TGI: FUNCION PRINCIPAL

• Desde el punto de vista de la Nutrición Animal El aparato

digestivo puede presentar múltiples variantes
morfológicas; pero el proceso digestivo tiene el mismo
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

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 DIGESTIÓN
- 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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 IMPORTANCIA DE LA SALIVACION

• FUNCIONES DE LA SALIVA :

- SOLUBILIZACION de alimento seco

- LUBRICACIÓN Liga el alimento formando

bolo alimenticio.

- ENZIMÁTICA (Amilasa).

- BUFFER (Bicarbonato de Sodio)

- HIGIENE Oral

- ENFRIAMIENTO EVAPORATIVO de algunas

especies animales.

- CONTROL DE SECRECIÓN (volumen y tipo)

dependiente de sistema nervioso central

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 DIGESTION: ENZIMAS
• Carbohidratos→ monosacaridos (Amilasa salival (boca)
amilasa pancreática (intestino delgado),
disacaridasas(intestino delgado)
• Proteinas→ peptidos pequeños y aminoacidos (Pepsina en el
estómago. Endopeptidasas de origen pancreático y
Exopeptidasas (carboxipeptidasa de origen pancreático
• Lipidos→monogliceridos y acidos grasos (Lipasa pancreática.
Requiere de la presencia de bilis.

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 ACCION Y DESARROLLO DE ENZIMAS

(unids/kg p.v. en intestino a los 10 días de

20/10/2013 edad
 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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 DIGESTION DE PROTEINAS

proteína del
alimento polipéptido
diipéptido
proteína
indigestible

aa disponibles

masticación HCl pepsina tripsina quimiotripsina carboxipeptid. minopeptid. elastasas

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 DIGESTION EN CONEJOS
Reingestión
ALIMENTO

INTESTINO DELGADO ABSORCIÓN

RESIDUO NO DIGERIDO
secreciones endógenas

partículas finas
CIEGO
partículas gruesas
AGV

HECES DURAS HECES BLANDAS

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 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 energia
utilizable. Los AGV de Cadena Corta (AGVCC) aportan con el 60-
80% de la energia dietaria de rumiantes (dependiendo de la
dieta).
2. fabrica proteina: produce amonio: Utilizado por los m.o. para formar
AA´s, pueden absorver AA´s para formar proteinas, pero
parcialmente, satisfacen las necesidades de proteinas por digerir
algunos m.o. Esto ocurre en el abomaso e intestino delgado
- 3. fabrica vitamins K and B complex (Sintetiza todas las vitaminas
del complejo B, excepto vitamin B12, que requiere Co para su
sintesis).
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 formar
grasas y Butirato utilizado para energia
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 FERMENTACION COMPARATIVA POR ESPECIES

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 FERMENTACION EN MONOGASTRICOS

• Limitada fermentación post gástrica (colon, recto y ciego)

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 ESTRUCTURA DE VILLI: BASE DE LA ABSORCIÓN
- The villi increase the surface area
of the ileum for the absorption. The
villi are finger like projections into the
lumen of the gut. The villi increase the
available surface area by ten times.
- The crypts contain the secretory
cells of intestinal secretion.
- Mucosa is a mucus secreting
membrane.
- The circular and longitudinal
muscles combine to create the
contractions known as peristalsis
that maintains the movement of
chyme along the alimentary canal.
- The serosa is a tough outer
membrane composed of collagen.
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 ABSORCION EN EL TGI

El proceso de transporte de los productos finales de la digestion atravieza las

paredes gastrointestinal e ingresa al torrente sanguineo, vasos linfaticos y
celulas del tejido
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 MECANISMO DE ABSORCIÓN

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 ABSORCIÓN: TRANSPORTE ACTIVO
Active Transport : Glucose absorption and Amino
acids absorption into the epithelial cells.
•Active mean that the membrane protein 'pump'
requires energy to function
•The source of energy is ATP from respiration
•This moves the molecules from low to high
concentration against the concentration gradient
•The energy causes a shape change in the protein that
allows it to move the molecule to the other side of the
membrane.

