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.