Short communication: Purple corn (Zea mays L.) stover silage with abundant anthocyanins transferring anthocyanin composition to the milk and increasing antioxidant status of lactating dairy goats

Abstract

The present study used 16 multiparous lactating Saanen dairy goats (body weight, 41.80 ± 2.92 kg; mean ± standard deviation) with healthy and symmetrical udders. Goats were divided into 2 blocks of 8 goats based on milk yield averaged from 75 d in milk in a randomized completed block design. The 2 study groups were the control (CSSS), in which goats were fed sticky corn stover silage, and the treatment (TPSS), in which goats were fed anthocyanin-rich purple corn (Zea mays L.) stover silage (PSS). The results indicated that the TPSS group led to an elevation in the content of milk lactose relative to the CSSS. The inclusion of anthocyanin-rich PSS had no effect on the level of 5 particular anthocyanins [i.e., cyanidin-3-glucoside, delphinidin, cyanidin, pelargonidin (Pel), as well as total anthocyanins in milk]. The pelargonidin-3-glucoside and malvidin were unable to be detected in both groups. However, the TPSS resulted in higher levels of peonidin (Peo) and malvidin-3-O-glucoside (M3G) compared with the control. Moreover, goats receiving TPSS exhibited a higher level of superoxide dismutase (SOD) in plasma and milk relative to the CSSS. Interestingly, some positive correlations were detected between the certain milk components [i.e., fat and total solids as well as fat and solids-not-fat (SNF); protein and SNF; and total solids and SNF]. In addition, the positive correlations were observed between individual anthocyanins (cyanidin-3-glucoside, delphinidin, Peo, M3G, cyanidin, and Pel) and total anthocyanins. Specifically, stronger positive correlations were noted between several antioxidant enzymes and anthocyanin composition in milk (total antioxidant capacity and Pel; SOD and Peo as well as SOD and M3G). Taken together, PSS with abundant anthocyanins can transfer anthocyanins to the milk and enhance the amount of antioxidants in lactating dairy goats.

Pleurotus Ostreatus and Volvariella Volvacea Can Enhance the Quality of Purple Field Corn Stover and Modulate Ruminal Fermentation and Feed Utilization in Tropical Beef Cattle

“…There were no changes (p > 0.05) in DM intake of BW kg/d and g/kg BW 0.75 among the four treatments. Even though anthocyanins are phenolic compounds that contribute to the characteristic bitter flavor of plants, results indicated that anthocyanin did not adversely affect cattle palatability [3]. This agreed with the results obtained by Hosoda [35], who reported that feeding with the purple pigment from anthocyanin-rich corn result in the same DM intake as the rice straw diet.…”

“…It was found that all nutrient digestibility was significant among treatments (p < 0.01). The increase in CP might have an effect on the high digestibility of purple field corn stover [3]. It could also be due to the high growth of mycelia in P. ostreatus and V. volvacea, which increased the protein concentration [37].…”

Short communication: Effects of feeding purple corn (Zea mays L.) silage on productivity and blood superoxide dismutase concentration in lactating cows

“…6 Methionine mix containing (%): 2-hydroxy-4-(metylthio)butanoic acid, 40; MgO, 1.87. able for the last 4 wk (wk 9 to 12; Figure 1). These values were lower than the anthocyanin concentrations of purple corn silage reported in the literature: 0.34% of DM (Hosoda et al, 2009) and 862 mg/kg (Tian et al, 2019). However, our findings agreed with Hosoda et al (2009), who reported that the anthocyanin content of purple corn silage decreased during storage.…”

Natural vs Synthetic Colors

“…Natural food colors are found in fruits such as acai, cherries, cranberries, elderberries, raspberries, blueberries, black and blue grapes, plums, strawberries, figs, pomegranate, and red apple [12]. Other important sources are found in vegetables: beets, purple lettuce, green onion, radish, purple cabbage, red bell peppers, eggplant, as well as cereals such as blue corn (Zea mays L.) [13], blue wheat [14], and rice [15]. Recently, other plants and flowers have been studied as potential sources of antioxidants [16,17], such as elder (Sambucus nigra) [18], perilla fruit from Japan (Perilla frutescens) [19], and flower petals: iris (Iris dichotoma, Iris domestica) from China [20], Damascus rose (Rosa damascena) [21], cyani flower (Centaurea cyanus) [22], dahlia (Dahlia mignon) [23], and viola (Viola tricolor) [16].…”