Effect of Dietary Anthocyanin-Extracted Residue on Meat Oxidation and Fatty Acid Profile of Male Dairy Cattle

Abstract

This research aimed to evaluate the effects of anthocyanin-extracted residue (AER) in the diet of cattle on meat oxidation during storage and on the fatty acid profiles of the meat. Sixteen male dairy cattle (average body weight 160 ± 10.6 kg) were allotted to feed in a completely randomized design (CRD) with four levels of AER supplementation, 0, 20, 40, and 60 g/kg dry matter (DM) in the total mixed ration (TMR). These TMR diets were fed ad libitum to the cattle throughout the trial. At the end of the feeding trial (125 days), all cattle were slaughtered and meat samples from the Longissimus dorsi (LD) muscle were collected to assess meat oxidation and fatty acid profile. The antioxidant effect of AER on meat oxidation was investigated during 14 days of storage based on color, myoglobin redox forms, lipid, and protein oxidation. The results showed meat from cattle fed AER had better color stability, lower oxidation of lipid, protein and myoglobin than did meat from cattle fed the control diet (0 g/kg AER). Furthermore, fatty acid profiles were affected by AER supplementation with an increase in the concentration of n-3 polyunsaturated fatty acids (PUFA). These results support the inclusion of AER supplementation as a natural antioxidant in cattle to reduce meat oxidation and increase PUFA in meat.

Purple Corn Anthocyanin Affects Lipid Mechanism, Flavor Compound Profiles, and Related Gene Expression of Longissimus Thoracis et Lumborum Muscle in Goats

“…Indeed, lipid oxidation has a negative effect on meat, whereas it can help to form pleasant aromas in some cases [ 42 ]. Consistent with our results, Prommachart et al [ 43 ] who showed that purple corn anthocyanin extracted residue in cattle diet could decrease lipid oxidation and increase UFA, might improve flavor compounds in meat.…”

Potential Effects of Delphinidin-3-O-Sambubioside and Cyanidin-3-O-Sambubioside of Hibiscus sabdariffa L. on Ruminant Meat and Milk Quality

“…The antioxidant activities of anthocyanin also affect increased desaturase enzymes activity for converting monounsaturated fatty acid (MUFA) to PUFA or inserting additional unsaturated bonds into already existing PUFA [17,27]. Studies have suggested that PUFAs have antimicrobial activities and are toxic to cellulolytic microorganisms by altering the bacterial cell membranes and the various essential processes that occur within and at the membrane; therefore, PUFAs can also reduce the microbial colonization with the fed particles and reduce the rumen digestibility of fiber [80].…”

“…In beef, by-products rich in polyphenols can alter the composition of fatty acids in meat through the effects of antioxidants on ruminal bacteria and the mechanism of absorption and transportation of these fatty acids from small intestine to muscle. However, some levels of antioxidants, primarily polyphenols and anthocyanins in ruminant diets, are associated with increases in the proportions of n-3 and n-6 PUFA [27]. Indeed, improving the contents of n-3 and n-6 PUFA in ruminant products have positive effects on human health, i.e., rumenic acid and LA isomers (cis-9, trans-11), which have demonstrated effects such as antiatherosclerosis, anticarcinogenic, antidiabetic, and anti-inflammatory activities in laboratory animals, and anticholesterolemic and anti-atherosclerosis effects in humans.…”

“…Meat color, flavor, and odor are affected by oxidation which is shown as the conversion of red color muscle pigment myoglobin to brown metmyoglobin and the development of rancid odors and flavors [27].…”

“…The leaves, stalks, and seeds of HS, as well as other agro-industrial residues, can be used to feed livestock and reduce environmental impact and production costs. Moreover, their phytochemicals such as polyphenols and vitamins could improve the meat and milk quality as well as their shelf-life stability [17,26,27].…”