Aditivos à base de levedura na alimentação de frangos de corte: bem-estar, saúde intestinal e sistema imune
Carregando...
Data
2023-04-11
Autores
Nascimento Filho, Marcos Antonio
Título da Revista
ISSN da Revista
Título de Volume
Editor
Universidade Estadual Paulista (Unesp)
Resumo
A indústria avícola é um setor produtivo rápido e dinâmico devido ao intenso desenvolvimento e aplicação de tecnologias na genética, nutrição e manejo dos frangos de corte. Por este motivo, os desafios encontrados atualmente na avicultura estimulam a constante adaptação dos sistemas contemporâneos aos novos modelos de produção, de forma a garantir maior saúde, bem-estar das aves e segurança alimentar. No que diz respeito a nutrição, o uso de aditivos à base de levedura tem sido considerado uma alternativa promissora para substituir os antimicrobianos como melhoradores de desempenho na alimentação animal. Compostos principalmente por mananoligossacarídeos, β-glucanos e nucleotídeos, esses prebióticos demonstram capacidade para modular a microbiota intestinal e respostas do sistema imune das aves, influenciando positivamente as características de produtividade. No entanto, diversos mecanismos de ação desses prebióticos e suas associações ainda foram pouco elucidados e demandam mais estudos. Sendo assim, o projeto de pesquisa propôs investigar os efeitos da suplementação de produtos à base de levedura Saccharomyces cerevisiae em rações para frangos de corte. Para isso foram realizados dois ensaios de desempenho, sendo: a) a avaliação dos efeitos da suplementação dos aditivos prebióticos sobre o bem-estar e a integridade intestinal de frangos de corte desafiados com Eimeria; e b) o uso dos aditivos no controle da infecção de Salmonella Heidelberg em frangos de corte e na modulação da microbiota intestinal e respostas do sistema imune. Foram verificados resultados positivos para a morfologia intestinal dos frangos de corte suplementados com os aditivos à base de levedura frente ao desafio de Eimeria, assim como alta produção de serotonina que está relacionada há melhores condições de bem-estar das aves. Além disso, frente ao desafio de Salmonella foi verificada a produção de imunoglobulinas e aumento da concentração de alguns ácidos graxos de cadeia curta para os frangos suplementados com aditivos à base de leveduras, indicando o aumento das respostas do sistema imune. A microbiota intestinal também foi alterada e a bactéria Turicibacter (biomarcador de serotonina) foi identificada em aves suplementadas com os aditivos. Em geral, os resultados demonstraram que a suplementação de aditivos à base de levedura é uma alternativa na nutrição de frangos de corte para estimular efeitos benéficos na saúde, desempenho e bem-estar das aves.
The poultry industry is a fast and dynamic productive sector due to its intense development and application of technologies in genetics, nutrition, and management of broiler commercial systems. As a result, the challenges currently encountered in aviculture stimulate the constant adaptation of the contemporary systems to new production models, in order to ensure greater welfare and health of chickens and food safety. Regarding to nutrition, the use of yeast-based additives has been considered a promising alternative to replace antibiotics as growth promoters in animal feed. Composed mainly of mannooligosaccharides, -glucans and nucleotides, these prebiotics demonstrate capacity to modulate the intestinal microbiota and immune system responses of birds, positively influencing in productivity parameters. However, several modes of action of these prebiotics and their associations with other functional substances have not been entirely elucidated and require further studies. Thus, the research project proposed to investigate the effects of yeast-based products Saccharomyces cerevisiae in broiler chicken diets. The study was divided in two performance trials: a) evaluation of the effects of yeast-based additives on the well-being and intestinal integrity of broiler chickens challenged with Eimeria; and b) the use of yeast-based products in the control of Salmonella Heidelberg infection in broiler chickens and in the modulation of intestinal microbiota, and immune system responses. Positive results were verified for the intestinal morphology of broilers supplemented with yeast-based additives against the Eimeria challenge, as well as high production of serotonin which is related to better welfare conditions of the birds. In addition, in the face of the Salmonella challenge, the production of immunoglobulins and increased concentration of some short-chain fatty acids were verified for the broiler chickens supplemented with yeast-based additives, indicating an increase in the immune system response. The gut microbiota was also altered and the Turicibacter bacterium (serotonin biomarker) was identified in birds supplemented with the additives. Overall, the results demonstrated that supplementation of yeast-based additives is an alternative in broiler nutrition to stimulate beneficial effects on poultry health, performance and well-being.
The poultry industry is a fast and dynamic productive sector due to its intense development and application of technologies in genetics, nutrition, and management of broiler commercial systems. As a result, the challenges currently encountered in aviculture stimulate the constant adaptation of the contemporary systems to new production models, in order to ensure greater welfare and health of chickens and food safety. Regarding to nutrition, the use of yeast-based additives has been considered a promising alternative to replace antibiotics as growth promoters in animal feed. Composed mainly of mannooligosaccharides, -glucans and nucleotides, these prebiotics demonstrate capacity to modulate the intestinal microbiota and immune system responses of birds, positively influencing in productivity parameters. However, several modes of action of these prebiotics and their associations with other functional substances have not been entirely elucidated and require further studies. Thus, the research project proposed to investigate the effects of yeast-based products Saccharomyces cerevisiae in broiler chicken diets. The study was divided in two performance trials: a) evaluation of the effects of yeast-based additives on the well-being and intestinal integrity of broiler chickens challenged with Eimeria; and b) the use of yeast-based products in the control of Salmonella Heidelberg infection in broiler chickens and in the modulation of intestinal microbiota, and immune system responses. Positive results were verified for the intestinal morphology of broilers supplemented with yeast-based additives against the Eimeria challenge, as well as high production of serotonin which is related to better welfare conditions of the birds. In addition, in the face of the Salmonella challenge, the production of immunoglobulins and increased concentration of some short-chain fatty acids were verified for the broiler chickens supplemented with yeast-based additives, indicating an increase in the immune system response. The gut microbiota was also altered and the Turicibacter bacterium (serotonin biomarker) was identified in birds supplemented with the additives. Overall, the results demonstrated that supplementation of yeast-based additives is an alternative in broiler nutrition to stimulate beneficial effects on poultry health, performance and well-being.
Descrição
Palavras-chave
Desafio sanitário, Desempenho, Frangos de corte, Imunidade intestinal, Microbiota, Saccharomyces cerevisiae, Broiler chickens, Challenge, Intestinal immunity, Microbiota, Performance