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

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

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The current study aimed to investigate the effect MAGNESIUM CITRATE 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 Wine Tumbler 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.