Scientific research demonstrates the impact of rumen-protected capsaicin on dairy cattle health, efficiency, and performance.
The transition period for dairy cows is a challenging time with all the metabolic changes that take place as females shift from a non-lactating to a lactating state. This life stage can be defined as 21 days pre-calving to peak milk production (which may be from 35 to 90 days in milk, depending on genetics, parity, and farm). During the transition period, nutrient partitioning must switch to support milk production in the mammary gland, but this increase in energy requirement cannot be solely fulfilled by ingested nutrients alone.
Biology in early lactation
In preparation for lactation, heifers and cows have a great demand for energy in the form of glucose. Their bodies are biologically programmed to redirect glucose to the mammary gland, as this molecule is a precursor of lactose and one of the drivers of milk volume. Yet less than 10% of the cow’s glucose requirements are met by dietary glucose. Ruminant species rely on hepatic gluconeogenesis, a metabolic process in the liver and kidneys where glucose is made from non-carbohydrate sources, such as amino acids, lactate, and glycerol. Gluconeogenesis provides 90% of the total glucose needs of adult ruminants. Insulin is the main hormone involved in the regulation of glucose balance. While it stimulates the uptake of glucose by skeletal muscles and body fat cells, it also inhibits gluconeogenesis. Thus, the glucose sparing effect in dairy cows is a way their bodies prioritise using glucose for the most important functions, such as milk production. Cows naturally exhibit insulin resistance during the transition period.
This results in reduced glucose absorption in peripheral tissue and ensures sufficient glucose supply to the calf and mammary gland. However, if lactating cows fail to use the glucose sparing mechanisms required to efficiently support mammary gland function, they might have an increased risk of metabolic challenges such as ketosis and hepatic steatosis (fatty liver), as well as a substantial decrease in milk production.
Interventions to promote milk yields
Some phytomolecules, or plant extracts, have been described in literature as dietary interventions to promote the natural glucose sparing mechanisms in lactating dairy cows. Capsaicin is an active component found in red chilli peppers. This compound has been gaining attention for its role in reducing insulin secretion and improving glucose uptake and utilisation by the mammary gland. Literature has shown that the plant extract can decrease blood insulin concentrations without decreasing glucose levels through activation of receptors located in the lower gut, which in turn induce the production of peptides that play a role in reducing the secretion of insulin by the pancreas and the upregulation of gluconeogenesis pathways. In healthy cows, this glucose will be directed to the mammary gland for enhanced milk production, which also allows the cow to have an improved overall metabolic status. This may be partially due to less dependence on other sources of energy, such as mobilising the body’s fat reserves to support increasing milk production, and thus less metabolic stress.
Studies show encapsulated capsaicin may make more glucose available to the mammary gland to enhance the production of milk and milk solids through optimised energy use, while also reducing the risk of ketosis, fatty liver and other metabolic issues. Rumen-protected capsaicin* (RPC) has been tested in several performance trials around the globe and elicits a physiological response not dependent on the cows’ type of diet. At the University of São Paulo in Brazil, 24 Holstein dairy cows were supplemented with RPC from 28 days of the expected calving date until 56 days of lactation. Results have demonstrated that milk yield, fat-corrected milk and feed efficiency were statistically improved for cows supplemented with RPC, without affecting body fat mobilisation (Table 1).
In New Zealand, RPC was fed to a group of Holstein dairy cows during the first 100 days of lactation. Capsaicin oleoresin supplementation has shown increased post-peak milk production and milk component yield and decreased subclinical ketosis in the pasture-based herd. Additionally, there was no effect on body weight losses and a decrease in the prevalence of subclinical ketosis, indicating that metabolic status was improved despite the increased nutrient output into milk. In the U.S., 105 dairy cows milked with an automatic milking system were supplemented with RPC from 21 days before the expected calving date until 60 days in milk. Milk yield was increased (42.1 and 44.7kg/cow/day for Control and RPC, respectively, see Fig. 1) with no differences in DMI between Control and RPC-supplemented cows. Milk fat was also greater, and milk protein tended to be greater, leading to an 8.6% increase in energy-corrected milk.
Optimising performance potential
Given the challenges of the transition period for the heifer and cow, it’s important to take advantage of nutrition strategies that will support animal health and performance. Expertise in the field of phytomolecules is growing, and the industry continues to gain a better understanding of the underlying mode of action of each of those compounds. The introduction of rumen-protected capsaicin oleoresin to dairy herds during the transition period has been shown to help optimise glucose metabolism and enhance energy status towards milk production for improved performance potential. Rumen-protected capsaicin oleoresin offers a targeted strategy to enhance glucose-sparing mechanisms that are vital during early lactation. By modulating insulin responses and supporting hepatic gluconeogenesis, rumen-protected capsaicin oleoresin helps prioritise glucose delivery to the mammary gland, where it fuels lactose synthesis and drives milk volume. This strategic redirection of energy not only supports improved milk yields and components output but also contributes to better metabolic stability and reduced risk of transition-related disorders such as ketosis.
What sets rumen-protected capsaicin oleoresin apart is its adaptability across diverse feeding systems and production environments. Whether in pasture-based herds in New Zealand, TMR-fed cows in the U.S., or PMR operations in Latin America and Europe, rumen-protected capsaicin oleoresin has consistently demonstrated its effectiveness in enhancing lactation performance. Its rumen-protected formulation ensures targeted delivery and a consistent physiological response, regardless of diet composition. This makes rumen-protected capsaicin oleoresin a valuable tool for producers around the world looking to optimise energy efficiency, improve cow resilience, and maximise returns during the most demanding phase of lactation.
*Rumen-protected capsaicin is referred to as rumen-protected capsicum oleoresin in North America.
