Abstract: In recent years, as an important subclass of flavonoids, anthocyanins had attracted extensive attention in the aspects of healthy pig farming and improvement of production performance due to their various biological activities. This paper reviewed the antioxidant properties and mechanisms, anti - inflammatory and the regulatory effected on the gut microbiota of anthocyanins, as well as their applications in pig production, included promoting pig growth and reproductive performance, improving meat quality and protecting gut health. The aim was to provide a reference for the application of anthocyanins in green and healthy pig farming.

Key words: anthocyanin, antioxidation, pig, intestinal mucosal barrier, anti - inflammation, flavonoid compounds, green farming