Dietary Capsaicin Supplementation Mitigates Calving-Induced Stress and Enhances Antioxidant Capacity, Immune Function, and Gut Microbiota in Periparturient Dairy Cows

This study investigated the effects of dietary capsaicin supplementation on antioxidant capacity, immune function, and gut microbiota in periparturient dairy cows. Twenty Holstein cows with an average parity of 2.5 ± 0.76, milk production of 31.30 ± 2.39 kg, and 36.10 ± 2.38 days to calving were ran...

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Main Authors: Hangfan Li, Zibin Wu, Baisheng Yu, Jinyuan Chen, Chuang Yang, Yongqing Guo, Baoli Sun
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Antioxidants
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Online Access:https://www.mdpi.com/2076-3921/14/1/28
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author Hangfan Li
Zibin Wu
Baisheng Yu
Jinyuan Chen
Chuang Yang
Yongqing Guo
Baoli Sun
author_facet Hangfan Li
Zibin Wu
Baisheng Yu
Jinyuan Chen
Chuang Yang
Yongqing Guo
Baoli Sun
author_sort Hangfan Li
collection DOAJ
description This study investigated the effects of dietary capsaicin supplementation on antioxidant capacity, immune function, and gut microbiota in periparturient dairy cows. Twenty Holstein cows with an average parity of 2.5 ± 0.76, milk production of 31.30 ± 2.39 kg, and 36.10 ± 2.38 days to calving were randomly assigned to either a control group fed a basal diet or a treatment group supplemented with 1.2 g/head/day of capsaicin. The supplementation was administered during an evaluation period spanning from 28 days before delivery to 21 days after delivery using a randomized block experimental design. Results showed that capsaicin significantly reduced milk somatic cell count and pro-inflammatory cytokines (TNF-α, IL-1β, and IL-6) while enhancing serum antioxidant enzymes (SOD, GSH-Px, and CAT) and immunoglobulin levels (IgG, IgA, and IgM). Moreover, capsaicin altered gut microbiota composition, increasing the relative abundance of beneficial genera. These findings suggest that dietary capsaicin supplementation during the transition period improves lactation performance and supports immune function, as well as alleviates oxidative stress. This study highlights the potential of capsaicin as a practical dietary strategy for enhancing productivity in dairy farming.
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institution Kabale University
issn 2076-3921
language English
publishDate 2024-12-01
publisher MDPI AG
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series Antioxidants
spelling doaj-art-491e54e33909492ca6ed8f85853b669c2025-01-24T13:19:12ZengMDPI AGAntioxidants2076-39212024-12-011412810.3390/antiox14010028Dietary Capsaicin Supplementation Mitigates Calving-Induced Stress and Enhances Antioxidant Capacity, Immune Function, and Gut Microbiota in Periparturient Dairy CowsHangfan Li0Zibin Wu1Baisheng Yu2Jinyuan Chen3Chuang Yang4Yongqing Guo5Baoli Sun6Herbivore Research Laboratory, College of Animal Science, South China Agricultural University, No. 483 Wushan Road, Guangzhou 510642, ChinaHerbivore Research Laboratory, College of Animal Science, South China Agricultural University, No. 483 Wushan Road, Guangzhou 510642, ChinaHerbivore Research Laboratory, College of Animal Science, South China Agricultural University, No. 483 Wushan Road, Guangzhou 510642, ChinaHerbivore Research Laboratory, College of Animal Science, South China Agricultural University, No. 483 Wushan Road, Guangzhou 510642, ChinaHerbivore Research Laboratory, College of Animal Science, South China Agricultural University, No. 483 Wushan Road, Guangzhou 510642, ChinaHerbivore Research Laboratory, College of Animal Science, South China Agricultural University, No. 483 Wushan Road, Guangzhou 510642, ChinaHerbivore Research Laboratory, College of Animal Science, South China Agricultural University, No. 483 Wushan Road, Guangzhou 510642, ChinaThis study investigated the effects of dietary capsaicin supplementation on antioxidant capacity, immune function, and gut microbiota in periparturient dairy cows. Twenty Holstein cows with an average parity of 2.5 ± 0.76, milk production of 31.30 ± 2.39 kg, and 36.10 ± 2.38 days to calving were randomly assigned to either a control group fed a basal diet or a treatment group supplemented with 1.2 g/head/day of capsaicin. The supplementation was administered during an evaluation period spanning from 28 days before delivery to 21 days after delivery using a randomized block experimental design. Results showed that capsaicin significantly reduced milk somatic cell count and pro-inflammatory cytokines (TNF-α, IL-1β, and IL-6) while enhancing serum antioxidant enzymes (SOD, GSH-Px, and CAT) and immunoglobulin levels (IgG, IgA, and IgM). Moreover, capsaicin altered gut microbiota composition, increasing the relative abundance of beneficial genera. These findings suggest that dietary capsaicin supplementation during the transition period improves lactation performance and supports immune function, as well as alleviates oxidative stress. This study highlights the potential of capsaicin as a practical dietary strategy for enhancing productivity in dairy farming.https://www.mdpi.com/2076-3921/14/1/28capsaicinperiparturient dairy cowsantioxidant capacityimmune functionfecal microbiota
spellingShingle Hangfan Li
Zibin Wu
Baisheng Yu
Jinyuan Chen
Chuang Yang
Yongqing Guo
Baoli Sun
Dietary Capsaicin Supplementation Mitigates Calving-Induced Stress and Enhances Antioxidant Capacity, Immune Function, and Gut Microbiota in Periparturient Dairy Cows
Antioxidants
capsaicin
periparturient dairy cows
antioxidant capacity
immune function
fecal microbiota
title Dietary Capsaicin Supplementation Mitigates Calving-Induced Stress and Enhances Antioxidant Capacity, Immune Function, and Gut Microbiota in Periparturient Dairy Cows
title_full Dietary Capsaicin Supplementation Mitigates Calving-Induced Stress and Enhances Antioxidant Capacity, Immune Function, and Gut Microbiota in Periparturient Dairy Cows
title_fullStr Dietary Capsaicin Supplementation Mitigates Calving-Induced Stress and Enhances Antioxidant Capacity, Immune Function, and Gut Microbiota in Periparturient Dairy Cows
title_full_unstemmed Dietary Capsaicin Supplementation Mitigates Calving-Induced Stress and Enhances Antioxidant Capacity, Immune Function, and Gut Microbiota in Periparturient Dairy Cows
title_short Dietary Capsaicin Supplementation Mitigates Calving-Induced Stress and Enhances Antioxidant Capacity, Immune Function, and Gut Microbiota in Periparturient Dairy Cows
title_sort dietary capsaicin supplementation mitigates calving induced stress and enhances antioxidant capacity immune function and gut microbiota in periparturient dairy cows
topic capsaicin
periparturient dairy cows
antioxidant capacity
immune function
fecal microbiota
url https://www.mdpi.com/2076-3921/14/1/28
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