Li Hangfan, Wu Zibin, Yu Baisheng, Chen Jinyuan, Yang Chuang, Guo Yongqing, Sun Baoli
Herbivore Research Laboratory, College of Animal Science, South China Agricultural University, No. 483 Wushan Road, Guangzhou 510642, China.
Antioxidants (Basel). 2024 Dec 29;14(1):28. doi: 10.3390/antiox14010028.
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.
本研究调查了围产期奶牛日粮中添加辣椒素对其抗氧化能力、免疫功能和肠道微生物群的影响。选取20头平均胎次为2.5±0.76、日产奶量为31.30±2.39千克、距产犊天数为36.10±2.38天的荷斯坦奶牛，随机分为两组，一组为饲喂基础日粮的对照组，另一组为每天每头补充1.2克辣椒素的处理组。采用随机区组实验设计，在从分娩前28天至分娩后21天的评估期内进行补充。结果表明，辣椒素显著降低了牛奶体细胞计数和促炎细胞因子（TNF-α、IL-1β和IL-6），同时提高了血清抗氧化酶（SOD、GSH-Px和CAT）和免疫球蛋白水平（IgG、IgA和IgM）。此外，辣椒素改变了肠道微生物群组成，增加了有益菌属的相对丰度。这些发现表明，围产期日粮中添加辣椒素可改善泌乳性能、支持免疫功能并减轻氧化应激。本研究突出了辣椒素作为提高奶牛养殖生产力的实用日粮策略的潜力。
