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

•Red orange and lemon extract rich in anthocyanins were added in lambs’ feeding.•In vivo performances, carcasses measurements and meat quality were evaluated.•Meat rheological patterns and colorimetric parameters were positively affected.•Anthocyanins improve meat oxidative stability and antioxidant enzymes activity.