Dietary supplementation of garlic and rosemary: effects on colour stability and lipid oxidation in lamb meat

The colour of fresh meat is an important criterion consumers take into consideration when purchasing meat. Meat colour depends on the occurrence of chemical and microbial deterioration processes. The role of vitamin E and other antioxidants on ruminant meat colour stability and prevention of lipid oxidation has been widely investigated (Macit et al., 2003; Realini et al., 2004). Many natural herbs and plant extracts exert antioxidant effects such as garlic (Yin and Cheng, 2003) and rosemary (Sanchez-Escalante et al., 2001). Their use as additives for animal feeding may be a valid alternative to synthetic antioxidants since they show beneficial effects also on animal welfare and other physiological functions (Tedesco, 2001). The aim of this study was to evaluate whether garlic and rosemary dietary supplementation as compared with vitamin E affects lamb meat colour and lipid stability during storage.