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Intestinal microbiome evaluation of commercial turkeys challenged with Salmonella Heidelberg and subjected to various control programs

Abstract

The intestinal microbiome can be considered a vital organ due to its important role, but more detailed research studies are needed to elucidate and interfere in this complex system. In this sense, molecular biology has been highly valuable, but currently a new generation of genetic sequencing can provide a robust view of the intestinal microbiome and its response to pathogens and such dietary changes as the inclusion of additives. Thus, the present project aims to evaluate the intestinal microbiome (family and genus) of commercial turkeys fed a diet supplemented with organic acids (OAs), probiotic and product of competitive exclusion (CE) and, subsequently infected with Salmonella Heidelberg (SH), emergent serovar in aviculture and public health. For this, two 35-day assays were performed. One of them will be developed in cages, in a controlled environment, aiming to evaluate the effect of additives on the cecal microbiome, especially on the Faecalibacterium prausnitzii population and production of volatile fatty acids (VFAs). The second experiment will be developed in boxes with bedding of wood shavings in order to evaluate the efficiency of additives in controlling SH infection in the cecum and internal organs, as well as the effect on the microbiome of ileum and cecum, F. prausnitzii population, intestinal morphometry and production of VFAs. The results are expected to increase knowledge on the intestinal microbiome of commercial turkeys and the effect that the studied additives can produce on the intestinal bacteria as well as their action on the control and reduction of infection by SH. (AU)