Abstract
Inflammation is the reaction of the immune system to an injury; it is aimed at the recovery and repair of damaged tissue. The inflammatory response can be beneficial to the animal since it will reestablish tissue homeostasis if well regulated. However, if it is not controlled, inflammation might lead to a chronic response with a subsequent loss of tissue function. The intestine is constantly exposed to a number of environmental triggers that stimulate inflammation and lead to a reduction in performance. The diet and dietary components constitute consistent inflammatory triggers in poultry. Dietary components, such as anti-nutritional compounds, oxidized lipids, mycotoxins, and excess of soluble fiber or protein, are all capable of inducing a low-grade inflammatory response in the intestine of broilers throughout a 5-week grow-out period. We hypothesized that dietary factor-induced chronic intestinal inflammation is a key driver of the lower performance and higher incidence of intestinal problems observed in poultry production. Therefore, this review was aimed at exploring feed-induced chronic inflammation in poultry, the constituents of the diet that might act as inflammatory triggers and the possible effects of chronic intestinal inflammation on the poultry industry.
Highlights
The poultry industry is aware that intestinal disorders reduce flock performance, increase morbidity, and increase the bacterial contamination of the meat [1]
Sterile inflammation is characterized by the absence of infection but with a low-grade response to DAMPS induced by chemical, physical, and/or metabolic stimuli resulting in cell death [30]
Some dietary components might be a challenge for the maintenance of gut homeostasis, but they can be manipulated
Summary
The poultry industry is aware that intestinal disorders reduce flock performance, increase morbidity, and increase the bacterial contamination of the meat [1]. The effects of these challenges to the animal gastrointestinal tract (GIT) have been controlled by antibiotics added in the feed as growth promoters (AGP) which, in addition to their antimicrobial effects, reduce low-level inflammation [5]. Non-AGP poultry production, demanded by the consumer pressure [6,7], has been a challenge to the industry in controlling health and maintaining performance standards [8,9,10]. It is believed that the decreased performance in AGP-free production is due to increased challenges that the GIT experiences, resulting the induction of chronic low-level gut inflammation. Poor gut health and chronic low-level gut inflammation are important topics for optimal antibiotic-free poultry production. This review connects what is known in poultry to the knowledge from other species
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