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Capsaicin supplementation on ruminal fermentation, immune responses, intake and digestibility nutrients in grazing bulls

Published online by Cambridge University Press:  20 January 2025

Igor M. S. Lopes ,
Juliana R. Pereira ,
Luísa G. Teixeira ,
Fabiano F. Silva ,
Gleidson G. P. de Carvalho ,
Carlindo S. Rodrigues ,
Murilo R. Santiago ,
Maria Leonor G. M. L. de Araújo ,
Aureliano J. V. Pires  and
Ricardo D. G. e Silva
...Show all authors
Igor M. S. Lopes
Affiliation:
Department of Animal Science, Federal University of Bahia, Salvador, Bahia 40.170-110, Brazil
Juliana R. Pereira
Affiliation:
NutriQuest, Campinas, Brazil
Luísa G. Teixeira
Affiliation:
Department of Animal Science, Federal University of Bahia, Salvador, Bahia 40.170-110, Brazil
Fabiano F. Silva
Affiliation:
Department of Ruminant Production, State University of Southwestern Bahia, Itapetinga, Bahia 45.700-000, Brazil
Gleidson G. P. de Carvalho
Affiliation:
Department of Animal Science, Federal University of Bahia, Salvador, Bahia 40.170-110, Brazil
Carlindo S. Rodrigues
Affiliation:
Department of Animal Science, Federal University of Bahia, Salvador, Bahia 40.170-110, Brazil
Murilo R. Santiago
Affiliation:
Department of Animal Science, Federal University of Bahia, Salvador, Bahia 40.170-110, Brazil
Maria Leonor G. M. L. de Araújo
Affiliation:
Department of Animal Science, Federal University of Bahia, Salvador, Bahia 40.170-110, Brazil
Aureliano J. V. Pires
Affiliation:
Department of Ruminant Production, State University of Southwestern Bahia, Itapetinga, Bahia 45.700-000, Brazil
Ricardo D. G. e Silva
Affiliation:
Department of Animal Science, Federal University of Bahia, Salvador, Bahia 40.170-110, Brazil
Douglas S. Pina
Affiliation:
Department of Animal Science, Federal University of Bahia, Salvador, Bahia 40.170-110, Brazil
Francisco P. Rennó
Affiliation:
Department of Animal Production and Animal Nutrition, University of São Paulo, Duque de Caxias do Norte Avenue, 225, Pirassununga 13.635-900, Brazil
Lara M. S. Brant
Affiliation:
Department of Animal Science, Federal University of Bahia, Salvador, Bahia 40.170-110, Brazil
José E. de Freitas Júnior*
Affiliation:
Department of Animal Science, Federal University of Bahia, Salvador, Bahia 40.170-110, Brazil
*
Corresponding author: José E. de Freitas Júnior; Email: jose.esler@ufba.br
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Abstract

This study evaluated the effects of capsaicin (CAP) supplementation on the intake, nutrient digestibility, ruminal fermentation, nitrogen balance, microbial protein synthesis and health traits of bulls managed on pasture. Eight crossbred (Holstein x Zebu) cattle averaging 313 ± 31 kg of body weight (BW) were arranged in a replicated 4 × 4 Latin square design (one square of four bulls, rumen fistulated with 4-inch silicone cannulas and one square of four non-fistulated bulls), which were kept on Pangola grass pasture (Digitaria decumbens). Each experimental period consisted of 21 days, with 7 days for data collection (no washout between periods). Bulls were randomly assigned to the following treatments: CON (control): concentrate supplementation at 0.5% live weight (BW) and no additive (CAPCIN®), or concentrate supplementation at 0.5% BW in association with CAPCIN® (NutriQuest, Campinas, Brazil) fed at the inclusion rates of 150 (CAP150), 300 (CAP300) and 450 (CAP450) mg/animal/day. Digestibilities of dry matter, organic matter and neutral detergent fibre showed quadratic responses to CAP supplementation. Rumen pH linearly increased with CAP supplementation. The numbers of lymphocytes and eosinophils were linearly increased with CAP supplementation. The use of encapsulated pepper in supplements of crossbred (Holstein x Zebu) bulls managed on D. decumbens pasture up to 450 mg/animal/day improves nutrients digestibility and ruminal fermentation and can positively influence the health status of beef cattle managed under tropical conditions.

Keywords

additivecapsaicinphytochemicalpungent effect

Information

Type
Animal Research Paper
Information
The Journal of Agricultural Science , Volume 163 , Issue 1 , February 2025 , pp. 118 - 127
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Copyright
Copyright © The Author(s), 2025. Published by Cambridge University Press

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