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Applied microbiology on poultry industry: from nutrition to the gut microbiota

dc.contributor.authorCarvalho, Nelson Mota de
dc.contributor.authorOliveira, Diana Luazi
dc.contributor.authorCosta, Célia Maria
dc.contributor.authorPintado, Manuela Estevez
dc.contributor.authorMadureira, Raquel
dc.date.accessioned2023-01-23T10:15:34Z
dc.date.available2023-01-23T10:15:34Z
dc.date.issued2022-09-07
dc.description.abstractPoultry products (i.e., meat and eggs) are one of the major protein sources for the human diet. The animal’s diet is one of the key elements that the poultry industry has been focused on, to improve the animal’s performance, maintaining their healthy growth and, ultimately, high quality end products. The incorporation of functional ingredients in feed formulations, aiming to provide extra benefits and/or prevent diseases, has been considered efficient in maintaining the animal’s productivity and simultaneously ensure its well-being. Nutrient’s bioavailability varies throughout digestion and absorption within the poultry’s gastrointestinal tract (GIT). A reliable in vitro model, as the one developed and used in this study, capable of mimicking all digestion, absorptive and cecal fermentation processes, is a useful tool to study the potential benefits of feed supplemented with functional and/or bioactive ingredients. The developed in vitro gastrointestinal model simulates the chemical, enzymatic, and mechanical conditions prevailing in the chicken´s GIT, from beak to cecum. Fresh broiler’s cecal samples were used as inoculum for batch cecal fermentation and the impact of different feed formulations, on bacteria modulation, organic acids, and total ammonia nitrogen production, were assessed. Overall, this approach enables to evaluate, as close to reality as possible, the potential of target additives, providing a trustworthy tool for the development of functional feeds.pt_PT
dc.description.versioninfo:eu-repo/semantics/acceptedVersionpt_PT
dc.identifier.isbn9789086863853
dc.identifier.issn9789086869374
dc.identifier.urihttp://hdl.handle.net/10400.14/39964
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherWageningen Academic Publisherspt_PT
dc.subjectChallenges in poultry nutrition
dc.subjectHealth and welfare
dc.titleApplied microbiology on poultry industry: from nutrition to the gut microbiotapt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.titleBook of Abstracts of the 73rd Annual Meeting of the European Federation of Animal Sciencept_PT
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT

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