Heat stress and its mitigation by capsaicin on digestive enzymes in house sparrows

CACACE, J.; FERNÁNDEZ MARINONE, G.; MANZANOS, N. ; CID, F. D.; CHEDIACK, J. G.

San Luis

Congreso; XXXVII Reunión Científica Anual de la Sociedad de Biología de Cuyo; 2019

Sociedad de Biología de Cuyo

High temperature imposes severe stress on organisms. This stressful event predisposes to physiological disorders at different levels, modifying hematological parameters, as well as the activity of digestive functions or the proteins? expression (e.g. heat shock proteins) in vertebrates, mainly in rats and poultry. Due to this negative effect of heat stress on animal health, nutritional research has begun to use additives in the diet to mitigate its effect. The aim of this work was to evaluate effect of heat stress (increasing 10°C temperature) in the house sparrow and its mitigation by capsaicin (an active component of chili peppers but not irritant in birds). To achieve ourobjective, 26 birds were kept in separate cages, with water and food ad libitum and a light/dark photoperiod 12/12hs. Birds were assigned to 4 independent treatments for 3 days: at 22°C without capsaicin (control), 22°C with capsaicin, 32°C without capsaicin and 32°C with control. Capsaicin was administered by gavage every day after lights on, at a concentration of 31.25 x 10-3 mg*gr of body mass-1 , in control groups gavage of water was performed. After treatment, body weight measure, blood extraction and subsequent removal of the intestine and pancreas were performed at the same time (8:00 am), to avoid disturb by circadian/daily variation. We analyzed the data using a one-way and RM-ANOVA with Tukey post-hoc test (P