The effect of quercetin dietary supplementation on meat oxidation processes and texture of fattening lambs

- Quercetin in lambs' diet reduces oxysterols content in refrigerated fresh meat.
- Quercetin in lambs' diet reduces the iron-induced oxidation of cooked meat.
- Quercetin does not affect the volatile compounds of stored cooked meat.
- Quercetin and flaxseed in lambs' diet modify the sensory quality of cooked meat.

Thirty two lambs were fed a total mixed ration (TMR) formulated either with palm oil (CTRL; 34 g palm oil kg− 1 TMR) or whole flaxseed (+ FS, 85 g flaxseed kg− 1 TMR) alone or enriched with quercetin (+ QCT, 34 g palm oil plus 2 g quercetin kg− 1 TMR; + FS + QCT, 85 g flaxseed plus 2 g quercetin kg− 1 TMR). Dietary flaxseed did not affect, in a significant manner, the lipid peroxidation of meat samples. Quercetin treatment reduced oxysterol content (P < 0.05) after 7 days of refrigerated storage of fresh meat, but did not affect significantly (P > 0.05) the level of lipid-derived volatiles in the headspace of the light-exposed stored cooked meat. Sensory evaluation showed flaxseed as being responsible for a negative effect on meat flavour, probably associated with a modification of the fatty acid profile whereas, unexpectedly, quercetin seemed to worsen meat tenderisation.