Effect of dietary supplementation with red wine extract or vitamin E, in combination with linseed and fish oil, on lamb meat quality

• The effect of dietary red wine extract (RWE) on n-3-enriched lamb meat was studied.
• Dietary RWE did not enhance the oxidative stability of lamb meat.
• Dietary RWE improved the n-6/n-3 ratio of lamb meat.
• Dietary RWE did not affect the sensory attributes of lamb meat.

Thirty lambs were assigned to the following treatments: control diet (C) rich in omega-3 fatty acids; C plus 900 ppm red wine extract (RWE), or C plus 300 ppm vitamin E (VE). Oxidative stability and sensory properties of chops stored in MAP (70% O2/30% CO2) during 12 days were evaluated. Chops from the VE group showed lower lipid oxidation (p < 0.001) and protein carbonylation (p < 0.05), stable omega-3 fatty acids proportions and overall liking sensory scores (p < 0.05). Dietary RWE supplementation did not influence oxidative stability of chops, however levels of C20:5n-3 were greater (p < 0.05) and n-6/n-3 ratio (p < 0.01) was lower, relative to controls.