• Síntesis:• “Se define el sistema gastrointestinal y se discute diferencias estructurales y

mecanismos digestivos y el propósito común del proceso digestivo.Asimismo, se define y explica los componentes de la Salud intestinal(Integridad intestinal & microbiota) y los factores que influyen. Se explicasobre los factores dietaros, utilización de aditivos y recomendacionesnutricionales para una optima salud intestinal”

• Objetivos del aprendizaje: Competencias• -Definir y Reconocer los procesos digestivos y de absorción, así como identifica,

describe y explica las funciones del SGI de los animales domésticos.• -Comprender y manejar los principios, factores y la importancia de la integridad, salud

y microbiota del SGI como base de la Salud animal y eficiencia alimenticia.

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SISTEMA GASTRO INTESTINAL (SGI)

• Actividad de interés (TRABAJO):TRABAJO GRUPAL (por cada grupo):

Determinación del pH del agua de bebida de 1 granja avícola

Determinación del pH del alimento de 1 granja avícola

Determinación del pH del SGI de pollos o gallinas (buche, proventrículo, molleja, intestino (duodeno, yeyuno, íleon) y ciegos

• Estructura de la presentación física (mínimo 6 hojas, leer silabo)

1. Nombre o titulo del tema

2. Antecedentes (General)

3. Revisión

4. Resultados y Discusión

5. Conclusión

6. Opinión critica general (cada estudiante lo escribe a lapicero y firma)

7. Bibliografía

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SISTEMA GASTRO INTESTINAL (SGI)

• Desde el punto de vista de la Nutrición Animal, el aparato digestivo puedepresentar múltiples variantes morfológicas; pero el proceso digestivo tiene elmismo propósito en todos los animales:

LIBERAR LOS GLÚCIDOS, LÍPIDOS Y PROTEÍNAS DEL ALIMENTO INGERIDO Y REDUCIRLOS EN SUS UNIDADES BASICAS MAS SENCILLAS, POR MEDIO DE LOS MECANISMOS Y FACTORES

INVOLUCRADOS EN LA DIGESTIÓN y ASEGURAR UNA EFICIENTE ABSORCION- INGESTIÓN- DIGESTIÓN (accion mecanica por masticacion, accion quimica por HCl, enzimas).- TRANSPORTE DE DIGESTA (contracciones peristalticas).- ABSORCIÓN (transporte activo, pasivo,) nutrientes a la sangre).- SINTESIS (proteinas verdaderas, acidos grasos, carbohidratos, vitaminas).- EXCRECIÓN ( productos de desecho: por la bilis se excreta toxinas, microbios, etc y por

el recto se excreta calcio, magnesio y fosforo)

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SISTEMA GASTRO INTESTINAL (SGI)

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• Carbohidratos→ monosacaridos(Amilasa salival (boca) amilasapancreática (intestino delgado),disacaridasas(intestino delgado)

• Proteinas→ peptidos pequeños yaminoacidos (Pepsina en el estómago.Endopeptidasas de origen pancreático yExopeptidasas (carboxipeptidasa deorigen pancreático

• Lipidos→monogliceridos y acidosgrasos (Lipasa pancreática. Requierede la presencia de bilis.

DIGESTION: enzimas endógenas

DIGESTION EN VARIOS NIVELES

• DIGESTIÓN GÁSTRICA: • Ac. Clorhídrico• Pepsina: Proteínas = polipéptidos + péptidos + peptonas• Cuajo o renina: en lactantes, coagulación para facilitar la digestión• (nata, caseína y lactosa) y el suero: (lactosa, lactoalbúminas, NNP y sales minerales)• Lipasa: Actividad limitada por el bajo pH: Ac. Grasos + Glicerina• DIGESTION INTESTINAL :• Bilis hepática: sin fermentos emulsiona grasas. Es rico en Na y K. Favorece el peristaltismo intestinal, rebaja la tensión

superficial del quimo, favorece la hidrólisis, impide la proliferación de bacterias de la putrefacción y otros m.o.perjudiciales.

