Corrigendum to “Feeding encapsulated pepper to dairy cows during the hot season improves performance without affecting core and skin temperature” (J. Dairy Sci. 105:9542–9551)

Abstract

There were errors in the description of the temperature, humidity, and temperature-humidity index (THI) values in the Results section (page 9545). The corrected sentence reads as follows: “During the experiment the average air temperature was 24.1 ± 1.42°C, the average air relative humidity was 69.9 ± 4.09%, and the THI was 72.0 ± 2.08.” The authors regret the errors. Feeding encapsulated pepper to dairy cows during the hot season improves performance without affecting core and skin temperatureJournal of Dairy ScienceVol. 105Issue 12PreviewPeppers (Capsicum spp.) contain capsaicin, an organic compound with a group of alkaloids that has shown thermoregulation properties in humans and mice, and may influence glucose and lipid metabolism in ruminants. An experiment was conducted to evaluate different doses of a feed additive containing encapsulated pepper on milk yield and composition, dry matter intake, feed sorting index, total-tract apparent digestibility of nutrients, purine derivatives excretion, and serum concentrations of urea-N and glucose, N excretion, respiration rate, rectal temperature, and skin temperature in different regions (forehead, face, and rumen). Full-Text PDF Open Access