Effects of sage distillation by-product (Salvia lavandulifolia Vahl.) dietary supplementation in light lambs fed on concentrates on meat shelf life and fatty acid composition

Sage distillation by-product (SDB) was tested as dietary supplement in lambs for its effects on the lipid profile and meat stability. Segureño lambs from two different rearing systems (ewes grazing Mediterranean shrubland vs. ewes fed indoors on barley/lucerne) were weaned at 13 kg live weight and given a basal diet (concentrate) or the SDB diet (concentrate with 100 g SDB kg− 1 feed) until they reached 25 kg. Intramuscular fat composition and meat stability were determined. SDB increased n-3 PUFA and polyphenol intake. It was necessary to provide an n-3 PUFA-promoting diet to both ewes (by grazing) and lambs (SDB) to increase the proportions of total PUFAs, n-3 PUFAs and CLA in meat. SDB had no antioxidant or antimicrobial effects; on the contrary, lipid oxidation, rancidity and lean discoloration were higher in retailed meat with high PUFA levels. Thus, the SDB-based diet used needs to be readjusted to ensure that meat quality is improved irrespective of the diet provided to ewes.