Effects Of Capsaicin On Growth Performance,Rumen Fermentation,Methane Production And Microbial Flora Of Mutton Sheep

The experiment was conducted to determine the effects of capsaicin on growth performance,rumen fermentation,methane production and microflora in mutton sheep.32 mutton sheep(♀)were assigned to 4 blocks of 8 mutton sheep.Supplementary capsaicin(content,98%)at 0,50,100,200 mg/kg were used in the control group and three treatment groups(low,medium and high level)respectively.The results showed that: 1)The dry matter intake in control group,low and medium level groups was very significantly increased than that of high level group(P<0.01);The feed/gain in low,medium and high level groups was significantly decreased than that of control group(P<0.05).2)The acetate ratio and acetate/propionate in medium level group was significantly increased than that of control group(P<0.05);the propionate ratio in low,medium and high level groups was significantly decreased than that of control group(P<0.05);the pentanoic ratio in low,medium and high level groups was very significantly decreased than that of control group(P<0.01).3)The methane production was not significantly affected with the increasing supplementary capsaicin among the four groups(P>0.05).4)The apparent digestibility was not significantly affected in EE,Ash,DM,OM,NDF,ADF and GE with the increasing supplementary capsaicin among the four groups(P>0.05);The apparent digestibility of CP in high level group was not only significantly decreased than that of control group,low and medium level groups(P<0.05),but also very significantly decreased than that of control group and low group(P<0.01).5)The TG and GLU in low,medium and high level groups was significantly decreased than that of control group(P<0.05);the ALT in medium and high level groups was very significantly increased than that of control group(P<0.01);the SOD,GSH-PX,TAOC,CAT in in low,medium and high level groups was very significantly increased than that of control group(P<0.01);the MDA in low,medium and high level groups was very significantly decreased than that of control group(P<0.01).6)The Chao index and Ace index in high level group was significantly decreased than that of control group,low and medium level groups(P<0.05);the Shannon index in high level group was significantly decreased than that of control group and low level group(P<0.05);the evenness in high level group was significantly decreased than that of control group(P<0.05);the relative abundance of Firmicutes in the low,medium and high level groups was higher than that in the control group,while the relative abundance of Bacteroidetes was lower than that in the control group.In summary,when the addition level of capsaicin was 50 mg/kg,the F/G was the best,the crude protein degradation rate was the highest,and the rumen fermentation was improved;The relative abundance increased and the relative abundance of Bacteroidetes decreased;200 mg/kg had a negative effect on mutton sheep.Based on the test results and economic considerations,it is suggested that the maximum tolerance level of capsaicin in mutton sheep is 50 mg/kg.