• Jugo entérico: Amilasas, Proteasas y Lipasas• Jugo pancreática: Tripsina: Proteínas y péptidos en AA• Amilasa: Almidón e H.C. en azúcares• Lipasa: descompone grasas en a. grasos y glicerina. Máxima actividad con pH 8• DIGESTION INTESTINO GRUESO ??

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ALIMENTO

RESIDUO NO DIGERIDO

INTESTINO DELGADO ABSORCIÓN

secreciones endógenas

partículas gruesas

HECES DURAS

partículas finas

CIEGO

HECES BLANDAS

AGV

Reingestión

DIGESTION EN CONEJOS08/04/2015

DIGESTION EN EQUINOS

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DIGESTION EN RUMIANTES

- Producción de saliva: Vacuno: 150 l/d - Capacidad rumen: 55-60 gal. (25-30 gal

normal)- Contenido ruminal : en 3 capas- Consumo de agua: 850-930 g./Kg. MS- Digestión física, química, microbiológica

(fermentación)- Masticación: 40-50 veces- Tiempo de masticación y rumia: 8 h. c/u. (regurgitación remasticación, reensalivación y nueva deglución, para disminuir el tamaño de partícula del alimento y aumentar la superficie para la fermentación microbiana

- pH= 5.5-6.5; T°= 38-42 °C- Bacterias: más de 60 especies, número y %

según dieta.

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FERMENTACIÓN MICROBIANA- Funciones de los m.o.:

1. digiere la fibra a AGV: convierte celulas vegetales en energiautilizable. Los AGV de Cadena Corta (AGVCC) aportan conel 60-80% de la energia dietaria de rumiantes(dependiendo de la dieta).

2. fabrica proteina: produce amonio: Utilizado por los m.o. paraformar AA´s, pueden absorver AA´s para formar proteinas,pero parcialmente, satisfacen las necesidades de proteinaspor digerir algunos m.o. Esto ocurre en el abomaso e intestinodelgado

3. fabrica vitamins K and B complex (Sintetiza todas las vitaminasdel complejo B, excepto vitamin B12, que requiere Co para susintesis).

� Productos de la digestion fermentativa : AGVCC =SCFAs =VFAs, CH4, CO2 y NH3

• Pricipales SCFAs: Propionato: utilizado por el higado(gluconeogenesis) , Acetato utilizado para energia y formargrasas y Butirato utilizado para energia

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ESTRUCTURA DE VILLI: BASE DE LA ABSORCIÓN

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- The villi increase the surface areaof the ileum for the absorption. Thevilli are finger like projections into thelumen of the gut. The villi increase theavailable surface area by ten times.- The crypts contain the secretorycells of intestinal secretion.- Mucosa is a mucus secretingmembrane.- The circular and longitudinalmuscles combine to create thecontractions known as peristalsisthat maintains the movement ofchyme along the alimentary canal.- The serosa is a tough outermembrane composed of collagen.

MECANISMO DE ABSORCIÓN

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Many substances in the diet are composed of small molecules that need little or no digestion. These include sugars, mineral ions, vitamins and water. These areabsorbed by different transport mechanisms:

•Cholesterol and the fat-soluble vitamins (A, D, E, K) are absorbed into the epithelial cells of the ileum by lipid diffusion

•Mineral ions and water-soluble vitamins are absorbed by passivetransport in the ileum•Dietary monosaccharides are absorbed by active transport in the ileum

•Water is absorbed by osmosis in the ileum and colon.

SALUD INTESTINAL• INTEGRIDAD DEL STI• COMPOSICIÓN MICROBIOTA DEL STI (+ importante)• Integridad:• Distintas regiones anatómica y funcionalmente distintas:• “Proventrículo, ventrículo”, duodeno, yeyuno, íleon, ciegos, colon.• Funciones: ingestión digestión absorción excreción .• Sistema GI optimo: anatómicamente bien estructurado y fisiológicamente

funcional, permite:• 1. Transporte de nutrientes eficiente desde el lumen hacia la circulación.• 2. Incrementar la resistencia a translocación de patógenos.• El SGI sirve como barrera protectora (TJ & mocus epitelial) de organismos y

sustancias no nutrientes.

