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

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 (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.

Keywords: flavor compound; gene expression; growing goats; lipid mechanism; purple corn anthocyanin.

Figure 1

Relative mRNA abundance of genes of longissimus thoracis et lumborum muscle in goats. Data reported as least-squares means ± SEM (n = 6). Relative quantification of mRNA abundance for each gene was analyzed by the 2^−ΔΔCt method, with the control group as the reference expression point. ^a,b Different letters indicate significant differences (p < 0.05). Abbreviations: LA, basal diet + 0.5 g/d PCP; HA, basal diet + 1 g/d PCP; PPARγ, peroxisome proliferator-activated receptor gamma; SCD, stearoyl-CoA desaturase; and LPL, lipoprotein lipase.