Webinar: Make Food Safety a Priority. Target the First Line of Defenseā„¢

Register to learn how trace minerals play an important role in supporting the development and maintenance of the intestinal epithelial barrier.

Mar 10th, 2021
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Wp Fs Webinar 400x200Watch on-demand now to learn how trace minerals play an important role in supporting the development and maintenance of the intestinal epithelial barrier.

Preserving the first line of defense is essential for preventing foodborne illnesses. It can be achieved by maintaining a strong epithelial barrier. The epithelial tissue is a solid wall with functional and secretory cells attached one to the other by tight junctions. They cover the body on the outside and the inside of tubular organs. When epithelial integrity is weakened, toxins and potentially pathogenic bacteria leak into the bloodstream, internal organs, and into the surrounding muscles of the bird. An optimal trace mineral nutritional status is critical for maintaining epithelial Zinpro 200px Sponsoredbyintegrity and functionality to ensure that these bacteria do not cross into the bloodstream. And if they do, the immune system is better enabled to get rid of them. This way intestinal colonization and internal organ invasion can be reduced. As a consequence, meat and bones can be protected from infection reducing derived food-borne illness in the final product, ultimately impacting FOOD SAFETY. Featured webinar speakers will include Prof. Richard Ducatele, Ph.D., Ghent University; Dr. Marco A. Rebollo, DVM, Zinpro; and Dr. Paco Fernandez, DVM, Zinpro.

WHAT YOUā€™LL LEARN:

  1. Trace minerals play an important role in supporting the development and maintenance of the intestinal epithelial barrier.
  2. The gut microbiome is very diverse and influenced by species, intestinal morphology and physiology, diet, and feed additives, with extensive interactions between the immune system and environment.
  3. The improvement in the barrier function of the epithelium with the utilization of trace minerals complexed with amino acids decreases the paracellular bacterial permeability.
  4. The quality of the epithelial barrier not only is beneficial for gut health, zootechnical performance and food safety but also for carcass quality.

This webinar is sponsored by Zinpro and presented by WATTPoultry, Feed Strategy, and WATT Global Media.

 


Speaker Info:

Prof. Richard Ducatelle, Ph.D., Ghent University Laboratory of Veterinary Pathology, University of Ghent

Richard Ducatelle 90pxProf. Richard Ducatelle graduated in Veterinary Medicine from Ghent University in Belgium and has a Ph.D. in Veterinary Pathology from the same university. He held government and academic positions throughout the years and is President of WVPA Belgian branch since 1991, as well as a Past-President of the ESVP. He is also a member of the board of directors at Ghent University. His research is mainly in gastrointestinal health. He also has authored or co-authored more than 650 scientific publications and spoken at national and international congresses.

 

Dr. Marco A. Rebollo, DVM., DACPV, North America Poultry Manager at Zinpro

Marco Rebollo V2 90pxDr. Marco Rebollo holds a Doctorate in Veterinary Medicine from the National University of Mexico, a postgraduate diploma in poultry science by the University of Glasgow, and is certified by the American College of Poultry Veterinarians. He has extensive experience having worked in academia, as well as in the feed additive and pharmaceutical industries. He has been with Zinpro for the last 10 years, overseeing poultry research, developing solutions for optimizing immune response, intestinal health, and food safety, as well as managing the North America poultry team.

 

Dr. Francisco (Paco) Fernandez, DVM, Zinpro International Poultry Business Support Manager at Zinpro

Paco Fernandez 90pxDr. Francisco (Paco) Fernandez holds a Doctorate in Veterinary Medicine from the Veterinary School of Complutense University, Madrid, and a Microbiology Specialist Degree from the Military Health School, Spain. He also received training as a Hazard Analysis Critical Control Points (HACCP) Audit Specialist in the United Kingdom. He has worked at different capacities in Spain, Portugal, Brazil, Russia, and South Africa, and has a special interest in the impact of stress, inflammation, and metabolic and health deterioration in poultry carcass and meat quality.

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