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

Abstract

The objective was to review the potential effects of adding anthocyanin delphinidin-3-O-sambubioside (DOS) and cyanidin-3-O-sambubioside (COS) of HS in animal diets. One hundred and four scientific articles published before 2021 in clinics, pharmacology, nutrition, and animal production were included. The grains/concentrate, metabolic exigency, and caloric stress contribute to increasing the reactive oxygen species (ROS). COS and DOS have antioxidant, antibacterial, antiviral, and anthelmintic activities. In the rumen, anthocyanin might obtain interactions and/or synergisms with substrates, microorganisms, and enzymes which could affect the fiber degradability and decrease potential methane (CH4) emissions; since anthocyanin interferes with ruminal fatty acids biohydrogenation (BH), they can increase the n-3 and n-6 polyunsaturated fatty acids (PUFA), linoleic acid (LA), and conjugated linoleic acid (CLA) in milk and meat, as well as improving their quality. Anthocyanins reduce plasma oxidation and can be deposited in milk and meat, increasing antioxidant activities. Therefore, the reduction of the oxidation of fats and proteins improves shelf-life. Although studies in ruminants are required, COS and DOS act as inhibitors of the angiotensin-converting enzyme (ACEi) and rennin expression, regulating the homeostatic control and possibly the milk yield and body weight. By-products of HS contain polyphenols as calyces with positive effects on the average daily gain and fat meat quality.

Effect of Purple Neem Foliage as a Feed Supplement on Nutrient Apparent Digestibility, Nitrogen Utilization, Rumen Fermentation, Microbial Population, Plasma Antioxidants, Meat Quality and Fatty Acid Profile of Goats

“…Nonetheless, dietary anthocyanin bioactive compounds obtained from Purple Neem foliage may result in a decrease in shear force by enhancing juiciness and meat softness by reducing cooking loss and drip loss. Similar to the findings of [ 100 ], treatment with wine grape pomace reduced shear force in the lamb’s longissimus dorsi muscle. The chemical composition of the goat meat in this investigation was within the range of previously published values [ 76 ], and as predicted, it was unaffected by dietary treatments.…”

Growth Performance, Blood Biochemical Indices, Rumen Bacterial Community, and Carcass Characteristics in Goats Fed Anthocyanin-Rich Black Cane Silage

“…To the author's knowledge, no information exists regarding the feeding of anthocyanin-rich black cane to meat goats under practical conditions. It is generally accepted that anthocyanins retain their activity in the rumen environment and thus pass unchanged into the intestine (1). As a result, anthocyanins become available for absorption and can potentially exert their antioxidative effects to protect against oxidative stress.…”

The Effect of Anthocyanins from Dioscorea alata L. on Antioxidant Properties of Perinatal Hainan Black Goats and Its Possible Mechanism in the Mammary Gland

“…There was a significant reduction in TVFA at postnatal Day 21 in the treatment group, suggesting that DAC feeding over a long period inhibits the bacterium’s ability to digest fibre. Lazalde also found in his studies of the ruminant that the anthocyanidin of Hibiscus sabdariffa L. had the same impact on the rumen [ 38 ] and an increase in ruminal pH caused by the decrease in the ruminal content of TVFA, which can be easily explained. We will, of course, continue to emphasize this point in future experiments.…”