However, at the onset of lactation, when the cow is still recovering from calving and transitioning to the lactating diet, feed intake is usually not sufficient to cover the protein and energy required for milk production.

As a consequence, the cow enters a stage of negative energy and protein balance and starts mobilizing fat and protein from body tissues. Fatty acids mobilized from body reserves are transported to the liver as non-esterified fatty acids (NEFA).

When NEFA levels become excessive, hepatic metabolism shifts toward their oxidation into acetyl CoA within the mitochondria. Under conditions of high glucose demand, the liver then converts acetyl CoA into ketone bodies, which are released into the bloodstream and used by various tissues, including the mammary gland.

Although ketone bodies partially help meet the animal’s energy requirements, elevated concentrations have detrimental effects on overall metabolism. They contribute to systemic inflammation and increase the risk of disorders such as mastitis, metritis, and lameness.

Heat stress and nutrient availability

Heat stress is another challenge for dairy cows. During heat stress, characterized by an increase in the temperature and humidity index (THI), cows try to adapt by diverting energy toward thermoregulation. The first consequence is reduced intake.

A recent meta-analysis of 34 studies showed that, compared with thermoneutral conditions (THI around 63), heat stress (THI around 77) reduced dry matter intake from 21.3 to 17.3 kg/day and milk yield from 32.5 to 27.0 kg/day.

The direct negative effect of higher environmental temperature would only explain 35% of the reduced performance. Increased body temperature also negatively impacts several metabolic pathways.

Among others, the redirection of blood flow to the periphery to favor heat dissipation reduces the oxygen available for internal cells. Intestinal cells, which are highly sensitive to reduced oxygen availability, reduce their activity, leading to lower digestion and nutrient absorption.

Therefore, any management practice or nutritional solution that supports nutrient input to dairy cows during transition or heat stress can help maintain animal performance and health.

How can capsaicin increase nutrient availability?

Capsaicin, the spicy bioactive compound in chili peppers, is a natural agonist of the TRPV1 receptor, a heat-sensitive ion channel expressed in the gastrointestinal tract of ruminants.

When capsaicin binds to TRPV1, it triggers calcium-dependent signaling pathways that stimulate the release of neuropeptides such as calcitonin gene-related peptide (CGRP).

CGRP has systemic metabolic effects, including a reduction in pancreatic insulin secretion. Lower circulating insulin helps redirect glucose away from insulin-dependent tissues and toward insulin-independent tissues like the mammary gland.

This glucose sparing effect is especially advantageous during heat stress or early lactation, when insulin is naturally low and glucose demand for milk synthesis is high.

Activation of TRPV1 also appears to enhance digestive function. Studies in monogastric species show that capsaicin can stimulate digestive enzyme secretion, including bile and pancreatic enzymes, and lengthen microvilli.

Overall, TRPV1 activation by capsaicin supports more efficient energy partitioning, strengthens nutrient utilization, and helps maintain milk yield under metabolic stress.

The solution: from capsaicin to BoruCare® Capsin

BoruCare® Capsin is produced from whole chili fruit. The fruit is ground, standardized for capsaicinoid content, and encapsulated in a fatty matrix to reduce pungency and improve handling.

This approach offers several advantages:

• No solvents, no residues, unlike oleoresin-based products.
• Preserves natural secondary metabolites from the whole fruit.
• Free-flowing, non-caking granules for effortless mixing.
• No dust, improving worker comfort and safety.
• Heat and pressure stable, with 95% of capsaicinoids remaining after exposure to 130°C and 50 bar for 30 minutes.

Trial results with BoruCare® Capsin

Trials with BoruCare® Capsin show consistent gains:

• 1.0 g/day supplying 5 mg capsaicinoids increased milk yield by 1.0 kg/day under both normal and heat stress conditions.
• During heat stress, 0.75–1.5 g/day increased milk production by 1.0–1.4 kg/day over 77 days.
• Another study reported a 2.6 kg/day increase during a 20-day heat challenge.
• On a large commercial dairy, used throughout three months of high THI, herd-wide milk yield increased by 0.7 kg/day.
• Fresh cows under 100 days in milk showed the strongest response: +1.2 kg/day.

The bottom line

Capsaicin will not replace good heat stress or transition cow management, but it can meaningfully support cows when their energy metabolism is under strain.

From stabilizing nutrient availability to helping sustain milk output in the toughest weeks of lactation, BoruCare® Capsin offers a practical, research-supported solution.

With its solvent-free production, broad plant compound retention, and excellent stability, BoruCare® Capsin helps bridge the gap between scientific insight and on-farm performance.