Dietary supplementation of suckling lambs with anthocyanins: Effects on growth, carcass, oxidative and meat quality traits

The aim of this research was to assess the effect of the dietary inclusion in suckling lambs of a red orange and lemon extract rich in anthocyanins on growth performance, antioxidant status, carcass characteristics and of both dietary antioxidant addition and aging on meat fatty acids, colorimetric and antioxidant profile, and meat texture. The experiment was carried out using 44 Merino male lambs randomly assigned to two groups: one group received the red orange and lemon extract (RLE) (RLE; n = 22) and the control group (CON; n = 22) did not receive the anthocyanins. The RLE extract was orally administered (90 mg/kg of live weight) to each lamb every day from birth until slaughter (40 +/- 1 days). Longissimus lumborum muscle was sampled and aged for 7 days. Rheological, colorimetric and oxidative parameters were affected by aging time and anthocyanins administration. The meat from RLE supplemented lambs had lower cooking loss and Warner-Blatzer Shear Force (WBSF) values. Moreover, thiobarbituric acid reactive substances (TBARS) and hydroperoxides were lower (P < 0.01) in RLE meat along the entire aging period, although in both groups they increased during aging (P < 0.01). The RLE addition affect yellowness values during aging, showing lower values in CON group at 7 d (P < 0.01). The RLE feed addition in able to positively affect oxidative animal status, and consequently animal welfare, enhancing meat oxidative stability and reducing colour deterioration during aging.

Automated summary

The study showed that the addition of red orange and lemon extract rich in anthocyanins in suckling lambs can reduce cooking loss and shear force values in meat, as well as lower the levels of oxidized substances. Additionally, the meat from lambs supplemented with RLE exhibited better yellowness values and antioxidant profile during aging compared to the control group.