El porc no redueix el consum perqu\u00e8 tingui calor; el redueix per limitar la producci\u00f3 de calor metab\u00f2lica. Durant l\u2019estr\u00e8s t\u00e8rmic, aquesta resposta fisiol\u00f2gica converteix la ingesta d\u2019aliment en el principal factor limitant del creixement, l\u2019efici\u00e8ncia aliment\u00e0ria i el rendiment productiu.<\/p>\n<\/blockquote>\n
\u00a0<\/h2>\nPer qu\u00e8 el porc \u00e9s especialment sensible a la calor?<\/strong><\/h2>\n\u00a0<\/p>\n
El porc \u00e9s una de les esp\u00e8cies ramaderes m\u00e9s vulnerables a l\u2019estr\u00e8s t\u00e8rmic a causa de les seves pr\u00f2pies caracter\u00edstiques fisiol\u00f2giques. A difer\u00e8ncia d\u2019altres esp\u00e8cies, presenta una capacitat limitada per dissipar la calor, ja que disposa de poques gl\u00e0ndules sudor\u00edpares funcionals i posseeix una capa relativament gruixuda de greix subcutani que dificulta la p\u00e8rdua de calor corporal. A m\u00e9s, la seva elevada activitat metab\u00f2lica genera una important producci\u00f3 interna de calor, especialment en animals d\u2019alt creixement o en truges lactants.<\/p>\n
Quan la temperatura ambiental supera la zona termoneutral, l\u2019animal activa diversos mecanismes fisiol\u00f2gics i conductuals destinats a reduir la producci\u00f3 de calor i afavorir-ne la dissipaci\u00f3. Entre les primeres respostes es troben la disminuci\u00f3 del consum voluntari de pinso, l\u2019augment de la freq\u00fc\u00e8ncia respirat\u00f2ria, la redistribuci\u00f3 del flux sanguini cap a la perif\u00e8ria i canvis en el comportament, com una major inactivitat o la recerca de zones m\u00e9s fresques.<\/p>\n
Aquestes adaptacions permeten reduir temporalment la c\u00e0rrega t\u00e8rmica de l\u2019organisme, per\u00f2 tenen un cost productiu considerable. En porcs de creixement i engreix, exposicions prolongades a temperatures superiors a 30\u201332 \u00b0C poden reduir el consum de pinso entre un 10 i un 40 %, depenent de la intensitat i la durada de l\u2019episodi de calor, aix\u00ed com de la humitat ambiental.<\/p>\n
El cost ocult: la redistribuci\u00f3 del flux sanguini<\/strong><\/h2>\n\u00a0<\/p>\n
Un dels mecanismes fisiol\u00f2gics m\u00e9s rellevants de l\u2019estr\u00e8s per calor \u00e9s la redistribuci\u00f3 del flux sanguini. Per afavorir la p\u00e8rdua de calor corporal, l\u2019organisme incrementa la irrigaci\u00f3 de la pell i de les extremitats, facilitant aix\u00ed l\u2019intercanvi t\u00e8rmic amb l\u2019ambient.<\/p>\n
Tanmateix, aquest proc\u00e9s redueix l\u2019aportaci\u00f3 sangu\u00ednia als \u00f2rgans interns, especialment al tracte gastrointestinal. Com a conseq\u00fc\u00e8ncia, es poden desenvolupar situacions d\u2019hip\u00f2xia intestinal, estr\u00e8s oxidatiu i inflamaci\u00f3 local, acompanyades d\u2019una alteraci\u00f3 de la integritat de l\u2019epiteli digestiu. Aquestes modificacions comprometen la capacitat de l\u2019intest\u00ed per absorbir nutrients de manera eficient i constitueixen un dels principals mecanismes responsables de la p\u00e8rdua de rendiment observada durant els per\u00edodes de calor.<\/p>\n
Intest\u00ed permeable: quan la calor trenca la barrera intestinal<\/strong><\/h2>\n\u00a0<\/p>\n
L\u2019intest\u00ed no nom\u00e9s \u00e9s el principal \u00f2rgan d\u2019absorci\u00f3 de nutrients, sin\u00f3 tamb\u00e9 una barrera biol\u00f2gica essencial davant de microorganismes i compostos potencialment perjudicials. La integritat d\u2019aquesta barrera dep\u00e8n, entre altres factors, de les prote\u00efnes d\u2019uni\u00f3 estreta o tight junctions, com les claudines, les ocludines i la prote\u00efna ZO-1.<\/p>\n
Diversos estudis han demostrat que l\u2019estr\u00e8s per calor redueix l\u2019expressi\u00f3 d\u2019aquestes prote\u00efnes, incrementant la permeabilitat intestinal, un fenomen conegut com a leaky gut o \u00abintest\u00ed permeable\u00bb. Quan la barrera epitelial es veu compromesa, endotoxines bacterianes com el lipopolisac\u00e0rid (LPS) poden travessar l\u2019epiteli i accedir a la circulaci\u00f3 sist\u00e8mica, desencadenant respostes inflamat\u00f2ries.<\/p>\n
Aquesta activaci\u00f3 immunit\u00e0ria suposa un important cost energ\u00e8tic per a l\u2019animal, ja que una part dels nutrients que normalment es destinarien al creixement i a la producci\u00f3 passen a emprar-se per mantenir la resposta inflamat\u00f2ria i els mecanismes de defensa de l\u2019organisme.<\/p>\n
Estr\u00e8s per calor i microbiota: un nou protagonista<\/strong><\/h2>\n\u00a0<\/p>\n
Durant els darrers anys, la microbiota intestinal ha emergit com un dels principals actors implicats en la resposta del porc a l\u2019estr\u00e8s t\u00e8rmic. L\u2019evid\u00e8ncia disponible indica que les altes temperatures poden alterar l\u2019equilibri microbi\u00e0 del tracte digestiu, donant lloc a situacions de disbiosi.<\/p>\n
Entre els canvis descrits s\u2019inclouen una reducci\u00f3 de poblacions bacterianes considerades beneficioses, com Lactobacillus i Bifidobacterium, un augment de microorganismes potencialment pat\u00f2gens i alteracions en la producci\u00f3 d\u2019\u00e0cids grassos de cadena curta, metab\u00f2lits clau per a la salut intestinal.<\/p>\n
Aquestes modificacions poden afavorir la inflamaci\u00f3 intestinal i afectar el metabolisme energ\u00e8tic i l\u2019estat oxidatiu de l\u2019animal. Per aquest motiu, actualment es considera que la interacci\u00f3 entre l\u2019estr\u00e8s t\u00e8rmic, la microbiota i la barrera intestinal constitueix un dels principals mecanismes responsables de la p\u00e8rdua d\u2019efici\u00e8ncia productiva associada a la calor.<\/p>\n
Estr\u00e8s oxidatiu: l\u2019enemic silenci\u00f3s<\/strong><\/h2>\n\u00a0<\/p>\n
Un altre dels mecanismes centrals implicats en l\u2019estr\u00e8s t\u00e8rmic \u00e9s l\u2019estr\u00e8s oxidatiu. Les altes temperatures incrementen la producci\u00f3 d\u2019esp\u00e8cies reactives d\u2019oxigen (ROS), superant la capacitat dels sistemes antioxidants end\u00f2gens de l\u2019organisme per neutralitzar-les.<\/p>\n
Aquest desequilibri afavoreix processos de peroxidaci\u00f3 lip\u00eddica, dany cel\u00b7lular i alteracions en prote\u00efnes i material gen\u00e8tic, a m\u00e9s de contribuir a l\u2019activaci\u00f3 de vies inflamat\u00f2ries. Com a resultat, l\u2019estr\u00e8s oxidatiu pot agreujar el deteriorament de la funci\u00f3 intestinal i comprometre l\u2019efici\u00e8ncia metab\u00f2lica de l\u2019animal.<\/p>\n
Per aquest motiu, actualment es considera que la inflamaci\u00f3, l\u2019alteraci\u00f3 de la barrera intestinal, la disbiosi i l\u2019estr\u00e8s oxidatiu formen part d\u2019una xarxa fisiopatol\u00f2gica estretament interconnectada que explica una gran part de les p\u00e8rdues productives associades a l\u2019estr\u00e8s per calor en porc\u00ed.<\/p>\n
Conseq\u00fc\u00e8ncies productives de l\u2019estr\u00e8s t\u00e8rmic<\/strong><\/h2>\n\u00a0<\/p>\n
Les repercussions de l\u2019estr\u00e8s per calor s\u00f3n m\u00faltiples i afecten totes les fases productives del porc\u00ed. En animals de creixement i engreix, la disminuci\u00f3 del consum de pinso sol traduir-se en una reducci\u00f3 del guany mitj\u00e0 diari i un empitjorament de l\u2019\u00edndex de conversi\u00f3. A m\u00e9s, es poden observar alteracions en la composici\u00f3 i la qualitat de la canal, aix\u00ed com una major variabilitat entre animals dins del mateix lot.<\/p>\n
Les truges reproductores, i especialment les truges lactants, s\u00f3n particularment sensibles a la calor a causa de l\u2019elevada demanda metab\u00f2lica associada a la producci\u00f3 de llet. Durant els per\u00edodes d\u2019estr\u00e8s t\u00e8rmic \u00e9s freq\u00fcent observar una reducci\u00f3 del consum voluntari, una menor producci\u00f3 l\u00e0ctia i una disminuci\u00f3 del pes dels garrins al deslletament. Aix\u00ed mateix, l\u2019estr\u00e8s per calor pot prolongar l\u2019interval deslletament-zel i comprometre la fertilitat posterior, amb importants repercussions econ\u00f2miques per a l\u2019explotaci\u00f3.<\/p>\n
![\"\"](\"https:\/\/tech-complex.com\/wp-content\/uploads\/2026\/07\/eje-1024x683.png\")
Figura 1. Representaci\u00f3 esquem\u00e0tica dels principals mecanismes fisiopatol\u00f2gics implicats en l\u2019estr\u00e8s per calor en porc\u00ed. Les altes temperatures indueixen canvis en la termoregulaci\u00f3 i en la perfusi\u00f3 intestinal, afavorint la disbiosi, la inflamaci\u00f3 i la p\u00e8rdua d\u2019efici\u00e8ncia productiva.<\/em><\/h6>\nEl primer tractament davant de l\u2019estr\u00e8s per calor no \u00e9s al menjador<\/strong><\/h2>\nAbans de plantejar qualsevol intervenci\u00f3 nutricional, \u00e9s imprescindible minimitzar la c\u00e0rrega t\u00e8rmica que suporten els animals. Cap additiu ni cap modificaci\u00f3 de la dieta podr\u00e0 compensar unes instal\u00b7lacions inadequades o un ambient excessivament calor\u00f3s.<\/p>\n
La prioritat s\u2019ha de centrar a optimitzar la ventilaci\u00f3, millorar els sistemes de refrigeraci\u00f3, garantir un subministrament abundant d\u2019aigua fresca i de qualitat i evitar densitats excessives, ja que aquests factors determinen la capacitat del porc per dissipar la calor.<\/p>\n
Un cop controlat l\u2019ambient, la nutrici\u00f3 es converteix en la segona eina d\u2019intervenci\u00f3. L\u2019objectiu ja no \u00e9s \u00fanicament aportar nutrients, sin\u00f3 reduir la producci\u00f3 de calor metab\u00f2lica sense comprometre el creixement. Per aconseguir-ho, les estrat\u00e8gies m\u00e9s utilitzades inclouen la reducci\u00f3 de la prote\u00efna bruta, l\u2019ajust del perfil d\u2019amino\u00e0cids digestibles estandarditzats (SID<\/strong>) seguint el concepte de prote\u00efna ideal, l\u2019increment de la densitat energ\u00e8tica mitjan\u00e7ant greixos i la correcci\u00f3 del balan\u00e7 electrol\u00edtic de la dieta per afavorir l\u2019equilibri \u00e0cid-base i mantenir el consum.<\/p>\nFinalment, sobre aquesta base de maneig i formulaci\u00f3, es poden incorporar estrat\u00e8gies de suport destinades a millorar la resposta fisiol\u00f2gica de l\u2019animal davant de l\u2019estr\u00e8s t\u00e8rmic. Entre aquestes destaquen determinats fitobi\u00f2tics, com la capsa\u00efcina<\/strong>, compostos amb capacitat antioxidant i probi\u00f2tics, l\u2019objectiu dels quals no \u00e9s substituir les mesures anteriors, sin\u00f3 contribuir a mantenir la funci\u00f3 intestinal, reduir la inflamaci\u00f3 associada a l\u2019estr\u00e8s per calor i afavorir l\u2019efici\u00e8ncia productiva.<\/p>\nEstrat\u00e8gies nutricionals i de suport per mitigar l\u2019estr\u00e8s per calor<\/strong><\/h2>\nAix\u00ed doncs, l\u2019estr\u00e8s per calor \u00e9s un proc\u00e9s multifactorial i, per tant, el seu abordatge tamb\u00e9 ho ha de ser. Abans de rec\u00f3rrer a qualsevol estrat\u00e8gia nutricional, \u00e9s imprescindible optimitzar les condicions de maneig, garantint una ventilaci\u00f3 i una refrigeraci\u00f3 adequades de les instal\u00b7lacions, un subministrament continu d\u2019aigua fresca i de qualitat i una densitat animal que faciliti la dissipaci\u00f3 de la calor.<\/p>\n
Un cop minimitzada la c\u00e0rrega t\u00e8rmica ambiental, la nutrici\u00f3 constitueix una eina fonamental per reduir la producci\u00f3 de calor metab\u00f2lica, preservar la funci\u00f3 intestinal i mantenir el rendiment productiu. En aquest context, les principals estrat\u00e8gies inclouen l\u2019ajust de la formulaci\u00f3 de la dieta i la utilitzaci\u00f3 d\u2019ingredients funcionals capa\u00e7os de millorar la resposta fisiol\u00f2gica de l\u2019animal davant de l\u2019estr\u00e8s t\u00e8rmic.<\/p>\n
Ajust de la formulaci\u00f3 de la dieta<\/strong><\/h2>\nEl porc no redueix el consum perqu\u00e8 tingui calor; redueix volunt\u00e0riament la ingesta per disminuir la producci\u00f3 de calor metab\u00f2lica. Com a conseq\u00fc\u00e8ncia, la formulaci\u00f3 de la dieta adquireix un paper especialment important durant els mesos c\u00e0lids.<\/p>\n
Una de les estrat\u00e8gies m\u00e9s utilitzades consisteix a reduir moderadament el contingut de prote\u00efna bruta i compensar aquesta reducci\u00f3 mitjan\u00e7ant un equilibri adequat d\u2019amino\u00e0cids digestibles estandarditzats (SID<\/strong>), seguint el concepte de prote\u00efna ideal. La digesti\u00f3 i el metabolisme de la prote\u00efna generen un major increment t\u00e8rmic que els carbohidrats o els greixos, de manera que aquesta estrat\u00e8gia pot contribuir a disminuir la producci\u00f3 interna de calor sense comprometre l\u2019aportaci\u00f3 d\u2019amino\u00e0cids essencials.<\/p>\nParal\u00b7lelament, se sol incrementar la densitat energ\u00e8tica de la dieta mitjan\u00e7ant la incorporaci\u00f3 de greixos, ja que presenten un menor increment t\u00e8rmic associat a la seva digesti\u00f3 i permeten mantenir l\u2019aportaci\u00f3 energ\u00e8tica fins i tot quan disminueix el consum de pinso.<\/p>\n
Aix\u00ed mateix, \u00e9s recomanable revisar el balan\u00e7 electrol\u00edtic de la dieta, especialment en situacions d\u2019elevada temperatura, per afavorir l\u2019equilibri \u00e0cid-base i compensar parcialment les p\u00e8rdues d\u2019electr\u00f2lits associades a l\u2019augment de la freq\u00fc\u00e8ncia respirat\u00f2ria.<\/p>\n
En conjunt, aquestes modificacions permeten adaptar la dieta a la menor capacitat de consum de l\u2019animal, reduint la producci\u00f3 de calor metab\u00f2lica i millorant l\u2019efici\u00e8ncia d\u2019utilitzaci\u00f3 dels nutrients.<\/p>\n
Antioxidants<\/strong><\/h2>\nL\u2019increment de la temperatura ambiental afavoreix la formaci\u00f3 d\u2019esp\u00e8cies reactives d\u2019oxigen (ROS<\/strong>), superant la capacitat antioxidant de l\u2019organisme i desencadenant estr\u00e8s oxidatiu. Aquest proc\u00e9s afavoreix la inflamaci\u00f3, compromet la integritat cel\u00b7lular i redueix l\u2019efici\u00e8ncia metab\u00f2lica.<\/p>\nTradicionalment, vitamines com la E<\/strong> i la C<\/strong>, juntament amb minerals antioxidants com el seleni<\/strong> o el zinc<\/strong>, han constitu\u00eft la base de les estrat\u00e8gies antioxidants. Durant els darrers anys, a m\u00e9s, ha augmentat l\u2019inter\u00e8s per compostos bioactius d\u2019origen vegetal amb una elevada capacitat antioxidant.<\/p>\nEntre aquests destaquen els extractes de llavors i pells de ra\u00efm, rics en polifenols com les procianidines<\/strong>, les catequines<\/strong> i altres flavonoides. Aquests compostos poden neutralitzar radicals lliures, modular la resposta inflamat\u00f2ria i contribuir a preservar la integritat intestinal. Diversos estudis en esp\u00e8cies monog\u00e0striques suggereixen que aquests extractes ajuden a millorar l\u2019estat antioxidant de l\u2019animal i constitueixen una eina complement\u00e0ria per reduir les conseq\u00fc\u00e8ncies fisiol\u00f2giques de l\u2019estr\u00e8s per calor.<\/p>\nSalut intestinal i modulaci\u00f3 de la microbiota<\/strong><\/h2>\nActualment es reconeix que una part important de les p\u00e8rdues productives associades a l\u2019estr\u00e8s per calor t\u00e9 l\u2019origen a l\u2019intest\u00ed. La redistribuci\u00f3 del flux sanguini cap a la pell redueix la perfusi\u00f3 intestinal, afavorint l\u2019alteraci\u00f3 de la barrera epitelial, l\u2019augment de la permeabilitat intestinal i una major resposta inflamat\u00f2ria.<\/p>\n
Per aquest motiu, cada vegada adquireixen m\u00e9s import\u00e0ncia les estrat\u00e8gies destinades a preservar la integritat intestinal i mantenir una microbiota equilibrada.<\/p>\n
Entre les eines disponibles s\u2019inclouen probi\u00f2tics, prebi\u00f2tics, postbi\u00f2tics, \u00e0cids org\u00e0nics i diversos ingredients derivats dels llevats. En particular, els autolisats i extractes de llevat, rics en nucle\u00f2tids, p\u00e8ptids funcionals, \u03b2-glucans<\/strong> i manano-oligosac\u00e0rids (MOS)<\/strong>, poden contribuir a refor\u00e7ar la funci\u00f3 barrera de l\u2019epiteli intestinal, modular la resposta immunit\u00e0ria i afavorir un ecosistema microbi\u00e0 m\u00e9s estable.<\/p>\nTot i que la resposta pot variar segons el producte i les condicions de producci\u00f3, l\u2019evid\u00e8ncia disponible indica que aquestes estrat\u00e8gies ajuden a millorar la resili\u00e8ncia digestiva de l\u2019animal davant de l\u2019estr\u00e8s t\u00e8rmic.<\/p>\n
Capsa\u00efcina: m\u00e9s enll\u00e0 de la termoregulaci\u00f3<\/strong><\/h2>\nLa capsa\u00efcina<\/strong>, principal compost bioactiu del bitxo (Capsicum<\/em> spp.), ha despertat un inter\u00e8s creixent com a eina nutricional per ajudar els porcs a afrontar l\u2019estr\u00e8s per calor.<\/p>\nEl seu mecanisme d\u2019acci\u00f3 est\u00e0 relacionat amb l\u2019activaci\u00f3 dels receptors TRPV1<\/strong>, implicats en la percepci\u00f3 t\u00e8rmica i en la regulaci\u00f3 de diversos processos fisiol\u00f2gics. Tot i que inicialment l\u2019inter\u00e8s es va centrar en el seu possible efecte sobre la dissipaci\u00f3 de la calor mitjan\u00e7ant la vasodilataci\u00f3 perif\u00e8rica, actualment es considera que els seus beneficis s\u00f3n conseq\u00fc\u00e8ncia d\u2019una acci\u00f3 molt m\u00e9s \u00e0mplia.<\/p>\nL\u2019estr\u00e8s per calor indueix inflamaci\u00f3 sist\u00e8mica, estr\u00e8s oxidatiu i alteracions de la funci\u00f3 intestinal. En aquest context, diversos estudis experimentals indiquen que la capsa\u00efcina pot modular aquests processos, afavorint el manteniment de la integritat de la barrera intestinal, reduint l\u2019estr\u00e8s oxidatiu i contribuint a una resposta inflamat\u00f2ria m\u00e9s controlada.<\/p>\n
Com a conseq\u00fc\u00e8ncia, la suplementaci\u00f3 amb capsa\u00efcina pot ajudar a atenuar la disminuci\u00f3 del consum voluntari d\u2019aliment observada durant els per\u00edodes d\u2019altes temperatures i contribuir al manteniment de l\u2019efici\u00e8ncia aliment\u00e0ria i del rendiment productiu. No obstant aix\u00f2, la seva efic\u00e0cia dep\u00e8n de factors com la dosi, la formulaci\u00f3, la durada del desafiament t\u00e8rmic i les condicions de producci\u00f3.<\/p>\n
