Purple Corn Anthocyanin Affects Lipid Mechanism, Flavor Compound Profiles, and Related Gene Expression of <i>Longissimus Thoracis et Lumborum</i> Muscle in Goats
Xingzhou Tian,
Qi Lu,
Shengguo Zhao,
Jiaxuan Li,
Qingyuan Luo,
Xu Wang,
Yangdong Zhang,
Nan Zheng
Affiliations
Xingzhou Tian
State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Qi Lu
State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Shengguo Zhao
State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Jiaxuan Li
College of Animal Science, Guizhou University, Guiyang 550025, China
Qingyuan Luo
College of Animal Science, Guizhou University, Guiyang 550025, China
Xu Wang
College of Animal Science, Guizhou University, Guiyang 550025, China
Yangdong Zhang
State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Nan Zheng
State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
The current study aimed to investigate the effect of anthocyanins on muscle flavor compound profiles in goats. Goats in three groups were fed a basic diet or a diet supplemented with 0.5 g/d or 1 g/d anthocyanin-rich purple corn pigment (PCP). Compared to the control group, plasma total cholesterol was significantly decreased (p p p longissimusthoracis et lumborum muscle (LTL). Adding PCP to the diet enriched (p p p LTL. Collectively, this study indicated that anthocyanin can improve mutton flavor by decreasing plasma lipid parameters and by modulating the abundance of several flavor-related genes of goats.
