In this episode of The Dairy Podcast Show, Holly Malins, Ruminant Business Manager at Evonik Animal Nutrition, explains how capsaicin compounds from chili peppers can support dairy cow performance. She explores its effects on digestion, nutrient absorption, and glucose use, especially during early lactation and heat stress. Get practical insights that highlight consistency, application, and production responses. Listen now on all major platforms!
"Capsaicinoids act as bioactive compounds that influence digestion and metabolism through receptor activation within the gastrointestinal tract."
Meet the guest: Holly Malins earned a degree in Agriculture from Newcastle University and a Master’s in Applied Poultry Science from the University of Glasgow. At Evonik Animal Nutrition, she focuses on ruminant nutrition, emphasizing amino acids and innovative feed solutions to improve dairy cow performance across Europe. Learn more about capsaicin strategies with Holly Malins on The Dairy Podcast Show, available on all major platforms.
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