Fitog\u00e8nics i altres compostos bioactius<\/strong><\/h2>\nA m\u00e9s de la capsa\u00efcina, diversos fitog\u00e8nics han mostrat resultats prometedors davant de l\u2019estr\u00e8s per calor. Olis essencials i extractes vegetals rics en compostos com el carvacrol<\/strong>, el timol<\/strong>, el cinamaldehid<\/strong>, la piperina<\/strong> o els gingerols<\/strong> presenten activitats antioxidants, antiinflamat\u00f2ries i moduladores de la microbiota que poden contribuir a preservar la salut intestinal i millorar l\u2019efici\u00e8ncia digestiva.<\/p>\nNo obstant aix\u00f2, la resposta observada \u00e9s variable entre estudis i dep\u00e8n de la composici\u00f3 del producte, de la dosi utilitzada i del context productiu. Per aquest motiu, aquests ingredients s\u2019han de considerar eines complement\u00e0ries dins d\u2019una estrat\u00e8gia integral de mitigaci\u00f3 de l\u2019estr\u00e8s per calor.<\/p>\n
![\"\"](\"https:\/\/tech-complex.com\/wp-content\/uploads\/2026\/07\/Estrategias-nutricionales-1-683x1024.png\")
Figura 2. Principals estrat\u00e8gies nutricionals utilitzades per mitigar els efectes de l\u2019estr\u00e8s per calor en porc\u00ed. Un enfocament multifactorial basat en l\u2019optimitzaci\u00f3 de la dieta, el suport antioxidant i el manteniment de la salut intestinal pot contribuir a millorar la resili\u00e8ncia i preservar el rendiment productiu en condicions d\u2019elevades temperatures.<\/em><\/h6>\n\u00a0<\/p>\n
\nCap estrat\u00e8gia nutricional substitueix un bon maneig ambiental. Tanmateix, quan el control de l\u2019ambient arriba al seu l\u00edmit, una formulaci\u00f3 adequada de la dieta i l\u2019\u00fas d\u2019ingredients funcionals permeten reduir part de les alteracions metab\u00f2liques, digestives i inflamat\u00f2ries indu\u00efdes per l\u2019estr\u00e8s per calor, ajudant l\u2019animal a mantenir el seu rendiment productiu..<\/p>\n<\/blockquote>\n
\u00a0<\/h2>\nConclusi\u00f3<\/strong><\/h2>\n\u00a0<\/p>\n
L\u2019estr\u00e8s per calor en porc\u00ed \u00e9s molt m\u00e9s que una simple reducci\u00f3 del consum de pinso. L\u2019evid\u00e8ncia cient\u00edfica actual mostra que afecta profundament l\u2019intest\u00ed, la microbiota, el metabolisme i la resposta inflamat\u00f2ria.<\/p>\n
Comprendre aquests mecanismes permet dissenyar estrat\u00e8gies nutricionals m\u00e9s precises i eficaces. En un escenari d\u2019increment de les temperatures globals, la capacitat per preservar la salut intestinal i l\u2019efici\u00e8ncia metab\u00f2lica ser\u00e0 cada vegada m\u00e9s determinant per a la rendibilitat de les explotacions porcines.<\/p>\n
\u00a0<\/h1>\nBibliografia<\/h1>\n\n- Fauszt P. et al.\u00a0(2026). Alleviation of heat stress-induced microbial dysbiosis in pigs by dietary supplementation with antioxidants and trace elements<\/em>. Animal Microbiome.<\/li>\n
- Lee J. et al.\u00a0(2025). Heat Stress in Growing\u2013Finishing Pigs: Effects of Low Protein with Increased Crystalline Amino Acids on Growth, Gut Health, Antioxidant Status and Microbiome<\/em>. Animals, 15, 848.<\/li>\n
- Xia B. et al.\u00a0(2022). Heat stress-induced mucosal barrier dysfunction is potentially associated with gut microbiota dysbiosis in pigs<\/em>. Animal Nutrition, 8:289\u2013299.<\/li>\n
- Prates J.A.M. et al.\u00a0(2025). Impact of Heat Stress on Carcass Traits, Meat Quality, and Nutritional Value in Monogastric Animals<\/em>. Foods, 14, 1612.<\/li>\n
- Pearce S.C. et al.\u00a0(2013). Heat stress reduces barrier function and alters intestinal metabolism in growing pigs<\/em>. Journal of Animal Science, 91:257\u2013264.<\/li>\n
- Ortega A.D.S.V. et al.\u00a0(2021). Adverse Effects of Heat Stress on the Intestinal Integrity and Function of Pigs and the Mitigation through Nutritional Strategies<\/em>. Animals, 11, 35.<\/li>\n
- Hu C. et al.\u00a0(2022). Heat Stress-Induced Dysbiosis of Porcine Colon Microbiota Associated with Intestinal Barrier Dysfunction<\/em>. Frontiers in Veterinary Science, 9:686902.<\/li>\n
- Wang J. et al.\u00a0(2025). The research progress on the impact of pig gut microbiota on health and production<\/em>. Frontiers in Veterinary Science.<\/li>\n
- Brenes, A., & Viveros, A. (2015). Goji berries, grape polyphenols and other plant extracts in monogastric nutrition<\/em>. Animal Feed Science and Technology.<\/li>\n
- D.K. et al. (2017). Effects of polyphenol-rich plant products in farm animals<\/em>. Antioxidants.<\/li>\n
- Surai, P.F. (2014). Polyphenol compounds in the chicken\/animal diet: from antioxidant activity to nutrigenomics<\/em>. Animal Feed Science and Technology<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"
Les altes temperatures redueixen el consum i l\u2019efici\u00e8ncia en porc\u00ed, per\u00f2 el seu impacte va molt m\u00e9s enll\u00e0. L\u2019estr\u00e8s per calor altera la microbiota intestinal, afavoreix la inflamaci\u00f3 i compromet la salut digestiva. Analitzem l\u2019evid\u00e8ncia cient\u00edfica m\u00e9s recent i les principals estrat\u00e8gies nutricionals per minimitzar-ne els efectes.<\/p>\n","protected":false},"author":4,"featured_media":3317,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[148],"tags":[],"class_list":["post-3324","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-porci"],"yoast_head":"\n
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\u00a0<\/p>\n
El porc \u00e9s una de les esp\u00e8cies ramaderes m\u00e9s vulnerables a l\u2019estr\u00e8s t\u00e8rmic a causa de les seves pr\u00f2pies caracter\u00edstiques fisiol\u00f2giques. A difer\u00e8ncia d\u2019altres esp\u00e8cies, presenta una capacitat limitada per dissipar la calor, ja que disposa de poques gl\u00e0ndules sudor\u00edpares funcionals i posseeix una capa relativament gruixuda de greix subcutani que dificulta la p\u00e8rdua de calor corporal. A m\u00e9s, la seva elevada activitat metab\u00f2lica genera una important producci\u00f3 interna de calor, especialment en animals d\u2019alt creixement o en truges lactants.<\/p>\n
Quan la temperatura ambiental supera la zona termoneutral, l\u2019animal activa diversos mecanismes fisiol\u00f2gics i conductuals destinats a reduir la producci\u00f3 de calor i afavorir-ne la dissipaci\u00f3. Entre les primeres respostes es troben la disminuci\u00f3 del consum voluntari de pinso, l\u2019augment de la freq\u00fc\u00e8ncia respirat\u00f2ria, la redistribuci\u00f3 del flux sanguini cap a la perif\u00e8ria i canvis en el comportament, com una major inactivitat o la recerca de zones m\u00e9s fresques.<\/p>\n
Aquestes adaptacions permeten reduir temporalment la c\u00e0rrega t\u00e8rmica de l\u2019organisme, per\u00f2 tenen un cost productiu considerable. En porcs de creixement i engreix, exposicions prolongades a temperatures superiors a 30\u201332 \u00b0C poden reduir el consum de pinso entre un 10 i un 40 %, depenent de la intensitat i la durada de l\u2019episodi de calor, aix\u00ed com de la humitat ambiental.<\/p>\n
El cost ocult: la redistribuci\u00f3 del flux sanguini<\/strong><\/h2>\n\u00a0<\/p>\n
Un dels mecanismes fisiol\u00f2gics m\u00e9s rellevants de l\u2019estr\u00e8s per calor \u00e9s la redistribuci\u00f3 del flux sanguini. Per afavorir la p\u00e8rdua de calor corporal, l\u2019organisme incrementa la irrigaci\u00f3 de la pell i de les extremitats, facilitant aix\u00ed l\u2019intercanvi t\u00e8rmic amb l\u2019ambient.<\/p>\n
Tanmateix, aquest proc\u00e9s redueix l\u2019aportaci\u00f3 sangu\u00ednia als \u00f2rgans interns, especialment al tracte gastrointestinal. Com a conseq\u00fc\u00e8ncia, es poden desenvolupar situacions d\u2019hip\u00f2xia intestinal, estr\u00e8s oxidatiu i inflamaci\u00f3 local, acompanyades d\u2019una alteraci\u00f3 de la integritat de l\u2019epiteli digestiu. Aquestes modificacions comprometen la capacitat de l\u2019intest\u00ed per absorbir nutrients de manera eficient i constitueixen un dels principals mecanismes responsables de la p\u00e8rdua de rendiment observada durant els per\u00edodes de calor.<\/p>\n
Intest\u00ed permeable: quan la calor trenca la barrera intestinal<\/strong><\/h2>\n\u00a0<\/p>\n
L\u2019intest\u00ed no nom\u00e9s \u00e9s el principal \u00f2rgan d\u2019absorci\u00f3 de nutrients, sin\u00f3 tamb\u00e9 una barrera biol\u00f2gica essencial davant de microorganismes i compostos potencialment perjudicials. La integritat d\u2019aquesta barrera dep\u00e8n, entre altres factors, de les prote\u00efnes d\u2019uni\u00f3 estreta o tight junctions, com les claudines, les ocludines i la prote\u00efna ZO-1.<\/p>\n
Diversos estudis han demostrat que l\u2019estr\u00e8s per calor redueix l\u2019expressi\u00f3 d\u2019aquestes prote\u00efnes, incrementant la permeabilitat intestinal, un fenomen conegut com a leaky gut o \u00abintest\u00ed permeable\u00bb. Quan la barrera epitelial es veu compromesa, endotoxines bacterianes com el lipopolisac\u00e0rid (LPS) poden travessar l\u2019epiteli i accedir a la circulaci\u00f3 sist\u00e8mica, desencadenant respostes inflamat\u00f2ries.<\/p>\n
Aquesta activaci\u00f3 immunit\u00e0ria suposa un important cost energ\u00e8tic per a l\u2019animal, ja que una part dels nutrients que normalment es destinarien al creixement i a la producci\u00f3 passen a emprar-se per mantenir la resposta inflamat\u00f2ria i els mecanismes de defensa de l\u2019organisme.<\/p>\n
Estr\u00e8s per calor i microbiota: un nou protagonista<\/strong><\/h2>\n\u00a0<\/p>\n
Durant els darrers anys, la microbiota intestinal ha emergit com un dels principals actors implicats en la resposta del porc a l\u2019estr\u00e8s t\u00e8rmic. L\u2019evid\u00e8ncia disponible indica que les altes temperatures poden alterar l\u2019equilibri microbi\u00e0 del tracte digestiu, donant lloc a situacions de disbiosi.<\/p>\n
Entre els canvis descrits s\u2019inclouen una reducci\u00f3 de poblacions bacterianes considerades beneficioses, com Lactobacillus i Bifidobacterium, un augment de microorganismes potencialment pat\u00f2gens i alteracions en la producci\u00f3 d\u2019\u00e0cids grassos de cadena curta, metab\u00f2lits clau per a la salut intestinal.<\/p>\n
Aquestes modificacions poden afavorir la inflamaci\u00f3 intestinal i afectar el metabolisme energ\u00e8tic i l\u2019estat oxidatiu de l\u2019animal. Per aquest motiu, actualment es considera que la interacci\u00f3 entre l\u2019estr\u00e8s t\u00e8rmic, la microbiota i la barrera intestinal constitueix un dels principals mecanismes responsables de la p\u00e8rdua d\u2019efici\u00e8ncia productiva associada a la calor.<\/p>\n
Estr\u00e8s oxidatiu: l\u2019enemic silenci\u00f3s<\/strong><\/h2>\n\u00a0<\/p>\n
Un altre dels mecanismes centrals implicats en l\u2019estr\u00e8s t\u00e8rmic \u00e9s l\u2019estr\u00e8s oxidatiu. Les altes temperatures incrementen la producci\u00f3 d\u2019esp\u00e8cies reactives d\u2019oxigen (ROS), superant la capacitat dels sistemes antioxidants end\u00f2gens de l\u2019organisme per neutralitzar-les.<\/p>\n
Aquest desequilibri afavoreix processos de peroxidaci\u00f3 lip\u00eddica, dany cel\u00b7lular i alteracions en prote\u00efnes i material gen\u00e8tic, a m\u00e9s de contribuir a l\u2019activaci\u00f3 de vies inflamat\u00f2ries. Com a resultat, l\u2019estr\u00e8s oxidatiu pot agreujar el deteriorament de la funci\u00f3 intestinal i comprometre l\u2019efici\u00e8ncia metab\u00f2lica de l\u2019animal.<\/p>\n
Per aquest motiu, actualment es considera que la inflamaci\u00f3, l\u2019alteraci\u00f3 de la barrera intestinal, la disbiosi i l\u2019estr\u00e8s oxidatiu formen part d\u2019una xarxa fisiopatol\u00f2gica estretament interconnectada que explica una gran part de les p\u00e8rdues productives associades a l\u2019estr\u00e8s per calor en porc\u00ed.<\/p>\n
Conseq\u00fc\u00e8ncies productives de l\u2019estr\u00e8s t\u00e8rmic<\/strong><\/h2>\n\u00a0<\/p>\n
Les repercussions de l\u2019estr\u00e8s per calor s\u00f3n m\u00faltiples i afecten totes les fases productives del porc\u00ed. En animals de creixement i engreix, la disminuci\u00f3 del consum de pinso sol traduir-se en una reducci\u00f3 del guany mitj\u00e0 diari i un empitjorament de l\u2019\u00edndex de conversi\u00f3. A m\u00e9s, es poden observar alteracions en la composici\u00f3 i la qualitat de la canal, aix\u00ed com una major variabilitat entre animals dins del mateix lot.<\/p>\n
Les truges reproductores, i especialment les truges lactants, s\u00f3n particularment sensibles a la calor a causa de l\u2019elevada demanda metab\u00f2lica associada a la producci\u00f3 de llet. Durant els per\u00edodes d\u2019estr\u00e8s t\u00e8rmic \u00e9s freq\u00fcent observar una reducci\u00f3 del consum voluntari, una menor producci\u00f3 l\u00e0ctia i una disminuci\u00f3 del pes dels garrins al deslletament. Aix\u00ed mateix, l\u2019estr\u00e8s per calor pot prolongar l\u2019interval deslletament-zel i comprometre la fertilitat posterior, amb importants repercussions econ\u00f2miques per a l\u2019explotaci\u00f3.<\/p>\n
Figura 1. Representaci\u00f3 esquem\u00e0tica dels principals mecanismes fisiopatol\u00f2gics implicats en l\u2019estr\u00e8s per calor en porc\u00ed. Les altes temperatures indueixen canvis en la termoregulaci\u00f3 i en la perfusi\u00f3 intestinal, afavorint la disbiosi, la inflamaci\u00f3 i la p\u00e8rdua d\u2019efici\u00e8ncia productiva.<\/em><\/h6>\nEl primer tractament davant de l\u2019estr\u00e8s per calor no \u00e9s al menjador<\/strong><\/h2>\nAbans de plantejar qualsevol intervenci\u00f3 nutricional, \u00e9s imprescindible minimitzar la c\u00e0rrega t\u00e8rmica que suporten els animals. Cap additiu ni cap modificaci\u00f3 de la dieta podr\u00e0 compensar unes instal\u00b7lacions inadequades o un ambient excessivament calor\u00f3s.<\/p>\n
La prioritat s\u2019ha de centrar a optimitzar la ventilaci\u00f3, millorar els sistemes de refrigeraci\u00f3, garantir un subministrament abundant d\u2019aigua fresca i de qualitat i evitar densitats excessives, ja que aquests factors determinen la capacitat del porc per dissipar la calor.<\/p>\n
Un cop controlat l\u2019ambient, la nutrici\u00f3 es converteix en la segona eina d\u2019intervenci\u00f3. L\u2019objectiu ja no \u00e9s \u00fanicament aportar nutrients, sin\u00f3 reduir la producci\u00f3 de calor metab\u00f2lica sense comprometre el creixement. Per aconseguir-ho, les estrat\u00e8gies m\u00e9s utilitzades inclouen la reducci\u00f3 de la prote\u00efna bruta, l\u2019ajust del perfil d\u2019amino\u00e0cids digestibles estandarditzats (SID<\/strong>) seguint el concepte de prote\u00efna ideal, l\u2019increment de la densitat energ\u00e8tica mitjan\u00e7ant greixos i la correcci\u00f3 del balan\u00e7 electrol\u00edtic de la dieta per afavorir l\u2019equilibri \u00e0cid-base i mantenir el consum.<\/p>\nFinalment, sobre aquesta base de maneig i formulaci\u00f3, es poden incorporar estrat\u00e8gies de suport destinades a millorar la resposta fisiol\u00f2gica de l\u2019animal davant de l\u2019estr\u00e8s t\u00e8rmic. Entre aquestes destaquen determinats fitobi\u00f2tics, com la capsa\u00efcina<\/strong>, compostos amb capacitat antioxidant i probi\u00f2tics, l\u2019objectiu dels quals no \u00e9s substituir les mesures anteriors, sin\u00f3 contribuir a mantenir la funci\u00f3 intestinal, reduir la inflamaci\u00f3 associada a l\u2019estr\u00e8s per calor i afavorir l\u2019efici\u00e8ncia productiva.<\/p>\nEstrat\u00e8gies nutricionals i de suport per mitigar l\u2019estr\u00e8s per calor<\/strong><\/h2>\nAix\u00ed doncs, l\u2019estr\u00e8s per calor \u00e9s un proc\u00e9s multifactorial i, per tant, el seu abordatge tamb\u00e9 ho ha de ser. Abans de rec\u00f3rrer a qualsevol estrat\u00e8gia nutricional, \u00e9s imprescindible optimitzar les condicions de maneig, garantint una ventilaci\u00f3 i una refrigeraci\u00f3 adequades de les instal\u00b7lacions, un subministrament continu d\u2019aigua fresca i de qualitat i una densitat animal que faciliti la dissipaci\u00f3 de la calor.<\/p>\n
Un cop minimitzada la c\u00e0rrega t\u00e8rmica ambiental, la nutrici\u00f3 constitueix una eina fonamental per reduir la producci\u00f3 de calor metab\u00f2lica, preservar la funci\u00f3 intestinal i mantenir el rendiment productiu. En aquest context, les principals estrat\u00e8gies inclouen l\u2019ajust de la formulaci\u00f3 de la dieta i la utilitzaci\u00f3 d\u2019ingredients funcionals capa\u00e7os de millorar la resposta fisiol\u00f2gica de l\u2019animal davant de l\u2019estr\u00e8s t\u00e8rmic.<\/p>\n
Ajust de la formulaci\u00f3 de la dieta<\/strong><\/h2>\nEl porc no redueix el consum perqu\u00e8 tingui calor; redueix volunt\u00e0riament la ingesta per disminuir la producci\u00f3 de calor metab\u00f2lica. Com a conseq\u00fc\u00e8ncia, la formulaci\u00f3 de la dieta adquireix un paper especialment important durant els mesos c\u00e0lids.<\/p>\n
Una de les estrat\u00e8gies m\u00e9s utilitzades consisteix a reduir moderadament el contingut de prote\u00efna bruta i compensar aquesta reducci\u00f3 mitjan\u00e7ant un equilibri adequat d\u2019amino\u00e0cids digestibles estandarditzats (SID<\/strong>), seguint el concepte de prote\u00efna ideal. La digesti\u00f3 i el metabolisme de la prote\u00efna generen un major increment t\u00e8rmic que els carbohidrats o els greixos, de manera que aquesta estrat\u00e8gia pot contribuir a disminuir la producci\u00f3 interna de calor sense comprometre l\u2019aportaci\u00f3 d\u2019amino\u00e0cids essencials.<\/p>\nParal\u00b7lelament, se sol incrementar la densitat energ\u00e8tica de la dieta mitjan\u00e7ant la incorporaci\u00f3 de greixos, ja que presenten un menor increment t\u00e8rmic associat a la seva digesti\u00f3 i permeten mantenir l\u2019aportaci\u00f3 energ\u00e8tica fins i tot quan disminueix el consum de pinso.<\/p>\n
