Heat Stress and Gut Health in Broilers: Role of Tight Junction Proteins
Journal Title: Advances in Food Technology and Nutritional Sciences - Open Journal - Year 2017, Vol 3, Issue 1
Abstract
Sixteen of the seventeen hottest years ever recorded have occurred since 2001 and climate trends are predicted to continue in an upward trend.1 As this upward trend continues, it will serve as a severe environmental stress factor on all forms of the life.2,3 One of the most affected industries will be the livestock industry. Poultry, in particular, appears to be very heat sensitive animals, due to lack of sweat glands and high metabolic activity.4,5 It is estimated that heat stress alone costs the U.S. poultry industry more than 100 million dollars a year and this number is expected to rise.6 For broiler (meat-type) chickens, the external temperature for optimal performance is 18 to 22 ºC.7 Under these conditions, the internal body temperature of a broiler is between 40.6 °C-41.7 °C. Nevertheless, when chickens are placed under heat stress conditions, their body temperature may be well above that; up to 45 °C-47.2 °C, which is the lethal limit.8 Heat stress (HS) or hyperthermia results from failed thermoregulation that occurs when animals produce or absorbs more temperature than it dissipates.9 The adverse effects of HS can range from discomfort to multiple organ damage and, under severe stress, to death by spiraling hyperthermia. The Gut plays a vital role in nutrient absorption, digestion and transport, yet it is very responsive and susceptible to HS. In this editorial we will review the effect of heat stress on tight junction (TJ) proteins and gut health.
Authors and Affiliations
Sami Dridi
Keywords
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- EP ID EP545894
- DOI 10.17140/AFTNSOJ-3-e010
- Views 161
- Downloads 0
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