Heat stress in poultry
Heat stress is a common reality in poultry production, its effects are quite complex and harmful and depend on the intensity and duration of the exposure to high temperatures.
The gut is affected by heat stress through several pathways, including organ ischemia and hypoxia, as well as oxidative stress.
In heat stress challenges, the intestinal barrier is compromised because of lower tight junction protein expression, enterocyte damage, and microbiome unbalance, leading to gut health issues such as dysbiosis and necrotic enteritis.
At the gut level, phytomolecules such as carvacrol, cinnamaldehyde, capsaicin, silymarin, cineol, and menthol, among others, have been found to alleviate heat stress through their antioxidant capacities, leading to improved animal health and performance.
