ISSUE FOCUS FEED & ADDITIVE MAGAZINE July 2025 55 ic heat produced by absorption and digestion. The main consequence is a reduction in feed intake as well as in nutrient absorption. Furthermore, during the heat stress phase, blood flow shifts from the intestine to the periphery, generating hypoxia in the intestinal epithelial cells. This decreased blood flow, along with reduced intestinal transit, compromises intestinal integrity and barrier function, allowing harmful components and pathogenic microorganisms to flow from the intestine to the bloodstream. All of this is associated with an increase in plasma markers of enterotoxemia, hypoxia, and inflammation, which can contribute to multi-organ failure. Therefore, one of the organs most affected by heat stress is the gastrointestinal tract and associated organs (e.g., the liver). NEW ANTI-INFLAMMATORY AND ANTI-OXIDATIVE APPROACH The use of certain components of Olive Bioactives has demonstrated a recognizable anti-inflammatory and anti-oxidative action through in vitro studies in various cellular models and other in vivo studies. There are different markers for assessing intestinal health. Each provides specific information and behaves in a complementary manner. Some authors have reviewed the most appropriate biomarkers for this assessment. Immune system / The role of cytokines Cytokines are specific proteins that act as inflammatory mediators, either triggering (pro-inflammatory) or resolving (anti-inflammatory) inflammation. In vivo studies in broilers have demonstrated that Olive Bioactives have the capacity to modulate both local and systemic inflammatory responses. A reduction in the expression of certain pro-inflammatory cytokines (IL-8) and an increase in others with anti-inflammatory activity (TGF-β4) have been observed after dietary inclusion of these Olive Bioactives. (Figure 1) Oxidative balance Normally, within the organism, oxidizing agents (R.O.S. = Reactive Oxygen Species) are produced, along with mechanisms that block these oxidants (Catalase). Various challenges (mycotoxins, poor quality of certain ingredients, heat stress, among others) can cause an imbalance between the generation of these oxidizing agents and the neutralization rate. Local Inflammatory Markers (ileum mucosa) Inflammatory Chemokine CxCLi2 (IL-8) PRO-INFLAMMATORY ACTIVITY ANTI-INFLAMMATORY ACTIVITY 2.5 2.0 1.5 1.0 0.5 0.0 2.5 2.0 1.5 1.0 0.5 0.0 Relative Expression Relative Expression P=0.045 P=0.004 P=0.027 Control Monensin OE Control Monensin OE Transforming Growth Factor (TFG-β4) Control: Wheat-SBM based diet Monensin: 100 ppm OE: Olive Bioactives Herrero-Encinas et al., 2020a (Poult. Sci.) Figure 1
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