Aix\u00ed mateix, \u00e9s recomanable revisar el balan\u00e7 electrol\u00edtic de la dieta, especialment en situacions d\u2019elevada temperatura, per afavorir l\u2019equilibri \u00e0cid-base i compensar parcialment les p\u00e8rdues d\u2019electr\u00f2lits associades a l\u2019augment de la freq\u00fc\u00e8ncia respirat\u00f2ria.<\/p>\n
En conjunt, aquestes modificacions permeten adaptar la dieta a la menor capacitat de consum de l\u2019animal, reduint la producci\u00f3 de calor metab\u00f2lica i millorant l\u2019efici\u00e8ncia d\u2019utilitzaci\u00f3 dels nutrients.<\/p>\n
Antioxidants<\/strong><\/h2>\nL\u2019increment de la temperatura ambiental afavoreix la formaci\u00f3 d\u2019esp\u00e8cies reactives d\u2019oxigen (ROS<\/strong>), superant la capacitat antioxidant de l\u2019organisme i desencadenant estr\u00e8s oxidatiu. Aquest proc\u00e9s afavoreix la inflamaci\u00f3, compromet la integritat cel\u00b7lular i redueix l\u2019efici\u00e8ncia metab\u00f2lica.<\/p>\nTradicionalment, vitamines com la E<\/strong> i la C<\/strong>, juntament amb minerals antioxidants com el seleni<\/strong> o el zinc<\/strong>, han constitu\u00eft la base de les estrat\u00e8gies antioxidants. Durant els darrers anys, a m\u00e9s, ha augmentat l\u2019inter\u00e8s per compostos bioactius d\u2019origen vegetal amb una elevada capacitat antioxidant.<\/p>\nEntre aquests destaquen els extractes de llavors i pells de ra\u00efm, rics en polifenols com les procianidines<\/strong>, les catequines<\/strong> i altres flavonoides. Aquests compostos poden neutralitzar radicals lliures, modular la resposta inflamat\u00f2ria i contribuir a preservar la integritat intestinal. Diversos estudis en esp\u00e8cies monog\u00e0striques suggereixen que aquests extractes ajuden a millorar l\u2019estat antioxidant de l\u2019animal i constitueixen una eina complement\u00e0ria per reduir les conseq\u00fc\u00e8ncies fisiol\u00f2giques de l\u2019estr\u00e8s per calor.<\/p>\nSalut intestinal i modulaci\u00f3 de la microbiota<\/strong><\/h2>\nActualment es reconeix que una part important de les p\u00e8rdues productives associades a l\u2019estr\u00e8s per calor t\u00e9 l\u2019origen a l\u2019intest\u00ed. La redistribuci\u00f3 del flux sanguini cap a la pell redueix la perfusi\u00f3 intestinal, afavorint l\u2019alteraci\u00f3 de la barrera epitelial, l\u2019augment de la permeabilitat intestinal i una major resposta inflamat\u00f2ria.<\/p>\n
Per aquest motiu, cada vegada adquireixen m\u00e9s import\u00e0ncia les estrat\u00e8gies destinades a preservar la integritat intestinal i mantenir una microbiota equilibrada.<\/p>\n
Entre les eines disponibles s\u2019inclouen probi\u00f2tics, prebi\u00f2tics, postbi\u00f2tics, \u00e0cids org\u00e0nics i diversos ingredients derivats dels llevats. En particular, els autolisats i extractes de llevat, rics en nucle\u00f2tids, p\u00e8ptids funcionals, \u03b2-glucans<\/strong> i manano-oligosac\u00e0rids (MOS)<\/strong>, poden contribuir a refor\u00e7ar la funci\u00f3 barrera de l\u2019epiteli intestinal, modular la resposta immunit\u00e0ria i afavorir un ecosistema microbi\u00e0 m\u00e9s estable.<\/p>\nTot i que la resposta pot variar segons el producte i les condicions de producci\u00f3, l\u2019evid\u00e8ncia disponible indica que aquestes estrat\u00e8gies ajuden a millorar la resili\u00e8ncia digestiva de l\u2019animal davant de l\u2019estr\u00e8s t\u00e8rmic.<\/p>\n
Capsa\u00efcina: m\u00e9s enll\u00e0 de la termoregulaci\u00f3<\/strong><\/h2>\nLa capsa\u00efcina<\/strong>, principal compost bioactiu del bitxo (Capsicum<\/em> spp.), ha despertat un inter\u00e8s creixent com a eina nutricional per ajudar els porcs a afrontar l\u2019estr\u00e8s per calor.<\/p>\nEl seu mecanisme d\u2019acci\u00f3 est\u00e0 relacionat amb l\u2019activaci\u00f3 dels receptors TRPV1<\/strong>, implicats en la percepci\u00f3 t\u00e8rmica i en la regulaci\u00f3 de diversos processos fisiol\u00f2gics. Tot i que inicialment l\u2019inter\u00e8s es va centrar en el seu possible efecte sobre la dissipaci\u00f3 de la calor mitjan\u00e7ant la vasodilataci\u00f3 perif\u00e8rica, actualment es considera que els seus beneficis s\u00f3n conseq\u00fc\u00e8ncia d\u2019una acci\u00f3 molt m\u00e9s \u00e0mplia.<\/p>\nL\u2019estr\u00e8s per calor indueix inflamaci\u00f3 sist\u00e8mica, estr\u00e8s oxidatiu i alteracions de la funci\u00f3 intestinal. En aquest context, diversos estudis experimentals indiquen que la capsa\u00efcina pot modular aquests processos, afavorint el manteniment de la integritat de la barrera intestinal, reduint l\u2019estr\u00e8s oxidatiu i contribuint a una resposta inflamat\u00f2ria m\u00e9s controlada.<\/p>\n
Com a conseq\u00fc\u00e8ncia, la suplementaci\u00f3 amb capsa\u00efcina pot ajudar a atenuar la disminuci\u00f3 del consum voluntari d\u2019aliment observada durant els per\u00edodes d\u2019altes temperatures i contribuir al manteniment de l\u2019efici\u00e8ncia aliment\u00e0ria i del rendiment productiu. No obstant aix\u00f2, la seva efic\u00e0cia dep\u00e8n de factors com la dosi, la formulaci\u00f3, la durada del desafiament t\u00e8rmic i les condicions de producci\u00f3.<\/p>\n
Fitog\u00e8nics i altres compostos bioactius<\/strong><\/h2>\nA m\u00e9s de la capsa\u00efcina, diversos fitog\u00e8nics han mostrat resultats prometedors davant de l\u2019estr\u00e8s per calor. Olis essencials i extractes vegetals rics en compostos com el carvacrol<\/strong>, el timol<\/strong>, el cinamaldehid<\/strong>, la piperina<\/strong> o els gingerols<\/strong> presenten activitats antioxidants, antiinflamat\u00f2ries i moduladores de la microbiota que poden contribuir a preservar la salut intestinal i millorar l\u2019efici\u00e8ncia digestiva.<\/p>\nNo obstant aix\u00f2, la resposta observada \u00e9s variable entre estudis i dep\u00e8n de la composici\u00f3 del producte, de la dosi utilitzada i del context productiu. Per aquest motiu, aquests ingredients s\u2019han de considerar eines complement\u00e0ries dins d\u2019una estrat\u00e8gia integral de mitigaci\u00f3 de l\u2019estr\u00e8s per calor.<\/p>\n
Figura 2. Principals estrat\u00e8gies nutricionals utilitzades per mitigar els efectes de l\u2019estr\u00e8s per calor en porc\u00ed. Un enfocament multifactorial basat en l\u2019optimitzaci\u00f3 de la dieta, el suport antioxidant i el manteniment de la salut intestinal pot contribuir a millorar la resili\u00e8ncia i preservar el rendiment productiu en condicions d\u2019elevades temperatures.<\/em><\/h6>\n\u00a0<\/p>\n
\nCap estrat\u00e8gia nutricional substitueix un bon maneig ambiental. Tanmateix, quan el control de l\u2019ambient arriba al seu l\u00edmit, una formulaci\u00f3 adequada de la dieta i l\u2019\u00fas d\u2019ingredients funcionals permeten reduir part de les alteracions metab\u00f2liques, digestives i inflamat\u00f2ries indu\u00efdes per l\u2019estr\u00e8s per calor, ajudant l\u2019animal a mantenir el seu rendiment productiu..<\/p>\n<\/blockquote>\n
\u00a0<\/h2>\nConclusi\u00f3<\/strong><\/h2>\n\u00a0<\/p>\n
L\u2019estr\u00e8s per calor en porc\u00ed \u00e9s molt m\u00e9s que una simple reducci\u00f3 del consum de pinso. L\u2019evid\u00e8ncia cient\u00edfica actual mostra que afecta profundament l\u2019intest\u00ed, la microbiota, el metabolisme i la resposta inflamat\u00f2ria.<\/p>\n
Comprendre aquests mecanismes permet dissenyar estrat\u00e8gies nutricionals m\u00e9s precises i eficaces. En un escenari d\u2019increment de les temperatures globals, la capacitat per preservar la salut intestinal i l\u2019efici\u00e8ncia metab\u00f2lica ser\u00e0 cada vegada m\u00e9s determinant per a la rendibilitat de les explotacions porcines.<\/p>\n
\u00a0<\/h1>\nBibliografia<\/h1>\n\n- Fauszt P. et al.\u00a0(2026). Alleviation of heat stress-induced microbial dysbiosis in pigs by dietary supplementation with antioxidants and trace elements<\/em>. Animal Microbiome.<\/li>\n
- Lee J. et al.\u00a0(2025). Heat Stress in Growing\u2013Finishing Pigs: Effects of Low Protein with Increased Crystalline Amino Acids on Growth, Gut Health, Antioxidant Status and Microbiome<\/em>. Animals, 15, 848.<\/li>\n
- Xia B. et al.\u00a0(2022). Heat stress-induced mucosal barrier dysfunction is potentially associated with gut microbiota dysbiosis in pigs<\/em>. Animal Nutrition, 8:289\u2013299.<\/li>\n
- Prates J.A.M. et al.\u00a0(2025). Impact of Heat Stress on Carcass Traits, Meat Quality, and Nutritional Value in Monogastric Animals<\/em>. Foods, 14, 1612.<\/li>\n
- Pearce S.C. et al.\u00a0(2013). Heat stress reduces barrier function and alters intestinal metabolism in growing pigs<\/em>. Journal of Animal Science, 91:257\u2013264.<\/li>\n
- Ortega A.D.S.V. et al.\u00a0(2021). Adverse Effects of Heat Stress on the Intestinal Integrity and Function of Pigs and the Mitigation through Nutritional Strategies<\/em>. Animals, 11, 35.<\/li>\n
- Hu C. et al.\u00a0(2022). Heat Stress-Induced Dysbiosis of Porcine Colon Microbiota Associated with Intestinal Barrier Dysfunction<\/em>. Frontiers in Veterinary Science, 9:686902.<\/li>\n
- Wang J. et al.\u00a0(2025). The research progress on the impact of pig gut microbiota on health and production<\/em>. Frontiers in Veterinary Science.<\/li>\n
- Brenes, A., & Viveros, A. (2015). Goji berries, grape polyphenols and other plant extracts in monogastric nutrition<\/em>. Animal Feed Science and Technology.<\/li>\n
- D.K. et al. (2017). Effects of polyphenol-rich plant products in farm animals<\/em>. Antioxidants.<\/li>\n
- Surai, P.F. (2014). Polyphenol compounds in the chicken\/animal diet: from antioxidant activity to nutrigenomics<\/em>. Animal Feed Science and Technology<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"
Les altes temperatures redueixen el consum i l\u2019efici\u00e8ncia en porc\u00ed, per\u00f2 el seu impacte va molt m\u00e9s enll\u00e0. L\u2019estr\u00e8s per calor altera la microbiota intestinal, afavoreix la inflamaci\u00f3 i compromet la salut digestiva. Analitzem l\u2019evid\u00e8ncia cient\u00edfica m\u00e9s recent i les principals estrat\u00e8gies nutricionals per minimitzar-ne els efectes.<\/p>\n","protected":false},"author":4,"featured_media":3317,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[148],"tags":[],"class_list":["post-3324","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-porci"],"yoast_head":"\n
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\u00a0<\/p>\n
L\u2019intest\u00ed no nom\u00e9s \u00e9s el principal \u00f2rgan d\u2019absorci\u00f3 de nutrients, sin\u00f3 tamb\u00e9 una barrera biol\u00f2gica essencial davant de microorganismes i compostos potencialment perjudicials. La integritat d\u2019aquesta barrera dep\u00e8n, entre altres factors, de les prote\u00efnes d\u2019uni\u00f3 estreta o tight junctions, com les claudines, les ocludines i la prote\u00efna ZO-1.<\/p>\n
Diversos estudis han demostrat que l\u2019estr\u00e8s per calor redueix l\u2019expressi\u00f3 d\u2019aquestes prote\u00efnes, incrementant la permeabilitat intestinal, un fenomen conegut com a leaky gut o \u00abintest\u00ed permeable\u00bb. Quan la barrera epitelial es veu compromesa, endotoxines bacterianes com el lipopolisac\u00e0rid (LPS) poden travessar l\u2019epiteli i accedir a la circulaci\u00f3 sist\u00e8mica, desencadenant respostes inflamat\u00f2ries.<\/p>\n
Aquesta activaci\u00f3 immunit\u00e0ria suposa un important cost energ\u00e8tic per a l\u2019animal, ja que una part dels nutrients que normalment es destinarien al creixement i a la producci\u00f3 passen a emprar-se per mantenir la resposta inflamat\u00f2ria i els mecanismes de defensa de l\u2019organisme.<\/p>\n
Estr\u00e8s per calor i microbiota: un nou protagonista<\/strong><\/h2>\n\u00a0<\/p>\n
Durant els darrers anys, la microbiota intestinal ha emergit com un dels principals actors implicats en la resposta del porc a l\u2019estr\u00e8s t\u00e8rmic. L\u2019evid\u00e8ncia disponible indica que les altes temperatures poden alterar l\u2019equilibri microbi\u00e0 del tracte digestiu, donant lloc a situacions de disbiosi.<\/p>\n
Entre els canvis descrits s\u2019inclouen una reducci\u00f3 de poblacions bacterianes considerades beneficioses, com Lactobacillus i Bifidobacterium, un augment de microorganismes potencialment pat\u00f2gens i alteracions en la producci\u00f3 d\u2019\u00e0cids grassos de cadena curta, metab\u00f2lits clau per a la salut intestinal.<\/p>\n
Aquestes modificacions poden afavorir la inflamaci\u00f3 intestinal i afectar el metabolisme energ\u00e8tic i l\u2019estat oxidatiu de l\u2019animal. Per aquest motiu, actualment es considera que la interacci\u00f3 entre l\u2019estr\u00e8s t\u00e8rmic, la microbiota i la barrera intestinal constitueix un dels principals mecanismes responsables de la p\u00e8rdua d\u2019efici\u00e8ncia productiva associada a la calor.<\/p>\n
Estr\u00e8s oxidatiu: l\u2019enemic silenci\u00f3s<\/strong><\/h2>\n\u00a0<\/p>\n
Un altre dels mecanismes centrals implicats en l\u2019estr\u00e8s t\u00e8rmic \u00e9s l\u2019estr\u00e8s oxidatiu. Les altes temperatures incrementen la producci\u00f3 d\u2019esp\u00e8cies reactives d\u2019oxigen (ROS), superant la capacitat dels sistemes antioxidants end\u00f2gens de l\u2019organisme per neutralitzar-les.<\/p>\n
Aquest desequilibri afavoreix processos de peroxidaci\u00f3 lip\u00eddica, dany cel\u00b7lular i alteracions en prote\u00efnes i material gen\u00e8tic, a m\u00e9s de contribuir a l\u2019activaci\u00f3 de vies inflamat\u00f2ries. Com a resultat, l\u2019estr\u00e8s oxidatiu pot agreujar el deteriorament de la funci\u00f3 intestinal i comprometre l\u2019efici\u00e8ncia metab\u00f2lica de l\u2019animal.<\/p>\n
Per aquest motiu, actualment es considera que la inflamaci\u00f3, l\u2019alteraci\u00f3 de la barrera intestinal, la disbiosi i l\u2019estr\u00e8s oxidatiu formen part d\u2019una xarxa fisiopatol\u00f2gica estretament interconnectada que explica una gran part de les p\u00e8rdues productives associades a l\u2019estr\u00e8s per calor en porc\u00ed.<\/p>\n
Conseq\u00fc\u00e8ncies productives de l\u2019estr\u00e8s t\u00e8rmic<\/strong><\/h2>\n\u00a0<\/p>\n
Les repercussions de l\u2019estr\u00e8s per calor s\u00f3n m\u00faltiples i afecten totes les fases productives del porc\u00ed. En animals de creixement i engreix, la disminuci\u00f3 del consum de pinso sol traduir-se en una reducci\u00f3 del guany mitj\u00e0 diari i un empitjorament de l\u2019\u00edndex de conversi\u00f3. A m\u00e9s, es poden observar alteracions en la composici\u00f3 i la qualitat de la canal, aix\u00ed com una major variabilitat entre animals dins del mateix lot.<\/p>\n
Les truges reproductores, i especialment les truges lactants, s\u00f3n particularment sensibles a la calor a causa de l\u2019elevada demanda metab\u00f2lica associada a la producci\u00f3 de llet. Durant els per\u00edodes d\u2019estr\u00e8s t\u00e8rmic \u00e9s freq\u00fcent observar una reducci\u00f3 del consum voluntari, una menor producci\u00f3 l\u00e0ctia i una disminuci\u00f3 del pes dels garrins al deslletament. Aix\u00ed mateix, l\u2019estr\u00e8s per calor pot prolongar l\u2019interval deslletament-zel i comprometre la fertilitat posterior, amb importants repercussions econ\u00f2miques per a l\u2019explotaci\u00f3.<\/p>\n
Figura 1. Representaci\u00f3 esquem\u00e0tica dels principals mecanismes fisiopatol\u00f2gics implicats en l\u2019estr\u00e8s per calor en porc\u00ed. Les altes temperatures indueixen canvis en la termoregulaci\u00f3 i en la perfusi\u00f3 intestinal, afavorint la disbiosi, la inflamaci\u00f3 i la p\u00e8rdua d\u2019efici\u00e8ncia productiva.<\/em><\/h6>\nEl primer tractament davant de l\u2019estr\u00e8s per calor no \u00e9s al menjador<\/strong><\/h2>\nAbans de plantejar qualsevol intervenci\u00f3 nutricional, \u00e9s imprescindible minimitzar la c\u00e0rrega t\u00e8rmica que suporten els animals. Cap additiu ni cap modificaci\u00f3 de la dieta podr\u00e0 compensar unes instal\u00b7lacions inadequades o un ambient excessivament calor\u00f3s.<\/p>\n
La prioritat s\u2019ha de centrar a optimitzar la ventilaci\u00f3, millorar els sistemes de refrigeraci\u00f3, garantir un subministrament abundant d\u2019aigua fresca i de qualitat i evitar densitats excessives, ja que aquests factors determinen la capacitat del porc per dissipar la calor.<\/p>\n
Un cop controlat l\u2019ambient, la nutrici\u00f3 es converteix en la segona eina d\u2019intervenci\u00f3. L\u2019objectiu ja no \u00e9s \u00fanicament aportar nutrients, sin\u00f3 reduir la producci\u00f3 de calor metab\u00f2lica sense comprometre el creixement. Per aconseguir-ho, les estrat\u00e8gies m\u00e9s utilitzades inclouen la reducci\u00f3 de la prote\u00efna bruta, l\u2019ajust del perfil d\u2019amino\u00e0cids digestibles estandarditzats (SID<\/strong>) seguint el concepte de prote\u00efna ideal, l\u2019increment de la densitat energ\u00e8tica mitjan\u00e7ant greixos i la correcci\u00f3 del balan\u00e7 electrol\u00edtic de la dieta per afavorir l\u2019equilibri \u00e0cid-base i mantenir el consum.<\/p>\nFinalment, sobre aquesta base de maneig i formulaci\u00f3, es poden incorporar estrat\u00e8gies de suport destinades a millorar la resposta fisiol\u00f2gica de l\u2019animal davant de l\u2019estr\u00e8s t\u00e8rmic. Entre aquestes destaquen determinats fitobi\u00f2tics, com la capsa\u00efcina<\/strong>, compostos amb capacitat antioxidant i probi\u00f2tics, l\u2019objectiu dels quals no \u00e9s substituir les mesures anteriors, sin\u00f3 contribuir a mantenir la funci\u00f3 intestinal, reduir la inflamaci\u00f3 associada a l\u2019estr\u00e8s per calor i afavorir l\u2019efici\u00e8ncia productiva.<\/p>\nEstrat\u00e8gies nutricionals i de suport per mitigar l\u2019estr\u00e8s per calor<\/strong><\/h2>\nAix\u00ed doncs, l\u2019estr\u00e8s per calor \u00e9s un proc\u00e9s multifactorial i, per tant, el seu abordatge tamb\u00e9 ho ha de ser. Abans de rec\u00f3rrer a qualsevol estrat\u00e8gia nutricional, \u00e9s imprescindible optimitzar les condicions de maneig, garantint una ventilaci\u00f3 i una refrigeraci\u00f3 adequades de les instal\u00b7lacions, un subministrament continu d\u2019aigua fresca i de qualitat i una densitat animal que faciliti la dissipaci\u00f3 de la calor.<\/p>\n
