Purple Corn Anthocyanin Affects Lipid Mechanism, Flavor Compound Profiles, and Related Gene Expression of Longissimus Thoracis et Lumborum Muscle in Goats
Xingzhou Tian | Qi Lu | Shengguo Zhao | Jiaxuan Li | Qingyuan Luo | Xu Wang | Yangdong Zhang | Nan Zheng
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 <: 0.05) in the anthocyanin groups. The feeding of anthocyanin increased (p <: 0.05) flavor compound types and total alcohol level, whereas it decreased (p <: 0.05) total hydrocarbons, aromatics, esters, and miscellaneous compounds in the longissimusthoracis et lumborum muscle (LTL). Adding PCP to the diet enriched (p <: 0.05) vegetal, herbaceous, grease, and fruity flavors compared to the control group. The 0.5 g/d PCP group had increased (p <: 0.05) abundance of peroxisome proliferator-activated receptor gamma, but there was a decreased (p <: 0.05) level of lipoprotein lipase in 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.
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