Capsaicin Modulates Ruminal Fermentation and Bacterial Communities in Beef Cattle with High-Grain Diet-Induced Subacute Ruminal Acidosis
This study was developed with the goal of exploring the impact of capsaicin on ruminal fermentation and ruminal bacteria in beef cattle affected by high-grain diet-induced subacute ruminal acidosis (SARA). In total, 18 healthy Simmental crossbred cattle were randomized into three separate groups (&l...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
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| Series: | Microorganisms |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2607/13/1/84 |
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| Summary: | This study was developed with the goal of exploring the impact of capsaicin on ruminal fermentation and ruminal bacteria in beef cattle affected by high-grain diet-induced subacute ruminal acidosis (SARA). In total, 18 healthy Simmental crossbred cattle were randomized into three separate groups (<i>n</i> = 6/group): (1) control diet (CON; forage-to-concentrate ratio = 80:20); (2) high-grain diet (SARA; forage-to-concentrate ratio = 20:80); and (3) high-grain diet supplemented with capsaicin (CAP; 250 mg/cattle/day). The study was conducted over a 60-day period. The results showed that the SARA model was successfully induced in the SARA group with a high-grain diet. Relative to the SARA group, the addition of capsaicin elevated the ruminal pH from 5.40 to 6.36 (<i>p</i> < 0.01), and decreased the total volatile fatty acids (VFAs) from 133.95 to 82.86 mmol/L (<i>p</i> < 0.01), aligning closely with the levels observed in the CON group. The addition of capsaicin increased the alpha diversity of ruminal bacteria relative to the SARA group, as evidenced by a lower Simpson index (<i>p</i> < 0.05), together with increases in the Ace, Chao, and Shannon indices (<i>p</i> < 0.05). Bacteroidota and Firmicutes were the most common phyla across all treatment groups, while <i>Prevotella</i> was the predominant genera. The unique bacterial genera (LDA scores > 4) identified within the SARA group comprised <i>Succinivibrionaceae_UCG-001</i>, <i>Succinivibrio</i>, <i>NK4A214_group</i>, <i>Lachnospiraceae_NK3A20_group</i>, and <i>Ruminococcus</i>, which may serve as potential biomarkers for the diagnosis of SARA. The unique genera associated with the CON group included <i>Rikenellaceae_RC9_gut_group</i>, <i>Prevotellaceae_UCG-003</i>, and <i>U29-B03</i>, while those for the CAP group included <i>Succiniclasticum</i> and <i>Prevotellaceae_UCG-004</i>. In summary, these results suggest that dietary capsaicin supplementation can limit the adverse effects of SARA through the modulation of bacterial communities within the rumen, thus altering ruminal fermentation in beef cattle. |
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| ISSN: | 2076-2607 |