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

SIMPLE SUMMARY: Residue produced by the extraction of anthocyanin from black rice and purple corn contains anthocyanins and phenolic acids. Several researchers have found that anthocyanins and phenolic acids have antioxidant functions in animals. Moreover, black rice and purple extracts have been reported as antioxidants in meat and meat products. However, the effects of anthocyanin-extracted residue (AER) from black rice and purple corn as animal feed on the fatty acid profile and oxidation of meat are still unknown. Therefore, the aim of this study was to investigate the effects of the inclusion level of AER in cattle diet on meat fatty acids’ profile and meat oxidation during storage. Our results showed that AER in cattle diet reduced the oxidation of lipid and protein of meat and had better red color stability during storage. In addition, it could improve concentration of n-3 polyunsaturated fatty acids (PUFA). In summary, AER in the feed of cattle could reduce meat oxidation leading to the extension of the shelf life of meat. Moreover, meat from cattle-fed AER had higher n-3 PUFA, which indicates healthier meat for consumers. 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.