Anthocyanins in Dairy Cow Nutrition: A Review

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.

Automated summary

Oxidative stress in dairy cows is characterized by an imbalance of prooxidants and antioxidants, resulting in high levels of free radicals and a decline in antioxidant defense mechanisms. Anthocyanins, derived from fruit and purple plants, have shown to be effective antioxidants that improve milk quality and alleviate oxidative stress in dairy cows. This paper reviews the definition, absorption pathways, and metabolic pathways of anthocyanins, as well as their effects on rumen fermentation, methane production, antioxidant potential, and milk lipid oxidation in dairy cows. The findings of this paper provide important insights for the future modulation of dairy cow health and productivity using anthocyanins.