Effect of Capsaicin Addition on Antioxidant Capacity, Immune Performance and Upper Respiratory Microbiota in Nursing Calves

Capsaicin (CAP) has various biological activities; it has antibacterial, anti-inflammatory and antioxidant properties, and stimulates intestinal development. The aim of this study was to investigate the effect of CAP on the health of nursing calves under group housing conditions. Twenty-four newborn Holstein calves were randomly assigned to three treatment groups of eight calves each. The milk replacer was supplemented with 0, 0.15 or 0.3 mL/d of CAP in each of the three treatment groups. Following a one-month clinical trial of individual-pen housing, an extended one-month trial of group housing was conducted. At the end of the trial, serum samples, rectal fecal samples and upper respiratory swab samples were collected to determine the effect of CAP addition on serum parameters, fecal fermentation parameters and upper respiratory microbiota of calves under group housing conditions. The results showed that the addition of high doses of CAP decreased calf respiratory scores (p < 0.05), increased serum glutathione peroxidase, superoxide dismutase, immunoglobulin A, immunoglobulin G, immunoglobulin M and interleukin-10 concentration (p < 0.05), and decreased malondialdehyde, amyloid A and haptoglobin concentration (p < 0.05). Moreover, high doses of CAP increased the rectal fecal concentration of total short-chain fatty acids, acetate and butyric acid (p < 0.05). In addition, CAP regulated the upper respiratory tract microbiota, with high doses of CAP reducing Mycoplasma abundance (p < 0.05), two doses of CAP reducing Corynebacterium abundance (p < 0.05) and a tendency to reduce Staphylococcus abundance (p = 0.06). Thus, CAP can improve calf antioxidant capacity, immune capacity and reduce inflammatory factors, stress proteins as well as improve gut fermentation and upper respiratory microbiota under group housing conditions, which is beneficial for healthy calf growth.