical Soccer Skills in Youth Professional Soccer
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Objectives The purpose of this study is to analyze the effects of proprioceptive training and exercises on the physical-fitness and soccer-specific technical skills of young professional soccer players. Methods Twenty-eight male professional soccer players from the Türkiye Football Federation's 3rd League voluntarily participated, with an average age of 20.46 ± 1.60 years, average height of 182.89 ± 5.01 cm, and average body weight of 73.34 ± 3.10 kg. The participants' body compositions were assessed using the Inbody270 (California, USA) bioelectrical impedance analyzer, and their agility and maximal VO 2 cardiorespiratory fitness were measured using the ChronoJump smartspeed mat (INEFC Barcelona-UB). Soccer-specific technical skill assessments were also conducted. Data were analyzed using the SPSS 22 statistical software. Paired sample t-tests were employed for pairwise comparisons. Effect size and percentage changes were provided to highlight the practical significance of the differences between pre-test and post-test results. Cohen's d test was used to determine the effect size, while repeated measures two-way ANOVA was applied to assess the interaction effects (group x time). Eta squared (η2) values were reported to express the magnitude of effect size. A 95% confidence level and a significance level of p = 0.05 were adopted for interpretation. Results The proprioceptive training was found to have statistically significant and favorable effects on the percentage of body fat (p < 0.05; η2 = 0.006) and soccer-specific technical skills, including free juggling (p < 0.05; η2 = 0.302), alternating foot juggling (p < 0.05; η2 = 0.271), right foot juggling (p < 0.05; η2 = 0.250), and shooting performance (p < 0.05; η2 = 0.513). Conclusion In conclusion, the 12-week proprioceptive training, when added to soccer practice, plays a significant role in improving soccer-specific technical skills. It also contributes to the reduction of body fat percentage.
