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 of anthocyanins on muscle flavor compound Front Load Pair 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 Primary Electrical Wires by decreasing plasma lipid parameters and by modulating the abundance of several flavor-related genes of goats.