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 are absorbed 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 passive transport in the
ileum
•Dietary monosaccharides are absorbed by active transport in the ileum
•Water is absorbed by osmosis in the ileum and colon.
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 CAPACIDAD DIGESTIVA COMPARATIVA

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 TGI DEL AVE: FUNCION Y ESTRUCTURA
• To improve gut health, a clear understanding of the STRUCTURE AND FUNCTIONALITY OF THE
GUT is important..
• Birds also have high numbers of intestinal villi and high EPITHELIAL TURNOVER RATE (48 to
96 h), and rapid inflammatory response (less than 12 hours, as compared to 3-4 days in
mammals), which makes them more susceptible to disturbances in absorptive capacity than
mammals.
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:
20/10/2013 R.Gauthier(2002)
 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
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 CRECIMIENTO ALOMETRICO

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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
FUNCTIONAL SURFACE AREA OF THE INTESTINAL TRACT WHICH IS ITSELF DEPENDANT ON
THE DEVELOPMENT AND MAINTENANCE OF A HEALTHY INTESTINAL LINING.
• Intestinal integrity for commercial poultry can be defined as the maintenance of intestinal
health to enable the expression of the full genetic potential for growth and yield and to
fully utilize the dietary nutrients.
• Evaluation of intestinal integrity in broiler production involves multiple approaches that involve
assessment 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.

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 ECUACIÓN
ALTURA DE VILLI + DENSIDAD DE VILLI + AREA
ABSORTIVA + EQUILIBRIO M.O.
A superfície de absorção (SA) foi calculada de
acordo com a fórmula (Hardin et al., 1999):
SA (mm2) = altura do vilo (mm) x largura a 50% de altura do vilo (mm)

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 IPE

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 SALUD INTESTINAL (SI)– NUTRICIÓN
• La SI tiene una gran influencia sobre el performance del crecimiento de las aves: Afecta la
digestión de alimento, absorción de nutrientes, y utilización de proteína y energía.
• La SI y la nutrición son estrictamente dependiente uno del otro. La óptima utilización de
nutrientes de la dieta no puede 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 o
exacerbar un problema de salud intestinal.
• A causa que la calidad del alimento y la SI están estrictamente asociados uno del otro, los
AVICULTORES y los VETERINARIOS tienden a “point fingers” en los fabricantes de alimentos y
nutricionistas (o viceversa) siempre que los problemas de salud intestinal surjan.
• Los factores que afectan la salud intestinal incluyen: ENFERMEDADES ENTERICAS, ESTRÉS
AMBIENTAL, APETITO, FORMA DEL ALIMENTO, TOXINAS EN EL ALIMENTO, EXCESIVO NIVELES DE
NUTRIENTES ó FACTORES ANTINUTRICIONALES, ETC. (Peter Ferket, 2002).

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 Tabla 1: Ingredientes y problemas potenciales en dietas 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 el
organismo 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 tiempo
EXCLUYE COMPUESTOS PATÓGENOS (Gaskins, 1997).
• El TGI tiene múltiples MECANISMOS DE DEFENSA inespecíficos e inmunológicos.
• Los mecanismos no específicos incluyen producción de ácidos gástricos, peristaltismo, capa
mucosa, estrecha unión entre las células epiteliales, proteo lisis, resistencia contra la
colonización por bacterias patógenas y el eje intestino hepático.
• La defensa inmunológica del intestino delgado incluye la PRODUCCIÓN DE INMUNOGLOBULINAS
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 de
las vellosidades, densidad y longitud intestinal y peso relativo del intestino,
profundidad de las criptas y número de células caliciformes, permeabilidad transepitelial,
actividad enzimática de la superficie ciliada, inflamación y crecimiento del animal.
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 INTEGRIDAD INTESTINAL (I.I.)
(Cervantes, Phibro Animal Health Corp. EUA, 2011)

• Desarrollo completo, macroscópico y microscópico, a la integridad ininterrumpida y al

funcionamiento normal del tubo intestinal.
• La I.I. optima es, desde el nacimiento hasta el final del ciclo productivo, es esencial para
obtener el MÁXIMO POTENCIAL GENÉTICO de crecimiento y utilización eficiente de los
nutrientes del alimento en base a un TGI saludable, una altura máxima de la villi, máxima
densidad de la villi y máxima área absortiva.
• Es necesario estimular un desarrollo temprano, integro y completo del aparato GTI, glándulas y
órganos anexos para maximizar la digestión y absorción de nutrientes.
• Intestino intacto manteniendo su ESTRUCTURA Y FUNCIÓN o simplemente un intacto y sano
intestino (Dr. Harish V. Dharne, head of Avitech’s).