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TJ• La bombas iones del epitelio desde el lado apical hacia

el basolateral, pero los iones se filtran a través de lasuniones estrechas (TJ) creando una diferencia depotencial de tensión a través del epitelio

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• 2 Grams fluid secretion for each 1 Gram digesta• Nutrient solution• Pathogen dilution and

flushing

• Secreted from crypts and sides of villi

• Absorption from tip and from large intestine

Intestinal Fluid Dynamics

Courtesy of Dr. Fred Hoerr, AVDL

Translocación bacteriana• La aparición de translocación bacteriana supone una pérdida de la función de

barrera que la pared intestinal ejerce frente a la propia flora de la luzintestinal.

• Se han implicado tres tipos de mecanismos necesarios para que se produzcala translocación bacteriana:

• 1. Alteración en el normal equilibrio ecológico bacteriano de la flora intestinal,concretamente el sobrecrecimiento bacteriano por bacilos aerobiosgramnegativos.

• 2.Disfunción de los mecanismos de defensa inmunológica del huésped.• 3. Alteración en la barrera intestinal , con el consiguiente incremento en la

permeabilidad intestinal a las bacterias.• Son necesarios todos estos factores para que la translocación se dé.• La endotoxemia también favorece la translocación bacteriana

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TGI DEL AVE: FUNCION Y ESTRUCTURA

• To improve gut health, a clear understanding of the STRUCTURE AND FUNCTIONALITY OF THEGUT is important.

• High numbers of intestinal villi and high EPITHELIAL TURNOVER RATE (48 to 96 h), and rapidinflammatory response (less than 12 hours, as compared to 3-4 days in mammals), which makesthem more susceptible to disturbances in absorptive capacity than mammals.

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Transit time and pH in poultry GIT

GIT Segment Transit Time(Min) pH

Crop 50 5.5

Proventriculus / gizzard 90 2.5-3.5

Duodenum 5-8 5-6

Jejunum 20-30 6.5-7.0

Ileum 50-70 7.0-7.5

Colon 25 8.0

Source: R.Gauthier(2002) Puede variar por factores nutricionales y otros

SISTEMA DIGESTIVO SIMPLE

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The caeca are a pair of tubes that allow fermentation of undigested food to take place. This is emptied every 24 hours (3 VECES) or so and is a light brown (mustard colour) froth. This can often be confused

as diarrhoea by the novice

INTEGRIDAD INTESTINAL (I.I.)(Cervantes, Phibro Animal Health Corp. EUA, 2011)

• Desarrollo completo, macroscópico y microscópico, a la integridadininterrumpida y al funcionamiento normal del tubo intestinal.

• La I.I. optima es, desde el nacimiento hasta el final del ciclo productivo, esesencial para obtener el MÁXIMO POTENCIAL GENÉTICO de crecimiento yutilización eficiente de los nutrientes del alimento en base a un SGI saludable,una altura máxima de la villi, máxima densidad de la villi y máxima áreaabsortiva.

• Es necesario estimular un desarrollo temprano, integro y completo del aparatoSTI, glándulas y órganos anexos para maximizar la digestión y absorción denutrientes.

• Intestino intacto manteniendo su ESTRUCTURA Y FUNCIÓN o simplemente unintacto y sano intestino (Dr. Harish V. Dharne, head of Avitech’s).

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Intestinal Integrity in Broilers Frederic J. Hoerr, DVM, PhD Auburn University, Auburn, Alabama, USA

• The term “intestinal integrity” is difficult to define.

• THE EFFICIENCY OF NUTRIENT DIGESTION AND ABSORPTION IS LIMITED BY THE FUNCTIONALSURFACE AREA OF THE INTESTINAL TRACT WHICH IS ITSELF DEPENDANT ON THEDEVELOPMENT AND MAINTENANCE OF A HEALTHY INTESTINAL LINING.

• Intestinal integrity for commercial poultry can be defined as “the maintenance of intestinalhealth to enable the expression of the full genetic potential for growth and yield and to fullyutilize the dietary nutrients”.

