Anthocyanins in goat diets: A Review

Abstract

Anthocyanins are common in fruits (especially berries), vegetables, grains and purple- or red-colored
flowers. They have antioxidant properties and thus play a role in preventing or reducing the risk of chronic
disorders such as cardiovascular disease, cancer and diabetes. Anthocyanin-containing plants included in
the diet of goats increased the anthocyanin content of milk, which adds value by providing functional
benefits for consumers’ health. In addition, they improved growth performance and meat quality
and prevented lipid oxidation by promoting the antioxidant status and elevating the proportions of
polyunsaturated fatty acids in the muscle or superoxide dismutase activity. However, anthocyanin
concentration is plant type-specific. Therefore, it is necessary to further investigate the nutritional values
and anthocyanin levels of plant materials for application in the diets of ruminants, including goats, and
anthocyanin persistence in the fresh and processed milk or meat.
Importance of the work: Anthocyanin-rich plants have considerable potential for use as natural
antioxidants in meat or dairy goat diets.
Objectives: To gather insights into the role of anthocyanins in goat nutrition, contributing to future research
and sustainable goat production.
Materials and Methods: A systematic approach was adopted, including defining the scope, searching
appropriate databases and keywords, selecting reliable and up-to-date references, collecting and organizing
data in a structured manner and synthesizing the collected data.
Results: Anthocyanin is a pigment present in the flavonoid compounds commonly found in plants,
with antioxidant effects that are beneficial to ruminant animals and human health.
Anthocyanin-rich plants have considerable potential for use as natural antioxidants in meat or dairy
goat diets, since they can: 1) improve the proportions of polyunsaturated fatty acids in muscle; 2) reduce
oxidative stress; 3) reduce methanogenic bacteria and improve rumen fermentation; 4) enhance superoxide
dismutase; and 5) enhance the anthocyanin composition in the milk.
Main finding: The use of anthocyanin-rich plants in goat diets can have a positive impact on goat health
and increase production, enabling them to produce functional dairy products or meat that is beneficial
for consumer health.