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 IMPORTANCIA DE LA II & TGI SANO

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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 Maintaining Gut Integrity
By 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
influencing nutrient utilization and growth of the animal.
• Gut health problems arise due to improper nutrition and an unhygienic environment
especially 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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Factores QUE INFLUYEN SOBRE LA INTEGRIDAD INTESTINAL

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. +++
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 growth of undesirable bacteria and accumulation of fermentation products
affecting the gut severely. Insoluble NSP is a major problem leading to soiling of litter.

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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. Gut micro flora:
The rich bacterial community that make up the gut micro flora play an
important role for the host through changes in the morphology of gut,
nutrition, pathogenesis of enteric diseases, immune response and alterations
in colonization resistance.
The shift in composition of this microflora results in production and efficiency
losses often in the absence of any clinical signs. Useful microbes (commensal
bacteria) in gut play a positive role in controlling the gut flora and stimulate
the development of the gut wall. Hence, microbial balance of gut is utmost
important in maintaining gut integrity.
g. Beak deformity: Beak deformity preventing proper feed consumption may impair gut
health.
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 a. Natural Physical Barriers that Help to Maintain
Intestinal Integrity
• Physical barriers protect against the entry of foreign materials and organisms into the bloodstream and
access to other viscera thus helping intestinal integrity. On occasion due to improper nutrition or an
unhygienic environment, when the load of foreign invaders increase these barriers are breached.
1. Mucus (a protective1. Mucus: material secreted by intestinal cells) is a barrier to bacterial and fungal
invasion. It is broken by some enzymes (eg. mucinolytic, urease). Poultry feeds with under cooked soy
meal may contain urease.
2. Gut epithelial cells (enterocytes): These cells form a semi-permeable surface that selectively allows
passage of fluid, electrolytes, and dissolved nutrients. Every epithelial cell in the digestive tract is part of
a continuous physical barrier. When organisms and toxic agents damage epithelial cells, the integrity of
this protective barrier is broken.
3. Fluid secretion: fluid having large amounts of water mixed with electrolytes. The fluid in the upper small
intestine is protective and keeps bacteria in suspension and washes them downstream.
4. Vascular supply: supply under the gut epithelial layer serves to rapidly dilute and carry away any agents
or chemicals (endogenous or exogenous) that may breach the mucosal barrier.

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 f. MICROORGANISMOS Y EL TGI

• Integridad anatómica y fisiológica (Estructura y Función).

• Microbiota del TGI: 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 puede proteger contra la
invasión de patógenos.
• Sistema inmune mucosal: la mucosa intestinal tiene una función de barrera, pero también puede generar
una respuesta inmune protectiva contra patógenos.
• El TGI alberga el mas grande numero de células inmunes en el cuerpo.

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

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

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

• Because many factors can lead to changes in the bacterial population and to enteritis — ranging from
peristaltic movements to bacterial spores in the feed — it isn’t always easy to determine when nutrition is
contributing to the problem. However, one way to help identify diet as a contributor is to test the level of
protein 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
problem and you need to check your raw materials,” Barragan said. “The idea is to adapt dietary
formulations to the 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 15
days 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<0.01) were seen when Bacillus subtilis-
based probiotics were used compared to diets without this additive

