Effect of dietary carnosic acid on the fatty acid profile and flavour stability of meat from fattening lambs

Thirty-two lambs were fed with barley straw supplemented by a concentrate alone, or a concentrate enriched with either vitamin E (VITE006: 0.6 g kg−1 feed concentrate) or carnosic acid (CARN006: 0.6 g kg−1 feed concentrate; or CARN012: 1.2 g kg−1 feed concentrate). In order to elucidate the influence of the dietary supplementation of carnosic compared with a reference diet antioxidant (vitamin E), the animals were slaughtered and the longissimus thoracis were lyophilised to determine the FAs profile and the phenolic compounds. In addition, longissimus lumborum slices were stored in a modified atmosphere package for 3 days and then grilled to determine volatile compounds. Dietary carnosic acid did not modify the FAs profile, but had a clear effect on the production of volatile compounds, in a dose-dependent manner. These results have implications for the food industry, since dietary carnosic acid seems to extend the shelf life of lamb meat.

► Dietary carnosic acid does not modify the fatty acid profile of meat from lambs.
► The production of volatile compounds in lamb meat is reduced by dietary carnosic acid.
► High levels of dietary carnosic acid seem to be prooxidant in cooked meat samples.