In the heart of Maryland, researchers at the Animal Biosciences and Biotechnology Laboratory are unraveling the intricate dance between heat stress, feed intake, and the gut microbiota of broiler chickens. Their findings, published in the journal *Poultry Science* (known in English as *Avicultura Científica*), could reshape how the poultry industry tackles heat stress, a pressing issue as global temperatures rise.
Philip M. Campos, the lead author of the study, explains, “We wanted to understand how chronic and acute heat stress affects the gut microbiota of broilers, and how much of that effect is due to the reduced feed intake that often accompanies heat stress.” The team subjected broilers to different conditions: chronic cyclic heat stress (CHS), acute heat stress (AHS), and pair-fed (PF) conditions, where birds were fed the same amount as those under CHS but without heat stress.
The results were revealing. Chronic heat stress decreased the richness of the cecal microbiota, while acute heat stress had the opposite effect, increasing richness. “This suggests that the duration of heat stress plays a significant role in shaping the gut microbiota,” Campos notes. The study also found that both acute heat stress and pair-fed conditions altered the cecal microbiota profiles similarly to chronic heat stress, highlighting the complex interplay between heat stress and feed intake.
In the ileum, the story was different. Pair-fed conditions altered the microbiota, and chronic heat stress further changed it, indicating that both direct heat stress and indirect effects through reduced feed intake impact gut health. The researchers observed decreased levels of Lactobacillus and increased levels of Ligilactobacillus in the cecum across all stress conditions.
The implications for the poultry industry are substantial. Understanding how heat stress and reduced feed intake affect the gut microbiota can help devise nutritional strategies to maintain gut health and improve broiler performance. “By targeting specific microbial populations, we might be able to mitigate some of the negative effects of heat stress,” Campos suggests.
This research could pave the way for innovative solutions, such as probiotics or dietary adjustments, to support broiler health in the face of rising temperatures. As the industry grapples with the challenges of climate change, insights like these are invaluable. The study not only sheds light on the intricate world of gut microbiota but also offers a glimpse into the future of poultry farming, where science and technology converge to overcome environmental challenges.
As Campos and his team continue their work, the poultry industry watches closely, eager to implement strategies that will ensure the health and productivity of broilers in an increasingly warm world. The journey to unravel the mysteries of the gut microbiota is far from over, but each discovery brings us one step closer to a more resilient and sustainable future for poultry farming.