20/10/2013 Cervantes, Phibro Animal Health Corp. EUA, 2011

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

Cervantes, Phibro Animal Health Corp. EUA, 2011

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 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 de
10.2 centavos de dólar por pollo de 2 kg (5.2 centavos por coccidiosis y 5 centavos por enteritis
necrótica).
• Otras causas de mala II son: Sindrome de retraso del crecimiento y enanismo, Reovirus, Ascaridiasis,
Cestodosis, Colibacilosis entero patógena, Salmonelosis, Micotoxinas, Grasas rancias, Aminas biogénicas,
Harina de soya mal procesada, Agua de bebida de mala calidad, 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 albicans
Infecciones mixtas: causadas concurrentemente por cualquiera de los agentes etiologicos arriba
mencionados
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 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 percentage of early growth (2 to 5 times the growth rate of
other tissues) occurs in the digestive tract and those organs involved in digestion.
If digestive growth is retarded during this time period, overall growth rate may be compromised. Further
newly hatched chicks are more prone to gut infections as its natural defense is yet to be strengthened. So
proper care should be taken during this time period.
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 environmental
antigens. This clearly suggests that early nutrition is important in laying a strong foundation for the health
status 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 ensure better health and
productivity.

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 ROL DE FACTORES DIETARIOS – MEJORA DE LA INTEGRIDAD
INTESTINAL
• Quality feed ingredients: Supplementation of quality feed ingredients helps in
maintaining natural gut health.
• Processed feed: Many incriminating factors of feed are destroyed due to
processing. Extrusion is effective in reducing microbial contamination in feedstuffs
and in Salmonella control.
• Pelleted feed: Pelleting provides scope for utilization of high fibre feed resources.
Use of steam- pelleted feed seems to be of value in maintaining gut health.
• FEED ADDITIVES: Commercial poultry production during the last 50 years has
benefited from pharmaceutical and biological products that enabled flock size to
increase, genetic potential and improved nutritional formulations to be realized,
and overall production to increase. Food animal agriculture is providing
wholesome poultry meat protein for consumption in the human diet at
unprecedented levels. Some feed additives that promote the gut health either
directly or by preventing the enteric pathogens are discussed below

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 ADITIVOS QUE PROMUEVEN SALUD DEL TGI
1. ANTICOCCIDIALS AND IONOPHORES; coccidiosis, a managemental disease, causes devastating losses to the
poultry industry. The disease is characterised by an invasion and damage of 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 illness and control infections. When used in
a structured and monitored programme, anticoccidial agents are very effective and permit the optimum
performance of the animal without compromising health status. No new anticoccidial agent has come
onto the market since the 1980s, which is in part a reflection of the success that the ionophores have
brought to the control of the disease. (GRUPO DE EST. PRA EXPERIMENTO FMVZ- LAB. INTERNACIONAL)
2. PROBIOTICS (DIRECT-FED MICROBIALS); “A probiotic is defined as a live microbial feed supplement which
beneficially affects the host animal by improving its INTESTINAL MICROBIAL BALANCE.”
Gut flora may be disturbed under several circumstances including the use of antibiotics or other drugs,
excess stress, disease, exposure to toxic substances, which allows harmful competitors to thrive in the gut.
Probiotics prevent such harmful bacteria (enteric pathogens) from growing in the gut 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 for
antibiotics in birds with serious infections but are useful in restoring the normal bacterial population that
was otherwise altered due to administration of antibiotics. If the conditions that originally caused damage
to the natural gut flora persist, the benefits obtained from probiotic supplements will be short lived.

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 3. PREBIOTICS; are non-digestible food ingredients (readily fermentable
sugars), that beneficially affect the host by selectively stimulating the
growth and/or activity of one or a limited number of bacteria in the
colon, and thus improve host health. Most potential prebiotics are
carbohydrates (such as oligosaccharides). Prebiotic oligosaccharides may
be added to processed foods. Some prebiotics that 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 help in
achieving these benefits, it is also possible to increase and maintain a
healthy bacterial gut flora by increasing the amounts of prebiotics in the
diet such as inulin (naturally occurring oligosaccharides), raw oats, and
unrefined wheat. As probiotics are mainly active in the small intestine
and prebiotics are only effective in the large intestine, the combination
of the two gives a synergistic effect. Appropriate combinations of pre-
and probiotics are termed as synbiotics.