• Evaluation of intestinal integrity in broiler production involves multiple approaches that involveassessment of production records, clinical examination of the flock, necropsy examination,and histopathology. Additional assessments are applied for research purposes.

• Evaluation of intestinal integrity should be an ongoing activity within a broiler production program(RUTINA)

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SALUD INTESTINAL (SI)– NUTRICIÓN

• La SI influye sobre el performance del crecimiento de las aves: digestión de alimento, absorciónde nutrientes, y utilización de proteína y energía.

• La SI y la nutrición dependen uno del otro. La óptima utilización de nutrientes de la dieta nopuede ser realizado a menos que el intestino este en un estado saludable.

• Algunos factores dietarios pueden predisponer a las aves a una pobre salud intestinal oexacerbar un problema de salud intestinal.

• Como la calidad del alimento y la SI están estrictamente asociados uno del otro, los AVICULTORESy los VETERINARIOS tienden a “point fingers” en los fabricantes de alimentos y nutricionistas (oviceversa) siempre que los problemas de salud intestinal surjan.

• Los factores que afectan la salud intestinal incluyen: ENFERMEDADES ENTERICAS, ESTRÉSAMBIENTAL, APETITO, FORMA DEL ALIMENTO, TOXINAS EN EL ALIMENTO, EXCESIVO NIVELESDE NUTRIENTES ó FACTORES ANTINUTRICIONALES, ETC. (Peter Ferket, 2002).

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Tabla 1: Ingredientes y problemas potenciales en di etas para pollos sobre la salud intestinal

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INTEGRIDAD DEL INTESTINO & INMUNIDAD

• El TGI constituye una extensa superficie en la que se produce un CONTACTO ÍNTIMO entre elorganismo y las substancias de la dieta, microorganismos, parásitos y toxinas exógenas.

• El intestino permite el PASO DE SUSTANCIAS a la circulación sistémica, pero al mismo tiempoEXCLUYE COMPUESTOS PATÓGENOS (Gaskins, 1997).

• El TGI tiene múltiples MECANISMOS DE DEFENSA inespecíficos e inmunológicos.

• Los mecanismos no específicos incluyen producción de ácidos gástricos, peristaltismo, capamucosa, estrecha unión entre las células epiteliales, proteo lisis, resistencia contra lacolonización por bacterias patógenas y el eje intestino hepático.

• La defensa inmunológica del intestino delgado incluye la PRODUCCIÓN DEINMUNOGLOBULINAS secretoras, células M y linfocitos (Madara et al. 1990; Walker y Owen,1990; Deitch, 1993; Wang, 1995).

• Los INDICADORES comúnmente usados para evaluar la integridad intestinal son la longitud delas vellosidades, densidad y longitud intestinal y peso relativo delintestino, profundidad de las criptas y número de células caliciformes,permeabilidad transepitelial, actividad enzimática de la superficie ciliada, inflamación ycrecimiento del animal.

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BIOMETRIA – STR-PODODERMATITIS

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La buena II & TGI sano es esencial para:

• Optima digestión y absorción de nutrientes (Eficiencia de utilización de la dieta)

• Controlar el ingreso de los patógenos entéricos

• Lograr el máximo potencial de crecimiento

• Lograr una pigmentación deseada

• Resistencia al desgarramiento en el procesamiento del faenado

• Manejo de la cama (menos humedad)

• Mínimo olor sucio (foul odor )

• Provee resistencia contra m.o. entero patógenos

• Menos morbilidad y mortalidad

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IMPORTANCIA DE LA II & TGI SANO

Maintaining Gut IntegrityBy Dr. Harish V. Dharne, head of Avitech’s Business Promotion and Knowledge Resource Centre

Nutrition and gut health are closely related in commercial poultry production.

• Diet formulation and feed management can have a marked effect on gut health greatly influencingnutrient utilization and growth of the animal.

• Gut health problems arise due to improper nutrition and an unhygienic environmentespecially during the early stages of chick development.

