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The synthetic antioxidant improved the shelf life of meat products; however, consumers start to reject them for health reason. For this, the natural antioxidants like Myrtle distillate leaves (MDL) could be an interesting alternative and potential natural antioxidant given their richness in bioactive compounds. This study aimed to test the effect of myrtle distillate leaves (MDL) as natural antioxidant in premortem phase as diet of cull ewes and in postmortem phase in form of powder added to deboned legs on meat' quality. All ewes received individually 500 g of hay and 750 g of concentrate for Control (C) group; for Myrt group, the concentrate was partially replaced (400 g) by pellets containing 30% MDL and 350 g concentrate. For each ewe, both legs were used for the experiment; one leg was treated with MDL powder and the other with Control. Meat from ewes' fed MDL presented better scores for red color, aftertaste and juiciness, than control group. Meat treated with MDL powder showed the highest values of total phenolic, α‐tocopherol content and redness score with lower lipid oxidation (p <.05). The microbiological quality of meat was not affected by MDL. Myrtle distillate leaves could be used in different forms, in order to obtain higher meat product quality. [ABSTRACT FROM AUTHOR]

Summary: The effects of distilled myrtle leaves (DML) intake on physiochemical traits, fatty acid profile and lipid oxidation of ewe's sausage (Merguez) were investigated. Twenty‐seven ewes were divided into three homogenous groups. Ewes were fed hay and concentrate for control group (C). They received concentrate and M‐Hay pellets, containing 87% DML, as substitute to hay in MH group; for MC group, ewes received hay, concentrate and M‐Conc pellets having 30% DML in partial substitution to concentrate. They were slaughtered at the end of trial (90 days) with an average body weight of 42 kg. DML did not affect the physicochemical and sensory properties (P > 0.05) of Merguez; whereas, it increased lipid oxidative stability (P < 0.05). MH group showed the highest values of α‐tocopherol content, C18:2‐n6 fatty acid and polyunsaturated fatty acids. DML could be used in animal feeding to obtain higher meat product quality with better fatty acids content and antioxidant potential. [ABSTRACT FROM AUTHOR]