Efecto de la adición de capsaicina en dosis de 41 mg/kg de peso vivo sobre la transferencia de inmunidad pasiva en neonatos bovinos

Abstract

The transfer of passive immunity (TPI) from the mother to the calf through the placenta is limited in bovines due to the species' placental structure. Therefore, the quality and quantity of colostrum provided in the first hours of life are critical to prevent failures in passive immunity transfer (FTPI). In recent years, the use of additives has been investigated to improve the absorption of immunoglobulins and other colostrum components. This study evaluated the effect of capsaicin on the absorption of immunoglobulins with the aim of optimizing TPI in bovine neonates. Two experimental groups were formed: a control group (CON), which received only colostrum in three doses (1 h, 12 h, and 20 h post-partum), and a capsaicin group (CAP), which was supplemented with 41 mg of this compound in each colostrum intake. At 48 hours post-colostrum feeding, the calves in the CAP group had significantly higher concentrations of IgG, total proteins (TP), and albumin compared to the CON group (P < 0.001), with a specific increase in IgG of 39.35 %. In conclusion, the addition of 41 mg of capsaicin to the colostrum does not pose a risk to calf health and helps improve the efficiency of TPI in holstein crossbred calves raised at altitudes above 2500 altitude. These findings suggest that capsaicin could be a promising strategy to optimize immunoglobulin absorption and improve the metabolic status of bovine neonates in high-altitude conditions.