Un cop minimitzada la c\u00e0rrega t\u00e8rmica ambiental, la nutrici\u00f3 constitueix una eina fonamental per reduir la producci\u00f3 de calor metab\u00f2lica, preservar la funci\u00f3 intestinal i mantenir el rendiment productiu. En aquest context, les principals estrat\u00e8gies inclouen l\u2019ajust de la formulaci\u00f3 de la dieta i la utilitzaci\u00f3 d\u2019ingredients funcionals capa\u00e7os de millorar la resposta fisiol\u00f2gica de l\u2019animal davant de l\u2019estr\u00e8s t\u00e8rmic.<\/p>\n
Ajust de la formulaci\u00f3 de la dieta<\/strong><\/h2>\nEl porc no redueix el consum perqu\u00e8 tingui calor; redueix volunt\u00e0riament la ingesta per disminuir la producci\u00f3 de calor metab\u00f2lica. Com a conseq\u00fc\u00e8ncia, la formulaci\u00f3 de la dieta adquireix un paper especialment important durant els mesos c\u00e0lids.<\/p>\n
Una de les estrat\u00e8gies m\u00e9s utilitzades consisteix a reduir moderadament el contingut de prote\u00efna bruta i compensar aquesta reducci\u00f3 mitjan\u00e7ant un equilibri adequat d\u2019amino\u00e0cids digestibles estandarditzats (SID<\/strong>), seguint el concepte de prote\u00efna ideal. La digesti\u00f3 i el metabolisme de la prote\u00efna generen un major increment t\u00e8rmic que els carbohidrats o els greixos, de manera que aquesta estrat\u00e8gia pot contribuir a disminuir la producci\u00f3 interna de calor sense comprometre l\u2019aportaci\u00f3 d\u2019amino\u00e0cids essencials.<\/p>\nParal\u00b7lelament, se sol incrementar la densitat energ\u00e8tica de la dieta mitjan\u00e7ant la incorporaci\u00f3 de greixos, ja que presenten un menor increment t\u00e8rmic associat a la seva digesti\u00f3 i permeten mantenir l\u2019aportaci\u00f3 energ\u00e8tica fins i tot quan disminueix el consum de pinso.<\/p>\n
Aix\u00ed mateix, \u00e9s recomanable revisar el balan\u00e7 electrol\u00edtic de la dieta, especialment en situacions d\u2019elevada temperatura, per afavorir l\u2019equilibri \u00e0cid-base i compensar parcialment les p\u00e8rdues d\u2019electr\u00f2lits associades a l\u2019augment de la freq\u00fc\u00e8ncia respirat\u00f2ria.<\/p>\n
En conjunt, aquestes modificacions permeten adaptar la dieta a la menor capacitat de consum de l\u2019animal, reduint la producci\u00f3 de calor metab\u00f2lica i millorant l\u2019efici\u00e8ncia d\u2019utilitzaci\u00f3 dels nutrients.<\/p>\n
Antioxidants<\/strong><\/h2>\nL\u2019increment de la temperatura ambiental afavoreix la formaci\u00f3 d\u2019esp\u00e8cies reactives d\u2019oxigen (ROS<\/strong>), superant la capacitat antioxidant de l\u2019organisme i desencadenant estr\u00e8s oxidatiu. Aquest proc\u00e9s afavoreix la inflamaci\u00f3, compromet la integritat cel\u00b7lular i redueix l\u2019efici\u00e8ncia metab\u00f2lica.<\/p>\nTradicionalment, vitamines com la E<\/strong> i la C<\/strong>, juntament amb minerals antioxidants com el seleni<\/strong> o el zinc<\/strong>, han constitu\u00eft la base de les estrat\u00e8gies antioxidants. Durant els darrers anys, a m\u00e9s, ha augmentat l\u2019inter\u00e8s per compostos bioactius d\u2019origen vegetal amb una elevada capacitat antioxidant.<\/p>\nEntre aquests destaquen els extractes de llavors i pells de ra\u00efm, rics en polifenols com les procianidines<\/strong>, les catequines<\/strong> i altres flavonoides. Aquests compostos poden neutralitzar radicals lliures, modular la resposta inflamat\u00f2ria i contribuir a preservar la integritat intestinal. Diversos estudis en esp\u00e8cies monog\u00e0striques suggereixen que aquests extractes ajuden a millorar l\u2019estat antioxidant de l\u2019animal i constitueixen una eina complement\u00e0ria per reduir les conseq\u00fc\u00e8ncies fisiol\u00f2giques de l\u2019estr\u00e8s per calor.<\/p>\nSalut intestinal i modulaci\u00f3 de la microbiota<\/strong><\/h2>\nActualment es reconeix que una part important de les p\u00e8rdues productives associades a l\u2019estr\u00e8s per calor t\u00e9 l\u2019origen a l\u2019intest\u00ed. La redistribuci\u00f3 del flux sanguini cap a la pell redueix la perfusi\u00f3 intestinal, afavorint l\u2019alteraci\u00f3 de la barrera epitelial, l\u2019augment de la permeabilitat intestinal i una major resposta inflamat\u00f2ria.<\/p>\n
Per aquest motiu, cada vegada adquireixen m\u00e9s import\u00e0ncia les estrat\u00e8gies destinades a preservar la integritat intestinal i mantenir una microbiota equilibrada.<\/p>\n
Entre les eines disponibles s\u2019inclouen probi\u00f2tics, prebi\u00f2tics, postbi\u00f2tics, \u00e0cids org\u00e0nics i diversos ingredients derivats dels llevats. En particular, els autolisats i extractes de llevat, rics en nucle\u00f2tids, p\u00e8ptids funcionals, \u03b2-glucans<\/strong> i manano-oligosac\u00e0rids (MOS)<\/strong>, poden contribuir a refor\u00e7ar la funci\u00f3 barrera de l\u2019epiteli intestinal, modular la resposta immunit\u00e0ria i afavorir un ecosistema microbi\u00e0 m\u00e9s estable.<\/p>\nTot i que la resposta pot variar segons el producte i les condicions de producci\u00f3, l\u2019evid\u00e8ncia disponible indica que aquestes estrat\u00e8gies ajuden a millorar la resili\u00e8ncia digestiva de l\u2019animal davant de l\u2019estr\u00e8s t\u00e8rmic.<\/p>\n
Capsa\u00efcina: m\u00e9s enll\u00e0 de la termoregulaci\u00f3<\/strong><\/h2>\nLa capsa\u00efcina<\/strong>, principal compost bioactiu del bitxo (Capsicum<\/em> spp.), ha despertat un inter\u00e8s creixent com a eina nutricional per ajudar els porcs a afrontar l\u2019estr\u00e8s per calor.<\/p>\nEl seu mecanisme d\u2019acci\u00f3 est\u00e0 relacionat amb l\u2019activaci\u00f3 dels receptors TRPV1<\/strong>, implicats en la percepci\u00f3 t\u00e8rmica i en la regulaci\u00f3 de diversos processos fisiol\u00f2gics. Tot i que inicialment l\u2019inter\u00e8s es va centrar en el seu possible efecte sobre la dissipaci\u00f3 de la calor mitjan\u00e7ant la vasodilataci\u00f3 perif\u00e8rica, actualment es considera que els seus beneficis s\u00f3n conseq\u00fc\u00e8ncia d\u2019una acci\u00f3 molt m\u00e9s \u00e0mplia.<\/p>\nL\u2019estr\u00e8s per calor indueix inflamaci\u00f3 sist\u00e8mica, estr\u00e8s oxidatiu i alteracions de la funci\u00f3 intestinal. En aquest context, diversos estudis experimentals indiquen que la capsa\u00efcina pot modular aquests processos, afavorint el manteniment de la integritat de la barrera intestinal, reduint l\u2019estr\u00e8s oxidatiu i contribuint a una resposta inflamat\u00f2ria m\u00e9s controlada.<\/p>\n
Com a conseq\u00fc\u00e8ncia, la suplementaci\u00f3 amb capsa\u00efcina pot ajudar a atenuar la disminuci\u00f3 del consum voluntari d\u2019aliment observada durant els per\u00edodes d\u2019altes temperatures i contribuir al manteniment de l\u2019efici\u00e8ncia aliment\u00e0ria i del rendiment productiu. No obstant aix\u00f2, la seva efic\u00e0cia dep\u00e8n de factors com la dosi, la formulaci\u00f3, la durada del desafiament t\u00e8rmic i les condicions de producci\u00f3.<\/p>\n
Fitog\u00e8nics i altres compostos bioactius<\/strong><\/h2>\nA m\u00e9s de la capsa\u00efcina, diversos fitog\u00e8nics han mostrat resultats prometedors davant de l\u2019estr\u00e8s per calor. Olis essencials i extractes vegetals rics en compostos com el carvacrol<\/strong>, el timol<\/strong>, el cinamaldehid<\/strong>, la piperina<\/strong> o els gingerols<\/strong> presenten activitats antioxidants, antiinflamat\u00f2ries i moduladores de la microbiota que poden contribuir a preservar la salut intestinal i millorar l\u2019efici\u00e8ncia digestiva.<\/p>\nNo obstant aix\u00f2, la resposta observada \u00e9s variable entre estudis i dep\u00e8n de la composici\u00f3 del producte, de la dosi utilitzada i del context productiu. Per aquest motiu, aquests ingredients s\u2019han de considerar eines complement\u00e0ries dins d\u2019una estrat\u00e8gia integral de mitigaci\u00f3 de l\u2019estr\u00e8s per calor.<\/p>\n
Figura 2. Principals estrat\u00e8gies nutricionals utilitzades per mitigar els efectes de l\u2019estr\u00e8s per calor en porc\u00ed. Un enfocament multifactorial basat en l\u2019optimitzaci\u00f3 de la dieta, el suport antioxidant i el manteniment de la salut intestinal pot contribuir a millorar la resili\u00e8ncia i preservar el rendiment productiu en condicions d\u2019elevades temperatures.<\/em><\/h6>\n\u00a0<\/p>\n
\nCap estrat\u00e8gia nutricional substitueix un bon maneig ambiental. Tanmateix, quan el control de l\u2019ambient arriba al seu l\u00edmit, una formulaci\u00f3 adequada de la dieta i l\u2019\u00fas d\u2019ingredients funcionals permeten reduir part de les alteracions metab\u00f2liques, digestives i inflamat\u00f2ries indu\u00efdes per l\u2019estr\u00e8s per calor, ajudant l\u2019animal a mantenir el seu rendiment productiu..<\/p>\n<\/blockquote>\n
\u00a0<\/h2>\nConclusi\u00f3<\/strong><\/h2>\n\u00a0<\/p>\n
L\u2019estr\u00e8s per calor en porc\u00ed \u00e9s molt m\u00e9s que una simple reducci\u00f3 del consum de pinso. L\u2019evid\u00e8ncia cient\u00edfica actual mostra que afecta profundament l\u2019intest\u00ed, la microbiota, el metabolisme i la resposta inflamat\u00f2ria.<\/p>\n
Comprendre aquests mecanismes permet dissenyar estrat\u00e8gies nutricionals m\u00e9s precises i eficaces. En un escenari d\u2019increment de les temperatures globals, la capacitat per preservar la salut intestinal i l\u2019efici\u00e8ncia metab\u00f2lica ser\u00e0 cada vegada m\u00e9s determinant per a la rendibilitat de les explotacions porcines.<\/p>\n
\u00a0<\/h1>\nBibliografia<\/h1>\n\n- Fauszt P. et al.\u00a0(2026). Alleviation of heat stress-induced microbial dysbiosis in pigs by dietary supplementation with antioxidants and trace elements<\/em>. Animal Microbiome.<\/li>\n
- Lee J. et al.\u00a0(2025). Heat Stress in Growing\u2013Finishing Pigs: Effects of Low Protein with Increased Crystalline Amino Acids on Growth, Gut Health, Antioxidant Status and Microbiome<\/em>. Animals, 15, 848.<\/li>\n
- Xia B. et al.\u00a0(2022). Heat stress-induced mucosal barrier dysfunction is potentially associated with gut microbiota dysbiosis in pigs<\/em>. Animal Nutrition, 8:289\u2013299.<\/li>\n
- Prates J.A.M. et al.\u00a0(2025). Impact of Heat Stress on Carcass Traits, Meat Quality, and Nutritional Value in Monogastric Animals<\/em>. Foods, 14, 1612.<\/li>\n
- Pearce S.C. et al.\u00a0(2013). Heat stress reduces barrier function and alters intestinal metabolism in growing pigs<\/em>. Journal of Animal Science, 91:257\u2013264.<\/li>\n
- Ortega A.D.S.V. et al.\u00a0(2021). Adverse Effects of Heat Stress on the Intestinal Integrity and Function of Pigs and the Mitigation through Nutritional Strategies<\/em>. Animals, 11, 35.<\/li>\n
- Hu C. et al.\u00a0(2022). Heat Stress-Induced Dysbiosis of Porcine Colon Microbiota Associated with Intestinal Barrier Dysfunction<\/em>. Frontiers in Veterinary Science, 9:686902.<\/li>\n
- Wang J. et al.\u00a0(2025). The research progress on the impact of pig gut microbiota on health and production<\/em>. Frontiers in Veterinary Science.<\/li>\n
- Brenes, A., & Viveros, A. (2015). Goji berries, grape polyphenols and other plant extracts in monogastric nutrition<\/em>. Animal Feed Science and Technology.<\/li>\n
- D.K. et al. (2017). Effects of polyphenol-rich plant products in farm animals<\/em>. Antioxidants.<\/li>\n
- Surai, P.F. (2014). Polyphenol compounds in the chicken\/animal diet: from antioxidant activity to nutrigenomics<\/em>. Animal Feed Science and Technology<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"
Les altes temperatures redueixen el consum i l\u2019efici\u00e8ncia en porc\u00ed, per\u00f2 el seu impacte va molt m\u00e9s enll\u00e0. L\u2019estr\u00e8s per calor altera la microbiota intestinal, afavoreix la inflamaci\u00f3 i compromet la salut digestiva. Analitzem l\u2019evid\u00e8ncia cient\u00edfica m\u00e9s recent i les principals estrat\u00e8gies nutricionals per minimitzar-ne els efectes.<\/p>\n","protected":false},"author":4,"featured_media":3317,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[148],"tags":[],"class_list":["post-3324","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-porci"],"yoast_head":"\n
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\u00a0<\/p>\n
Un altre dels mecanismes centrals implicats en l\u2019estr\u00e8s t\u00e8rmic \u00e9s l\u2019estr\u00e8s oxidatiu. Les altes temperatures incrementen la producci\u00f3 d\u2019esp\u00e8cies reactives d\u2019oxigen (ROS), superant la capacitat dels sistemes antioxidants end\u00f2gens de l\u2019organisme per neutralitzar-les.<\/p>\n
Aquest desequilibri afavoreix processos de peroxidaci\u00f3 lip\u00eddica, dany cel\u00b7lular i alteracions en prote\u00efnes i material gen\u00e8tic, a m\u00e9s de contribuir a l\u2019activaci\u00f3 de vies inflamat\u00f2ries. Com a resultat, l\u2019estr\u00e8s oxidatiu pot agreujar el deteriorament de la funci\u00f3 intestinal i comprometre l\u2019efici\u00e8ncia metab\u00f2lica de l\u2019animal.<\/p>\n
Per aquest motiu, actualment es considera que la inflamaci\u00f3, l\u2019alteraci\u00f3 de la barrera intestinal, la disbiosi i l\u2019estr\u00e8s oxidatiu formen part d\u2019una xarxa fisiopatol\u00f2gica estretament interconnectada que explica una gran part de les p\u00e8rdues productives associades a l\u2019estr\u00e8s per calor en porc\u00ed.<\/p>\n
Conseq\u00fc\u00e8ncies productives de l\u2019estr\u00e8s t\u00e8rmic<\/strong><\/h2>\n\u00a0<\/p>\n
Les repercussions de l\u2019estr\u00e8s per calor s\u00f3n m\u00faltiples i afecten totes les fases productives del porc\u00ed. En animals de creixement i engreix, la disminuci\u00f3 del consum de pinso sol traduir-se en una reducci\u00f3 del guany mitj\u00e0 diari i un empitjorament de l\u2019\u00edndex de conversi\u00f3. A m\u00e9s, es poden observar alteracions en la composici\u00f3 i la qualitat de la canal, aix\u00ed com una major variabilitat entre animals dins del mateix lot.<\/p>\n
Les truges reproductores, i especialment les truges lactants, s\u00f3n particularment sensibles a la calor a causa de l\u2019elevada demanda metab\u00f2lica associada a la producci\u00f3 de llet. Durant els per\u00edodes d\u2019estr\u00e8s t\u00e8rmic \u00e9s freq\u00fcent observar una reducci\u00f3 del consum voluntari, una menor producci\u00f3 l\u00e0ctia i una disminuci\u00f3 del pes dels garrins al deslletament. Aix\u00ed mateix, l\u2019estr\u00e8s per calor pot prolongar l\u2019interval deslletament-zel i comprometre la fertilitat posterior, amb importants repercussions econ\u00f2miques per a l\u2019explotaci\u00f3.<\/p>\n
Figura 1. Representaci\u00f3 esquem\u00e0tica dels principals mecanismes fisiopatol\u00f2gics implicats en l\u2019estr\u00e8s per calor en porc\u00ed. Les altes temperatures indueixen canvis en la termoregulaci\u00f3 i en la perfusi\u00f3 intestinal, afavorint la disbiosi, la inflamaci\u00f3 i la p\u00e8rdua d\u2019efici\u00e8ncia productiva.<\/em><\/h6>\nEl primer tractament davant de l\u2019estr\u00e8s per calor no \u00e9s al menjador<\/strong><\/h2>\nAbans de plantejar qualsevol intervenci\u00f3 nutricional, \u00e9s imprescindible minimitzar la c\u00e0rrega t\u00e8rmica que suporten els animals. Cap additiu ni cap modificaci\u00f3 de la dieta podr\u00e0 compensar unes instal\u00b7lacions inadequades o un ambient excessivament calor\u00f3s.<\/p>\n
La prioritat s\u2019ha de centrar a optimitzar la ventilaci\u00f3, millorar els sistemes de refrigeraci\u00f3, garantir un subministrament abundant d\u2019aigua fresca i de qualitat i evitar densitats excessives, ja que aquests factors determinen la capacitat del porc per dissipar la calor.<\/p>\n
Un cop controlat l\u2019ambient, la nutrici\u00f3 es converteix en la segona eina d\u2019intervenci\u00f3. L\u2019objectiu ja no \u00e9s \u00fanicament aportar nutrients, sin\u00f3 reduir la producci\u00f3 de calor metab\u00f2lica sense comprometre el creixement. Per aconseguir-ho, les estrat\u00e8gies m\u00e9s utilitzades inclouen la reducci\u00f3 de la prote\u00efna bruta, l\u2019ajust del perfil d\u2019amino\u00e0cids digestibles estandarditzats (SID<\/strong>) seguint el concepte de prote\u00efna ideal, l\u2019increment de la densitat energ\u00e8tica mitjan\u00e7ant greixos i la correcci\u00f3 del balan\u00e7 electrol\u00edtic de la dieta per afavorir l\u2019equilibri \u00e0cid-base i mantenir el consum.<\/p>\nFinalment, sobre aquesta base de maneig i formulaci\u00f3, es poden incorporar estrat\u00e8gies de suport destinades a millorar la resposta fisiol\u00f2gica de l\u2019animal davant de l\u2019estr\u00e8s t\u00e8rmic. Entre aquestes destaquen determinats fitobi\u00f2tics, com la capsa\u00efcina<\/strong>, compostos amb capacitat antioxidant i probi\u00f2tics, l\u2019objectiu dels quals no \u00e9s substituir les mesures anteriors, sin\u00f3 contribuir a mantenir la funci\u00f3 intestinal, reduir la inflamaci\u00f3 associada a l\u2019estr\u00e8s per calor i afavorir l\u2019efici\u00e8ncia productiva.<\/p>\nEstrat\u00e8gies nutricionals i de suport per mitigar l\u2019estr\u00e8s per calor<\/strong><\/h2>\nAix\u00ed doncs, l\u2019estr\u00e8s per calor \u00e9s un proc\u00e9s multifactorial i, per tant, el seu abordatge tamb\u00e9 ho ha de ser. Abans de rec\u00f3rrer a qualsevol estrat\u00e8gia nutricional, \u00e9s imprescindible optimitzar les condicions de maneig, garantint una ventilaci\u00f3 i una refrigeraci\u00f3 adequades de les instal\u00b7lacions, un subministrament continu d\u2019aigua fresca i de qualitat i una densitat animal que faciliti la dissipaci\u00f3 de la calor.<\/p>\n
