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Anthocyanins in Dairy Cow Nutrition: A Review

Author

Listed:
  • Xingzhou Tian

    (Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, College of Animal Science, Guizhou University, Guiyang 550025, China)

  • Qi Lu

    (Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, College of Animal Science, Guizhou University, Guiyang 550025, China)

Abstract

Oxidative stress is a condition in dairy cows characterized by an imbalance of prooxidants and antioxidants, abnormally high levels of free radicals, or a decline in antioxidant defense mechanisms. Moreover, dairy cows are more inclined to oxidative stress status, which causes damage to the body and DNA damage resulting in a decline in antioxidant potential. Anthocyanins are effective antioxidants and free radical scavengers derived from fruit, purple corn, and other purple plants in nature. Many studies have shown that anthocyanins have favorable antioxidation effects in dairy cows and prevent lipid oxidation to improve milk quality. Accordingly, in the present paper, we mainly review (1) the definition of anthocyanins and the possible absorption and metabolic pathways; (2) the effect of anthocyanins on rumen fermentation parameters and methane production; (3) the mechanism by which anthocyanins enhance antioxidant potential and alleviate oxidative stress by scavenging free radicals and regulating signalling pathways; and (4) the effect of anthocyanins on milk production and milk lipid oxidation in dairy cows. This paper may provide an important rationale for the modulation of dairy cow health and productivity by anthocyanins in the future.

Suggested Citation

  • Xingzhou Tian & Qi Lu, 2022. "Anthocyanins in Dairy Cow Nutrition: A Review," Agriculture, MDPI, vol. 12(11), pages 1-13, October.
    • Handle: RePEc:gam:jagris:v:12:y:2022:i:11:p:1806-:d:957808
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    References listed on IDEAS

    as
    1. Tawanda Tayengwa & Cletos Mapiye, 2018. "Citrus and Winery Wastes: Promising Dietary Supplements for Sustainable Ruminant Animal Nutrition, Health, Production, and Meat Quality," Sustainability, MDPI, vol. 10(10), pages 1-22, October.
    2. Gökhan S. Hotamisligil, 2006. "Inflammation and metabolic disorders," Nature, Nature, vol. 444(7121), pages 860-867, December.
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    Cited by:

    1. Juan Han & Jiaqi Wang, 2023. "Dairy Cow Nutrition and Milk Quality," Agriculture, MDPI, vol. 13(3), pages 1-2, March.

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