Purple Corn Anthocyanin Affects Lipid Mechanism, Flavor Compound Profiles, and Related Gene Expression of <i>Longissimus Thoracis et Lumborum</i> Muscle in Goats

Abstract

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.

Keywords

• purple corn anthocyanin
• lipid mechanism
• flavor compound
• gene expression
• growing goats