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J Sci Food Agric. 2013 Jun;93(8):2053-60. doi: 10.1002/jsfa.6017. Epub 2013 Jan 3.

Olive leaves (Olea europaea L.) versus α-tocopheryl acetate as dietary supplements for enhancing the oxidative stability of eggs enriched with very-long-chain n-3 fatty acids.

Author information

1
Laboratory of Hygiene of Foods of Animal Origin, Faculty of Veterinary Medicine, University of Thessaly, GR-43100, Karditsa, Greece.

Abstract

BACKGROUND:

Ninety-six brown Lohmann laying hens were equally assigned into four groups with six replicates. Hens within the control group were given a corn/soybean-based diet supplemented with 30 g kg(-1) fish oil. Two other groups were given the same diet further supplemented with olive leaves at 5 (OL5) and 10 (OL10) g kg(-1) respectively, while the diet of the fourth group was supplemented with α-tocopheryl acetate (TOC) at 200 mg kg(-1). Eggs were analysed for lipid hydroperoxide and malondialdehyde (MDA) contents, fatty acid profile, α-tocopherol content and susceptibility to iron-induced lipid oxidation.

RESULTS:

Neither OL nor TOC supplementation affected (P>0.05) the fatty acid composition. Dietary supplementation with OL10 or TOC reduced (P≤0.05) the lipid hydroperoxide content but exerted no (P>0.05) effect on the MDA content of fresh eggs compared with controls. Eggs submitted to iron-induced lipid oxidation from the OL5 group presented higher (P≤0.05) MDA levels than the control but lower (P≤0.05) than the OL10 group. Eggs from the TOC group presented lower (P≤0.05) MDA levels compared with all groups at all incubation time points.

CONCLUSION:

The results of this study suggested that dietary supplementation with both OL10 and TOC could protect n-3 fatty acids in eggs from deterioration.

PMID:
23288548
DOI:
10.1002/jsfa.6017
[Indexed for MEDLINE]

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