• For cost effective and sustainable commercial operations there is need to:

1. Maintain natural gut health through proper nutrition and a clean environment, and

2. Effective treatment of an existing gut disorder.

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• a. Physical barriers: Intestinal integrity is compromised when the mucus layer is degraded; epithelial cells are effaced or destroyed, the vascular supply is interrupted, or the immune system is compromised. Viruses, bacteria, fungi, parasites, and toxins can damage this. +++

• Physical barriers protect against the entry of foreign materials and organisms into the bloodstream andaccess to other viscera thus helping intestinal integrity. On occasion due to improper nutrition or anunhygienic environment, when the load of foreign invaders increase these barriers are breached.

a.1 Mucus (a protective1. Mucus: material secreted by intestinal cells) is a barrier to bacterial and fungalinvasion. It is broken by some enzymes (eg. mucinolytic, urease). Poultry feeds with under cooked soy mealmay contain urease.

a.2 Gut epithelial cells (enterocytes): These cells form a semi-permeable surface that selectively allowspassage of fluid, electrolytes, and dissolved nutrients. Every epithelial cell in the digestive tract is part of acontinuous physical barrier. When organisms and toxic agents damage epithelial cells, the integrity of thisprotective barrier is broken.

a.3 Fluid secretion: fluid having large amounts of water mixed with electrolytes. The fluid in the upper smallintestine is protective and keeps bacteria in suspension and washes them downstream.

a.4 Vascular supply: supply under the gut epithelial layer serves to rapidly dilute and carry away anyagents or chemicals (endogenous or exogenous) that may breach the mucosal barrier

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FACTORES QUE INFLUYEN SOBRE LA INTEGRIDAD INTESTINAL

b. Stress factors: Gut environment is also altered by several stress factors to the birds like handling,transportation, overcrowding, abrupt changes in environment, etc.

c. Feed toxins and toxicants: Feed toxins and toxicants can also affect the gut integrity.

d. Dietary factors: Nutritional deficiency due to imbalance in ration formulation, grain engorgement,microbial load in feed etc. affect gut health. The nature of the diet, for example presence of non-starch polysaccharide (NSP) especially soluble fractions in the diet provide substrate for the growthof undesirable bacteria and accumulation of fermentation products affecting the gut severely.Insoluble NSP is a major problem leading to soiling of litter.

e. Health status: Diseases like coccidiosis and fowl plague are found to affect the gut integrity severely.Infections, injuries etc. also affect gut health.

f. Beak deformity: Beak deformity preventing proper feed consumption may impair gut health.

g. Gut microflora: The rich bacterial community that make up the gut micro flora play animportant role for the host through changes in the morphology of gut, nutrition, pathogenesisof enteric diseases, immune response and alterations in colonization resistance.

The shift in composition of this microflora results in production and efficiency losses often inthe absence of any clinical signs. Useful microbes (commensal bacteria) in gut play a positiverole in controlling the gut flora and stimulate the development of the gut wall. Hence, microbialbalance of gut is utmost important in maintaining gut integrity

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• Integridad anatómica y fisiológica (Estructura y Función).

• Microbiota del SGI: parte integral de la salud del TGI e influencia el desarrollo de la microanatomia,ayuda a los procesos digestivo, estimula el desarrollo del sistema inmune entérico y puedeproteger contra la invasión de patógenos.

• Sistema inmune mucosal: la mucosa intestinal tiene una función de barrera, pero también puede generaruna respuesta inmune protectiva contra patógenos.

• El SGI alberga el mas grande numero de células inmunes en el cuerpo.

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Fotos de: Collet, S. University of Georgia - 2008

Tabla 2. Cantidad de bacterias (log CFU/ g) en el tracto intestinal del pollo en diferentes edades.

INTEGRIDAD INTESTINAL & MICROORGANISMOS: Dr. Jose Barragan, Poultry Nutrition Specialist and Con sultant of Spain

• Because many factors can lead to changes in the bacterial population and to enteritis — ranging fromperistaltic movements to bacterial spores in the feed — it isn’t always easy to determine when nutrition iscontributing to the problem. However, one way to help identify diet as a contributor is to test the level ofprotein and fats in feces.

