Capsaicin as a Dietary Additive for Dairy Cows: A Meta-Analysis on Performance, Milk Composition, Digestibility, Rumen Fermentation, and Serum Metabolites
Abstract
Simple Summary The demand for cow’s milk has increased in recent years due to the rapid growth in the world’s human population. The objective of this study was to evaluate the effects of dietary supplementation with the natural alkaloid capsaicin on milk production and composition, nutrient digestibility, rumen fermentation, and serum metabolites of dairy cows using meta-analytical statistical procedures. The results indicate that dietary supplementation with capsaicin increases dry matter intake, milk production, feed efficiency, milk fat content, nutrient digestibility, and ruminal production of total volatile fatty acids. Likewise, blood metabolites indicate better energy balance in cows supplemented with capsaicin. In conclusion, the inclusion of capsaicin in diets for dairy cows can help improve milk production and composition, nutrient digestibility, ruminal fermentation, and blood metabolites. Abstract This study aimed to evaluate the effects of dietary supplementation with capsaicin (CAP) on productive performance, milk composition, nutrient digestibility, ruminal fermentation, and serum metabolites of dairy cows using a meta-analytical approach. The database included 13 studies, from which the response variables of interest were obtained. Data were analyzed using a random effects model, and results were expressed as weighted mean differences between treatments supplemented with and without CAP. Dietary supplementation with CAP increased (p 0.05) milk protein and…
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Evidence Hub reads this as a meta-analysis, done in animal, not in people. Its evidence level is 5 of 5 (Very low · case / narrative / animal / in vitro / in silico). Case reports, narrative reviews, and animal, cell or computer-model studies give the weakest evidence for human health.
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