Un cop minimitzada la c\u00e0rrega t\u00e8rmica ambiental, la nutrici\u00f3 constitueix una eina fonamental per reduir la producci\u00f3 de calor metab\u00f2lica, preservar la funci\u00f3 intestinal i mantenir el rendiment productiu. En aquest context, les principals estrat\u00e8gies inclouen l\u2019ajust de la formulaci\u00f3 de la dieta i la utilitzaci\u00f3 d\u2019ingredients funcionals capa\u00e7os de millorar la resposta fisiol\u00f2gica de l\u2019animal davant de l\u2019estr\u00e8s t\u00e8rmic.<\/p>\n
Ajust de la formulaci\u00f3 de la dieta<\/strong><\/h2>\nEl porc no redueix el consum perqu\u00e8 tingui calor; redueix volunt\u00e0riament la ingesta per disminuir la producci\u00f3 de calor metab\u00f2lica. Com a conseq\u00fc\u00e8ncia, la formulaci\u00f3 de la dieta adquireix un paper especialment important durant els mesos c\u00e0lids.<\/p>\n
Una de les estrat\u00e8gies m\u00e9s utilitzades consisteix a reduir moderadament el contingut de prote\u00efna bruta i compensar aquesta reducci\u00f3 mitjan\u00e7ant un equilibri adequat d\u2019amino\u00e0cids digestibles estandarditzats (SID<\/strong>), seguint el concepte de prote\u00efna ideal. La digesti\u00f3 i el metabolisme de la prote\u00efna generen un major increment t\u00e8rmic que els carbohidrats o els greixos, de manera que aquesta estrat\u00e8gia pot contribuir a disminuir la producci\u00f3 interna de calor sense comprometre l\u2019aportaci\u00f3 d\u2019amino\u00e0cids essencials.<\/p>\nParal\u00b7lelament, se sol incrementar la densitat energ\u00e8tica de la dieta mitjan\u00e7ant la incorporaci\u00f3 de greixos, ja que presenten un menor increment t\u00e8rmic associat a la seva digesti\u00f3 i permeten mantenir l\u2019aportaci\u00f3 energ\u00e8tica fins i tot quan disminueix el consum de pinso.<\/p>\n
Aix\u00ed mateix, \u00e9s recomanable revisar el balan\u00e7 electrol\u00edtic de la dieta, especialment en situacions d\u2019elevada temperatura, per afavorir l\u2019equilibri \u00e0cid-base i compensar parcialment les p\u00e8rdues d\u2019electr\u00f2lits associades a l\u2019augment de la freq\u00fc\u00e8ncia respirat\u00f2ria.<\/p>\n
En conjunt, aquestes modificacions permeten adaptar la dieta a la menor capacitat de consum de l\u2019animal, reduint la producci\u00f3 de calor metab\u00f2lica i millorant l\u2019efici\u00e8ncia d\u2019utilitzaci\u00f3 dels nutrients.<\/p>\n
Antioxidants<\/strong><\/h2>\nL\u2019increment de la temperatura ambiental afavoreix la formaci\u00f3 d\u2019esp\u00e8cies reactives d\u2019oxigen (ROS<\/strong>), superant la capacitat antioxidant de l\u2019organisme i desencadenant estr\u00e8s oxidatiu. Aquest proc\u00e9s afavoreix la inflamaci\u00f3, compromet la integritat cel\u00b7lular i redueix l\u2019efici\u00e8ncia metab\u00f2lica.<\/p>\nTradicionalment, vitamines com la E<\/strong> i la C<\/strong>, juntament amb minerals antioxidants com el seleni<\/strong> o el zinc<\/strong>, han constitu\u00eft la base de les estrat\u00e8gies antioxidants. Durant els darrers anys, a m\u00e9s, ha augmentat l\u2019inter\u00e8s per compostos bioactius d\u2019origen vegetal amb una elevada capacitat antioxidant.<\/p>\nEntre aquests destaquen els extractes de llavors i pells de ra\u00efm, rics en polifenols com les procianidines<\/strong>, les catequines<\/strong> i altres flavonoides. Aquests compostos poden neutralitzar radicals lliures, modular la resposta inflamat\u00f2ria i contribuir a preservar la integritat intestinal. Diversos estudis en esp\u00e8cies monog\u00e0striques suggereixen que aquests extractes ajuden a millorar l\u2019estat antioxidant de l\u2019animal i constitueixen una eina complement\u00e0ria per reduir les conseq\u00fc\u00e8ncies fisiol\u00f2giques de l\u2019estr\u00e8s per calor.<\/p>\nSalut intestinal i modulaci\u00f3 de la microbiota<\/strong><\/h2>\nActualment es reconeix que una part important de les p\u00e8rdues productives associades a l\u2019estr\u00e8s per calor t\u00e9 l\u2019origen a l\u2019intest\u00ed. La redistribuci\u00f3 del flux sanguini cap a la pell redueix la perfusi\u00f3 intestinal, afavorint l\u2019alteraci\u00f3 de la barrera epitelial, l\u2019augment de la permeabilitat intestinal i una major resposta inflamat\u00f2ria.<\/p>\n
Per aquest motiu, cada vegada adquireixen m\u00e9s import\u00e0ncia les estrat\u00e8gies destinades a preservar la integritat intestinal i mantenir una microbiota equilibrada.<\/p>\n
Entre les eines disponibles s\u2019inclouen probi\u00f2tics, prebi\u00f2tics, postbi\u00f2tics, \u00e0cids org\u00e0nics i diversos ingredients derivats dels llevats. En particular, els autolisats i extractes de llevat, rics en nucle\u00f2tids, p\u00e8ptids funcionals, \u03b2-glucans<\/strong> i manano-oligosac\u00e0rids (MOS)<\/strong>, poden contribuir a refor\u00e7ar la funci\u00f3 barrera de l\u2019epiteli intestinal, modular la resposta immunit\u00e0ria i afavorir un ecosistema microbi\u00e0 m\u00e9s estable.<\/p>\nTot i que la resposta pot variar segons el producte i les condicions de producci\u00f3, l\u2019evid\u00e8ncia disponible indica que aquestes estrat\u00e8gies ajuden a millorar la resili\u00e8ncia digestiva de l\u2019animal davant de l\u2019estr\u00e8s t\u00e8rmic.<\/p>\n
Capsa\u00efcina: m\u00e9s enll\u00e0 de la termoregulaci\u00f3<\/strong><\/h2>\nLa capsa\u00efcina<\/strong>, principal compost bioactiu del bitxo (Capsicum<\/em> spp.), ha despertat un inter\u00e8s creixent com a eina nutricional per ajudar els porcs a afrontar l\u2019estr\u00e8s per calor.<\/p>\nEl seu mecanisme d\u2019acci\u00f3 est\u00e0 relacionat amb l\u2019activaci\u00f3 dels receptors TRPV1<\/strong>, implicats en la percepci\u00f3 t\u00e8rmica i en la regulaci\u00f3 de diversos processos fisiol\u00f2gics. Tot i que inicialment l\u2019inter\u00e8s es va centrar en el seu possible efecte sobre la dissipaci\u00f3 de la calor mitjan\u00e7ant la vasodilataci\u00f3 perif\u00e8rica, actualment es considera que els seus beneficis s\u00f3n conseq\u00fc\u00e8ncia d\u2019una acci\u00f3 molt m\u00e9s \u00e0mplia.<\/p>\nL\u2019estr\u00e8s per calor indueix inflamaci\u00f3 sist\u00e8mica, estr\u00e8s oxidatiu i alteracions de la funci\u00f3 intestinal. En aquest context, diversos estudis experimentals indiquen que la capsa\u00efcina pot modular aquests processos, afavorint el manteniment de la integritat de la barrera intestinal, reduint l\u2019estr\u00e8s oxidatiu i contribuint a una resposta inflamat\u00f2ria m\u00e9s controlada.<\/p>\n
Com a conseq\u00fc\u00e8ncia, la suplementaci\u00f3 amb capsa\u00efcina pot ajudar a atenuar la disminuci\u00f3 del consum voluntari d\u2019aliment observada durant els per\u00edodes d\u2019altes temperatures i contribuir al manteniment de l\u2019efici\u00e8ncia aliment\u00e0ria i del rendiment productiu. No obstant aix\u00f2, la seva efic\u00e0cia dep\u00e8n de factors com la dosi, la formulaci\u00f3, la durada del desafiament t\u00e8rmic i les condicions de producci\u00f3.<\/p>\n
Fitog\u00e8nics i altres compostos bioactius<\/strong><\/h2>\nA m\u00e9s de la capsa\u00efcina, diversos fitog\u00e8nics han mostrat resultats prometedors davant de l\u2019estr\u00e8s per calor. Olis essencials i extractes vegetals rics en compostos com el carvacrol<\/strong>, el timol<\/strong>, el cinamaldehid<\/strong>, la piperina<\/strong> o els gingerols<\/strong> presenten activitats antioxidants, antiinflamat\u00f2ries i moduladores de la microbiota que poden contribuir a preservar la salut intestinal i millorar l\u2019efici\u00e8ncia digestiva.<\/p>\nNo obstant aix\u00f2, la resposta observada \u00e9s variable entre estudis i dep\u00e8n de la composici\u00f3 del producte, de la dosi utilitzada i del context productiu. Per aquest motiu, aquests ingredients s\u2019han de considerar eines complement\u00e0ries dins d\u2019una estrat\u00e8gia integral de mitigaci\u00f3 de l\u2019estr\u00e8s per calor.<\/p>\n
Figura 2. Principals estrat\u00e8gies nutricionals utilitzades per mitigar els efectes de l\u2019estr\u00e8s per calor en porc\u00ed. Un enfocament multifactorial basat en l\u2019optimitzaci\u00f3 de la dieta, el suport antioxidant i el manteniment de la salut intestinal pot contribuir a millorar la resili\u00e8ncia i preservar el rendiment productiu en condicions d\u2019elevades temperatures.<\/em><\/h6>\n\u00a0<\/p>\n
\nCap estrat\u00e8gia nutricional substitueix un bon maneig ambiental. Tanmateix, quan el control de l\u2019ambient arriba al seu l\u00edmit, una formulaci\u00f3 adequada de la dieta i l\u2019\u00fas d\u2019ingredients funcionals permeten reduir part de les alteracions metab\u00f2liques, digestives i inflamat\u00f2ries indu\u00efdes per l\u2019estr\u00e8s per calor, ajudant l\u2019animal a mantenir el seu rendiment productiu..<\/p>\n<\/blockquote>\n
\u00a0<\/h2>\nConclusi\u00f3<\/strong><\/h2>\n\u00a0<\/p>\n
L\u2019estr\u00e8s per calor en porc\u00ed \u00e9s molt m\u00e9s que una simple reducci\u00f3 del consum de pinso. L\u2019evid\u00e8ncia cient\u00edfica actual mostra que afecta profundament l\u2019intest\u00ed, la microbiota, el metabolisme i la resposta inflamat\u00f2ria.<\/p>\n
Comprendre aquests mecanismes permet dissenyar estrat\u00e8gies nutricionals m\u00e9s precises i eficaces. En un escenari d\u2019increment de les temperatures globals, la capacitat per preservar la salut intestinal i l\u2019efici\u00e8ncia metab\u00f2lica ser\u00e0 cada vegada m\u00e9s determinant per a la rendibilitat de les explotacions porcines.<\/p>\n
\u00a0<\/h1>\nBibliografia<\/h1>\n\n- Fauszt P. et al.\u00a0(2026). Alleviation of heat stress-induced microbial dysbiosis in pigs by dietary supplementation with antioxidants and trace elements<\/em>. Animal Microbiome.<\/li>\n
- Lee J. et al.\u00a0(2025). Heat Stress in Growing\u2013Finishing Pigs: Effects of Low Protein with Increased Crystalline Amino Acids on Growth, Gut Health, Antioxidant Status and Microbiome<\/em>. Animals, 15, 848.<\/li>\n
- Xia B. et al.\u00a0(2022). Heat stress-induced mucosal barrier dysfunction is potentially associated with gut microbiota dysbiosis in pigs<\/em>. Animal Nutrition, 8:289\u2013299.<\/li>\n
- Prates J.A.M. et al.\u00a0(2025). Impact of Heat Stress on Carcass Traits, Meat Quality, and Nutritional Value in Monogastric Animals<\/em>. Foods, 14, 1612.<\/li>\n
- Pearce S.C. et al.\u00a0(2013). Heat stress reduces barrier function and alters intestinal metabolism in growing pigs<\/em>. Journal of Animal Science, 91:257\u2013264.<\/li>\n
- Ortega A.D.S.V. et al.\u00a0(2021). Adverse Effects of Heat Stress on the Intestinal Integrity and Function of Pigs and the Mitigation through Nutritional Strategies<\/em>. Animals, 11, 35.<\/li>\n
- Hu C. et al.\u00a0(2022). Heat Stress-Induced Dysbiosis of Porcine Colon Microbiota Associated with Intestinal Barrier Dysfunction<\/em>. Frontiers in Veterinary Science, 9:686902.<\/li>\n
- Wang J. et al.\u00a0(2025). The research progress on the impact of pig gut microbiota on health and production<\/em>. Frontiers in Veterinary Science.<\/li>\n
- Brenes, A., & Viveros, A. (2015). Goji berries, grape polyphenols and other plant extracts in monogastric nutrition<\/em>. Animal Feed Science and Technology.<\/li>\n
- D.K. et al. (2017). Effects of polyphenol-rich plant products in farm animals<\/em>. Antioxidants.<\/li>\n
- Surai, P.F. (2014). Polyphenol compounds in the chicken\/animal diet: from antioxidant activity to nutrigenomics<\/em>. Animal Feed Science and Technology<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"
Les altes temperatures redueixen el consum i l\u2019efici\u00e8ncia en porc\u00ed, per\u00f2 el seu impacte va molt m\u00e9s enll\u00e0. L\u2019estr\u00e8s per calor altera la microbiota intestinal, afavoreix la inflamaci\u00f3 i compromet la salut digestiva. Analitzem l\u2019evid\u00e8ncia cient\u00edfica m\u00e9s recent i les principals estrat\u00e8gies nutricionals per minimitzar-ne els efectes.<\/p>\n","protected":false},"author":4,"featured_media":3317,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[148],"tags":[],"class_list":["post-3324","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-porci"],"yoast_head":"\n
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Figura 1. Representaci\u00f3 esquem\u00e0tica dels principals mecanismes fisiopatol\u00f2gics implicats en l\u2019estr\u00e8s per calor en porc\u00ed. Les altes temperatures indueixen canvis en la termoregulaci\u00f3 i en la perfusi\u00f3 intestinal, afavorint la disbiosi, la inflamaci\u00f3 i la p\u00e8rdua d\u2019efici\u00e8ncia productiva.<\/em><\/h6>\nEl primer tractament davant de l\u2019estr\u00e8s per calor no \u00e9s al menjador<\/strong><\/h2>\nAbans de plantejar qualsevol intervenci\u00f3 nutricional, \u00e9s imprescindible minimitzar la c\u00e0rrega t\u00e8rmica que suporten els animals. Cap additiu ni cap modificaci\u00f3 de la dieta podr\u00e0 compensar unes instal\u00b7lacions inadequades o un ambient excessivament calor\u00f3s.<\/p>\n
La prioritat s\u2019ha de centrar a optimitzar la ventilaci\u00f3, millorar els sistemes de refrigeraci\u00f3, garantir un subministrament abundant d\u2019aigua fresca i de qualitat i evitar densitats excessives, ja que aquests factors determinen la capacitat del porc per dissipar la calor.<\/p>\n
Un cop controlat l\u2019ambient, la nutrici\u00f3 es converteix en la segona eina d\u2019intervenci\u00f3. L\u2019objectiu ja no \u00e9s \u00fanicament aportar nutrients, sin\u00f3 reduir la producci\u00f3 de calor metab\u00f2lica sense comprometre el creixement. Per aconseguir-ho, les estrat\u00e8gies m\u00e9s utilitzades inclouen la reducci\u00f3 de la prote\u00efna bruta, l\u2019ajust del perfil d\u2019amino\u00e0cids digestibles estandarditzats (SID<\/strong>) seguint el concepte de prote\u00efna ideal, l\u2019increment de la densitat energ\u00e8tica mitjan\u00e7ant greixos i la correcci\u00f3 del balan\u00e7 electrol\u00edtic de la dieta per afavorir l\u2019equilibri \u00e0cid-base i mantenir el consum.<\/p>\nFinalment, sobre aquesta base de maneig i formulaci\u00f3, es poden incorporar estrat\u00e8gies de suport destinades a millorar la resposta fisiol\u00f2gica de l\u2019animal davant de l\u2019estr\u00e8s t\u00e8rmic. Entre aquestes destaquen determinats fitobi\u00f2tics, com la capsa\u00efcina<\/strong>, compostos amb capacitat antioxidant i probi\u00f2tics, l\u2019objectiu dels quals no \u00e9s substituir les mesures anteriors, sin\u00f3 contribuir a mantenir la funci\u00f3 intestinal, reduir la inflamaci\u00f3 associada a l\u2019estr\u00e8s per calor i afavorir l\u2019efici\u00e8ncia productiva.<\/p>\nEstrat\u00e8gies nutricionals i de suport per mitigar l\u2019estr\u00e8s per calor<\/strong><\/h2>\nAix\u00ed doncs, l\u2019estr\u00e8s per calor \u00e9s un proc\u00e9s multifactorial i, per tant, el seu abordatge tamb\u00e9 ho ha de ser. Abans de rec\u00f3rrer a qualsevol estrat\u00e8gia nutricional, \u00e9s imprescindible optimitzar les condicions de maneig, garantint una ventilaci\u00f3 i una refrigeraci\u00f3 adequades de les instal\u00b7lacions, un subministrament continu d\u2019aigua fresca i de qualitat i una densitat animal que faciliti la dissipaci\u00f3 de la calor.<\/p>\n
Un cop minimitzada la c\u00e0rrega t\u00e8rmica ambiental, la nutrici\u00f3 constitueix una eina fonamental per reduir la producci\u00f3 de calor metab\u00f2lica, preservar la funci\u00f3 intestinal i mantenir el rendiment productiu. En aquest context, les principals estrat\u00e8gies inclouen l\u2019ajust de la formulaci\u00f3 de la dieta i la utilitzaci\u00f3 d\u2019ingredients funcionals capa\u00e7os de millorar la resposta fisiol\u00f2gica de l\u2019animal davant de l\u2019estr\u00e8s t\u00e8rmic.<\/p>\n
Ajust de la formulaci\u00f3 de la dieta<\/strong><\/h2>\nEl porc no redueix el consum perqu\u00e8 tingui calor; redueix volunt\u00e0riament la ingesta per disminuir la producci\u00f3 de calor metab\u00f2lica. Com a conseq\u00fc\u00e8ncia, la formulaci\u00f3 de la dieta adquireix un paper especialment important durant els mesos c\u00e0lids.<\/p>\n
Una de les estrat\u00e8gies m\u00e9s utilitzades consisteix a reduir moderadament el contingut de prote\u00efna bruta i compensar aquesta reducci\u00f3 mitjan\u00e7ant un equilibri adequat d\u2019amino\u00e0cids digestibles estandarditzats (SID<\/strong>), seguint el concepte de prote\u00efna ideal. La digesti\u00f3 i el metabolisme de la prote\u00efna generen un major increment t\u00e8rmic que els carbohidrats o els greixos, de manera que aquesta estrat\u00e8gia pot contribuir a disminuir la producci\u00f3 interna de calor sense comprometre l\u2019aportaci\u00f3 d\u2019amino\u00e0cids essencials.<\/p>\nParal\u00b7lelament, se sol incrementar la densitat energ\u00e8tica de la dieta mitjan\u00e7ant la incorporaci\u00f3 de greixos, ja que presenten un menor increment t\u00e8rmic associat a la seva digesti\u00f3 i permeten mantenir l\u2019aportaci\u00f3 energ\u00e8tica fins i tot quan disminueix el consum de pinso.<\/p>\n
Aix\u00ed mateix, \u00e9s recomanable revisar el balan\u00e7 electrol\u00edtic de la dieta, especialment en situacions d\u2019elevada temperatura, per afavorir l\u2019equilibri \u00e0cid-base i compensar parcialment les p\u00e8rdues d\u2019electr\u00f2lits associades a l\u2019augment de la freq\u00fc\u00e8ncia respirat\u00f2ria.<\/p>\n
En conjunt, aquestes modificacions permeten adaptar la dieta a la menor capacitat de consum de l\u2019animal, reduint la producci\u00f3 de calor metab\u00f2lica i millorant l\u2019efici\u00e8ncia d\u2019utilitzaci\u00f3 dels nutrients.<\/p>\n