• “If you find an increase in the level of protein or fat in the feces, you know that you have a digestion problemand you need to check your raw materials,” Barragan said. “The idea is to adapt dietary formulations tothe broiler gut. Don’t wait for broilers to adapt their gut to the diet.”

• Dr. Barragan, who described the broiler’s intestines as a “complex ecosystem,” said that it takes about 15days for the bird to develop a mature bacterial population.

• “This is one of the reasons why broiler nutrition is so important during the first 15 days of life,” he said.

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Higher villi in the jejunum (p

VD was higher when probiotics based on Bacillus subtilis were used together with prebioticsbased on MOS, compared to the use of probiotics based on Bacillus sp alone. It was alsohigher in the birds fed the probiotics containing a bacterial pool compared to thosecontaining only one culture (probiotic 1). The results suggest that, in order to obtain higherVD (consequently higher nutrient absorption area), it is necessary to use MOS-basedsaccharides when probiotics based in only one bacterial culture are used.On the other hand, they would be not necessary if the probiotics has many bacterialcultures, as observed for probiotic 2.

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DENSIDAD VILLI (VD):Cervantes, Phibro Animal Health C orp. EUA, 2011

CAUSA MAS COMUNES DE LA MALA II• Coccidiosis y Enteritis necrótica (Clínicas o Subclínicas) son las causas mas comunes que derivan en una

mala II. El daño es costoso, principalmente en su forma subclínica, pudiendo causar perdidas hasta de10.2 centavos de dólar por pollo de 2 kg (5.2 centavos por coccidiosis y 5 centavos por enteritisnecrótica).

• Otras causas de mala II son: Sindrome de retraso del crecimiento y enanismo, Reovirus, Ascaridiasis, Cestodosis,Colibacilosis entero patógena, Salmonelosis, etc.,

• Agentes etiológicos y tipos mas comunes de la enteritis: Protozoarios (Eimeria spp., Histomona spp., y de menor importancia cochlosoma, hexamita, trichomona y

cryptosporidium)Helmintos: Ascaridia spp., Capillaria spp.., y Heterakis spp.Cestodos: Raillietina spp.Bacterias: Clostridium perfringes, Escherichia coli enteropatogena y Salmonella spp.Virus: Coronavirus (sobre todo en pavos), rotavirus, astrovirus, reovirus, enterovirus y calicivirus.Hongos: Levaduras, Candida albicansInfecciones mixtas: causadas concurrentemente por cualquiera de los agentes etiologicos arriba mencionados

Causas alimenticias: MICOTOXINAS, GRASAS RANCIAS, AMINAS BIOGÉNICAS, HARINA DE SOYA MALPROCESADA, AGUA DE BEBIDA DE MALA CALIDAD, ETC.

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ACEITES O GRASAS: Rancias

ROL DE FACTORES DIETARIOS – MEJORA DE LA INTEGRIDAD INTESTINAL

• QUALITY FEED INGREDIENTS: Supplementation of QUALITY FEEDINGREDIENTS helps in maintaining natural gut health.

• Processed feed: Many incriminating factors of feed are destroyed due toprocessing. Extrusion is effective in reducing microbial contamination infeedstuffs and in Salmonella control .

• Pelleted feed: Pelleting provides scope for utilization of high fibre feedresources. Use of steam- pelleted feed seems to be of value in maintaininggut health.

• FEED ADDITIVES: Commercial poultry production during the last 50 yearshas benefited from pharmaceutical and biological products that enabled flocksize to increase, genetic potential and improved nutritional formulations to berealized, and overall production to increase. Food animal agriculture isproviding wholesome poultry meat protein for consumption in the human dietat unprecedented levels. Some feed additives that promote the gut healtheither directly or by preventing the enteric pathogens are discussed below

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ADITIVOS QUE PROMUEVEN SALUD DEL TGI

1. ANTICOCCIDIALS AND IONOPHORES; c occidiosis, a managemental disease, causesdevastating losses to the poultry industry. The disease is characterised by an invasion and damageof the intestinal wall by the parasite resulting in severe haemorrhage and mortality. For this reason,it is essentially added in most poultry rearing situations during the rearing period to prevent illnessand control infections. When used in a structured and monitored programme, anticoccidial agentsare very effective and permit the optimum performance of the animal without compromising healthstatus. No new anticoccidial agent has come onto the market since the 1980s, which is in part areflection of the success that the ionophores have brought to the control of the disease.

