The global imperative to curtail antibiotic growth promoters (AGPs) while sustaining or enhancing livestock productivity has catalyzed intense interest in phytogenic feed additives. Among botanicals examined, extracts of Capsicum spp. (Solanaceae) occupy a prominent niche owing to their dual sensory-physiological actions conferred by capsaicinoids (principally capsaicin and dihydrocapsaicin) and ancillary carotenoids, flavonoids, and vitamins. Learn how this botanical is reshaping animal health nutrition!

Botanical Identity and Phytochemistry

Botanical Sources

Commercial capsicum extract is derived primarily from Capsicum annuum L. (paprika, cayenne), C. frutescens L. (Tabasco), and C. chinense Jacq. (habanero). Fruit maturity, cultivar, drying temperature, and extraction solvent dictate the final capsaicinoid profile.

Principal Bioactives

• Capsaicinoids: Vanillylamides of C8–C11 branched fatty acids; pungency index 16 000 000 SHU for pure capsaicin.
• Capsinoids: Non-pungent capsiate, dihydrocapsiate; exhibit similar TRPV1 agonism without gustatory irritation.
• Accessory Constituents: β-carotene, capsanthin, quercetin, luteolin, ascorbic acid (0.6-1.2 g/kg), and tocopherols, collectively contributing antioxidant and pigmenting activities.

Standardization

ISO 7543-2:1993 specifies capsaicinoid quantification by HPLC-UV at 280 nm; commercial capsicum extract feed grades are standardized to 0.5–10 % total capsaicinoids and ≤ 5 ppm aflatoxin B₁.

Mechanistic Framework

• TRPV1-Mediated Signaling: Capsaicin is a selective agonist of the transient receptor potential vanilloid 1 (TRPV1) ion channel expressed on vagal afferents, enteric neurons, and some epithelial cells. TRPV1 activation triggers Ca²⁺ influx, transient release of substance P and CGRP, followed by neuropeptide depletion and desensitization, which results in: visceral analgesia; enhanced mucosal blood flow, which promotes nutrient absorption; and modulation of gut-brain satiety circuits. These effects improve feed intake in heat-stressed animals.
• Digestive Secretagogue Effects: Capsaicinoids stimulate vagal efferent, which increase the secretion of pancreatic amylase, lipase, and trypsin, as well as bile acid output. This elevates metabolizable energy and fat digestibility.
• Antimicrobial and Quorum-Sensing Inhibition: Capsaicin disrupts membrane integrity of Gram-negative pathogens (E. coli, Salmonella spp.) and down-regulates virulence genes via interference with N-acyl-homoserine lactone signaling. Capsicum extracts therefore functions as a gut health modulator analogous to AGPs.
• Antioxidant and Anti-Inflammatory Cascades: Activation of Nrf2/ARE pathway up-regulates SOD, CAT, and GPx while suppressing NF-κB-dependent transcription of IL-1β, TNF-α, and COX-2. Carotenoids scavenge singlet oxygen and peroxyl radicals, mitigating lipid oxidation in muscle and yolk.
• Metabolic Reprogramming: Capsaicin enhances mitochondrial biogenesis via PGC-1α, favoring lean accretion over adiposity. In ruminants, it modulates rumen fermentation toward higher propionate and lower methane—an environmental benefit.

Regulatory Landscape

• EU: Capsicum extract is listed in the EU Feed Additive Register (2b: sensory additives) under maximum 150 mg capsaicinoids kg^-1 complete feed for poultry and swine. Rumen-protected formulations are authorized as zootechnical additives (Reg. (EU) 2020/1418).
• USA: GRAS Notice No. GRN 000795 (2021) affirmed capsicum oleoresin ≤ 20 ppm capsaicinoids in broiler diets.
• China: GB 31650-2019 establishes temporary tolerances for capsicum extracts in compound feeds of up to 100 mg/kg of capsaicinoids.

