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

Overview

Journal Animals (Basel)

Date 2021 Aug 27

PMID 34438864

Citations 17

Authors

Xingzhou Tian

Qi Lu

Shengguo Zhao

Jiaxuan Li

Qingyuan Luo

Xu Wang

Yangdong Zhang

Nan Zheng

Affiliations

Soon will be listed here.

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 ( < 0.05) in the anthocyanin groups. The feeding of anthocyanin increased ( < 0.05) flavor compound types and total alcohol level, whereas it decreased ( < 0.05) total hydrocarbons, aromatics, esters, and miscellaneous compounds in the muscle (). Adding PCP to the diet enriched ( < 0.05) vegetal, herbaceous, grease, and fruity flavors compared to the control group. The 0.5 g/d PCP group had increased ( < 0.05) abundance of peroxisome proliferator-activated receptor gamma, but there was a decreased ( < 0.05) level of lipoprotein lipase in . 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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