2. PROBIOTICS (DIRECT-FED MICROBIALS); “A probiotic is defined as a live microbial feedsupplement which beneficially affects the host animal by improving its INTESTINAL MICROBIALBALANCE .”

Gut flora may be disturbed under several circumstances including the use of antibiotics or otherdrugs, excess stress, disease, exposure to toxic substances, which allows harmful competitors tothrive in the gut. Probiotics prevent such harmful bacteria (enteric pathogens) from growing in thegut and thus minimize the disturbances caused by them, and also maintain host favourable bacteria.Thus Probiotics balance gut microflora.

Probiotics are also used as an alternative to antibiotics. However, probiotics are not a substitute forantibiotics in birds with serious infections but are useful in restoring the normal bacterial populationthat was otherwise altered due to administration of antibiotics. If the conditions that originally causeddamage to the natural gut flora persist, the benefits obtained from probiotic supplements will beshort lived.

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3. PREBIOTICS; are non-digestible food ingredients (readilyfermentable sugars), that beneficially affect the host by selectivelystimulating the growth and/or activity of one or a limited number ofbacteria in the colon, and thus improve host health. Most potentialprebiotics are carbohydrates (such as oligosaccharides). Prebioticoligosaccharides may be added to processed foods. Some prebioticsthat are used in this manner against pathogens are fructo-oligo-saccharides (FOS), xylo-oligo-saccharides (XOS), mannan-oligo-saccharides (MOS) and galacto-oligo- saccharides (GOS).

4. SYNBIOTICS; although use of probiotic formulations may well helpin achieving these benefits, it is also possible to increase andmaintain a healthy bacterial gut flora by increasing the amounts ofprebiotics in the diet such as inulin (naturally occurringoligosaccharides), raw oats, and unrefined wheat. As probiotics aremainly active in the small intestine and prebiotics are onlyeffective in the large intestine , the combination of the two gives asynergistic effect. Appropriate combinations of pre- andprobiotics are termed as synbiotics.

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5. ACIDIFIERS/ORGANIC ACIDS; include short chain fatty acids, volatile fattyacids and weak carboxylic acids that are only partly disassociated. They mayplay a role in maintaining gut integrity in the way that they reduce thecolonization of pathogens (like Salmonella and E.coli) in intestinal wall bylowering the intestinal pH below 6.0, and promoting the normal microfloragrowth. This condition also increases the efficiency of all digestive enzymes.Daily application of short chain fatty acids such as Butyric acids increasesepithelial cell proliferation , quick repairing of the intestine, increased villousheight and in turn increased absorptive capacity. Alone or in combination, theseare beneficial to the animal's health.

6. ENZYMES; extra enzymes can add to the animals' own digestive capacity.Feeding high viscosity cereal grains to broilers result in larger microbialpopulations in the ileum. Viscosity reduces the passage rate of the feed leadingto overall reductions in consumption and decreased performance, stickydroppings and dirty eggs. A viscous environment slows down digestionprocesses, and encapsulates nutrients, making them inaccessible to digestiveenzymes. Viscous gels are formed in the digesta by the soluble NSP, whichare not digested by the animal's own enzymes. Thickening of unstirred waterlayer due to gel formation also inhibit absorption. Thus non-starchpolysaccharides form a major target substrate for feed enzymes. The additionof enzymes to address NSP viscosity can improve gut health, fe edefficiency, improve manure quality and facilitate the use o f lower cost feedingredients.

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7. TOXIN BINDERS; are used through feed to bind or adsorbdeleterious substances such as mold and fungi-borne mycotoxins.These are the invisible thieves or a hidden danger in animal feed, toanimal health and production. They may also accumulate in animalproducts and contaminate the human food chain.

