This paper summarizes the available literature on nutritional intervention in modulating the immunocompetence in chicken. The level of energy intake regulates the activity of immune cells, and activity of hormones and catacholamines. Dietary fat affects immunocompetence by altering the cell membrane structure or by modulating the prostaglandins synthesis. Further, the higher levels of unsaturated fatty acids enhance the immune function by stimulating macrophages. Deficiency of essential amino acids in the diet particularly during the growing phase results in poor immunocompetence. Methionine deficiency produces severe lymphocyte depletion and atrophy of the bursa. Vitamin A is important for maintaining epithelial tissues and enhancing both cellular and humoral immunity. Selenium and vitamin E reduces the oxidative damage. Vitamin C enhances both humoral and cell mediated immune response. Zinc deficiency causes hypoplasia of thymus, spleen and other lymphoid organs (bursa), and also decreases T-cell function. Similarly, pre and probiotics have also been shown to have enhanced macrophage response in birds.
Nutrition, Immunity, Chicken