Antioxidants<\/strong><\/h2>\nL\u2019increment de la temperatura ambiental afavoreix la formaci\u00f3 d\u2019esp\u00e8cies reactives d\u2019oxigen (ROS<\/strong>), superant la capacitat antioxidant de l\u2019organisme i desencadenant estr\u00e8s oxidatiu. Aquest proc\u00e9s afavoreix la inflamaci\u00f3, compromet la integritat cel\u00b7lular i redueix l\u2019efici\u00e8ncia metab\u00f2lica.<\/p>\nTradicionalment, vitamines com la E<\/strong> i la C<\/strong>, juntament amb minerals antioxidants com el seleni<\/strong> o el zinc<\/strong>, han constitu\u00eft la base de les estrat\u00e8gies antioxidants. Durant els darrers anys, a m\u00e9s, ha augmentat l\u2019inter\u00e8s per compostos bioactius d\u2019origen vegetal amb una elevada capacitat antioxidant.<\/p>\nEntre aquests destaquen els extractes de llavors i pells de ra\u00efm, rics en polifenols com les procianidines<\/strong>, les catequines<\/strong> i altres flavonoides. Aquests compostos poden neutralitzar radicals lliures, modular la resposta inflamat\u00f2ria i contribuir a preservar la integritat intestinal. Diversos estudis en esp\u00e8cies monog\u00e0striques suggereixen que aquests extractes ajuden a millorar l\u2019estat antioxidant de l\u2019animal i constitueixen una eina complement\u00e0ria per reduir les conseq\u00fc\u00e8ncies fisiol\u00f2giques de l\u2019estr\u00e8s per calor.<\/p>\nSalut intestinal i modulaci\u00f3 de la microbiota<\/strong><\/h2>\nActualment es reconeix que una part important de les p\u00e8rdues productives associades a l\u2019estr\u00e8s per calor t\u00e9 l\u2019origen a l\u2019intest\u00ed. La redistribuci\u00f3 del flux sanguini cap a la pell redueix la perfusi\u00f3 intestinal, afavorint l\u2019alteraci\u00f3 de la barrera epitelial, l\u2019augment de la permeabilitat intestinal i una major resposta inflamat\u00f2ria.<\/p>\n
Per aquest motiu, cada vegada adquireixen m\u00e9s import\u00e0ncia les estrat\u00e8gies destinades a preservar la integritat intestinal i mantenir una microbiota equilibrada.<\/p>\n
Entre les eines disponibles s\u2019inclouen probi\u00f2tics, prebi\u00f2tics, postbi\u00f2tics, \u00e0cids org\u00e0nics i diversos ingredients derivats dels llevats. En particular, els autolisats i extractes de llevat, rics en nucle\u00f2tids, p\u00e8ptids funcionals, \u03b2-glucans<\/strong> i manano-oligosac\u00e0rids (MOS)<\/strong>, poden contribuir a refor\u00e7ar la funci\u00f3 barrera de l\u2019epiteli intestinal, modular la resposta immunit\u00e0ria i afavorir un ecosistema microbi\u00e0 m\u00e9s estable.<\/p>\nTot i que la resposta pot variar segons el producte i les condicions de producci\u00f3, l\u2019evid\u00e8ncia disponible indica que aquestes estrat\u00e8gies ajuden a millorar la resili\u00e8ncia digestiva de l\u2019animal davant de l\u2019estr\u00e8s t\u00e8rmic.<\/p>\n
Capsa\u00efcina: m\u00e9s enll\u00e0 de la termoregulaci\u00f3<\/strong><\/h2>\nLa capsa\u00efcina<\/strong>, principal compost bioactiu del bitxo (Capsicum<\/em> spp.), ha despertat un inter\u00e8s creixent com a eina nutricional per ajudar els porcs a afrontar l\u2019estr\u00e8s per calor.<\/p>\nEl seu mecanisme d\u2019acci\u00f3 est\u00e0 relacionat amb l\u2019activaci\u00f3 dels receptors TRPV1<\/strong>, implicats en la percepci\u00f3 t\u00e8rmica i en la regulaci\u00f3 de diversos processos fisiol\u00f2gics. Tot i que inicialment l\u2019inter\u00e8s es va centrar en el seu possible efecte sobre la dissipaci\u00f3 de la calor mitjan\u00e7ant la vasodilataci\u00f3 perif\u00e8rica, actualment es considera que els seus beneficis s\u00f3n conseq\u00fc\u00e8ncia d\u2019una acci\u00f3 molt m\u00e9s \u00e0mplia.<\/p>\nL\u2019estr\u00e8s per calor indueix inflamaci\u00f3 sist\u00e8mica, estr\u00e8s oxidatiu i alteracions de la funci\u00f3 intestinal. En aquest context, diversos estudis experimentals indiquen que la capsa\u00efcina pot modular aquests processos, afavorint el manteniment de la integritat de la barrera intestinal, reduint l\u2019estr\u00e8s oxidatiu i contribuint a una resposta inflamat\u00f2ria m\u00e9s controlada.<\/p>\n
Com a conseq\u00fc\u00e8ncia, la suplementaci\u00f3 amb capsa\u00efcina pot ajudar a atenuar la disminuci\u00f3 del consum voluntari d\u2019aliment observada durant els per\u00edodes d\u2019altes temperatures i contribuir al manteniment de l\u2019efici\u00e8ncia aliment\u00e0ria i del rendiment productiu. No obstant aix\u00f2, la seva efic\u00e0cia dep\u00e8n de factors com la dosi, la formulaci\u00f3, la durada del desafiament t\u00e8rmic i les condicions de producci\u00f3.<\/p>\n
Fitog\u00e8nics i altres compostos bioactius<\/strong><\/h2>\nA m\u00e9s de la capsa\u00efcina, diversos fitog\u00e8nics han mostrat resultats prometedors davant de l\u2019estr\u00e8s per calor. Olis essencials i extractes vegetals rics en compostos com el carvacrol<\/strong>, el timol<\/strong>, el cinamaldehid<\/strong>, la piperina<\/strong> o els gingerols<\/strong> presenten activitats antioxidants, antiinflamat\u00f2ries i moduladores de la microbiota que poden contribuir a preservar la salut intestinal i millorar l\u2019efici\u00e8ncia digestiva.<\/p>\nNo obstant aix\u00f2, la resposta observada \u00e9s variable entre estudis i dep\u00e8n de la composici\u00f3 del producte, de la dosi utilitzada i del context productiu. Per aquest motiu, aquests ingredients s\u2019han de considerar eines complement\u00e0ries dins d\u2019una estrat\u00e8gia integral de mitigaci\u00f3 de l\u2019estr\u00e8s per calor.<\/p>\n
Figura 2. Principals estrat\u00e8gies nutricionals utilitzades per mitigar els efectes de l\u2019estr\u00e8s per calor en porc\u00ed. Un enfocament multifactorial basat en l\u2019optimitzaci\u00f3 de la dieta, el suport antioxidant i el manteniment de la salut intestinal pot contribuir a millorar la resili\u00e8ncia i preservar el rendiment productiu en condicions d\u2019elevades temperatures.<\/em><\/h6>\n\u00a0<\/p>\n
\nCap estrat\u00e8gia nutricional substitueix un bon maneig ambiental. Tanmateix, quan el control de l\u2019ambient arriba al seu l\u00edmit, una formulaci\u00f3 adequada de la dieta i l\u2019\u00fas d\u2019ingredients funcionals permeten reduir part de les alteracions metab\u00f2liques, digestives i inflamat\u00f2ries indu\u00efdes per l\u2019estr\u00e8s per calor, ajudant l\u2019animal a mantenir el seu rendiment productiu..<\/p>\n<\/blockquote>\n
\u00a0<\/h2>\nConclusi\u00f3<\/strong><\/h2>\n\u00a0<\/p>\n
L\u2019estr\u00e8s per calor en porc\u00ed \u00e9s molt m\u00e9s que una simple reducci\u00f3 del consum de pinso. L\u2019evid\u00e8ncia cient\u00edfica actual mostra que afecta profundament l\u2019intest\u00ed, la microbiota, el metabolisme i la resposta inflamat\u00f2ria.<\/p>\n
Comprendre aquests mecanismes permet dissenyar estrat\u00e8gies nutricionals m\u00e9s precises i eficaces. En un escenari d\u2019increment de les temperatures globals, la capacitat per preservar la salut intestinal i l\u2019efici\u00e8ncia metab\u00f2lica ser\u00e0 cada vegada m\u00e9s determinant per a la rendibilitat de les explotacions porcines.<\/p>\n
\u00a0<\/h1>\nBibliografia<\/h1>\n\n- Fauszt P. et al.\u00a0(2026). Alleviation of heat stress-induced microbial dysbiosis in pigs by dietary supplementation with antioxidants and trace elements<\/em>. Animal Microbiome.<\/li>\n
- Lee J. et al.\u00a0(2025). Heat Stress in Growing\u2013Finishing Pigs: Effects of Low Protein with Increased Crystalline Amino Acids on Growth, Gut Health, Antioxidant Status and Microbiome<\/em>. Animals, 15, 848.<\/li>\n
- Xia B. et al.\u00a0(2022). Heat stress-induced mucosal barrier dysfunction is potentially associated with gut microbiota dysbiosis in pigs<\/em>. Animal Nutrition, 8:289\u2013299.<\/li>\n
- Prates J.A.M. et al.\u00a0(2025). Impact of Heat Stress on Carcass Traits, Meat Quality, and Nutritional Value in Monogastric Animals<\/em>. Foods, 14, 1612.<\/li>\n
- Pearce S.C. et al.\u00a0(2013). Heat stress reduces barrier function and alters intestinal metabolism in growing pigs<\/em>. Journal of Animal Science, 91:257\u2013264.<\/li>\n
- Ortega A.D.S.V. et al.\u00a0(2021). Adverse Effects of Heat Stress on the Intestinal Integrity and Function of Pigs and the Mitigation through Nutritional Strategies<\/em>. Animals, 11, 35.<\/li>\n
- Hu C. et al.\u00a0(2022). Heat Stress-Induced Dysbiosis of Porcine Colon Microbiota Associated with Intestinal Barrier Dysfunction<\/em>. Frontiers in Veterinary Science, 9:686902.<\/li>\n
- Wang J. et al.\u00a0(2025). The research progress on the impact of pig gut microbiota on health and production<\/em>. Frontiers in Veterinary Science.<\/li>\n
- Brenes, A., & Viveros, A. (2015). Goji berries, grape polyphenols and other plant extracts in monogastric nutrition<\/em>. Animal Feed Science and Technology.<\/li>\n
- D.K. et al. (2017). Effects of polyphenol-rich plant products in farm animals<\/em>. Antioxidants.<\/li>\n
- Surai, P.F. (2014). Polyphenol compounds in the chicken\/animal diet: from antioxidant activity to nutrigenomics<\/em>. Animal Feed Science and Technology<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"
Les altes temperatures redueixen el consum i l\u2019efici\u00e8ncia en porc\u00ed, per\u00f2 el seu impacte va molt m\u00e9s enll\u00e0. L\u2019estr\u00e8s per calor altera la microbiota intestinal, afavoreix la inflamaci\u00f3 i compromet la salut digestiva. Analitzem l\u2019evid\u00e8ncia cient\u00edfica m\u00e9s recent i les principals estrat\u00e8gies nutricionals per minimitzar-ne els efectes.<\/p>\n","protected":false},"author":4,"featured_media":3317,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[148],"tags":[],"class_list":["post-3324","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-porci"],"yoast_head":"\n
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Finalment, sobre aquesta base de maneig i formulaci\u00f3, es poden incorporar estrat\u00e8gies de suport destinades a millorar la resposta fisiol\u00f2gica de l\u2019animal davant de l\u2019estr\u00e8s t\u00e8rmic. Entre aquestes destaquen determinats fitobi\u00f2tics, com la capsa\u00efcina<\/strong>, compostos amb capacitat antioxidant i probi\u00f2tics, l\u2019objectiu dels quals no \u00e9s substituir les mesures anteriors, sin\u00f3 contribuir a mantenir la funci\u00f3 intestinal, reduir la inflamaci\u00f3 associada a l\u2019estr\u00e8s per calor i afavorir l\u2019efici\u00e8ncia productiva.<\/p>\nEstrat\u00e8gies nutricionals i de suport per mitigar l\u2019estr\u00e8s per calor<\/strong><\/h2>\nAix\u00ed doncs, l\u2019estr\u00e8s per calor \u00e9s un proc\u00e9s multifactorial i, per tant, el seu abordatge tamb\u00e9 ho ha de ser. Abans de rec\u00f3rrer a qualsevol estrat\u00e8gia nutricional, \u00e9s imprescindible optimitzar les condicions de maneig, garantint una ventilaci\u00f3 i una refrigeraci\u00f3 adequades de les instal\u00b7lacions, un subministrament continu d\u2019aigua fresca i de qualitat i una densitat animal que faciliti la dissipaci\u00f3 de la calor.<\/p>\n
Un cop minimitzada la c\u00e0rrega t\u00e8rmica ambiental, la nutrici\u00f3 constitueix una eina fonamental per reduir la producci\u00f3 de calor metab\u00f2lica, preservar la funci\u00f3 intestinal i mantenir el rendiment productiu. En aquest context, les principals estrat\u00e8gies inclouen l\u2019ajust de la formulaci\u00f3 de la dieta i la utilitzaci\u00f3 d\u2019ingredients funcionals capa\u00e7os de millorar la resposta fisiol\u00f2gica de l\u2019animal davant de l\u2019estr\u00e8s t\u00e8rmic.<\/p>\n
Ajust de la formulaci\u00f3 de la dieta<\/strong><\/h2>\nEl porc no redueix el consum perqu\u00e8 tingui calor; redueix volunt\u00e0riament la ingesta per disminuir la producci\u00f3 de calor metab\u00f2lica. Com a conseq\u00fc\u00e8ncia, la formulaci\u00f3 de la dieta adquireix un paper especialment important durant els mesos c\u00e0lids.<\/p>\n
Una de les estrat\u00e8gies m\u00e9s utilitzades consisteix a reduir moderadament el contingut de prote\u00efna bruta i compensar aquesta reducci\u00f3 mitjan\u00e7ant un equilibri adequat d\u2019amino\u00e0cids digestibles estandarditzats (SID<\/strong>), seguint el concepte de prote\u00efna ideal. La digesti\u00f3 i el metabolisme de la prote\u00efna generen un major increment t\u00e8rmic que els carbohidrats o els greixos, de manera que aquesta estrat\u00e8gia pot contribuir a disminuir la producci\u00f3 interna de calor sense comprometre l\u2019aportaci\u00f3 d\u2019amino\u00e0cids essencials.<\/p>\nParal\u00b7lelament, se sol incrementar la densitat energ\u00e8tica de la dieta mitjan\u00e7ant la incorporaci\u00f3 de greixos, ja que presenten un menor increment t\u00e8rmic associat a la seva digesti\u00f3 i permeten mantenir l\u2019aportaci\u00f3 energ\u00e8tica fins i tot quan disminueix el consum de pinso.<\/p>\n
Aix\u00ed mateix, \u00e9s recomanable revisar el balan\u00e7 electrol\u00edtic de la dieta, especialment en situacions d\u2019elevada temperatura, per afavorir l\u2019equilibri \u00e0cid-base i compensar parcialment les p\u00e8rdues d\u2019electr\u00f2lits associades a l\u2019augment de la freq\u00fc\u00e8ncia respirat\u00f2ria.<\/p>\n
En conjunt, aquestes modificacions permeten adaptar la dieta a la menor capacitat de consum de l\u2019animal, reduint la producci\u00f3 de calor metab\u00f2lica i millorant l\u2019efici\u00e8ncia d\u2019utilitzaci\u00f3 dels nutrients.<\/p>\n
Antioxidants<\/strong><\/h2>\nL\u2019increment de la temperatura ambiental afavoreix la formaci\u00f3 d\u2019esp\u00e8cies reactives d\u2019oxigen (ROS<\/strong>), superant la capacitat antioxidant de l\u2019organisme i desencadenant estr\u00e8s oxidatiu. Aquest proc\u00e9s afavoreix la inflamaci\u00f3, compromet la integritat cel\u00b7lular i redueix l\u2019efici\u00e8ncia metab\u00f2lica.<\/p>\nTradicionalment, vitamines com la E<\/strong> i la C<\/strong>, juntament amb minerals antioxidants com el seleni<\/strong> o el zinc<\/strong>, han constitu\u00eft la base de les estrat\u00e8gies antioxidants. Durant els darrers anys, a m\u00e9s, ha augmentat l\u2019inter\u00e8s per compostos bioactius d\u2019origen vegetal amb una elevada capacitat antioxidant.<\/p>\nEntre aquests destaquen els extractes de llavors i pells de ra\u00efm, rics en polifenols com les procianidines<\/strong>, les catequines<\/strong> i altres flavonoides. Aquests compostos poden neutralitzar radicals lliures, modular la resposta inflamat\u00f2ria i contribuir a preservar la integritat intestinal. Diversos estudis en esp\u00e8cies monog\u00e0striques suggereixen que aquests extractes ajuden a millorar l\u2019estat antioxidant de l\u2019animal i constitueixen una eina complement\u00e0ria per reduir les conseq\u00fc\u00e8ncies fisiol\u00f2giques de l\u2019estr\u00e8s per calor.<\/p>\nSalut intestinal i modulaci\u00f3 de la microbiota<\/strong><\/h2>\nActualment es reconeix que una part important de les p\u00e8rdues productives associades a l\u2019estr\u00e8s per calor t\u00e9 l\u2019origen a l\u2019intest\u00ed. La redistribuci\u00f3 del flux sanguini cap a la pell redueix la perfusi\u00f3 intestinal, afavorint l\u2019alteraci\u00f3 de la barrera epitelial, l\u2019augment de la permeabilitat intestinal i una major resposta inflamat\u00f2ria.<\/p>\n
Per aquest motiu, cada vegada adquireixen m\u00e9s import\u00e0ncia les estrat\u00e8gies destinades a preservar la integritat intestinal i mantenir una microbiota equilibrada.<\/p>\n
Entre les eines disponibles s\u2019inclouen probi\u00f2tics, prebi\u00f2tics, postbi\u00f2tics, \u00e0cids org\u00e0nics i diversos ingredients derivats dels llevats. En particular, els autolisats i extractes de llevat, rics en nucle\u00f2tids, p\u00e8ptids funcionals, \u03b2-glucans<\/strong> i manano-oligosac\u00e0rids (MOS)<\/strong>, poden contribuir a refor\u00e7ar la funci\u00f3 barrera de l\u2019epiteli intestinal, modular la resposta immunit\u00e0ria i afavorir un ecosistema microbi\u00e0 m\u00e9s estable.<\/p>\nTot i que la resposta pot variar segons el producte i les condicions de producci\u00f3, l\u2019evid\u00e8ncia disponible indica que aquestes estrat\u00e8gies ajuden a millorar la resili\u00e8ncia digestiva de l\u2019animal davant de l\u2019estr\u00e8s t\u00e8rmic.<\/p>\n
Capsa\u00efcina: m\u00e9s enll\u00e0 de la termoregulaci\u00f3<\/strong><\/h2>\nLa capsa\u00efcina<\/strong>, principal compost bioactiu del bitxo (Capsicum<\/em> spp.), ha despertat un inter\u00e8s creixent com a eina nutricional per ajudar els porcs a afrontar l\u2019estr\u00e8s per calor.<\/p>\nEl seu mecanisme d\u2019acci\u00f3 est\u00e0 relacionat amb l\u2019activaci\u00f3 dels receptors TRPV1<\/strong>, implicats en la percepci\u00f3 t\u00e8rmica i en la regulaci\u00f3 de diversos processos fisiol\u00f2gics. Tot i que inicialment l\u2019inter\u00e8s es va centrar en el seu possible efecte sobre la dissipaci\u00f3 de la calor mitjan\u00e7ant la vasodilataci\u00f3 perif\u00e8rica, actualment es considera que els seus beneficis s\u00f3n conseq\u00fc\u00e8ncia d\u2019una acci\u00f3 molt m\u00e9s \u00e0mplia.<\/p>\nL\u2019estr\u00e8s per calor indueix inflamaci\u00f3 sist\u00e8mica, estr\u00e8s oxidatiu i alteracions de la funci\u00f3 intestinal. En aquest context, diversos estudis experimentals indiquen que la capsa\u00efcina pot modular aquests processos, afavorint el manteniment de la integritat de la barrera intestinal, reduint l\u2019estr\u00e8s oxidatiu i contribuint a una resposta inflamat\u00f2ria m\u00e9s controlada.<\/p>\n
Com a conseq\u00fc\u00e8ncia, la suplementaci\u00f3 amb capsa\u00efcina pot ajudar a atenuar la disminuci\u00f3 del consum voluntari d\u2019aliment observada durant els per\u00edodes d\u2019altes temperatures i contribuir al manteniment de l\u2019efici\u00e8ncia aliment\u00e0ria i del rendiment productiu. No obstant aix\u00f2, la seva efic\u00e0cia dep\u00e8n de factors com la dosi, la formulaci\u00f3, la durada del desafiament t\u00e8rmic i les condicions de producci\u00f3.<\/p>\n