8. ANTIBIOTIC GROWTH PROMOTERS; With the intensification oflivestock farming the use of antibiotics for growth promotion hasbecome popular. Antibiotic growth promoters are feed additives thatare administered at a low, sub therapeutic dose to suppress sensitivepopulations of bacteria in the gut and improve growth and performanceof bird. The reason is that a reduction in gastrointestinal infectionswould result in the subsequent increase in muscle weight. It has beenestimated that as much as 6 per cent of the net energy in the diet couldbe lost due to microbial fermentation in the intestine (Jensen, 1998)and stimulation of energy-consuming immune responses. If themicrobial population could be better controlled, it is possible that thelost energy could be diverted to growth. Whatever the mechanism ofaction, the result of the use of growth promoters is an improvement indaily growth rates between 1 and 10 per cent resulting in meat of abetter quality, with less fat and increased protein content

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Limitaciones del uso de los antibióticos:

• Un sobre uso de algun antibiotico por largoperiodo de tiempo puede conllevar a quelas poblaciones bacteriales locales sevuelvan RESISTENTES AL ANTIBIOTICO

• RESIDUOS DE ANTIBIOTICOS EN LOSPRODUCTOS PODRIA AFECTAR A LOSHUMANOS.

• Hay dos principales vias con las que sepodria reducir nuestra dependencia del usode antibioticos en los animales:

• 1.DESARROLLAR ALTERNATIVAS A LOSANTIBIOTICOS, que trabajan pormecanismos similares, promoviendocrecimiento y realzando la eficiencia deconversion alimenticia.

• 2.Una ruta mas dificultosa podria serMEJORAR LA SALUD ANIMAL

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ECUACIÓN DE INTERES NUTRICIONAL

A superfície de absorção (SA) (Hardin et al., 1999):

SA (mm2) = altura do vilo (mm) x largura a 50% de altura do vilo (mm)

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Máxima área de absorción

Máxima altura de villi + máxima densidad de villi + microbiota

ABSORCION OPTIMA DE NUTRIENTES

Optima integridad & Salud intestinal

NUTRICIÓN TEMPRANA Y SALUD INTESTINAL

� GOOD START is an important factor in MAXIMIZING PROFITS from broiler operations. � Early nutrition mainly in the first 7 DAYS OF LIFE for broilers may program the birds' systems and set a

pattern for growth and productivity. A large % of early growth (2 to 5 times the growth rate of other tissues)occurs in the DIGESTIVE TRACT and those organs involved in digestion.(FACTOR 1ra w.: 4.5)

� If digestive growth is retarded during this time period, overall growth rate may be compromised. Furthernewly hatched chicks are more prone to gut infections as its natural defense is yet to be strengthened.

� Feeding of chicks:� Access to nutrients post hatch has a major impact on the immediate and long-term development of the

chick.� The immediate post hatch period is critical for the development of all systems in chicks including the

immune system.� The development of bursa and spleen is responsive to environmental stress at an early age in chicks.� Delayed access to nutrients post hatch reduces the relative weight of bursa and spleen.� The passage of feed that is not sterile, through TGI exposes the bursa to a variety of antigens. So the

earlier the chicks are fed post hatch, the sooner will the proliferation stem cell meet environmentalantigens. This clearly suggests that early nutrition is important in laying a strong foundation for the healthstatus of birds in a situation where little or no antibiotics are allowed in their feed.

� Suitable feed additives should be added in the starter diet as precautionary measure that will ensurebetter health and productivity.

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RECOMENDACIONES NUTRICIONALES

• Acceso rápido de agua y alimento de buena calidad, para favorecerel desarrollo y maduración precoz del tubo intestinal .

• Verificación diaria del consumo (agua y alimento) mediante lapalpación del buche, ver comedero, registro.

• Uso de enzimas para mejorar digestibilidad y reducir la viscocidad decereales con contenido alto de polisacaridos no almidonados.

• Verificación y rechazo de materias primas para la fabricación dealimentos contaminados con micotoxinas o aminas biogenicas.

• Evitar el uso de grasas rancias o no estabilizadas con antioxidanteso que no cumplan con los requisitos de calidad.

• Evitar el uso de soya mal procesada con contenido alto deinhibidores de tripsina.

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