Influence of Capsaicin Supplementation on the Enhancement of Passive Immunity Transfer Through Modulation of Immunoglobulin Absorption in Neonatal Calves

Abstract

In cattle, the transfer of passive immunity from mother to calf across the placenta is limited. Therefore, providing quality colostrum or supplementing with additives that enhance this attribute is crucial to optimise the transfer of passive immunity (TPI). The objective of the present study was to investigate the effect of capsaicin on the absorption of immunoglobulins, metabolites, and enzymes to optimise TPI in neonatal calves, and to assess its impact on selected physiological parameters. Two experimental groups were established: a control group (CON; = 8), which received colostrum in three feedings (at 1, 12, and 20 h after calving), and a capsaicin group (CAP; = 8) which received 40 mg of capsaicin per kilogram of body weight added to the colostrum. Birth weight (CON = 36.7 ± 1.10 kg; CAP = 36.2 ± 2.64 kg) and weight at 48 h of age (CON = 38.5 ± 1.11 kg; CAP = 38.0 ± 2.82 kg) were similar between the two experimental groups. At 48 h post-colostrum feeding, the CAP group exhibited significantly higher serum concentrations of IgG, total protein, and albumin-up to 23.4 times greater than those observed in the CON group ( < 0.001). Moreover, levels of glucose, cholesterol, and triglycerides were significantly elevated in the CAP group compared to the CON group ( < 0.05). Similarly, higher concentrations of alkaline phosphatase, aspartate aminotransferase, and alanine aminotransferase were observed in the CAP group. These findings suggest that the inclusion of 40 mg of capsaicin per kilogram of body weight in colostrum is safe and contributes positively to improving TPI in crossbred Holstein calves raised at altitudes higher than 2500 m above sea level.