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

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

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...

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Bibliographic Details
Main Authors:	Xingzhou Tian, Qi Lu, Shengguo Zhao, Jiaxuan Li, Qingyuan Luo, Xu Wang, Yangdong Zhang, Nan Zheng
Format:	Article
Language:	English
Published:	MDPI AG 2021-08-01
Series:	Animals
Subjects:	purple corn anthocyanin lipid mechanism flavor compound gene expression growing goats
Online Access:	https://www.mdpi.com/2076-2615/11/8/2407

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