RUMINANT AND HERBIVORE NUTRITION AND FEED

Effects of Capsaicin on Milk Performance, Serum Biochemical Indices, Rumen Microorganism and Metabonomic in Early Lactation Dairy Cows

  • ZHU Jing ,
  • LIN Hong ,
  • PEI Mingcai ,
  • HAN Zhaoyu
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  • Institute of Dairy Science, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

Received date: 2021-04-01

  Online published: 2021-11-10

Supported by

 

Abstract

This experiment was conducted to study the effects of capsaicin on milk performance, serum biochemical indices, rumen microorganism and metabonomic of early lactation dairy cows. Forty Holstein cows with similar age, parity, lactation age and milk yield were randomly divided into control group and experimental group, with 5 replicates in each group and 4 cows in each replicate. The control group was fed a raw dairy diet, and the experimental group was fed 1.2 g/d capsaicin three times a day. The pre-test period was 7 days and the test period was 2 months. The amount of feed and residual feed were recorded every day, and the dry matter content in the diet was determined to calculate the dry matter intake; on the 1st, 15th, 30th, 45th and 60th day of the experiment, milk yield was recorded and milk samples were collected to determine milk composition; on the 1st and 60th day of the experiment, 10 mL blood was collected from the root of cow's tail, and the supernatant was taken after centrifugation to determine serum biochemical indexes; on the 60th day of the experiment, one cow in each replicate was randomly selected to collect rumen fluid to determine fermentation parameters, microflora and metabolomics, with 5 cows in each group, a total of 10 cows. The results showed that capsaicin could promote the milk production of early lactation cows (P<0.05), and 4% standard milk increased significantly after the 60th day of the experiment (P<0.05). Compared with the control group, on the 30th and 45th day of the experiment, the milk fat rate of the experimental group decreased significantly (P<0.05), while the dry matter intake, lactose rate, milk protein rate and total solids content of milk had no significant changes (P>0.05). Capsaicin had no significant effect on serum glutathione antioxidant enzyme and superoxide dismutase activities of dairy cows at early lactation stage (P>0.05); the contents of serum β-hydroxybutyric acid and dopamine in experimental group were significantly increased (P<0.05), cholecystokinin content was significantly decreased (P<0.05), and there was no significant effect on insulin content (P>0.05). In addition, capsaicin had no significant effect on rumen fermentation parameters of dairy cows at early lactation stage (P>0.05), but changed rumen microbial composition. Compared with the control group, the relative abundance of Firmicutes in the experimental group was significantly increased (P<0.05), and the relative abundance of Succinivibrionaceae UCG-001 was significantly decreased (P<0.05). The relative abundance of Ruminococcaceae UCG-014 and Rikenellaceae RC9 gut group were significantly increased (P<0.05). Forty-five different metabolites were detected, the biosynthesis of vancomycin and the metabolism of vitamin B6 were the metabolic pathways with significant enrichment differences (P<0.05). In conclusion, capsaicin has the potential to promote milk production in early lactation, it can improve the rumen environment by changing the structure of rumen microflora, affecting the content of rumen metabolites.

Cite this article

ZHU Jing , LIN Hong , PEI Mingcai , HAN Zhaoyu . Effects of Capsaicin on Milk Performance, Serum Biochemical Indices, Rumen Microorganism and Metabonomic in Early Lactation Dairy Cows[J]. Chinese Journal of Animal Nutrition, 2021 , 33(11) : 6290 -6299 . DOI: 10.3969/j.issn.1006-267x.2021.11.029

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