Acta Scientific Veterinary Sciences (ISSN: 2582-3183)

Review Article Volume 3 Issue 7

Acknowledging the Role of Betaine in the Poultry Industry

Anshul Gautam*

College of Veterinary and Animal Sciences, G.B. Pant University of Agriculture and Technology, Pantnagar, India

*Corresponding Author: Anshul Gautam, College of Veterinary and Animal Sciences, G.B. Pant University of Agriculture and Technology, Pantnagar, India.

Received: April 15, 2021; Published: June 15, 2021


Heat stress is one of the major problems faced by the tropical countries. It interferes with the normal body functions of the birds leading to their poor growth and poor productive performance. Due to the heat stress birds do not eat in the right amount. Also, the energy of the body is used to maintain the homeostasis of the body in spite of being used for growth and production. Due to heat stress, there is increased water ingestion which results in hemodilution, thus decreasing the concentration of lipid levels, pCO2, and HCO3 as well as electrolytes in blood. Prolonged heat stress reduces the visceral supply to the intestines and causes damage to epithelial cells in the gut thereby affecting feed digestion and absorption which also makes the birds prone to other intestinal infections. Because of all these reasons the heat stress is a major problem to the poultry industry and if not taken seriously it can cause a huge economic loss. In the recent years the use of betaine in alleviating the heat stress in birds has gained a major attention. Due to its methyl group donating property and osmoregulatory functions it can play a significant role in the poultry industry.


Keywords: Betaine; Poultry; Heat Stress


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Citation: Anshul Gautam. “Acknowledging the Role of Betaine in the Poultry Industry". Acta Scientific Veterinary Sciences 3.7 (2021): 27-30.


Copyright: © 2021 Anshul Gautam. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


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