Chilli Peppers Aid Dairy Cows in Energy Efficiency and Methane Reduction, Study Finds
Source: The DairyNews
New research suggests that supplementing dairy cow diets with capsicum oleoresin, derived from chilli peppers, along with clove oil, can enhance energy efficiency and reduce methane emissions from the cows' digestive systems.
Conducted by Penn State researchers in the United States, the study revealed that incorporating these botanical extracts into cattle feed led to improved energy utilization in peak-lactation dairy cows. The findings indicate that cows supplemented with capsicum oleoresin and clove oil prioritized energy for body weight gain over milk yield or milk components.
While previous studies have explored the effects of botanicals on rumen fermentation in dairy cows, lead author Professor Alex Hristov was particularly interested in the post-ruminal, physiological impacts of these additives.
The experiment, conducted over a 10-week period at the Penn State Dairy Barns, involved 48 Holstein cows randomly assigned to three dietary treatments:
16 cows received rations supplemented with 300 mg of capsicum oleoresin per cow per day.
16 cows received rations supplemented with 300 mg of capsicum oleoresin and clove oil per cow per day.
16 cows received no supplements in their diet (control group).
Results demonstrated that cows supplemented with botanicals experienced increased body weight and higher efficiency of energy utilization compared to the control group. Notably, methane emissions from cows in the study decreased by 11% with the combination of capsicum oleoresin and clove oil, particularly benefiting first lactation cows.
Professor Hristov highlighted the antimicrobial properties of botanicals, which can modify rumen fermentation and trigger immune responses in animals. While the mechanism underlying the cows' response to supplementation remains unclear, the study suggests potential benefits for metabolic health, especially during the transition period before and after calving.
The research, published in the Journal of Dairy Science, received support from the US Department of Agriculture, National Institute of Food and Agriculture, and AVT Natural Products. These findings underscore the potential of botanical supplementation to improve dairy cow performance and reduce environmental impact in the industry.
While previous studies have explored the effects of botanicals on rumen fermentation in dairy cows, lead author Professor Alex Hristov was particularly interested in the post-ruminal, physiological impacts of these additives.
The experiment, conducted over a 10-week period at the Penn State Dairy Barns, involved 48 Holstein cows randomly assigned to three dietary treatments:
16 cows received rations supplemented with 300 mg of capsicum oleoresin per cow per day.
16 cows received rations supplemented with 300 mg of capsicum oleoresin and clove oil per cow per day.
16 cows received no supplements in their diet (control group).
Results demonstrated that cows supplemented with botanicals experienced increased body weight and higher efficiency of energy utilization compared to the control group. Notably, methane emissions from cows in the study decreased by 11% with the combination of capsicum oleoresin and clove oil, particularly benefiting first lactation cows.
Professor Hristov highlighted the antimicrobial properties of botanicals, which can modify rumen fermentation and trigger immune responses in animals. While the mechanism underlying the cows' response to supplementation remains unclear, the study suggests potential benefits for metabolic health, especially during the transition period before and after calving.
The research, published in the Journal of Dairy Science, received support from the US Department of Agriculture, National Institute of Food and Agriculture, and AVT Natural Products. These findings underscore the potential of botanical supplementation to improve dairy cow performance and reduce environmental impact in the industry.