Fitog\u00e8nics i altres compostos bioactius<\/strong><\/h2>\nA m\u00e9s de la capsa\u00efcina, diversos fitog\u00e8nics han mostrat resultats prometedors davant de l\u2019estr\u00e8s per calor. Olis essencials i extractes vegetals rics en compostos com el carvacrol<\/strong>, el timol<\/strong>, el cinamaldehid<\/strong>, la piperina<\/strong> o els gingerols<\/strong> presenten activitats antioxidants, antiinflamat\u00f2ries i moduladores de la microbiota que poden contribuir a preservar la salut intestinal i millorar l\u2019efici\u00e8ncia digestiva.<\/p>\nNo obstant aix\u00f2, la resposta observada \u00e9s variable entre estudis i dep\u00e8n de la composici\u00f3 del producte, de la dosi utilitzada i del context productiu. Per aquest motiu, aquests ingredients s\u2019han de considerar eines complement\u00e0ries dins d\u2019una estrat\u00e8gia integral de mitigaci\u00f3 de l\u2019estr\u00e8s per calor.<\/p>\n
Figura 2. Principals estrat\u00e8gies nutricionals utilitzades per mitigar els efectes de l\u2019estr\u00e8s per calor en porc\u00ed. Un enfocament multifactorial basat en l\u2019optimitzaci\u00f3 de la dieta, el suport antioxidant i el manteniment de la salut intestinal pot contribuir a millorar la resili\u00e8ncia i preservar el rendiment productiu en condicions d\u2019elevades temperatures.<\/em><\/h6>\n\u00a0<\/p>\n
\nCap estrat\u00e8gia nutricional substitueix un bon maneig ambiental. Tanmateix, quan el control de l\u2019ambient arriba al seu l\u00edmit, una formulaci\u00f3 adequada de la dieta i l\u2019\u00fas d\u2019ingredients funcionals permeten reduir part de les alteracions metab\u00f2liques, digestives i inflamat\u00f2ries indu\u00efdes per l\u2019estr\u00e8s per calor, ajudant l\u2019animal a mantenir el seu rendiment productiu..<\/p>\n<\/blockquote>\n
\u00a0<\/h2>\nConclusi\u00f3<\/strong><\/h2>\n\u00a0<\/p>\n
L\u2019estr\u00e8s per calor en porc\u00ed \u00e9s molt m\u00e9s que una simple reducci\u00f3 del consum de pinso. L\u2019evid\u00e8ncia cient\u00edfica actual mostra que afecta profundament l\u2019intest\u00ed, la microbiota, el metabolisme i la resposta inflamat\u00f2ria.<\/p>\n
Comprendre aquests mecanismes permet dissenyar estrat\u00e8gies nutricionals m\u00e9s precises i eficaces. En un escenari d\u2019increment de les temperatures globals, la capacitat per preservar la salut intestinal i l\u2019efici\u00e8ncia metab\u00f2lica ser\u00e0 cada vegada m\u00e9s determinant per a la rendibilitat de les explotacions porcines.<\/p>\n
\u00a0<\/h1>\nBibliografia<\/h1>\n\n- Fauszt P. et al.\u00a0(2026). Alleviation of heat stress-induced microbial dysbiosis in pigs by dietary supplementation with antioxidants and trace elements<\/em>. Animal Microbiome.<\/li>\n
- Lee J. et al.\u00a0(2025). Heat Stress in Growing\u2013Finishing Pigs: Effects of Low Protein with Increased Crystalline Amino Acids on Growth, Gut Health, Antioxidant Status and Microbiome<\/em>. Animals, 15, 848.<\/li>\n
- Xia B. et al.\u00a0(2022). Heat stress-induced mucosal barrier dysfunction is potentially associated with gut microbiota dysbiosis in pigs<\/em>. Animal Nutrition, 8:289\u2013299.<\/li>\n
- Prates J.A.M. et al.\u00a0(2025). Impact of Heat Stress on Carcass Traits, Meat Quality, and Nutritional Value in Monogastric Animals<\/em>. Foods, 14, 1612.<\/li>\n
- Pearce S.C. et al.\u00a0(2013). Heat stress reduces barrier function and alters intestinal metabolism in growing pigs<\/em>. Journal of Animal Science, 91:257\u2013264.<\/li>\n
- Ortega A.D.S.V. et al.\u00a0(2021). Adverse Effects of Heat Stress on the Intestinal Integrity and Function of Pigs and the Mitigation through Nutritional Strategies<\/em>. Animals, 11, 35.<\/li>\n
- Hu C. et al.\u00a0(2022). Heat Stress-Induced Dysbiosis of Porcine Colon Microbiota Associated with Intestinal Barrier Dysfunction<\/em>. Frontiers in Veterinary Science, 9:686902.<\/li>\n
- Wang J. et al.\u00a0(2025). The research progress on the impact of pig gut microbiota on health and production<\/em>. Frontiers in Veterinary Science.<\/li>\n
- Brenes, A., & Viveros, A. (2015). Goji berries, grape polyphenols and other plant extracts in monogastric nutrition<\/em>. Animal Feed Science and Technology.<\/li>\n
- D.K. et al. (2017). Effects of polyphenol-rich plant products in farm animals<\/em>. Antioxidants.<\/li>\n
- Surai, P.F. (2014). Polyphenol compounds in the chicken\/animal diet: from antioxidant activity to nutrigenomics<\/em>. Animal Feed Science and Technology<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"
Les altes temperatures redueixen el consum i l\u2019efici\u00e8ncia en porc\u00ed, per\u00f2 el seu impacte va molt m\u00e9s enll\u00e0. L\u2019estr\u00e8s per calor altera la microbiota intestinal, afavoreix la inflamaci\u00f3 i compromet la salut digestiva. Analitzem l\u2019evid\u00e8ncia cient\u00edfica m\u00e9s recent i les principals estrat\u00e8gies nutricionals per minimitzar-ne els efectes.<\/p>\n","protected":false},"author":4,"featured_media":3317,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[148],"tags":[],"class_list":["post-3324","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-porci"],"yoast_head":"\n
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Aix\u00ed doncs, l\u2019estr\u00e8s per calor \u00e9s un proc\u00e9s multifactorial i, per tant, el seu abordatge tamb\u00e9 ho ha de ser. Abans de rec\u00f3rrer a qualsevol estrat\u00e8gia nutricional, \u00e9s imprescindible optimitzar les condicions de maneig, garantint una ventilaci\u00f3 i una refrigeraci\u00f3 adequades de les instal\u00b7lacions, un subministrament continu d\u2019aigua fresca i de qualitat i una densitat animal que faciliti la dissipaci\u00f3 de la calor.<\/p>\n
Un cop minimitzada la c\u00e0rrega t\u00e8rmica ambiental, la nutrici\u00f3 constitueix una eina fonamental per reduir la producci\u00f3 de calor metab\u00f2lica, preservar la funci\u00f3 intestinal i mantenir el rendiment productiu. En aquest context, les principals estrat\u00e8gies inclouen l\u2019ajust de la formulaci\u00f3 de la dieta i la utilitzaci\u00f3 d\u2019ingredients funcionals capa\u00e7os de millorar la resposta fisiol\u00f2gica de l\u2019animal davant de l\u2019estr\u00e8s t\u00e8rmic.<\/p>\n
Ajust de la formulaci\u00f3 de la dieta<\/strong><\/h2>\nEl porc no redueix el consum perqu\u00e8 tingui calor; redueix volunt\u00e0riament la ingesta per disminuir la producci\u00f3 de calor metab\u00f2lica. Com a conseq\u00fc\u00e8ncia, la formulaci\u00f3 de la dieta adquireix un paper especialment important durant els mesos c\u00e0lids.<\/p>\n
Una de les estrat\u00e8gies m\u00e9s utilitzades consisteix a reduir moderadament el contingut de prote\u00efna bruta i compensar aquesta reducci\u00f3 mitjan\u00e7ant un equilibri adequat d\u2019amino\u00e0cids digestibles estandarditzats (SID<\/strong>), seguint el concepte de prote\u00efna ideal. La digesti\u00f3 i el metabolisme de la prote\u00efna generen un major increment t\u00e8rmic que els carbohidrats o els greixos, de manera que aquesta estrat\u00e8gia pot contribuir a disminuir la producci\u00f3 interna de calor sense comprometre l\u2019aportaci\u00f3 d\u2019amino\u00e0cids essencials.<\/p>\nParal\u00b7lelament, se sol incrementar la densitat energ\u00e8tica de la dieta mitjan\u00e7ant la incorporaci\u00f3 de greixos, ja que presenten un menor increment t\u00e8rmic associat a la seva digesti\u00f3 i permeten mantenir l\u2019aportaci\u00f3 energ\u00e8tica fins i tot quan disminueix el consum de pinso.<\/p>\n
Aix\u00ed mateix, \u00e9s recomanable revisar el balan\u00e7 electrol\u00edtic de la dieta, especialment en situacions d\u2019elevada temperatura, per afavorir l\u2019equilibri \u00e0cid-base i compensar parcialment les p\u00e8rdues d\u2019electr\u00f2lits associades a l\u2019augment de la freq\u00fc\u00e8ncia respirat\u00f2ria.<\/p>\n
En conjunt, aquestes modificacions permeten adaptar la dieta a la menor capacitat de consum de l\u2019animal, reduint la producci\u00f3 de calor metab\u00f2lica i millorant l\u2019efici\u00e8ncia d\u2019utilitzaci\u00f3 dels nutrients.<\/p>\n
Antioxidants<\/strong><\/h2>\nL\u2019increment de la temperatura ambiental afavoreix la formaci\u00f3 d\u2019esp\u00e8cies reactives d\u2019oxigen (ROS<\/strong>), superant la capacitat antioxidant de l\u2019organisme i desencadenant estr\u00e8s oxidatiu. Aquest proc\u00e9s afavoreix la inflamaci\u00f3, compromet la integritat cel\u00b7lular i redueix l\u2019efici\u00e8ncia metab\u00f2lica.<\/p>\nTradicionalment, vitamines com la E<\/strong> i la C<\/strong>, juntament amb minerals antioxidants com el seleni<\/strong> o el zinc<\/strong>, han constitu\u00eft la base de les estrat\u00e8gies antioxidants. Durant els darrers anys, a m\u00e9s, ha augmentat l\u2019inter\u00e8s per compostos bioactius d\u2019origen vegetal amb una elevada capacitat antioxidant.<\/p>\nEntre aquests destaquen els extractes de llavors i pells de ra\u00efm, rics en polifenols com les procianidines<\/strong>, les catequines<\/strong> i altres flavonoides. Aquests compostos poden neutralitzar radicals lliures, modular la resposta inflamat\u00f2ria i contribuir a preservar la integritat intestinal. Diversos estudis en esp\u00e8cies monog\u00e0striques suggereixen que aquests extractes ajuden a millorar l\u2019estat antioxidant de l\u2019animal i constitueixen una eina complement\u00e0ria per reduir les conseq\u00fc\u00e8ncies fisiol\u00f2giques de l\u2019estr\u00e8s per calor.<\/p>\nSalut intestinal i modulaci\u00f3 de la microbiota<\/strong><\/h2>\nActualment es reconeix que una part important de les p\u00e8rdues productives associades a l\u2019estr\u00e8s per calor t\u00e9 l\u2019origen a l\u2019intest\u00ed. La redistribuci\u00f3 del flux sanguini cap a la pell redueix la perfusi\u00f3 intestinal, afavorint l\u2019alteraci\u00f3 de la barrera epitelial, l\u2019augment de la permeabilitat intestinal i una major resposta inflamat\u00f2ria.<\/p>\n
Per aquest motiu, cada vegada adquireixen m\u00e9s import\u00e0ncia les estrat\u00e8gies destinades a preservar la integritat intestinal i mantenir una microbiota equilibrada.<\/p>\n
Entre les eines disponibles s\u2019inclouen probi\u00f2tics, prebi\u00f2tics, postbi\u00f2tics, \u00e0cids org\u00e0nics i diversos ingredients derivats dels llevats. En particular, els autolisats i extractes de llevat, rics en nucle\u00f2tids, p\u00e8ptids funcionals, \u03b2-glucans<\/strong> i manano-oligosac\u00e0rids (MOS)<\/strong>, poden contribuir a refor\u00e7ar la funci\u00f3 barrera de l\u2019epiteli intestinal, modular la resposta immunit\u00e0ria i afavorir un ecosistema microbi\u00e0 m\u00e9s estable.<\/p>\nTot i que la resposta pot variar segons el producte i les condicions de producci\u00f3, l\u2019evid\u00e8ncia disponible indica que aquestes estrat\u00e8gies ajuden a millorar la resili\u00e8ncia digestiva de l\u2019animal davant de l\u2019estr\u00e8s t\u00e8rmic.<\/p>\n
Capsa\u00efcina: m\u00e9s enll\u00e0 de la termoregulaci\u00f3<\/strong><\/h2>\nLa capsa\u00efcina<\/strong>, principal compost bioactiu del bitxo (Capsicum<\/em> spp.), ha despertat un inter\u00e8s creixent com a eina nutricional per ajudar els porcs a afrontar l\u2019estr\u00e8s per calor.<\/p>\nEl seu mecanisme d\u2019acci\u00f3 est\u00e0 relacionat amb l\u2019activaci\u00f3 dels receptors TRPV1<\/strong>, implicats en la percepci\u00f3 t\u00e8rmica i en la regulaci\u00f3 de diversos processos fisiol\u00f2gics. Tot i que inicialment l\u2019inter\u00e8s es va centrar en el seu possible efecte sobre la dissipaci\u00f3 de la calor mitjan\u00e7ant la vasodilataci\u00f3 perif\u00e8rica, actualment es considera que els seus beneficis s\u00f3n conseq\u00fc\u00e8ncia d\u2019una acci\u00f3 molt m\u00e9s \u00e0mplia.<\/p>\nL\u2019estr\u00e8s per calor indueix inflamaci\u00f3 sist\u00e8mica, estr\u00e8s oxidatiu i alteracions de la funci\u00f3 intestinal. En aquest context, diversos estudis experimentals indiquen que la capsa\u00efcina pot modular aquests processos, afavorint el manteniment de la integritat de la barrera intestinal, reduint l\u2019estr\u00e8s oxidatiu i contribuint a una resposta inflamat\u00f2ria m\u00e9s controlada.<\/p>\n
Com a conseq\u00fc\u00e8ncia, la suplementaci\u00f3 amb capsa\u00efcina pot ajudar a atenuar la disminuci\u00f3 del consum voluntari d\u2019aliment observada durant els per\u00edodes d\u2019altes temperatures i contribuir al manteniment de l\u2019efici\u00e8ncia aliment\u00e0ria i del rendiment productiu. No obstant aix\u00f2, la seva efic\u00e0cia dep\u00e8n de factors com la dosi, la formulaci\u00f3, la durada del desafiament t\u00e8rmic i les condicions de producci\u00f3.<\/p>\n
Fitog\u00e8nics i altres compostos bioactius<\/strong><\/h2>\nA m\u00e9s de la capsa\u00efcina, diversos fitog\u00e8nics han mostrat resultats prometedors davant de l\u2019estr\u00e8s per calor. Olis essencials i extractes vegetals rics en compostos com el carvacrol<\/strong>, el timol<\/strong>, el cinamaldehid<\/strong>, la piperina<\/strong> o els gingerols<\/strong> presenten activitats antioxidants, antiinflamat\u00f2ries i moduladores de la microbiota que poden contribuir a preservar la salut intestinal i millorar l\u2019efici\u00e8ncia digestiva.<\/p>\nNo obstant aix\u00f2, la resposta observada \u00e9s variable entre estudis i dep\u00e8n de la composici\u00f3 del producte, de la dosi utilitzada i del context productiu. Per aquest motiu, aquests ingredients s\u2019han de considerar eines complement\u00e0ries dins d\u2019una estrat\u00e8gia integral de mitigaci\u00f3 de l\u2019estr\u00e8s per calor.<\/p>\n
Figura 2. Principals estrat\u00e8gies nutricionals utilitzades per mitigar els efectes de l\u2019estr\u00e8s per calor en porc\u00ed. Un enfocament multifactorial basat en l\u2019optimitzaci\u00f3 de la dieta, el suport antioxidant i el manteniment de la salut intestinal pot contribuir a millorar la resili\u00e8ncia i preservar el rendiment productiu en condicions d\u2019elevades temperatures.<\/em><\/h6>\n\u00a0<\/p>\n
\nCap estrat\u00e8gia nutricional substitueix un bon maneig ambiental. Tanmateix, quan el control de l\u2019ambient arriba al seu l\u00edmit, una formulaci\u00f3 adequada de la dieta i l\u2019\u00fas d\u2019ingredients funcionals permeten reduir part de les alteracions metab\u00f2liques, digestives i inflamat\u00f2ries indu\u00efdes per l\u2019estr\u00e8s per calor, ajudant l\u2019animal a mantenir el seu rendiment productiu..<\/p>\n<\/blockquote>\n
\u00a0<\/h2>\nConclusi\u00f3<\/strong><\/h2>\n\u00a0<\/p>\n
L\u2019estr\u00e8s per calor en porc\u00ed \u00e9s molt m\u00e9s que una simple reducci\u00f3 del consum de pinso. L\u2019evid\u00e8ncia cient\u00edfica actual mostra que afecta profundament l\u2019intest\u00ed, la microbiota, el metabolisme i la resposta inflamat\u00f2ria.<\/p>\n
Comprendre aquests mecanismes permet dissenyar estrat\u00e8gies nutricionals m\u00e9s precises i eficaces. En un escenari d\u2019increment de les temperatures globals, la capacitat per preservar la salut intestinal i l\u2019efici\u00e8ncia metab\u00f2lica ser\u00e0 cada vegada m\u00e9s determinant per a la rendibilitat de les explotacions porcines.<\/p>\n
\u00a0<\/h1>\nBibliografia<\/h1>\n\n- Fauszt P. et al.\u00a0(2026). Alleviation of heat stress-induced microbial dysbiosis in pigs by dietary supplementation with antioxidants and trace elements<\/em>. Animal Microbiome.<\/li>\n
- Lee J. et al.\u00a0(2025). Heat Stress in Growing\u2013Finishing Pigs: Effects of Low Protein with Increased Crystalline Amino Acids on Growth, Gut Health, Antioxidant Status and Microbiome<\/em>. Animals, 15, 848.<\/li>\n
- Xia B. et al.\u00a0(2022). Heat stress-induced mucosal barrier dysfunction is potentially associated with gut microbiota dysbiosis in pigs<\/em>. Animal Nutrition, 8:289\u2013299.<\/li>\n
- Prates J.A.M. et al.\u00a0(2025). Impact of Heat Stress on Carcass Traits, Meat Quality, and Nutritional Value in Monogastric Animals<\/em>. Foods, 14, 1612.<\/li>\n
- Pearce S.C. et al.\u00a0(2013). Heat stress reduces barrier function and alters intestinal metabolism in growing pigs<\/em>. Journal of Animal Science, 91:257\u2013264.<\/li>\n
- Ortega A.D.S.V. et al.\u00a0(2021). Adverse Effects of Heat Stress on the Intestinal Integrity and Function of Pigs and the Mitigation through Nutritional Strategies<\/em>. Animals, 11, 35.<\/li>\n
- Hu C. et al.\u00a0(2022). Heat Stress-Induced Dysbiosis of Porcine Colon Microbiota Associated with Intestinal Barrier Dysfunction<\/em>. Frontiers in Veterinary Science, 9:686902.<\/li>\n
- Wang J. et al.\u00a0(2025). The research progress on the impact of pig gut microbiota on health and production<\/em>. Frontiers in Veterinary Science.<\/li>\n
- Brenes, A., & Viveros, A. (2015). Goji berries, grape polyphenols and other plant extracts in monogastric nutrition<\/em>. Animal Feed Science and Technology.<\/li>\n
- D.K. et al. (2017). Effects of polyphenol-rich plant products in farm animals<\/em>. Antioxidants.<\/li>\n
- Surai, P.F. (2014). Polyphenol compounds in the chicken\/animal diet: from antioxidant activity to nutrigenomics<\/em>. Animal Feed Science and Technology<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"
Les altes temperatures redueixen el consum i l\u2019efici\u00e8ncia en porc\u00ed, per\u00f2 el seu impacte va molt m\u00e9s enll\u00e0. L\u2019estr\u00e8s per calor altera la microbiota intestinal, afavoreix la inflamaci\u00f3 i compromet la salut digestiva. Analitzem l\u2019evid\u00e8ncia cient\u00edfica m\u00e9s recent i les principals estrat\u00e8gies nutricionals per minimitzar-ne els efectes.<\/p>\n","protected":false},"author":4,"featured_media":3317,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[148],"tags":[],"class_list":["post-3324","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-porci"],"yoast_head":"\n
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Paral\u00b7lelament, se sol incrementar la densitat energ\u00e8tica de la dieta mitjan\u00e7ant la incorporaci\u00f3 de greixos, ja que presenten un menor increment t\u00e8rmic associat a la seva digesti\u00f3 i permeten mantenir l\u2019aportaci\u00f3 energ\u00e8tica fins i tot quan disminueix el consum de pinso.<\/p>\n
