Purple Corn Anthocyanin Affects Lipid Mechanism, Flavor Compound Profiles, and Related Gene Expression of <i>Longissimus Thoracis et Lumborum</i> Muscle in Goats
2021
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 (<i>p</i> < 0.05) in the anthocyanin groups. The feeding of anthocyanin increased (<i>p</i> < 0.05) flavor compound types and total alcohol level, whereas it decreased (<i>p</i> < 0.05) total hydrocarbons, aromatics, esters, and miscellaneous compounds in the <i>longissimus</i><i>thoracis et lumborum</i> muscle (<i>L</i><i>TL</i>). Adding PCP to the diet enriched (<i>p</i> < 0.05) vegetal, herbaceous, grease, and fruity flavors compared to the control group. The 0.5 g/d PCP group had increased (<i>p</i> < 0.05) abundance of peroxisome proliferator-activated receptor gamma, but there was a decreased (<i>p</i> < 0.05) level of lipoprotein lipase in <i>L</i><i>TL</i>. 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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