Inclusion of pepper extract containing capsaicin in the diet of ewes in the mid-lactation period: effects on health, milk production, and quality

Marily Gomes Cunha,Karoline Wagner Leal,Claiton André Zotti,Eduarda Baggio Paglia,Aniela Pinto Kempka,Aleksandro Schafer Da Silva,Matheus Dallamea Baldissera,Marcelo Vedovatto,Carine Freitas Souza,Davi Fernando Alba,Hiam Marcon

doi:10.33448/rsd-v9i11.10020

Abstract

Pepper extract (PE, 5 g capsaicin/kg PE) was added to the feed of the sheep during the lactation period (Day 75-93) to maintain production, improve milk quality, and preserve their health. The groups were: T0, control, (without PE); T200 (200 mg PE/kg concentrate) and T400 (400 mg PE/kg concentrate). The reduction in milk production (L) was smaller in the T400 ewes on days 0 to 18 and 14 to 18 than in the T0 group. Feed conversion was lower in sheep in groups T200 and T400 than in group T0. The interaction between the treatment and the day for protein, lactose and total milk totals was greater in ewes that consumed PE on day 18. The somatic cell counts in milk were lower in the T400 ewes. The levels of total protein and globulin were the highest in the blood of animals in the T400 group. There were lower levels of reactive oxygen species and lipoperoxidation in the serum and milk of animals in groups T200 and T400. On the 18th day, the serum of sheep that consumed PE increased levels of non-protein thiols and superoxide dismutase activities. The inclusion of PE (400 mg/kg) containing capsaicin in sheep concentrate in the middle of lactation (after the peak of lactation) minimized the reduction in milk production during the experiment and improved the quality of the milk, as well as stimulated an antioxidant response systemic.

Highlights

Sheep milk production tends to be impaired in seasons of the year when critical temperatures cause thermal discomfort
Effects of treatment were not detected for feed intake, but were detected (P = 0.01) for feed conversion, and T200 and T400 ewes had greater feed conversion than did T0 ewes
There was a significant (P = 0.01) interaction between treatment and day for protein and (P ≤0.05) for lactose; and T400 ewes had greater concentrations of these variables only on d18 compared to T0 and T200 ewes

Summary

Introduction

Sheep milk production tends to be impaired in seasons of the year when critical temperatures cause thermal discomfort. Persistence of lactation is defined as the ability to maintain production after reaching peak lactation, which occurs between the third and fourth week postpartum (Cannas et al, 2002). Modifiers of ruminal fermentation such as capsaicin act by modulating the ruminal microbiota through the inhibition of the growth of some microorganisms and the processing of others; capsaicin decreases the production of acetate and the concentration of ammonia, as well as increasing the production of propionate and the total production of volatile fatty acids (Calsamiglia et al, 2007) According to this researcher, these changes include more acidic pH; animals that receive feed with higher levels of concentrate are able to make better use of feed (Calsamiglia et al, 2007)

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