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5. ACIDIFIERS/ORGANIC ACIDS; include short chain fatty acids, volatile fatty acids and
weak carboxylic acids that are only partly disassociated. They may play a role in
maintaining gut integrity in the way that they reduce the colonization of pathogens
(like Salmonella and E.coli) in intestinal wall by lowering the intestinal pH below 6.0,
and promoting the normal microflora growth. This condition also increases the
efficiency of all digestive enzymes. Daily application of short chain fatty acids such as
Butyric acids increases epithelial cell proliferation, quick repairing of the intestine,
increased villous height and in turn increased absorptive capacity. Alone or in
combination, these are 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 microbial populations in the ileum.
Viscosity reduces the passage rate of the feed leading to overall reductions in
consumption and decreased performance, sticky droppings and dirty eggs. A viscous
environment slows down digestion processes, and encapsulates nutrients, making
them inaccessible to digestive enzymes. Viscous gels are formed in the digesta by
the soluble NSP, which are not digested by the animal's own enzymes. Thickening of
unstirred water layer due to gel formation also inhibit absorption. Thus non-starch
polysaccharides form a major target substrate for feed enzymes. The addition of
enzymes to address NSP viscosity can improve gut health, feed efficiency, improve
manure quality and facilitate the use of lower cost feed ingredients.

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7. TOXIN BINDERS; are used through feed to bind or adsorb deleterious
substances such as mold and fungi-borne mycotoxins. These are the
invisible thieves or a hidden danger in animal feed, to animal health and
production. They may also accumulate in animal products and contaminate
the human food chain.
8. ANTIBIOTIC GROWTH PROMOTERS; With the intensification of livestock
farming the use of antibiotics for growth promotion has become popular.
Antibiotic growth promoters are feed additives that are administered at a
low, sub therapeutic dose to suppress sensitive populations of bacteria in
the gut and improve growth and performance of bird. The reason is that a
reduction in gastrointestinal infections would result in the subsequent
increase in muscle weight. It has been estimated that as much as 6 per cent
of the net energy in the diet could be lost due to microbial fermentation in
the intestine (Jensen, 1998) and stimulation of energy-consuming immune
responses. If the microbial population could be better controlled, it is
possible that the lost energy could be diverted to growth. Whatever the
mechanism of action, the result of the use of growth promoters is an
improvement in daily growth rates between 1 and 10 per cent resulting in
meat of a better quality, with less fat and increased protein content
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20/10/2013 E.S.T. - Nutrición Animal-2013-I-FMVZ 46
 Limitaciones del uso de los antibióticos:

• An overuse of any antibiotic over a period of time may lead to the local
bacterial populations becoming RESISTANT TO THE ANTIBIOTIC.
• ANTIBIOTIC RESIDUES in the products may affect humans.
• Essentially, there are two main ways in which we can reduce our
dependence on antibiotic use in animals:
1. An obvious choice is the development of ALTERNATIVES TO ANTIBIOTICS
that work via similar mechanisms, promoting growth whilst enhancing the
efficiency of feed conversion.
2. A more difficult route would be to IMPROVE ANIMAL HEALTH.

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 RECOMENDACIONES NUTRICIONALES

• Acceso rápido de agua y alimento de buena calidad, para favorecer el

desarrollo y maduración precoz del tubo intestinal .
• Verificación diaria del consumo (agua y alimento) mediante la palpación
del buche.
• Uso de enzimas para mejorar digestibilidad y reducir la viscocidad de
cereales con contenido alto de polisacaridos no almidonados.
• Verificación y rechazo de materias primas para la fabricación de alimentos
contaminados con micotoxinas o aminas biogenicas.
• Evitar el uso de grasas rancias o no estabilizadas con antioxidantes o que
no cumplan con los requisitos de calidad.
• Evitar el uso de soya mal procesada con contenido alto de inhibidores de
tripsina.
•

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 ACTIVIDADES

TRABAJO :
• Consiga una foto de un corte histológico de cualquier parte del TGI
como consecuencia de una prueba en nutrición : sintetice y de su
opinión critica.

20/10/2013