BoruCare Capsin: Meeting nutritional needs of dairy cows in challenging conditions
Heat stress and the onset of lactation represent 2 major challenges in dairy farming. Both disrupt energy metabolism, reducing milk yield and affecting overall herd health. A growing body of scientific work points to a spicy ally: capsaicin, the pungent bioactive compound from chilli peppers, used in a solvent-free complementary feed for ruminants.
The double challenge: heat stress and early lactation
During heat stress, characterised by an increase of the temperature and humidity index (THI), cows try to adapt by diverting energy toward thermoregulation. Dry matter intake (DMI) falls, while insulin levels rise and circulating glucose becomes less available for milk synthesis in the mammary gland. A recent meta-analysis of 34 studies shows, compared with thermoneutral conditions (THI~63), heat stress (THI~77) reduces DMI from 21.3 to 17.3 kg/day and milk yield from 32.5 to 27.0 kg/day.
Early lactation presents a parallel nutritional challenge. For up to 11 weeks of lactation, DMI fails to meet requirements, generating a negative energy balance and metabolic stress that compromises production, reproduction and health, making this group especially vulnerable to heat stress. Together, these factors call for targeted nutritional strategies to address the energy deficit.
A natural trigger for more efficient energy use
BoruCare Capsin is a capsaicin-rich product derived from whole red chilli peppers, produced without solvent extraction. Capsaicin interacts with the TRPV1 receptor, mainly present in the intestinal epithelium in ruminants, triggering the release of peptides such as calcitonin gene-related peptide (CGRP). In turn, this signalling has been shown to suppress pancreatic insulin secretion.
Lower insulin secretion can make more glucose available for insulin-independent tissues, like the mammary gland, during challenging conditions when energy availability is low (e.g., in heat stress and early lactation). Consequently, more glucose remains available for milk production.
The dietary inclusion of capsaicin may also stimulate digestive secretions and nutrient absorption. Research in monogastric species has shown several beneficial effects of capsaicin on the intestinal mucosa (increased membrane fluidity of intestinal cells, increased activity of membrane-bound digestive enzymes, increased microvilli length) and stimulation of the digestive secretions (increased bile secretion, stimulation of pancreatic and intestinal enzyme secretion) that contribute to enhanced intestinal function and nutrient absorption.
Although mechanistic studies come mostly from monogastric animals, their implications also make sense for ruminants. Capsaicin is active in the gastro-intestinal tract, especially in the small intestine. The expression of the TRPV1 receptor confirms that the physiological pathway exists, and better digestion and absorption result in higher nutrient availability for milk production and reduced nitrogen losses.
What the evidence says: improved nutrient utilisation and milk production
In 2 published datasets including more than 10 studies, supplementing lactating dairy cows with capsaicin (0.15–7.5 mg/day) raised milk yield by 1.2 kg/day on average. Fat content also increased, while blood insulin tended to be reduced. These findings are consistent with the proposed glucose-sparing mechanism.
Published trials show an average milk yield gain of 1.0 kg/day when cows receive 1.0 g/day (5.0 mg capsaicinoids) of BoruCare Capsin under normal conditions and heat stress. Responses are strongest under stress (early lactation or heat), where insulin dynamics and nutrient partitioning are more limiting. Under heat stress, supplementation with 0.75 and 1.5 g/day of BoruCare Capsin for 77 days increased milk yield by 1.0 and 1.4 kg/day, with numerically higher intake and stable health indicators.
Another heat‑stress study reported milk yield of +2.6 kg/day at a dosage of 0.8 g/day over 20 days. When used on a large commercial dairy farm during 3 months of high THI, the milk yield improved overall by 0.7 kg/day. The strongest response was seen in cows with less than 100 days in milk (DIM), with an average increase of 1.2 kg/day, underscoring the value of targeting early lactation and summer period (Figure 1).
Sustainability and practicality
BoruCare Capsin is simply produced from ground red chilli peppers. The capsaicin content is then standardised (≥0.5% total capsaicinoids) before encapsulation in a fatty matrix to reduce pungency and improve handling properties. Unlike oleoresin-based alternatives, which are typically solvent-extracted, this process preserves a broader spectrum of plant secondary metabolites. From a sustainability perspective, avoiding solvent extraction reduces the environmental load and removes any risk of undesirable substance residues in the feed or milk.
Operationally, the fat encapsulated granules are free flowing and do not cake, even after long periods of silo storage, and no dust is generated. These traits facilitate the easy inclusion of BoruCare Capsin in concentrates or total-mixed rations (TMR). Moreover, the product is stable under high temperature and pressure conditions. After an exposure to high temperature and pressure conditions (130oC and 50 bar) for 30 minutes, 95% of total capsaicinoids were recovered, showing good stability even during feed pelletising process.
Where it fits in the ration
- Prioritise early lactation (0–100 DIM) and summer months, when compromised energy metabolism constrains milk synthesis.
- Dietary inclusion of 1.0–1.5 g/day per cow, depending on feed formulation targets.
- Mix into the concentrate (pelletised feed) or top dress a small TMR portion to ensure full consumption. The product’s encapsulation reduces pungency and eases handling.
The bottom line
Capsaicin is no silver bullet, but as part of a heat stress and fresh cow programme – alongside shade, airflow, water access, ration density and careful transition management – it offers a scientifically grounded, practical route to preserve milk and component flow when cows are under pressure.
The solvent-free, whole chilli fruit approach behind BoruCare Capsin adds handling, stability and sustainability advantages that help bridge the gap between theory and barn floor results. For herds chasing resilience through the hottest weeks and the hardest days of the lactation curve, a little spice could be just the ingredient.
References are available on request.
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