Growth Performance, Blood Biochemical Indices, Rumen Bacterial Community, and Carcass Characteristics in Goats Fed Anthocyanin-Rich Black Cane Silage

The goal of this study was to investigate the effects of a standard total mixed ration (TMR) with containing anthocyanin-rich plants on animal performance, blood biochemical indices, rumen fermentation, microbial composition, and carcass characteristics in meat goats. Thirty-six healthy crossbred Thai-native Anglo-Nubian male goats (14.42 ± 0.6 kg) were used to compare the possibility of using anthocyanin-rich black cane silage (AS) in place of Napier grass silage (NS) as a functional feed resource. All goats received a 90-d routine feeding consisting of two experimental diets that were isocaloric and isonitrogenous: the control group received TMR containing 50% NS (NS; n = 18), and one group received TMR containing 50% AS (AS; n = 18). Average daily weight gain (ADG) and dry matter intake (DMI) were measured as indicators of performance. At the end of the experiment, meat, blood, and rumen samples were collected. There were no differences between the two groups in terms of final body weight, ADG, DMI, or ADG/DMI. There were no differences in rumen pH or total volatile fatty acids (VFAs); however, rumen ammonia N concentrations were lower in the AS group than in the NS group. Individual VFA concentrations varied, with AS group containing more Ruminococcus albus and NS group containing more methanogenic bacteria. Blood biochemical indices varied, with NS group having higher TBARS concentration and AS group having higher concentrations of TAC, SOD, CAT, GSH-Px, and GSH-Rx. Goat meat from the AS group had higher levels of intramuscular fat and was more tender compared to goat meat from the NS group. The feeding of anthocyanin-rich black cane appears to be an attractive alternative for Napier grass in the nutrition of meat goats. The current results indicate that the feeding of a TMR containing 50% anthocyanin-rich black cane alleviates oxidative stress and promotes the production of tender meat.