Species-Specific Applications and Evidence Matrix

Poultry (Broilers and Layers)

• Broiler Chickens: Capsicum extract is increasingly utilized in broiler nutrition as a natural performance enhancer and substitute for antibiotic growth promoters. When supplemented at levels between 50 to 150 mg/kg of feed (most commonly around 80 mg/kg), it has shown notable benefits on growth, feed efficiency, immunity, and carcass quality.
• Laying Hens: In layer operations, capsicum extract—especially in the form of paprika oleoresin—is primarily utilized to improve yolk pigmentation through natural carotenoids such as capsanthin, capsorubin, and zeaxanthin. These pigments enhance egg marketability without adversely affecting production metrics. While paprika oleoresin is pigment-rich, formulations emphasizing capsaicinoids rather than carotenoids may offer broader metabolic benefits, depending on formulation goals.

Swine

In swine production, particularly during the sensitive weaning phase, capsicum extract has demonstrated notable benefits for growth, feed intake, gut health, and thermoregulation. Typically applied at inclusion rates between 200 to 400 mg/kg of feed, it contributes to both performance and welfare outcomes.

To address palatability concerns in young pigs, encapsulated forms or blends with complementary essential oils (e.g., thymol or eugenol) are often preferred to reduce the pungent flavor and improve acceptance.

Ruminants (Cattle and Small Ruminants)

• Beef Cattle: In feedlot and pasture-based beef systems, capsicum extract serves as a promising tool for enhancing intake, regulating rumen fermentation, and mitigating environmental and metabolic stress. Doses typically range from 125 to 500 mg per head per day, depending on feeding system and formulation.
• Dairy Cows: In dairy cattle, especially during early lactation and heat stress periods, capsicum extract can improve energy balance, milk production, and immune competence. It is commonly fed in rumen-protected forms at 100 to 300 mg per head per day.
• Small Ruminants (Sheep and Goats): Though less researched than in cattle, capsicum extract has been applied in small ruminant nutrition with encouraging results for digestion, immune defense, and methane reduction. Given the sensitivity of small ruminants to pungent compounds, lower inclusion rates (100–200 mg/day) are recommended initially, with gradual adjustments based on tolerance and production response.

Safety, Toxicity, and Residue Considerations

• Acute Toxicity: Mouse oral LD₅₀ for capsaicin ≈ 47 mg/kg BW; extrapolated NOEL for target species is 50-fold higher than recommended doses.
• Target Animal Tolerance: Poultry tolerate up to 300 mg/kg without adverse haematology; higher levels (>500 mg/kg) transiently reduce feed intake due to residual pungency.
• Residue Depletion: Radiolabel studies indicate rapid hepatic metabolism via CYP2C9/2C19-mediated O-demethylation and subsequent biliary excretion. Muscle and egg residue half-life < 24 h; withdrawal period is therefore unnecessary at approved levels.
• Human Food Safety: JECFA established an ADI of 0–2.5 mg capsaicinoids kg^-1 BW. Dietary exposure modelling shows < 1 % ADI via consumption of animal products.

Practical Application & Dosage Guidelines

Capsicum extract, standardized for capsaicinoids and stabilized through modern formulation technologies, constitutes a scientifically validated phytogenic alternative to antibiotic growth promoters across poultry, swine, ruminant, and aquaculture species. Its pleiotropic actions—spanning appetite stimulation, digestive optimization, antioxidant defense, anti-inflammatory modulation, and enteric pathogen control—translate into measurable improvements in growth performance, product quality, and herd health while leaving negligible residues or environmental footprint. Rigorous dose titration, species-specific formulation, and surveillance for emerging antimicrobial resistance will be pivotal to sustaining the efficacy and societal acceptance of capsicum extract in global animal production systems.

Creative Enzymes offers high-quality capsicum extract and capsicum oleoresin tailored for animal nutrition applications. Backed by science and refined through advanced formulation, our products deliver effective, natural alternatives to antibiotic growth promoters—supporting health, performance, and sustainability across species. Contact us for more information!