The current study aimed to EZee rider show pants 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 p p longissimusthoracis et lumborum muscle (LTL).Adding PCP to the Seeds diet enriched (p p p 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.