Effect of dietary supplementation with either red wine extract or vitamin E on the volatile profile of lamb meat fed with omega-3 sources

► The volatile profile of omega-3 enriched lamb meat by diet was studied. ► The effect of either red wine extract or vitamin E supplementation was assessed. ► Vitamin E was the best delaying lipid oxidation but the wine extract was also good. ► Some lipid-derived compounds were less abundant after 6 days of MAP storage.