26Thirty two lambs were fed a total mixed ration (TMR) formulated either with palm 27 oil (CTRL; 34 g palm oil kg -1 TMR) or whole flaxseed (+FS, 85 g flaxseed kg -1 TMR) 28 alone or enriched with quercetin (+QCT, 34 g palm oil plus 2 g quercetin kg -1 TMR; 29 +FS+QCT, 85 g flaxseed plus 2 g quercetin kg -1 TMR). Dietary flaxseed did not affect, 30 in a significant manner, the lipid peroxidation of meat samples. Quercetin treatment 31 reduced oxysterols content (P < 0.05) after 7 days of refrigerated storage of fresh meat, 32 but did not affect significantly (P > 0.05) the level of lipid-derived volatiles in the 33 headspace of the light-exposed stored cooked meat. Sensory evaluation showed flaxseed 34 as being responsible for a negative effect on meat flavour, probably associated with a 35 modification of the fatty acid profile whereas, unexpectedly, quercetin seemed to 36 worsen meat tenderisation. 37