Su Minqiang, She Yuanhang, Deng Ming, Guo Yongqing, Li Yaokun, Liu Guangbin, Zhang Hui, Sun Baoli, Liu Dewu
College of Animal Science, South China Agricultural University, Guangzhou 510642, China.
State Key Laboratory of Swine and Poultry Breeding Industry, South China Agricultural University, Guangzhou 510642, China.
Animals (Basel). 2023 Jul 14;13(14):2309. doi: 10.3390/ani13142309.
Capsaicin is the active ingredient of the red pepper plant of the genus . The aim of this study was to investigate the effects of different doses of capsaicin on growth performance, antioxidant capacity, immunity, fecal fermentation parameters and gut microbial composition in nursing calves. Twenty-four newborn Holstein calves were randomly assigned to three treatment groups, which each consisted of eight calves. The milk replacer was supplemented with 0, 0.15 or 0.3 mL/d of capsaicin in each of the three treatment groups. During the 4-week experiment, intake was recorded daily, body weight and body size parameters were measured at the beginning and end of the trial and serum samples and rectal fecal samples were collected at the end of the trial to determine serum parameters, fecal fermentation parameters and fecal microbiome compartments. The results showed that both doses of capsaicin had no negative effect on the growth performance or the fecal fermentation parameters of calves, and the higher dose (0.3 mL/d) of capsaicin significantly improved the antioxidant capacity and immunity of calves. The calves in the high-dose capsaicin-treated group had lower fecal scores than those recorded in the control group. High doses of capsaicin increased glutathione antioxidant enzyme, superoxide dismutase, immunoglobulin A, immunoglobulin G, immunoglobulin M and interleukin-10 levels and decreased malondialdehyde and bound bead protein levels. In addition, capsaicin regulated the gut microbiota, reducing the abundance of diarrhea-associated bacteria, such as , , and , in the gut of calves in the treated group. Therefore, high doses of capsaicin can improve the antioxidant and immune capacity of calves without affecting growth performance, as well as improve the gut microbiological environment, which enables the healthy growth of calves.
辣椒素是辣椒属红辣椒植物的活性成分。本研究旨在探讨不同剂量辣椒素对哺乳犊牛生长性能、抗氧化能力、免疫力、粪便发酵参数和肠道微生物组成的影响。24头新生荷斯坦犊牛被随机分为三个处理组，每组8头犊牛。三个处理组的代乳粉中分别添加0、0.15或0.3 mL/d的辣椒素。在为期4周的实验期间，每天记录采食量，在试验开始和结束时测量体重和体尺参数，并在试验结束时采集血清样本和直肠粪便样本，以测定血清参数、粪便发酵参数和粪便微生物区系。结果表明，两种剂量的辣椒素对犊牛的生长性能或粪便发酵参数均无负面影响，较高剂量（0.3 mL/d）的辣椒素显著提高了犊牛的抗氧化能力和免疫力。高剂量辣椒素处理组犊牛的粪便评分低于对照组。高剂量辣椒素提高了谷胱甘肽抗氧化酶、超氧化物歧化酶、免疫球蛋白A、免疫球蛋白G、免疫球蛋白M和白细胞介素-10水平，降低了丙二醛和结合珠蛋白水平。此外，辣椒素调节肠道微生物群，降低了处理组犊牛肠道中与腹泻相关细菌（如 、 、 和 ）的丰度。因此，高剂量辣椒素可提高犊牛的抗氧化和免疫能力，而不影响其生长性能，同时改善肠道微生物环境，促进犊牛健康生长。