Aix\u00ed mateix, \u00e9s recomanable revisar el balan\u00e7 electrol\u00edtic de la dieta, especialment en situacions d\u2019elevada temperatura, per afavorir l\u2019equilibri \u00e0cid-base i compensar parcialment les p\u00e8rdues d\u2019electr\u00f2lits associades a l\u2019augment de la freq\u00fc\u00e8ncia respirat\u00f2ria.<\/p>\n
En conjunt, aquestes modificacions permeten adaptar la dieta a la menor capacitat de consum de l\u2019animal, reduint la producci\u00f3 de calor metab\u00f2lica i millorant l\u2019efici\u00e8ncia d\u2019utilitzaci\u00f3 dels nutrients.<\/p>\n
Antioxidants<\/strong><\/h2>\nL\u2019increment de la temperatura ambiental afavoreix la formaci\u00f3 d\u2019esp\u00e8cies reactives d\u2019oxigen (ROS<\/strong>), superant la capacitat antioxidant de l\u2019organisme i desencadenant estr\u00e8s oxidatiu. Aquest proc\u00e9s afavoreix la inflamaci\u00f3, compromet la integritat cel\u00b7lular i redueix l\u2019efici\u00e8ncia metab\u00f2lica.<\/p>\nTradicionalment, vitamines com la E<\/strong> i la C<\/strong>, juntament amb minerals antioxidants com el seleni<\/strong> o el zinc<\/strong>, han constitu\u00eft la base de les estrat\u00e8gies antioxidants. Durant els darrers anys, a m\u00e9s, ha augmentat l\u2019inter\u00e8s per compostos bioactius d\u2019origen vegetal amb una elevada capacitat antioxidant.<\/p>\nEntre aquests destaquen els extractes de llavors i pells de ra\u00efm, rics en polifenols com les procianidines<\/strong>, les catequines<\/strong> i altres flavonoides. Aquests compostos poden neutralitzar radicals lliures, modular la resposta inflamat\u00f2ria i contribuir a preservar la integritat intestinal. Diversos estudis en esp\u00e8cies monog\u00e0striques suggereixen que aquests extractes ajuden a millorar l\u2019estat antioxidant de l\u2019animal i constitueixen una eina complement\u00e0ria per reduir les conseq\u00fc\u00e8ncies fisiol\u00f2giques de l\u2019estr\u00e8s per calor.<\/p>\nSalut intestinal i modulaci\u00f3 de la microbiota<\/strong><\/h2>\nActualment es reconeix que una part important de les p\u00e8rdues productives associades a l\u2019estr\u00e8s per calor t\u00e9 l\u2019origen a l\u2019intest\u00ed. La redistribuci\u00f3 del flux sanguini cap a la pell redueix la perfusi\u00f3 intestinal, afavorint l\u2019alteraci\u00f3 de la barrera epitelial, l\u2019augment de la permeabilitat intestinal i una major resposta inflamat\u00f2ria.<\/p>\n
Per aquest motiu, cada vegada adquireixen m\u00e9s import\u00e0ncia les estrat\u00e8gies destinades a preservar la integritat intestinal i mantenir una microbiota equilibrada.<\/p>\n
Entre les eines disponibles s\u2019inclouen probi\u00f2tics, prebi\u00f2tics, postbi\u00f2tics, \u00e0cids org\u00e0nics i diversos ingredients derivats dels llevats. En particular, els autolisats i extractes de llevat, rics en nucle\u00f2tids, p\u00e8ptids funcionals, \u03b2-glucans<\/strong> i manano-oligosac\u00e0rids (MOS)<\/strong>, poden contribuir a refor\u00e7ar la funci\u00f3 barrera de l\u2019epiteli intestinal, modular la resposta immunit\u00e0ria i afavorir un ecosistema microbi\u00e0 m\u00e9s estable.<\/p>\nTot i que la resposta pot variar segons el producte i les condicions de producci\u00f3, l\u2019evid\u00e8ncia disponible indica que aquestes estrat\u00e8gies ajuden a millorar la resili\u00e8ncia digestiva de l\u2019animal davant de l\u2019estr\u00e8s t\u00e8rmic.<\/p>\n
Capsa\u00efcina: m\u00e9s enll\u00e0 de la termoregulaci\u00f3<\/strong><\/h2>\nLa capsa\u00efcina<\/strong>, principal compost bioactiu del bitxo (Capsicum<\/em> spp.), ha despertat un inter\u00e8s creixent com a eina nutricional per ajudar els porcs a afrontar l\u2019estr\u00e8s per calor.<\/p>\nEl seu mecanisme d\u2019acci\u00f3 est\u00e0 relacionat amb l\u2019activaci\u00f3 dels receptors TRPV1<\/strong>, implicats en la percepci\u00f3 t\u00e8rmica i en la regulaci\u00f3 de diversos processos fisiol\u00f2gics. Tot i que inicialment l\u2019inter\u00e8s es va centrar en el seu possible efecte sobre la dissipaci\u00f3 de la calor mitjan\u00e7ant la vasodilataci\u00f3 perif\u00e8rica, actualment es considera que els seus beneficis s\u00f3n conseq\u00fc\u00e8ncia d\u2019una acci\u00f3 molt m\u00e9s \u00e0mplia.<\/p>\nL\u2019estr\u00e8s per calor indueix inflamaci\u00f3 sist\u00e8mica, estr\u00e8s oxidatiu i alteracions de la funci\u00f3 intestinal. En aquest context, diversos estudis experimentals indiquen que la capsa\u00efcina pot modular aquests processos, afavorint el manteniment de la integritat de la barrera intestinal, reduint l\u2019estr\u00e8s oxidatiu i contribuint a una resposta inflamat\u00f2ria m\u00e9s controlada.<\/p>\n
Com a conseq\u00fc\u00e8ncia, la suplementaci\u00f3 amb capsa\u00efcina pot ajudar a atenuar la disminuci\u00f3 del consum voluntari d\u2019aliment observada durant els per\u00edodes d\u2019altes temperatures i contribuir al manteniment de l\u2019efici\u00e8ncia aliment\u00e0ria i del rendiment productiu. No obstant aix\u00f2, la seva efic\u00e0cia dep\u00e8n de factors com la dosi, la formulaci\u00f3, la durada del desafiament t\u00e8rmic i les condicions de producci\u00f3.<\/p>\n
Fitog\u00e8nics i altres compostos bioactius<\/strong><\/h2>\nA m\u00e9s de la capsa\u00efcina, diversos fitog\u00e8nics han mostrat resultats prometedors davant de l\u2019estr\u00e8s per calor. Olis essencials i extractes vegetals rics en compostos com el carvacrol<\/strong>, el timol<\/strong>, el cinamaldehid<\/strong>, la piperina<\/strong> o els gingerols<\/strong> presenten activitats antioxidants, antiinflamat\u00f2ries i moduladores de la microbiota que poden contribuir a preservar la salut intestinal i millorar l\u2019efici\u00e8ncia digestiva.<\/p>\nNo obstant aix\u00f2, la resposta observada \u00e9s variable entre estudis i dep\u00e8n de la composici\u00f3 del producte, de la dosi utilitzada i del context productiu. Per aquest motiu, aquests ingredients s\u2019han de considerar eines complement\u00e0ries dins d\u2019una estrat\u00e8gia integral de mitigaci\u00f3 de l\u2019estr\u00e8s per calor.<\/p>\n
Figura 2. Principals estrat\u00e8gies nutricionals utilitzades per mitigar els efectes de l\u2019estr\u00e8s per calor en porc\u00ed. Un enfocament multifactorial basat en l\u2019optimitzaci\u00f3 de la dieta, el suport antioxidant i el manteniment de la salut intestinal pot contribuir a millorar la resili\u00e8ncia i preservar el rendiment productiu en condicions d\u2019elevades temperatures.<\/em><\/h6>\n\u00a0<\/p>\n
\nCap estrat\u00e8gia nutricional substitueix un bon maneig ambiental. Tanmateix, quan el control de l\u2019ambient arriba al seu l\u00edmit, una formulaci\u00f3 adequada de la dieta i l\u2019\u00fas d\u2019ingredients funcionals permeten reduir part de les alteracions metab\u00f2liques, digestives i inflamat\u00f2ries indu\u00efdes per l\u2019estr\u00e8s per calor, ajudant l\u2019animal a mantenir el seu rendiment productiu..<\/p>\n<\/blockquote>\n
\u00a0<\/h2>\nConclusi\u00f3<\/strong><\/h2>\n\u00a0<\/p>\n
L\u2019estr\u00e8s per calor en porc\u00ed \u00e9s molt m\u00e9s que una simple reducci\u00f3 del consum de pinso. L\u2019evid\u00e8ncia cient\u00edfica actual mostra que afecta profundament l\u2019intest\u00ed, la microbiota, el metabolisme i la resposta inflamat\u00f2ria.<\/p>\n
Comprendre aquests mecanismes permet dissenyar estrat\u00e8gies nutricionals m\u00e9s precises i eficaces. En un escenari d\u2019increment de les temperatures globals, la capacitat per preservar la salut intestinal i l\u2019efici\u00e8ncia metab\u00f2lica ser\u00e0 cada vegada m\u00e9s determinant per a la rendibilitat de les explotacions porcines.<\/p>\n
\u00a0<\/h1>\nBibliografia<\/h1>\n\n- Fauszt P. et al.\u00a0(2026). Alleviation of heat stress-induced microbial dysbiosis in pigs by dietary supplementation with antioxidants and trace elements<\/em>. Animal Microbiome.<\/li>\n
- Lee J. et al.\u00a0(2025). Heat Stress in Growing\u2013Finishing Pigs: Effects of Low Protein with Increased Crystalline Amino Acids on Growth, Gut Health, Antioxidant Status and Microbiome<\/em>. Animals, 15, 848.<\/li>\n
- Xia B. et al.\u00a0(2022). Heat stress-induced mucosal barrier dysfunction is potentially associated with gut microbiota dysbiosis in pigs<\/em>. Animal Nutrition, 8:289\u2013299.<\/li>\n
- Prates J.A.M. et al.\u00a0(2025). Impact of Heat Stress on Carcass Traits, Meat Quality, and Nutritional Value in Monogastric Animals<\/em>. Foods, 14, 1612.<\/li>\n
- Pearce S.C. et al.\u00a0(2013). Heat stress reduces barrier function and alters intestinal metabolism in growing pigs<\/em>. Journal of Animal Science, 91:257\u2013264.<\/li>\n
- Ortega A.D.S.V. et al.\u00a0(2021). Adverse Effects of Heat Stress on the Intestinal Integrity and Function of Pigs and the Mitigation through Nutritional Strategies<\/em>. Animals, 11, 35.<\/li>\n
- Hu C. et al.\u00a0(2022). Heat Stress-Induced Dysbiosis of Porcine Colon Microbiota Associated with Intestinal Barrier Dysfunction<\/em>. Frontiers in Veterinary Science, 9:686902.<\/li>\n
- Wang J. et al.\u00a0(2025). The research progress on the impact of pig gut microbiota on health and production<\/em>. Frontiers in Veterinary Science.<\/li>\n
- Brenes, A., & Viveros, A. (2015). Goji berries, grape polyphenols and other plant extracts in monogastric nutrition<\/em>. Animal Feed Science and Technology.<\/li>\n
- D.K. et al. (2017). Effects of polyphenol-rich plant products in farm animals<\/em>. Antioxidants.<\/li>\n
- Surai, P.F. (2014). Polyphenol compounds in the chicken\/animal diet: from antioxidant activity to nutrigenomics<\/em>. Animal Feed Science and Technology<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"
Les altes temperatures redueixen el consum i l\u2019efici\u00e8ncia en porc\u00ed, per\u00f2 el seu impacte va molt m\u00e9s enll\u00e0. L\u2019estr\u00e8s per calor altera la microbiota intestinal, afavoreix la inflamaci\u00f3 i compromet la salut digestiva. Analitzem l\u2019evid\u00e8ncia cient\u00edfica m\u00e9s recent i les principals estrat\u00e8gies nutricionals per minimitzar-ne els efectes.<\/p>\n","protected":false},"author":4,"featured_media":3317,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[148],"tags":[],"class_list":["post-3324","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-porci"],"yoast_head":"\n
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Tradicionalment, vitamines com la E<\/strong> i la C<\/strong>, juntament amb minerals antioxidants com el seleni<\/strong> o el zinc<\/strong>, han constitu\u00eft la base de les estrat\u00e8gies antioxidants. Durant els darrers anys, a m\u00e9s, ha augmentat l\u2019inter\u00e8s per compostos bioactius d\u2019origen vegetal amb una elevada capacitat antioxidant.<\/p>\n Entre aquests destaquen els extractes de llavors i pells de ra\u00efm, rics en polifenols com les procianidines<\/strong>, les catequines<\/strong> i altres flavonoides. Aquests compostos poden neutralitzar radicals lliures, modular la resposta inflamat\u00f2ria i contribuir a preservar la integritat intestinal. Diversos estudis en esp\u00e8cies monog\u00e0striques suggereixen que aquests extractes ajuden a millorar l\u2019estat antioxidant de l\u2019animal i constitueixen una eina complement\u00e0ria per reduir les conseq\u00fc\u00e8ncies fisiol\u00f2giques de l\u2019estr\u00e8s per calor.<\/p>\n Actualment es reconeix que una part important de les p\u00e8rdues productives associades a l\u2019estr\u00e8s per calor t\u00e9 l\u2019origen a l\u2019intest\u00ed. La redistribuci\u00f3 del flux sanguini cap a la pell redueix la perfusi\u00f3 intestinal, afavorint l\u2019alteraci\u00f3 de la barrera epitelial, l\u2019augment de la permeabilitat intestinal i una major resposta inflamat\u00f2ria.<\/p>\n Per aquest motiu, cada vegada adquireixen m\u00e9s import\u00e0ncia les estrat\u00e8gies destinades a preservar la integritat intestinal i mantenir una microbiota equilibrada.<\/p>\n Entre les eines disponibles s\u2019inclouen probi\u00f2tics, prebi\u00f2tics, postbi\u00f2tics, \u00e0cids org\u00e0nics i diversos ingredients derivats dels llevats. En particular, els autolisats i extractes de llevat, rics en nucle\u00f2tids, p\u00e8ptids funcionals, \u03b2-glucans<\/strong> i manano-oligosac\u00e0rids (MOS)<\/strong>, poden contribuir a refor\u00e7ar la funci\u00f3 barrera de l\u2019epiteli intestinal, modular la resposta immunit\u00e0ria i afavorir un ecosistema microbi\u00e0 m\u00e9s estable.<\/p>\n Tot i que la resposta pot variar segons el producte i les condicions de producci\u00f3, l\u2019evid\u00e8ncia disponible indica que aquestes estrat\u00e8gies ajuden a millorar la resili\u00e8ncia digestiva de l\u2019animal davant de l\u2019estr\u00e8s t\u00e8rmic.<\/p>\n La capsa\u00efcina<\/strong>, principal compost bioactiu del bitxo (Capsicum<\/em> spp.), ha despertat un inter\u00e8s creixent com a eina nutricional per ajudar els porcs a afrontar l\u2019estr\u00e8s per calor.<\/p>\n El seu mecanisme d\u2019acci\u00f3 est\u00e0 relacionat amb l\u2019activaci\u00f3 dels receptors TRPV1<\/strong>, implicats en la percepci\u00f3 t\u00e8rmica i en la regulaci\u00f3 de diversos processos fisiol\u00f2gics. Tot i que inicialment l\u2019inter\u00e8s es va centrar en el seu possible efecte sobre la dissipaci\u00f3 de la calor mitjan\u00e7ant la vasodilataci\u00f3 perif\u00e8rica, actualment es considera que els seus beneficis s\u00f3n conseq\u00fc\u00e8ncia d\u2019una acci\u00f3 molt m\u00e9s \u00e0mplia.<\/p>\n L\u2019estr\u00e8s per calor indueix inflamaci\u00f3 sist\u00e8mica, estr\u00e8s oxidatiu i alteracions de la funci\u00f3 intestinal. En aquest context, diversos estudis experimentals indiquen que la capsa\u00efcina pot modular aquests processos, afavorint el manteniment de la integritat de la barrera intestinal, reduint l\u2019estr\u00e8s oxidatiu i contribuint a una resposta inflamat\u00f2ria m\u00e9s controlada.<\/p>\n Com a conseq\u00fc\u00e8ncia, la suplementaci\u00f3 amb capsa\u00efcina pot ajudar a atenuar la disminuci\u00f3 del consum voluntari d\u2019aliment observada durant els per\u00edodes d\u2019altes temperatures i contribuir al manteniment de l\u2019efici\u00e8ncia aliment\u00e0ria i del rendiment productiu. No obstant aix\u00f2, la seva efic\u00e0cia dep\u00e8n de factors com la dosi, la formulaci\u00f3, la durada del desafiament t\u00e8rmic i les condicions de producci\u00f3.<\/p>\n A m\u00e9s de la capsa\u00efcina, diversos fitog\u00e8nics han mostrat resultats prometedors davant de l\u2019estr\u00e8s per calor. Olis essencials i extractes vegetals rics en compostos com el carvacrol<\/strong>, el timol<\/strong>, el cinamaldehid<\/strong>, la piperina<\/strong> o els gingerols<\/strong> presenten activitats antioxidants, antiinflamat\u00f2ries i moduladores de la microbiota que poden contribuir a preservar la salut intestinal i millorar l\u2019efici\u00e8ncia digestiva.<\/p>\n No obstant aix\u00f2, la resposta observada \u00e9s variable entre estudis i dep\u00e8n de la composici\u00f3 del producte, de la dosi utilitzada i del context productiu. Per aquest motiu, aquests ingredients s\u2019han de considerar eines complement\u00e0ries dins d\u2019una estrat\u00e8gia integral de mitigaci\u00f3 de l\u2019estr\u00e8s per calor.<\/p>\n \u00a0<\/p>\n Cap estrat\u00e8gia nutricional substitueix un bon maneig ambiental. Tanmateix, quan el control de l\u2019ambient arriba al seu l\u00edmit, una formulaci\u00f3 adequada de la dieta i l\u2019\u00fas d\u2019ingredients funcionals permeten reduir part de les alteracions metab\u00f2liques, digestives i inflamat\u00f2ries indu\u00efdes per l\u2019estr\u00e8s per calor, ajudant l\u2019animal a mantenir el seu rendiment productiu..<\/p>\n<\/blockquote>\n \u00a0<\/p>\n L\u2019estr\u00e8s per calor en porc\u00ed \u00e9s molt m\u00e9s que una simple reducci\u00f3 del consum de pinso. L\u2019evid\u00e8ncia cient\u00edfica actual mostra que afecta profundament l\u2019intest\u00ed, la microbiota, el metabolisme i la resposta inflamat\u00f2ria.<\/p>\n Comprendre aquests mecanismes permet dissenyar estrat\u00e8gies nutricionals m\u00e9s precises i eficaces. En un escenari d\u2019increment de les temperatures globals, la capacitat per preservar la salut intestinal i l\u2019efici\u00e8ncia metab\u00f2lica ser\u00e0 cada vegada m\u00e9s determinant per a la rendibilitat de les explotacions porcines.<\/p>\n Les altes temperatures redueixen el consum i l\u2019efici\u00e8ncia en porc\u00ed, per\u00f2 el seu impacte va molt m\u00e9s enll\u00e0. L\u2019estr\u00e8s per calor altera la microbiota intestinal, afavoreix la inflamaci\u00f3 i compromet la salut digestiva. Analitzem l\u2019evid\u00e8ncia cient\u00edfica m\u00e9s recent i les principals estrat\u00e8gies nutricionals per minimitzar-ne els efectes.<\/p>\n","protected":false},"author":4,"featured_media":3317,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[148],"tags":[],"class_list":["post-3324","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-porci"],"yoast_head":"\nSalut intestinal i modulaci\u00f3 de la microbiota<\/strong><\/h2>\n
Capsa\u00efcina: m\u00e9s enll\u00e0 de la termoregulaci\u00f3<\/strong><\/h2>\n
Fitog\u00e8nics i altres compostos bioactius<\/strong><\/h2>\n
Figura 2. Principals estrat\u00e8gies nutricionals utilitzades per mitigar els efectes de l\u2019estr\u00e8s per calor en porc\u00ed. Un enfocament multifactorial basat en l\u2019optimitzaci\u00f3 de la dieta, el suport antioxidant i el manteniment de la salut intestinal pot contribuir a millorar la resili\u00e8ncia i preservar el rendiment productiu en condicions d\u2019elevades temperatures.<\/em><\/h6>\n\n
\u00a0<\/h2>\n
Conclusi\u00f3<\/strong><\/h2>\n
\u00a0<\/h1>\n
Bibliografia<\/h1>\n
\n